Name: Pumpkin Cut-Out Cookies with Vanilla-Almond Frosting Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 32 min
Cuisine: American
Ingredients: 1 cup butter, at room temperature; 1 ¾ cups granulated sugar; 2 eggs, at room temperature; 1 teaspoon vanilla extract; ¼ teaspoon almond extract; 1 cup sour cream; 5 ½ cups all-purpose flour; 1 ½ teaspoons baking soda; 1 teaspoon baking powder; ½ teaspoon fine sea salt; ¾ cup butter; 3 ½ cups powdered sugar; 3-4 tablespoons heavy cream; 1 teaspoon vanilla extract; Orange food coloring, as needed

If you’re anything like me, fall means pumpkin everything — and these Pumpkin Cut-Out Cookies with Vanilla-Almond Frosting Recipe are hands down one of my seasonal favorites. The dough is rich and tender, packed with that cozy pumpkin vibe, plus they hold their shape beautifully for all those cute cut-out designs. You’ll love how the vanilla-almond frosting elevates the flavor with just the right hint of nuttiness and sweetness.

These cookies really shine at holiday parties or as a fun baking project with the kids — but honestly, I find myself making them whenever I need a cozy, festive treat. Their soft texture paired with that creamy, dreamy frosting makes them incredibly addictive. Trust me, once you try this Pumpkin Cut-Out Cookies with Vanilla-Almond Frosting Recipe, it’ll become part of your fall baking staples too!

Ingredients You’ll Need

Each ingredient plays a starring role in creating perfect pumpkin cookies that hold their shape yet stay tender and flavorful. Just a quick tip: using room temperature eggs and butter really helps the dough come together smoothly and keeps your cookies soft.

Butter: Using unsalted butter at room temperature gives you control over saltiness and ensures creamy dough.
Granulated sugar: This sweetener adds that classic cookie texture and structure.
Eggs: Room temperature eggs mix better for uniform dough.
Vanilla extract: Adds warm, inviting flavor that pairs beautifully with pumpkin.
Almond extract: Just a touch here boosts complexity without overpowering.
Sour cream: This is a secret weapon—adds moisture and tenderness.
All-purpose flour: The base for your cookies, gives them structure.
Baking soda: Helps the cookies rise just right.
Baking powder: Works with baking soda for perfect leavening.
Fine sea salt: Balances sweetness and enhances flavors.
Powdered sugar: For that smooth, creamy frosting texture.
Heavy cream: Adds richness and helps reach the perfect frosting consistency.
Orange food coloring: Gives your frosting that festive pumpkin-orange hue.

Variations

I love tweaking this Pumpkin Cut-Out Cookies with Vanilla-Almond Frosting Recipe based on mood or occasion — it’s a recipe that welcomes your personal spin. Whether you want to make these gluten-free or jazz them up with a little spice, I’ve tried a few fun variations that you might enjoy too.

Spiced Variation: Adding cinnamon, nutmeg, and ginger to the dough transforms these into true autumn gems — I like this when I want a cozier cookie that tastes like pumpkin pie.
Gluten-Free Version: Swapping all-purpose flour for a gluten-free blend works well—just watch the dough consistency, adding a bit more sour cream if it feels dry.
Vegan Twist: I’ve replaced butter with vegan margarine and eggs with flax eggs for a plant-based version that still holds up nicely.
Frosting Flavors: Try swapping almond extract for a splash of maple or cinnamon to surprise your guests with a subtle twist.

How to Make Pumpkin Cut-Out Cookies with Vanilla-Almond Frosting Recipe

Step 1: Cream the Butter and Sugar Until Fluffy

Start by beating the room temperature butter and granulated sugar together until you see it turn light and fluffy. This usually takes about 3-4 minutes with a stand mixer or hand mixer on medium speed. Don’t rush this part—getting it properly creamed traps air, helping your cookies rise just right.

Step 2: Add Eggs and Extracts

Next, beat in the eggs one at a time, making sure each is well incorporated before adding the next. Then splash in the vanilla and almond extracts for that lovely warm aroma. Make sure your eggs are at room temperature to avoid the dough breaking or curdling at this stage.

Step 3: Mix in Sour Cream

Add the sour cream next and mix until smooth. This keeps the dough moist and tender—something I’m always grateful for when biting into these cookies fresh out of the oven.

Step 4: Combine Dry Ingredients and Add to Wet Mixture

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and sea salt. Gradually add this dry mixture to your wet ingredients, mixing on low speed just until incorporated. Keep an eye here—you want to avoid overmixing which can make cookies tough.

Step 5: Chill the Dough

Wrap the dough tightly with plastic wrap and chill it in the fridge for at least 2 hours, or overnight if you can wait. This step firm ups the dough, making it easier to roll out and cut into those adorable pumpkin shapes without sticking everywhere. I’ve learned the hard way that skipping this step leads to cookie disasters!

