Pumpkin Spice Spritz Cookies: Pumpkin Spice Spritz Cookie Recipe

The Little Cookie That Could

My first spritz cookies were a mess. The dough was too soft. It squirted everywhere but the pan. I still laugh at that.

But I learned. These cookies are about joy, not perfection. That’s why this matters. It’s okay to have fun and get a little messy.

Why Pumpkin Spice Feels Like Home

That smell of cinnamon and nutmeg. It fills the whole house. Doesn’t that smell amazing? It feels like a warm hug.

We add real pumpkin too. It makes the dough soft. It gives the cookies a pretty orange color. Fun fact: People have been mixing spices like this for hundreds of years. They used to be very expensive!

Let’s Make Some Dough

Start with soft butter and sugar. Mix them until they look fluffy. This is the secret to a light cookie.

Then add your spices and pumpkin. Mix it gently. Finally, add the flour. Just mix until you don’t see white powder anymore. What’s your favorite part of mixing dough? I love licking the spoon.

The Magic of the Cookie Press

This tool is so much fun. You get to choose a shape. A star, a tree, or a flower. Press the dough onto your pan.

Give each cookie some space. They need room to breathe. Then into the hot oven they go. They bake fast, so watch them. Do you like crunchy or soft cookies best?

Sharing the Warmth

Let the cookies cool on a rack. The waiting is hard. But it’s worth it. A cookie shared is a smile shared.

That’s the second reason this matters. Food connects us. It says, “I made this for you.” Which neighbor or friend would you share these with?

Ingredients:

Ingredient	Amount	Notes
unsalted butter, softened	1 ½ cups
granulated sugar	1 cup
salt	½ teaspoon
ground cinnamon	1 teaspoon
ground nutmeg	½ teaspoon
ground ginger	¼ teaspoon
pumpkin puree	⅓ cup
large egg, room temperature	1
vanilla extract	1 teaspoon
all purpose flour	3 ¾ cups

My Favorite Fall Cookie Trick

Hello, my dear! It’s Anna. I love when the air gets crisp. It makes me want to bake. These cookies are my little autumn magic trick. You press the dough into pretty shapes. They look fancy but are so simple. My grandkids love picking the shapes. We always make little pumpkins and leaves. Doesn’t that smell amazing? Let’s make some together.

Step 1: First, get your butter nice and soft. Cream it with the sugar in a big bowl. Mix it for a few minutes until it’s fluffy. It should look pale and dreamy. I still laugh at the time I used cold butter. My poor mixer groaned! (Hard-learned tip: Soft butter is the secret to easy pressing.)

Step 2: Now, add all those cozy spices. Sprinkle in the salt, cinnamon, nutmeg, and ginger. Give it a good stir. Then, mix in the pumpkin puree and vanilla. The dough will turn a lovely orange color. It already smells like a hug, doesn’t it?

Step 3: Crack in your egg. Mix it just until you don’t see yellow anymore. We don’t want tough cookies! Then, slowly add the flour. Mix on a low speed. Stop to scrape the bowl sides. The dough will be soft but not sticky. What spice makes pumpkin taste like “autumn”? Share below!

Step 4: Time for the fun part! Pack the dough into your cookie press. Choose a fun disc shape. Press cookies onto your baking sheet. Leave a little space between them. My first ones were all blobs. But you’ll get the hang of it, I promise.

Step 5: Bake them for just 6 to 9 minutes. Watch them closely. They’re done when the edges are lightly golden. Let them sit on the pan for a minute. Then move them to a rack. The hardest part is waiting for them to cool!

Cook Time: 6–9 minutes per batch
Total Time: About 1 hour
Yield: About 8 dozen small cookies
Category: Dessert, Cookies

Let’s Get Creative With Your Cookies

Once you know the basic recipe, you can play! Here are three fun twists I love. They make the cookies feel new again. Which one would you try first? Comment below!

Sparkly Spice: Before baking, sprinkle cookies with coarse sugar. It adds a sweet crunch and sparkle.

Chocolate Drizzle: Melt a little chocolate. Drizzle it over the cooled cookies. It’s a pretty and tasty contrast.

Maple Glaze: Whisk powdered sugar with a touch of maple syrup. Dip the cookie tops in it. So deliciously sticky.

The Perfect Little Treat Plate

These cookies are perfect for a snack plate. I like to serve them with a small bowl of whipped cream for dipping. Or arrange them on a plate with some apple slices and cheese. It makes a lovely little spread.

For a drink, they pair wonderfully. A cold glass of apple cider is my top choice. For the grown-ups, a sweet cream sherry is a nice match. It sips like autumn in a glass. Which would you choose tonight?

Keeping Your Spritz Cookies Fresh

These cookies stay crisp in a tin for a week. Layer them with parchment paper. For longer storage, freeze them on a tray first.

Once frozen, pack them in a freezer bag. They will keep for two months. I once forgot a bag in my freezer for Christmas.

I found them in July! They were still perfect. Batch cooking means you always have a treat ready. This matters for busy days and happy surprises.

You can enjoy them straight from the freezer. No need to reheat! Have you ever tried storing cookies this way? Share below!

Spritz Cookie Troubleshooting

Is your dough too soft? Chill it for 30 minutes. Firm dough presses through the gun better. I remember when my first batch spread everywhere.

The butter was too warm. Are the cookies sticking to the pan? Let them cool for one full minute. Then they lift off easily.

Is your press not working? Make sure the dough touches the disc. This creates the right pressure for pretty shapes. Getting the texture right builds your confidence.

It also makes the flavors shine. Which of these problems have you run into before?

Your Spritz Cookie Questions, Answered

Q: Can I make these gluten-free? A: Yes! Use a good 1-to-1 gluten-free flour blend. The results are wonderful.

Q: Can I make the dough ahead? A: Absolutely. Wrap it tightly and refrigerate for up to two days.

Q: What if I don’t have pumpkin spice? A: Use the cinnamon, nutmeg, and ginger listed. It makes your own blend.

Q: Can I double the recipe? A: You can. Just mix in two separate batches for best results.

Q: Any fun extras? A: A tiny sprinkle of sugar before baking adds sparkle. Fun fact: Spritz means “to squirt” in German! Which tip will you try first?

Share Your Kitchen Creations

I hope you love making these little cookies. They always remind me of autumn afternoons. I would love to see your beautiful shapes.

Share a picture of your baking sheet. Have you tried this recipe? Tag us on Pinterest at @AnnaWhitmoreKitchen. Your stories make my day brighter.

Happy cooking!

—Anna Whitmore.