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Pumpkin Sugar Cookies with Cream Cheese Frosting Recipe

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4 from 2 reviews

These Pumpkin Sugar Cookies are a delightful fall treat featuring a soft, spiced cookie base infused with pumpkin puree and topped with creamy cinnamon cream cheese frosting. Perfect for seasonal gatherings or cozy afternoons, these cookies combine classic pumpkin pie flavors with a sweet, tangy frosting that adds the perfect finishing touch.

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) 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 Cream Cheese Frosting

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

Instructions

  1. Preheat and Prepare Dry Ingredients: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and kosher salt to ensure the spices and leavening are evenly distributed.
  2. Mix Wet Ingredients and Combine: In a large mixing bowl, use a hand mixer to beat the softened butter, granulated sugar, pumpkin puree, egg, and vanilla extract until well combined and smooth. Gradually add the dry ingredient mixture to the wet ingredients and stir until just combined, being careful not to overmix to maintain a tender texture.
  3. Shape and Roll Dough: Scoop tablespoon-sized portions of cookie dough and roll each into a ball. Then, roll the dough balls in granulated sugar to coat evenly. Place the sugared dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
  4. Bake the Cookies: Bake the cookies in the preheated oven for about 10 minutes or until they are lightly golden around the edges but still soft in the center. Remove from the oven and allow the cookies to cool completely on the baking sheets before frosting.
  5. Prepare the Cream Cheese Frosting: While the cookies cool, beat together the softened cream cheese, powdered sugar, vanilla extract, ground cinnamon, and a pinch of kosher salt in a large bowl until the frosting is smooth, creamy, and spreadable.
  6. Frost and Garnish: Once the cookies have cooled, spread a generous layer of cream cheese frosting on top of each cookie. Sprinkle a little extra ground cinnamon over the frosting for an added touch of flavor and visual appeal.

Notes

  • For best results, ensure the butter and cream cheese are softened to room temperature before mixing to achieve a smooth dough and frosting.
  • If you prefer a stronger pumpkin flavor, you may increase the pumpkin puree to 2/3 cup but be cautious as it may slightly affect the cookie texture.
  • Cookies can be stored in an airtight container in the refrigerator for up to 5 days with the frosting.
  • To serve, bring refrigerated cookies to room temperature for softer texture or gently warm for a few seconds in the microwave.
  • Substitute pumpkin pie spice with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ground ginger if you do not have it on hand.

Find it online: https://lauracooks.com/pumpkin-sugar-cookies-with-cream-cheese-frosting-recipe/