Hey Besties! With cooler temps around the corner, it felt like the best time to share this delicious pumpkin spice cookie stamp recipe with you! As we turn the corner into fall, I’m not only excited about the cozy flavors ahead, but all the beautiful cookie designs that will be made! When it comes to using cookie stamps, it’s ALL about having the right recipe to capture and showcase your stamp designs. And like our other cookie stamp recipes, you’ll find that this recipe perfectly holds your stamp designs. Not only are they delicious, but you’ll love the crisp dimension and designs you can create. Let’s jump in!
Our Love Of Cookie Stamps
We love all kinds of cookies around here! But when I want a delicious, soft, chewy cookie that is also beautiful and easy, I bust out my cookie stamps! They are the simplest and fastest way to create stunning cookies that no one will believe you made at home. And just because they are pretty, doesn’t mean they aren’t crazy delicious. They are just as yummy as they are pretty…which is always our goal with everything we make.
If cookie stamping is new to you, I’ll break down exactly how to successfully stamp with metal and wooden stamps. On THIS page, you’ll find several posts featuring Nordic Ware cookie stamps, which we adore. Nordic Ware does a fantastic job with high quality stamps that can be passed on for generations to come. When we’re using a metal stamp, we roll our dough into oversized balls, roll in granulated sugar and then stamp down to create each cookie. These stamps typically create a slightly larger, thicker cookie. I walk through the entire process in those posts and today’s pumpkin spice recipe can be used with that stamping technique as well.
But today we’re featuring a wooden cookie stamp, so we’ll be rolling out our dough and then stamping. THIS small business is my favorite source for beautiful wooden cookie stamps. They offer a large collection of intricate, stunning stamps and regularly add new designs. If I had to choose, I actually prefer working with the wooden stamps over the metal but that’s just my preference. The wooden stamps create a thinner, smaller cookie, whereas the metal stamps create larger, thicker cookies. Both delicious!
When I saw THIS stamp, it immediately caught my eye and thought it resembled a beautiful family tree. How beautiful will these be at Thanksgiving time? I definitely encourage you to check out their entire collection! I’ve already got some other new stamps planned for this holiday season!
How To Use a Cookie Stamp
For today’s cookies, we are simply making our dough according to the recipe you’ll find below. We’re rolling out our dough to 1/4″ since that is the thickness we prefer, but you can go thicker if you’d like. Note that if you do go thicker, you’ll need to increase your baking time to account for thicker cookies. We use our Joseph Joseph rolling pin to do the measuring for us. I seriously could not make cookies without that thing!
Once rolled out, you’ll simply stamp your design! I do dip my stamp in loose flour and tap off the excess between stamping every 3 cookies. These wooden stamps do not require as much pressure as the metal ones do in order to capture the design. Which is another reason I love working with the wooden stamps – they are easy for anyone to use. Then simply use a 2.5″ round cutter to cut the dough and place onto your parchment-lined cookie sheet. Here are my cookies as I’m stamping!
And here they are about to go in the oven!
And finally…fresh out of the oven!
Not All Parchment Paper Is The Same
Something I recently learned is that not all parchment paper works the same. I always figured it was basically the same, but boy, I was wrong! I use Reynolds parchment sheets most often and get zero spread with my cookies using these sheets. But when I tried a cheaper brand, which definitely did feel more slippery, I experienced spread. So, I wanted to mention that here in case you ever struggle with cookies spreading, it may be your parchment paper! Perforated baking mats are also great for eliminating spread, which I featured HERE.
Baking Times
Since these cookies are rolled out and thinner after stamping, I found that 8-9 minutes at 350 degrees results in a perfectly soft, chewy cookie. With our Nordic Ware stamped cookies, we typically bake for 11-12 minutes since they are thicker. Bake longer if you want a crispy cookie or if you roll them out thicker!
Simple Stamping
It’s really that simple! Make your dough, roll out, stamp and bake! Seriously, anyone can make these cookies. You’ll be pleasantly surprised at how beautiful and consistent they turn out every time. And you family, friends and even customers will be so impressed with you!
Cookie STamp Recipes
Today’s pumpkin spice recipe is just the latest in our growing collection. But you always have options! You always have free access to our recipes. You can find vanilla, chocolate, lemon, peanut butter, vanilla almond and salted caramel and more to come!
For today’s pumpkin spice recipe, it’s really all about the spice and pumpkin pie spice brings the magic here! Pumpkin pie spice is readily available at most grocery stores, or you can order it HERE. That is the exact seasoning I use and love.
Now that we’ve covered all the details, here is the pumpkin spice cookie stamp recipe! It brings all the cozy feelings of fall but is delicious year-round. Especially complemented by a cup of cocoa or coffee; enjoy!
The Pumpkin Spice Cookie Stamp Recipe You Need in Your Life
Ingredients
- 1 cup (226g) Unsalted Butter Chilled
- 1 cup (200g) Granulated Sugar
- 1 Large Egg Chilled
- 1.5 tsp (7.5ml) Vanilla Extract
- 1 tsp (4g) Pumpkin Pie Spice
- 1 tsp (5g) Baking Powder
- 0.5 tsp (3g) Salt
- 3 cups (400g) All-Purpose Flour
Instructions
- Preheat oven to 350 degrees F.
- I use parchment paper sheets on my cookie sheets and reuse them for all my batches that day.
- In your mixer bowl, cream butter and sugar until smooth, at least 2 minutes
- Beat in vanilla extract and egg.
- In a separate bowl, combine baking powder, salt, flour and pumpkin pie spice. Add to wet ingredient mixing bowl a little at a time.
- Mix until thoroughly blended.
- Chilling the dough is not necessary! Although, you're welcome to chill your dough if you prefer. You'll achieve perfect designs regardless of whether you chill this dough or not.
If using a wooden cookie stamp:
- I usually divide the dough into 3 chunks and roll out each onto a floured surface and cut. I make our cookies 1/4" thick and use my Joseph Joseph rolling pin which does the measuring for me – genius!
- Use wooden stamp to gently press down into the dough to create the design.
- Use a round cookie cutter to cut the dough and place on parchment-lined cookie sheet.
- Bake at 350 degrees for 8-9 minutes.
- Cool cookies on cookie sheet until firm enough to transfer to cooling rack.
If using a metal cookie stamp:
- Roll dough into balls slightly larger than golf ball size.
- Roll dough balls in granulated sugar. Dip stamp in sugar.
- Using cookie stamp, center over ball and push down hard. Dough will squeeze out around stamp. Slowly lift/remove stamp.
- If dough sticks to stamp, use a lip of the dough to carefully peel the cookie dough off the stamp and place on cookie sheet.
- Trim any excess dough around the stamped design, using a circle cookie cutter or pen blade for baking.
- Bake at 350 for 11-12 minutes.
- Cool cookies on cookie sheet until firm enough to transfer to cooling rack.
I just discovered you through Facebook! Such incredibly helpful and clear instructions and links to recipes, tips and tools…and all for free! What a wonderful person you are! Thank you!!!
Also, prayers for healing for your son and for strength, comfort and fun memory-making for you and your family. You are amazing!
Hi Lynda, I just saw your message! I’m so glad you found me and that you’re loving the content! I LOVE helping others, especially other home bakers! And thank you SO much for the kind words and prayers for our boy; it means the world to us! I appreciate you!!