Pumpkin Pie Spice Spritz Cookies
on Sep 29, 2019, Updated Jun 03, 2024
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Pumpkin pie spice spritz cookies are small and crunchy cookies that have the warm spices of pumpkin pie mixed with a little bit of sweetness!
Who said spritz cookies were just for Christmastime? These fall-festive pumpkin pie spice spritz cookies are a welcome addition to the just barely chilly months when you want a pumpkin treat that’s not too overpowering.
I just adore spritz cookies for their dainty size and fancy designs, don’t you? If you’ve never had them, spritz cookies are small, buttery, crunchy cookies made in fun shapes with the use of a cookie press. I love the pumpkin pie spice in this rendition because the warm spices pair so nicely with the buttery and sweet flavors!
Table of Contents
Why You’ll Love This Recipe
- These little bites of joy are perfect foods for parties or any festive gathering. Everyone is sure to love them.
- Spritz cookies are small and travel well so they are great to add to kids’ lunches for a sweet treat!
- This recipe is pretty versatile, and you can add any flavors you’d like to spice things up.
Recipe Ingredients
- Unsalted butter
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Pumpkin pie spice — cinnamon, cloves, nutmeg, etc.
See the recipe card below for full information on ingredients and quantities.
How to Make Pumpkin Spiced Spritz Cookies
- Beat together the butter, sugar, egg, and vanilla.
- Add the dry ingredients, and stir until well incorporated.
- Follow the cookie press instructions to press the dough onto the pan.
- Bake until lightly browned around the bottom.
Recipe FAQs
Spritz cookies are commonly baked around the holiday season! They’re simple butter cookies made into pretty shapes thanks to a cookie press. The name “spritz” comes from the German word “spritzen,” which means “to squirt,” as in squirting or pushing the soft cookie dough through the press to make fun and fancy designs.
You can keep spritz cookies in an airtight container at room temperature for up to 5 days, or in the fridge for 1.5 to 2 weeks.
I have had the most luck using a silicone baking mat instead of just parchment paper. Plus, if you chill the pan ahead of time, you should have better luck. Those two techniques together are a great trick!
Expert Tips
- The trick to helping them keep their shapes is chilling the baking sheets in the fridge as you prep the dough. The cold sheets will help them maintain their form when they go into the oven.
- You can always use a piping bag with a icing tip to pipe these cookies out and make different and unique shapes!
- Adding sprinkles is a fun and pretty way to add some color.
More Cookie Recipes to Consider
Simple Gingerbread Recipes
The Perfect Icing for Gingerbread Cookies
Cut Out Cookies
Sugar Cookie Icing Recipe for Perfect Holiday Decorating
Simple Gingerbread Recipes
Easy Gingerbread Sandwich Cookies
From Scratch Recipes
Free Printable Gingerbread Man Cookie Templates for Holiday Baking
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Pumpkin Pie Spritz Cookies
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
Instructions
- Preheat the oven to 350 degrees F. If you can fit 2 to 3 baking sheets, stacked, in your fridge, place them inside to let them chill ahead of time (optional, but a great trick).
- In a medium bowl (a stand mixer works great, too), beat together the butter and sugar until light and fluffy, about 3 minutes.
- Add the egg and vanilla, and beat to combine, scraping down the sides as needed, about 1 minute.
- Add the flour, salt, and pumpkin pie spice, and stir until well incorporated.
- Following the instructions on your cookie press, add the dough to the press.
- Remove a baking sheet from the fridge, and follow the cookie press instructions to press the dough out onto the prepared sheet.
- Continue pressing out the cookies so that they are about 1 1/2 inches apart and fill the pan.
- Bake for 7 to 9 minutes until lightly browned around the bottom, but not at all dark. Let the cookies cool on the baking sheet for 5 minutes before removing to cool on a wire rack.
- Repeat with remaining dough and un-greased, chilled cookie sheets.
Notes
- If the cookie dough becomes too soft towards the end (the cookies will get really flat and look squished), press the dough onto the cookie sheets, and let the pressed cookies chill in the fridge for 10 minutes before baking.
- The trick to helping them keep their shapes is chilling the baking sheets in the fridge as you prep the dough. The cold sheets will help them maintain their form when they go into the oven.
- I recommend the OXO cookie press. After trying a few, this is by far the easiest to use (and it cleans up easily, too).
- No cookie press? Divide the dough into 3 parts; then working with 1 part at a time, place the dough in a large piping bag with a large cupcake star tip (Wilton 1M) attached. Pipe out stars and wreaths by hand.
