Pumpkin Sugar Cookie Cut Outs

🎃Pumpkin Butter Cut Out Cookies❣️

My oldest grandson loves to make cookies with me for every holiday and he requested pumpkin cookies this past weekend for Halloween treat❣️

So fun and I think there were more sprinkles on my floor than on the cookies❣️lol❣️

Here is my go to and full proof butter cookie recipe❣️

Perfect anytime of year, and will be very handy for the upcoming holidays❣️It’s  tender but shortbread like for a stable and yummy butter cookie to decorate. 

This  butter cookie dough is very forgiving and no need to chill before you bake them. 

Just be careful and do not over bake them.

Wishing you more magical memories making these yummy cut out cookies with your loved ones❣️

En-JOY and Happy Halloween❣️❌⭕️🎃

Pumpkin Butter Cut Out Cookies

1 cup (2 sticks) unsalted butter, softened

1/2 cup sugar

2 large egg yolks

1 teaspoons vanilla

1/4 teaspoon salt

2-1/2 cups all-purpose flour

In a bowl  of electric mixer beat  butter and sugar  on high speed until smooth and creamy about 2-3 minutes.


Add in egg yolks and vanilla and beat in medium speed until blended.

Slowly add flour and mix until well blended about only 1 minute.

On a lightly floured board or parchment paper, using a lightly floured rolling pin, roll dough to about 1/8 to ¼- inch thickness.  With well-floured cookie cutters  of your choice, cut dough into shapes.

Place cut cookies to a baking sheet lined with parchment paper.  Space them about 1-inch apart.  Combine scraps into a ball and repeat the process being careful not to overwork the dough.

Heat oven 300℉

Bake for 12 to 15 minutes or until cookies are just beginning to lightly brown around the edges. DO NOT OVERAKE. Let cool for about 5 minutes on baking sheet then carefully transfer to cooling racks.  Cool completely before icing.


Use icing and sprinkles of your choice and have fun!

En-JOY! XO