Pumpkin Spice Spritz Cookies

5 from 9 votes
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Pumpkin Spice Spritz Cookies are a new twist on a classic cookie and fabulous for holiday baking! I can’t get enough of these buttery and delicious press cookies flavored with pumpkin spice for fall. This is one of the easiest and best spritz cookie recipes for the festive season!

Looking for more Pumpkin Spice recipes? You’ll also love these Pumpkin Pie Spice Thumbprint Sugar Cookies!

Colorful Spritz Cookies laying on parchment paper with cookie crumbs


Festive Pumpkin Spritz Cookies for Fall

I think we can all agree, there’s not a more classic fall flavor than pumpkin spice. And when it comes to classic cookie recipes, Spritz cookies are just the best for holiday baking! Delicate, buttery press cookies are easy and delicious, very snackable, and super customizable – which is what led to this fall-inspired recipe for Pumpkin Spice Spritz Cookies. 

I absolutely love this foolproof recipe for spritz cookies. Not only because it calls for my favorite zingy Pumpkin Pie Spice. I swear. These foliage-themed cookies are just so crisp and pretty! There’s a lot to love, from their festive orange color to their adorable leaf shape courtesy of one of the best kitchen gadgets IMO: the cookie press!

Spritz cookies are the perfect addition to any holiday or Christmas cookie tray this season, and I can’t wait for you to try these!

What Are Spritz Cookies?

Spritz Cookies actually get their name from a German word (“spritzen”), meaning “to squirt” in English. They’re a buttery Christmas cookie made of basic ingredients like flour, butter, sugar and eggs, named after the fact that the beautiful designs and shapes come from the dough being “squirted” through a cookie press directly onto a baking sheet.

A collage of pictures showing a dough filled mixing bowl, press cookie tools, and cookies being pressed onto a baking pan

Recipe Ingredients

The ingredients list for these Pumpkin Spice Spritz Cookies is short and sweet (just as sweet as these cookies!). Here’s what you’ll need:

  • Butter: It could be the sheer amount of butter in this recipe that makes these cookies so delicious, I’m convinced! You’ll need to let the butter sticks get to room temperature for an even bake.
  • Pumpkin Pie Spice: The special ingredient for this recipe, Pumpkin Pie Spice is a warm blend of ground spices including cinnamon, ginger, nutmeg, and cloves, found in most spice aisles, a true fall favorite.
  • Powdered Sugar: Using powdered a.k.a. Confectioner’s sugar is the secret to keeping the dough smooth and less likely to crumble when pressing!
  • Flour: All-purpose flour or your alternative of choice (like almond or oat), so long as it is finely ground.
  • Eggs: To bind everything together. I like to let eggs reach room temperature whenever I bake for the best results! Just take them out of the fridge a couple of hours beforehand.
  • Vanilla: Pure vanilla extract for flavor, almond extract also works.
  • Orange Food Coloring: Optional but so fun and fitting for a fall foliage theme!
Frosting being squeezed from a bag onto white and orange press cookies

How to Make Pumpkin Spice Spritz Cookies

I love how easy spritz cookies are to make. Just mix your wet and dry ingredients separately, combine, press out your dough and get baking. You’d be hard-pressed to come away from this pressed cookie recipe with anything but perfect, delectably buttery Pumpkin Spritz Cookies!

First thing’s first, for this cookie recipe, do not grease your baking sheet! You’ll need it cool and clean in order for the dough to stick. 

Cream Together Butter and Sugar: First, while the oven is preheating, cream together the butter and powdered sugar in a mixing bowl until it’s nice and fluffy. Then mix in the vanilla extract and the egg.

Mix Dry Ingredients: You’ll whisk together the flour, baking powder and pumpkin pie spice in a separate bowl. Sifting the flour will make it easier to mix but is totally optional!

Combine Wet and Dry Ingredients: Slowly add the flour mixture to the butter mixture and beat the batter on low until everything is combined. If you’re adding food coloring, mix in a few drops and continue to mix enough to get an even color!

Press The Cookies: Fill the Cookie Press with cookie batter. Make sure the dough is room temperature (not cold), and if needed place the press somewhere warm to let it get to the right temperature! If you don’t have a cookie press, use a piping bag with a pastry tip to pipe out the cookies instead. Press out the cookie dough onto your bare baking sheets, about half an inch to 1 inch apart.

Bake: Once you’ve successfully spritzed your cookies, bake them until they’re firm and lightly golden. Let the cookies stand for a couple minutes after they leave the oven before transferring them to a rack to cool. 

Once your cookies have cooled completely, leave them plain or glaze or frost them to get creative with decorating!

Tips for Success

  • Press Alternatives: If you don’t have a cookie press handy, use a piping bag with different tips or just a regular plastic bag with the corner snipped to pipe the dough out onto a baking sheet. You can also use a fork or other utensil to create the shapes and designs you’re after. Let your creativity reign supreme!
  • Use a Cold Baking Sheet: For the best results when using a cookie press, your dough should be warm (room temperature or above) and your baking sheet must be cold in order for the dough to stick. If your cookies aren’t sticking, try placing the sheet in the freezer for a few minutes. Use a light-colored baking sheet to avoid too much browning on the bottoms!
  • Don’t Line the Pan: While we all love an easier clean-up, these pressed cookies won’t adhere to a silicon baking mat or parchment paper.
  • Create Shades of Fall: Add the orange food coloring gradually for different shades of cookies! Add one drop to the dough and mix until just combined, then fill the cookie press and press out one row of cookies onto the sheet. Add another drop of color to the remaining dough, mix, and refill the press. Repeat until your rows of pressed cookies look like a gradient of fall leaves!

