Go Back
- 2 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 tablespoon pumpkin pie spice - ½ teaspoon salt For the pumpkin sugar cookies, I use all-purpose flour. This flour gives the cookies a nice structure. Baking powder and baking soda make the cookies rise. They help create a light texture. Pumpkin pie spice adds warmth and flavor. It’s a mix of cinnamon, nutmeg, and ginger. A pinch of salt balances the sweetness and enhances the taste. - 8 oz cream cheese, softened - ½ cup unsalted butter, softened - 4 cups powdered sugar - 1 teaspoon vanilla extract - A pinch of cinnamon for garnish For the cream cheese frosting, I use softened cream cheese. It gives a rich, tangy flavor. I also add softened unsalted butter for creaminess. The powdered sugar sweetens the frosting and makes it fluffy. A splash of vanilla adds warmth. Finally, I sprinkle a pinch of cinnamon on top. It not only looks nice but also adds a hint of spice. This frosting pairs perfectly with the cookies. 1. Preheat the oven and prepare baking sheets. Set your oven to 350°F (175°C). Line two baking sheets with parchment paper. This step helps cookies bake evenly and prevents sticking. 2. Mix the dry ingredients. In a medium bowl, whisk together: - 2 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 tablespoon pumpkin pie spice - ½ teaspoon salt Set this mixture aside for later. 3. Cream the butter and sugar. In a large mixing bowl, beat together: - 1 cup unsalted butter, softened - 1 cup granulated sugar Mix until light and fluffy, about 3-4 minutes. This aeration adds texture to the cookies. 4. Add egg and pumpkin puree. Beat in: - 1 large egg - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract Mix until everything is smooth and well combined. 5. Incorporate dry ingredients. Gradually add the dry mixture to the wet ingredients. Mix until just combined. Be careful not to over-mix; this keeps cookies tender. 6. Scoop and place cookies on baking sheets. Use a cookie scoop or tablespoons to drop rounded dough balls onto the prepared sheets. Space them about 2 inches apart to allow for spreading. 7. Bake the cookies. Place the sheets in the oven and bake for 10-12 minutes. The edges should be lightly golden. The centers may seem underbaked, but that’s fine. They will firm up as they cool. 8. Cooling tips on wire racks. After baking, let the cookies cool on the sheets for 5 minutes. Then, transfer them to wire racks to cool completely. This helps them stay soft and not soggy. 9. Prepare the cream cheese frosting. In a medium bowl, beat together: - 8 oz cream cheese, softened - ½ cup unsalted butter, softened Mix until smooth. Gradually add: - 4 cups powdered sugar Continue mixing until fluffy. Stir in: - 1 teaspoon vanilla extract 10. Frosting tips to achieve the perfect texture. If the frosting is too thick, add a little milk. For a fluffier texture, beat it longer. Once cookies are cool, spread the frosting generously on each cookie. 11. Garnish. Sprinkle a pinch of cinnamon over the frosted cookies. This adds a nice touch and enhances the flavor. To get the best texture for your pumpkin sugar cookies, start with the butter and sugar. Beat them together until they look light and fluffy. This process takes about 3-4 minutes. The air you add here helps the cookies rise. Be careful not to over-mix once you add the dry ingredients. Mixing too much makes the cookies tough. You want just enough to blend everything smoothly. When you make cream cheese frosting, it's key to soften the cream cheese. You can leave it out at room temperature for about 30 minutes. This makes it easy to blend with the butter. Adjust the sweetness of your frosting to your taste. If you like it sweeter, add more powdered sugar. Just remember to mix it in slowly to keep the texture smooth. To know when your cookies are done, look at the edges. They should be lightly golden. The centers might look a bit soft, but that is fine. They will continue to bake on the sheet after you take them out. To avoid dry cookies, keep an eye on the baking time. Don’t bake them for too long. If you notice them browning too much, take them out a minute early. Enjoy your soft, chewy cookies! {{image_2}} You can have fun with flavors in your pumpkin sugar cookies. One tasty option is adding chocolate chips. The rich chocolate pairs well with the warm spices in the cookies. Just fold in about a cup of semi-sweet or dark chocolate chips when you mix the dough. This twist adds a delightful surprise in every bite. Another way to change the flavor is by exploring spice variations. You might try adding ginger, nutmeg, or allspice to the pumpkin pie spice. Each spice brings a unique warmth and depth to the cookies. A pinch of cardamom can also give a lovely twist. Play around with the amounts to find what you love best. Switching up the frosting can also create a new experience. You can use different flavors, like maple or vanilla, to keep things exciting. Simply replace the vanilla extract in the cream cheese frosting with maple extract. This will give your cookies a sweet, fall-like flavor. If you're looking for dairy-free options, try a coconut cream frosting. Just whip together coconut cream with powdered sugar and a bit of vanilla. This alternative will keep your cookies creamy and delicious without dairy. You can also use a store-bought dairy-free frosting for ease. When serving your pumpkin sugar cookies, consider some great beverage pairings. A warm cup of chai tea or spiced apple cider complements the cookies nicely. The warm spices in the drinks enhance the flavors in the cookies. For plating, try stacking the cookies on a colorful plate. Add a few cinnamon sticks or a sprinkle of pumpkin seeds for decoration. This adds a nice touch and makes your cookies look extra special. You can also serve them alongside a scoop of vanilla ice cream for a fun dessert twist. To keep your pumpkin sugar cookies fresh, store them in an airtight container. This method helps maintain softness and flavor. You can keep them at room temperature for up to five days. If you want them to last longer, place them in the fridge. Refrigerated cookies can stay fresh for about two weeks. If you want to save some cookies, freezing is a great option. Follow these steps: 1. Cool Completely: First, let your cookies cool on a wire rack. 2. Wrap Well: Wrap each cookie in plastic wrap. This keeps them from getting freezer burn. 3. Place in a Bag: Put the wrapped cookies in a freezer bag or container. Label it with the date. 4. Frosting Storage: For the frosting, store it in a separate airtight container in the fridge. To thaw, take out the cookies and let them sit at room temperature for about 30 minutes. If you want to refrost them, make sure the cookies are cool first. For the best flavor and texture, eat your cookies within a week. If you store them correctly, they will taste great. Use a container that seals tightly to keep air out. This simple step helps keep the cookies soft and tasty. Enjoy your delightful treats as they stay fresh and delicious! Yes, you can use fresh pumpkin. Fresh pumpkin adds a brighter, fresher flavor. It also has a different texture, which can change the cookie's outcome. Make sure to cook and puree the pumpkin until smooth. Drain any extra moisture to avoid soggy cookies. To make these cookies gluten-free, swap all-purpose flour with gluten-free flour. A blend that includes almond flour and coconut flour works well. You can also use a store-bought gluten-free flour mix. Just check that it contains a binding agent like xanthan gum. If your cookies spread too much, check your butter. It should be softened, not melted. If it's too warm, chill the dough for 30 minutes before baking. Also, ensure you measure flour correctly. Too little flour can cause spreading. Yes, you can prepare the dough ahead of time. After mixing, wrap it tightly in plastic wrap. Store it in the fridge for up to three days. You can also freeze the dough for up to three months. Just thaw it in the fridge overnight before baking. To enhance the frosting flavor, add a teaspoon of maple syrup or a splash of orange juice. You can also mix in spices like nutmeg or ginger for a warm touch. Experiment with different extracts like almond or lemon for unique flavors. Pumpkin sugar cookies are a tasty treat with rich flavors and smooth frosting. In this post, we covered the key ingredients, detailed steps for preparation, and helpful tips. You learned about fun variations and proper storage methods. Always remember to adjust baking times for the perfect cookie. Enjoy creating these delicious cookies, experimenting with flavors, and sharing them with friends. Your baking journey starts here, so get to it and savor every bite!

