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- 2 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 tablespoon pumpkin pie spice - ½ teaspoon salt I start with the dry ingredients. All-purpose flour is the base of these cookies. Baking powder and baking soda help them rise. Pumpkin pie spice adds that warm fall flavor. Lastly, a pinch of salt balances the sweet. - 1 cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 1 large egg - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract Next, we mix the wet ingredients. Unsalted butter gives the cookies a rich taste. Granulated sugar sweetens the dough nicely. The egg binds everything together. Canned pumpkin puree keeps the cookies moist and adds flavor. Finally, vanilla extract enhances the overall taste. - 8 oz cream cheese, softened to room temperature - ½ cup unsalted butter, softened to room temperature - 4 cups powdered sugar - 1 teaspoon vanilla extract - A pinch of ground cinnamon for garnish Now, let’s make the cream cheese frosting. Cream cheese and butter create a creamy base. Powdered sugar sweetens it up. A touch of vanilla extract adds flavor. Lastly, a sprinkle of ground cinnamon makes it look pretty and adds extra warmth. 1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly. 2. Prepare Baking Sheets: Line two baking sheets with parchment paper. This helps prevent the cookies from sticking. 3. Mix Dry Ingredients: In a mixing bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 tablespoon of pumpkin pie spice, and ½ teaspoon of salt. Set this mixture aside for later. 1. Cream Together Butter and Sugar: In a large bowl, use an electric mixer to beat 1 cup of softened unsalted butter and 1 cup of granulated sugar. Mix for about 3-4 minutes until fluffy. 2. Incorporate Egg and Pumpkin: Next, add 1 large egg, 1 cup of canned pumpkin puree, and 1 teaspoon of vanilla extract to the butter mixture. Mix until smooth. 3. Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet mixture. Stir until just combined. Do not over-mix to keep the cookies soft. 1. Scoop Cookie Dough: Use a cookie scoop or two tablespoons to place rounded balls of dough onto the prepared baking sheets. Space them about 2 inches apart. 2. Bake the Cookies: Put the sheets in the oven and bake for 10-12 minutes. The edges should be lightly golden, and the centers may look slightly underbaked. 3. Cool Completely: Let the cookies cool on the baking sheets for 5 minutes. Then, move them to a wire rack to cool completely before frosting. 1. Beat Cream Cheese and Butter: In a medium bowl, mix 8 oz of softened cream cheese and ½ cup of softened unsalted butter. Beat until smooth. 2. Gradually Add Powdered Sugar and Vanilla: Slowly add 4 cups of powdered sugar while mixing. Stir in 1 teaspoon of vanilla extract to finish the frosting. 1. Spread Frosting on Cooled Cookies: Once the cookies are completely cool, use a spatula or butter knife to spread a layer of frosting on each cookie. 2. Garnish with Ground Cinnamon: Add a pinch of ground cinnamon on top of each frosted cookie for extra flavor and a lovely finish. To get the best pumpkin sugar cookies, avoid over-mixing the dough. Over-mixing can make the cookies tough. Mix just until you see no flour. Adjust baking times based on your oven. Each oven can be different. Start with 10 minutes and check for lightly golden edges. If they look too soft, add a minute or two. This keeps your cookies soft and chewy. For frosting, use a spatula or a butter knife. These tools help spread the cream cheese frosting evenly. You can also use a piping bag for a fun design. To make smooth frosting, beat the cream cheese and butter well. Gradually add powdered sugar to avoid lumps. If it feels too thick, add a splash of milk to thin it out. For presentation, arrange the cookies on a nice platter. You can add fall decorations like small gourds or leaves. This adds a warm touch to your dessert table. Pair these cookies with warm drinks. A cup of spiced tea or cider works great. The flavors of pumpkin and spice will delight your taste buds! {{image_4}} You can make your pumpkin sugar cookies even more exciting by adding chocolate chips. Just mix in about 1 cup of semi-sweet chocolate chips into the dough before baking. This gives a rich, sweet contrast to the pumpkin flavor. Using different spices can also change the taste. Consider adding nutmeg or ginger for a warm twist. You can even try cardamom for a unique flavor that pairs well with pumpkin. If you need a gluten-free option, swap the all-purpose flour for a gluten-free blend. Just make sure it’s a 1:1 substitute. This way, everyone can enjoy these tasty cookies. For vegan substitutions, replace the egg with a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. Use vegan butter instead of regular butter in the dough and frosting. Your cookies will still be delicious! Incorporating nuts can add great texture. Chopped pecans or walnuts work well. Just fold in about ½ cup when mixing the dough. They add a nice crunch to each bite. Holiday-themed decorating ideas can make these cookies extra special. Use colored sprinkles or edible glitter for fun designs. You could also use cookie cutters to create festive shapes. Think pumpkins, leaves, or even stars! These touches make your cookies a hit at any gathering. To keep your pumpkin sugar cookies fresh, use airtight containers. These containers stop air from getting in, which helps keep cookies soft. You can use a large plastic container or a glass jar with a tight lid. For longer shelf life, freezing works great. Place cookies in a single layer on a baking sheet. Freeze them for about two hours. Then, pack them in a freezer bag. Be sure to squeeze out all the air. They can stay fresh for up to three months in the freezer. To store leftover cream cheese frosting, place it in an airtight container. Keep it in the fridge for up to one week. You can also freeze it for up to three months. Just let it thaw in the fridge before using. When reusing frosting, check its texture. If it feels too thick, mix in a little milk to make it smooth again. This helps you spread it easily on new cookies or even cupcakes. Your pumpkin sugar cookies can stay fresh for about one week at room temperature. Store them in an airtight container to keep them soft. Watch for signs of spoilage. If you see any mold or an off smell, it’s time to toss them. Cookies that feel hard or dry may not be as tasty, so enjoy them while they’re fresh! Can I use fresh pumpkin instead of canned? Yes, you can! Fresh pumpkin works well. Be sure to cook and mash it until smooth. Drain any excess water before using it in your recipe. This will help keep your cookies soft. What’s the best way to soften butter quickly? You can cut the butter into small pieces. Place it in a bowl and leave it at room temperature for about 15-20 minutes. You can also microwave it on low for about 10 seconds. Just be careful not to melt it. How do I know when the cookies are done baking? Check the edges of the cookies. They should look lightly golden. The centers might still look soft, and that’s okay! They will firm up as they cool. Can I make these cookies ahead of time? Absolutely! You can make the dough one day in advance. Chill it in the fridge. You can also bake the cookies a day ahead and frost them just before serving. What other frostings work well with pumpkin sugar cookies? You can try a maple frosting for a nice fall twist. Cream cheese frosting is classic, but vanilla or caramel frosting works too. Get creative and find what you love! This blog post covered how to make delicious pumpkin sugar cookies from scratch. We explored the best ingredients, step-by-step instructions, and tips for perfecting your cookies and frosting. Remember, small changes in spices or textures can make a big difference. Keep experimenting with flavors and decorations. Whether you stick to the classic recipe or try new variations, your cookies will surely impress. Enjoy baking and sharing these treats with everyone!