Step 6: Roll Out and Cut the Cookies

Lightly flour your countertop and roll the chilled dough to about ¼ inch thick. Grab your favorite pumpkin-shaped cookie cutters and press them cleanly into the dough. Keep the dough cold by chilling it again for a few minutes if it starts getting too soft while you work.

Step 7: Bake Until Just Golden

Transfer your cutouts to parchment-lined baking sheets and bake at 350°F (175°C) for about 10-12 minutes or until the edges just begin to turn golden. Watch them carefully—overbaking will dry them out and defeat the purpose of that soft texture we’re after.

Step 8: Prepare the Vanilla-Almond Frosting

While the cookies cool, beat together butter and powdered sugar until creamy. Add heavy cream one tablespoon at a time until you get a spreadable consistency, then mix in vanilla extract and a few drops of orange food coloring to mimic the pumpkin color. The almond extract brings a lovely subtle nuttiness that pairs beautifully with the pumpkin flavor.

Step 9: Frost and Decorate

Once the cookies are completely cool, spread the frosting generously on each. I like to use a small offset spatula or the back of a spoon for this. You can also pipe on the frosting if you want a more polished look. Don’t forget to have fun decorating—this is where your cookies really become a celebration!

How to Serve Pumpkin Cut-Out Cookies with Vanilla-Almond Frosting Recipe

Pumpkin Cut-Out Cookies with Vanilla-Almond Frosting Recipe - Recipe Image

Garnishes

I usually keep it simple with sprinkles or edible glitter for a little sparkle. Sometimes, I add finely chopped toasted almonds or a pinch of pumpkin spice on top of the frosting to amp up the flavor. These garnishes add texture and a festive touch that always earns compliments.

Side Dishes

These cookies are perfect alongside a hot cup of chai tea, pumpkin spice latte, or just classic black coffee. If I’m serving a whole fall-themed spread, I love pairing them with apple cider donuts or candied pecans for a full cozy flavor lineup.

Creative Ways to Present

For parties, I arrange these cookies on a rustic wooden board with little pumpkins and autumn leaves scattered around. Another fun idea I’ve tried is packaging them in clear cellophane bags tied with twine for a sweet homemade gift. These presentation touches really make your Pumpkin Cut-Out Cookies with Vanilla-Almond Frosting Recipe stand out!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 3 days. To keep the frosting fresh, separate cookie layers with parchment paper. If your kitchen is warm, the fridge works too, just let the cookies come to room temp before enjoying for the best texture.

Freezing

I’ve had great success freezing unfrosted cookies after cutting them out. Lay them flat on a baking sheet to freeze individually, then transfer to a freezer-safe bag. When ready to eat, thaw completely then frost as usual. This way, you can bake batches ahead and frost freshly for every occasion.

Reheating

Warm leftover cookies gently in the microwave for about 10-15 seconds to soften the texture without melting the frosting (if they’re frosted). This quick trick restores that fresh-baked feel and makes each cookie taste like it just came out of the oven.

FAQs

Can I use canned pumpkin in this Pumpkin Cut-Out Cookies with Vanilla-Almond Frosting Recipe?

This particular recipe focuses on pumpkin flavor through extracts and seasonal vibes in the dough, but if you want to incorporate actual canned pumpkin, you’d need to adjust the wet ingredients to maintain the right dough consistency. For these cut-out cookies, it’s best to stick to the original ingredients to keep them firm enough for cutting shapes.
How can I prevent my pumpkin cookies from spreading too much?

Chilling the dough well before rolling and cutting is key to preventing spreading. Also, avoid overcreaming the butter and sugar, and make sure your oven temperature is accurate. Baking on a parchment-lined sheet and spacing cookies apart helps maintain their shape perfectly.
Can I make the vanilla-almond frosting ahead of time?

Absolutely! You can make the frosting 1-2 days ahead and keep it covered in the refrigerator. Before using, give it a quick stir or re-whip with a mixer to bring it back to the perfect spreading consistency.
What’s the best way to store frosted Pumpkin Cut-Out Cookies?

Store frosted cookies in a single layer in an airtight container at room temperature or in the fridge if it’s warm. Use parchment paper between layers to keep frosting from sticking and protect the decorations.

Final Thoughts

This Pumpkin Cut-Out Cookies with Vanilla-Almond Frosting Recipe is my go-to whenever I want to bring some cozy, festive spirit into the kitchen without fuss. They’re forgiving enough for beginners and customizable enough to keep baking fun and creative. I truly believe baking these cookies will bring you as much joy and warmth as they’ve brought me over the years — so gather your ingredients, invite some friends or family, and enjoy every soft, flavorful bite!