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Pumpkin Spritz Cookies

orange pumpkin decorated cookies on a metal baking pan

Time to dust off your Spritz cookie press that you only remember to use in December for Christmas cookies! Take a closer look and you’ll surely find that you can make these easy cookies for many occasions throughout the year, including these fun pumpkins.

Once you get the hang of using the cooke press, you’ll find that you can pop out a few dozen of these cookies much faster than rolling out sugar cookie dough and using cookie cutters. The dough doesn’t require refrigeration so as soon as you mix it together you are ready to create your cookie shapes.

I used the standard recipe just like I did on these Pumpkin Spritz CookiesChristmas cookies and these spring flower cookies. Afterwards I thought it would have been nice to use pumpkin pie spices rather than the traditional cardamom. How have you changed the recipe — chocolate or ginger or almond flavors? Let me know!

Yield: 4 dozen

Pumpkin Spritz Cookies

Pumpkin Spritz Cookies

Adorable pumpkins will make a festive addition to your Halloween and Thanksgiving celebrations!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 egg
  • 2 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon salt
  • 2 1/2 cups all purpose flour


  1. Preheat oven to 375 degrees F
  2. Combine butter and sugar in a large bowl. Beat with an electric mixer until light and fluffy.
  3. Add the egg, vanilla extract, cardamom and salt with the electric mixer.
  4. Now with a spoon stir in the flour until well mixed.
  5. Roll the dough into a log-like shape so that it will fit into the cookie press. Pack it in the tube tightly. Choose your design and begin pressing the dough out by clicking just once on the cookie press. Fit about 12 cookies to a baking sheet. I used parchment, though the instructions state that an ungreased baking sheet is best and that no parchment is necessary.
  6. Bake for 10-12 minutes then cool on a rack.


Ice the cookies with a simple glaze icing or leave them plain.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 76Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 14mgSodium: 24mgCarbohydrates: 9gFiber: 0gSugar: 4gProtein: 1g

This data is provided by Nutritionix and is an estimate only.

Did you make this recipe?

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I used Bridget’s recipe from Bake at 350 for the royal icing (the orange icing for the pumpkins) and used a quick and easy store-bought green icing for the stems. Yes, brown might have been more realistic but the green added a nice pop of color so I went with it! To get the segments and lines to show on the pumpkins, first outline the pumpkin then add the lines. Let the icing set slightly before filling in every other segment. Again allow those sements to dry before repeating the process with the remaining segments. Add sprinkles if you wish.
Halloween Spritz cookies from A Baker's House

Kitchen Tools Used in this Recipe:

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