Easy Decorating Ideas

Here are some ideas and suggestions for decorating that go great with these Pumpkin Spice Spritz Cookies.

Make Cookie Sandwiches: Decorate your cookies by piping frosting on the undersides of two cookies and sandwiching them together. Pumpkin Spice pairs like a dream with a simple Cream Cheese Frosting or my favorite Maple Frosting!

Glaze Your Cookies: Dip the tops of the cookies in a Vanilla Glaze or Salted Caramel Glaze. While the glaze is setting, decorate your cookies with your choice of topping:

  • Sprinkles
  • Crushed nuts, like walnuts or pecans
  • Cinnamon sugar
  • Currants

How to Store Leftovers

Store your cookies in an airtight container at room temperature or keep them in the fridge for longer storage. They also travel really well, and can be transported easily to special get-togethers!

Can I Freeze These?

Spritz Cookies are a breeze to freeze – even when decorated! Store the cookies in a freezer bag or freezer-safe container and keep frozen for up to 4 months. Thaw them overnight at room temperature.

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5 from 9 votes

Pumpkin Spice Spritz Cookies

Pumpkin Spice Spritz Cookies are buttery and delicious press cookies flavored with festive pumpkin spice, for a new twist on classic holiday baking! The best Christmas cookie recipe to enjoy all year round.
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 25 minutes
Servings: 60


  • 2 sticks, (16 tablespoons) butter, softened
  • 1 cup powdered sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • orange food color, (optional)
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  • Preheat oven to 350.
  • Combine butter and sugar in your mixer’s bowl; beat with an electric mixer until fluffy and combined, about 4 to 5 minutes.
  • Add the vanilla and the egg; mix to incorporate.
  • In a separate bowl, whisk together flour, baking powder and pumpkin spice.
  • Add to the butter mixture and, with electric mixer on low, continue to mix until combined.
  • Add a few drops of food color and mix just until combined.
  • Fill the Cookie Press with cookie batter.
  • Press the cookies onto ungreased baking sheets.
  • Bake until firm and golden, about 7 to 8 minutes.
  • Remove from oven and let stand 2 minutes.
  • Transfer cookies to a rack and cool.
  • Fill with your favorite frosting or you can use my Maple Frosting – then sandwich two cookies together.
  • If you don’t have a cookie press, insert a pastry-tip in a pastry bag.
  • Fill bag with cookie batter and pipe out onto ungreased baking sheets.


RECIPE SOURCE: DIETHOOD Adapted from Food Network


Calories: 13kcal | Carbohydrates: 2g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 2mg | Sodium: 1mg | Potassium: 8mg | Fiber: 0g | Sugar: 1g | Vitamin A: 5IU | Calcium: 4mg | Iron: 0.1mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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More Fall Treats to Try

If you love fall themed treats as much as I do, here are more seasonal recipes to try:

5 from 9 votes (6 ratings without comment)

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Recipe Rating:


  1. Krispy says:

    These were very good! I increased the pumpkin spice to 2 tsp though. Would def make these again. Thanks for the recipe!

    1. Katerina says:

      I’m so glad to hear you enjoyed the cookies!

  2. Shamamama says:

    I’m sure these cookies would be delicious but I don’t think you should call them pumpkin spice cookies when there is no pumpkin in the recipe. It was misleading as I was looking for a recipe to use my pumpkin.

    1. Katerina says:

      They are called “pumpkin spice” because I use pumpkin spice in the recipe. So no real fresh pumpkin, but there’s definitely pumpkin spice in them.

  3. Jamie says:

    I’m so excited to make these for my fall wedding in two weeks! They look perfect! Thank you!!

  4. Jamie O'Marr says:

    Just made these and they are yummy! I had to add extra flower to get them firm enough to press, but my kitchen might have been too warm. I also sifted all the things out of habit ¯\_(ツ)_/¯

    Anyway, excellent recipe! Thank you.

  5. Brittney says:


    I recommend running hot water over the outside of the filled pastry bag to make the dough easier to push out of the bag. This recipe is great, but when I tried to push the dough into shapes through the pastry bag (as the recipe suggests for an alternative to a cookie press) I was just about curse spritz altogether because I was using all my force and the dough was too thick to push out, even with the largest tip. I tried running hot water over the outside of the bag to warm the dough a bit and it made it much easier to manage! It was still difficult to push the dough out, but it was much easier. So my recommendations if you use a pasty bag with this recipe use a very large tip and use hot water.

    I really enjoyed this recipe! Yummy!

    1. Katerina Petrovska says:

      Hi Brittney! Thanks soooo much for chiming in with your recommendations! I truly appreciate it!! xo

  6. Martha @ A Family Feast says:

    What beautiful cookies Katerina! We make spritz every year and I love the coloring you’ve done for this recipe!

  7. Thalia @ butter and brioche says:

    I have never eaten/made spritz cookies before! Definitely something that I need to make.. they look incredibly cute and delicious!