Pumpkin Cut-Out Cookies with Vanilla-Almond Frosting Recipe
These Pumpkin Cut-Out Cookies are soft, buttery, and perfectly spiced cut-out cookies ideal for fall. The dough is rich with vanilla and almond extracts and sour cream for moistness, and after baking, they are topped with a creamy orange-colored vanilla frosting, making them festive and delicious for any autumn gathering or Halloween celebration.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: Approximately 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 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
Frosting
- ¾ cup butter
- 3 ½ cups powdered sugar
- 3–4 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Orange food coloring, as needed
Instructions
- Prepare the cookie dough: In a large bowl, cream together the room temperature butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla and almond extracts. Stir in the sour cream until fully combined.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt. Gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated to form a soft dough.
- Chill the dough: Divide the dough into manageable portions, wrap in plastic wrap, and refrigerate for at least 1 hour or until firm enough to roll out. This will help maintain shape when cut.
- Roll and cut cookies: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about ¼-inch thickness. Use your favorite pumpkin-shaped cookie cutters or other fall-themed shapes to cut out cookies. Transfer them to parchment-lined baking sheets.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn golden. Avoid overbaking to keep cookies soft. Remove from oven and allow to cool completely on wire racks.
- Make the frosting: In a medium bowl, beat the butter until creamy. Gradually add the powdered sugar, alternating with heavy cream, beating until smooth and spreadable. Stir in vanilla extract and add orange food coloring a few drops at a time until desired color is reached.
- Frost the cookies: Once the cookies are completely cooled, spread the orange vanilla frosting evenly over the top of each cookie. Allow the frosting to set before serving or storing.
Notes
- Ensure all wet ingredients are at room temperature for smoother mixing.
- Chilling the dough is essential to prevent spreading and maintain crisp edges.
- You can substitute almond extract with additional vanilla if preferred.
- For a fun twist, decorate the frosted cookies with sprinkles or edible glitter.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: Pumpkin cookies, cut-out cookies, fall cookies, Halloween cookies, vanilla almond cookies, autumn dessert, frosted cookies