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Pumpkin Sugar Cookies Recipe

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4 from 3 reviews

These soft and flavorful Pumpkin Sugar Cookies combine the warm spices of pumpkin pie with a tender buttery dough, topped with a creamy cinnamon-spiced cream cheese frosting. Perfect for fall gatherings or cozying up with a sweet treat, these cookies balance pumpkin puree and spice with a classic sugar cookie base, creating a festive dessert that’s both moist and rich.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 40 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

For the Cookies

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/4 cups granulated sugar, plus more for rolling
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 2 teaspoons pure vanilla extract

For the Frosting

  • 1 (8-ounce) block cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon, plus more for sprinkling
  • Pinch kosher salt

Instructions

  1. Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and kosher salt to evenly distribute the leavening and spices throughout the flour.
  3. Cream wet ingredients: Using a hand mixer in a large bowl, beat the softened butter, granulated sugar, pumpkin puree, egg, and vanilla extract until well combined and smooth.
  4. Combine dough: Gradually add the dry ingredients to the wet mixture and stir until just combined. Avoid overmixing to keep the cookies tender.
  5. Form and roll cookies: Scoop out about one tablespoon of cookie dough, then roll it in extra granulated sugar to coat. Place each coated dough ball on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  6. Bake: Bake the cookies in the preheated oven for approximately 10 minutes or until the edges are lightly golden. Avoid overbaking to maintain softness.
  7. Cool cookies: Remove the cookies from the oven and let them cool completely on the baking sheets before frosting.
  8. Make the frosting: While the cookies cool, beat the softened cream cheese, powdered sugar, vanilla extract, ground cinnamon, and a pinch of kosher salt in a large bowl until smooth and creamy.
  9. Frost and garnish: Once the cookies are fully cooled, spread a generous amount of cream cheese frosting on each cookie and sprinkle a little ground cinnamon on top for added flavor and decoration.

Notes

  • For softer cookies, do not overbake; remove from oven as soon as edges start to turn golden.
  • Use fresh pumpkin puree, not pumpkin pie filling, for best flavor and texture.
  • Ensure cream cheese is softened to room temperature before making frosting to avoid lumps.
  • Cookies can be stored in an airtight container in the refrigerator for up to 5 days.
  • Rolling the dough balls in sugar before baking adds a slight crunch and sparkle to the cookie exterior.
  • If you prefer a less sweet frosting, reduce powdered sugar by 1/4 cup.

Find it online: https://allcookedup.com/pumpkin-sugar-cookies-recipe-2/