Pumpkin Sugar Cookies with Cream Cheese Frosting

Indulge in the warm flavors of fall with these delightful Pumpkin Spice Sugar Cookies. This easy recipe combines creamy pumpkin puree and a hint of pumpkin pie spice for a perfect treat. Top them with silky cream cheese frosting and a sprinkle of cinnamon for that extra touch. Ready in just 40 minutes, these cookies are perfect for cozy gatherings or a sweet snack. Click through to explore the full recipe and elevate your baking game!
Print Recipe Pin Recipe

Ingredients
  

2 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon pumpkin pie spice

½ teaspoon salt

1 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 cup canned pumpkin puree

1 teaspoon vanilla extract

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

A pinch of cinnamon for garnish

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

    Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

        Add Egg and Pumpkin: Beat in the egg, pumpkin puree, and vanilla extract until smooth and well combined.

          Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

            Scoop Cookies: Using a cookie scoop or tablespoons, drop rounded dough balls about 2 inches apart on the prepared baking sheets.

              Bake: Bake for 10-12 minutes, or until the edges are lightly golden. The centers might look slightly underbaked – that’s okay!

                Cool Completely: Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

                  Prepare Frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar and beat until fluffy. Stir in the vanilla extract.

                    Frost Cookies: Once cooled, spread the cream cheese frosting generously over each cookie.

                      Garnish: Sprinkle a pinch of cinnamon over the frosted cookies for a beautiful finish.

                        Prep Time: 20 minutes | Total Time: 40 minutes | Servings: About 24 cookies