Pumpkin Roll-Out Cookies

Pumpkin Roll-Out Cookies

54 Reviews 6 Pics
Recipe by  Ann

“Finally, a pumpkin cookie you can roll out and cut with cookie cutters.”

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Adjust Servings

Original recipe yields 3 dozen



  1. In a medium bowl, cream the butter, brown sugar, and orange zest. Stir in the pumpkin. Add the eggs and vanilla, mix well. Sift together the flour, cinnamon, ginger, nutmeg, and salt; stir into the pumpkin mixture. Chill dough for 30 minutes.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. On a lightly floured surface, roll out the dough to 1/8 inch thickness. Cut into desired shapes and place onto an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Decorate with frosting or candy.

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Reviews (54)

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I made this recipe with some hestitation because the reviews were quite mixed. But my husband requested a shaped pumpkin cookie so I was happy to find this. I must say that I did NOT experience any of the problems that some did. The dough was easy to work with and although the cookie itself is not cloyingly sweet, it does get the frosting which sweetens it up considerably. I'll just mention that I used 1/2 c butter and 1/4 c shortening as I was short on the butter. Also, as with any roll-out cookie I make. I chill for a minimum two hours then take the dough out and let it come to room temperature for a minimum of 1/2 hour before rolling. No pie-crust taste here. Just yummy cookies. Thanks for the recipe.



Despite all the negative reviews I thought I would give this recipe a chance because Im always looking for "seasonal" baking for the kids. Im so glad I did! We loved this cookie! It's so pumpkin-y/orange-y tasting...No pie crust, bland cookie here! I also had no sticky problems. It is a cut out cookie, so it does need to be chilled for a least a couple hours! It rolled out beautifully. I used Halloween cutters (I frosted half of them for the kids) The flavours are more pronounced the next day. A nice soft, flavorful cookie with a tinge of Autumn. THX



I thought it was pretty darn good. I used canned pumpkin pie mix (instead of solid pumpkin), continued with the spices, and it turned out YUMMY! (for a cookie that you decorate with sprinkles and such). Will definately make this again.

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Amount Per Serving (18 total)

  • Calories
  • 155 cal
  • 8%
  • Fat
  • 8.1 g
  • 12%
  • Carbs
  • 18.7 g
  • 6%
  • Protein
  • 1.9 g
  • 4%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 41 mg
  • 2%

Based on a 2,000 calorie diet



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Pumpkin Cookies V


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Pumpkin Cookies II