Pumpkin Sugar Cookies with Cream Cheese Frosting

Indulge in the flavors of fall with these delicious Pumpkin Spice Sugar Cookies! Easy to make and topped with creamy frosting, they’re perfect for cozy gatherings or seasonal celebrations. Follow our step-by-step recipe to bake soft, spiced cookies that will warm your heart and home. Ready to treat yourself and impress friends? Click through to explore the recipe and enjoy the taste of autumn in every bite!
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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 to room temperature

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 to room temperature

½ cup unsalted butter, softened to room temperature

4 cups powdered sugar

1 teaspoon vanilla extract

A pinch of ground cinnamon for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.

    Mix the Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt. Set this mixture aside as this will create the dry base for your cookies.

      Cream Together Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together. Continue mixing for about 3-4 minutes until the mixture becomes light and fluffy, creating a nice creamy consistency.

        Incorporate Egg and Pumpkin: Add in the large egg, canned pumpkin puree, and vanilla extract to the creamed butter and sugar. Mix until all ingredients are smoothly integrated and well combined.

          Combine Wet and Dry Ingredients: Gradually add the previously prepared dry ingredients to the wet mixture, gently mixing until just combined. Avoid over-mixing to keep the cookies tender.

            Scoop the Cookie Dough: Using a cookie scoop or two tablespoons, place rounded balls of dough onto the prepared baking sheets. Make sure to space them about 2 inches apart for even baking.

              Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes. The cookies should have lightly golden edges while the centers may appear slightly underbaked—this is perfect for a soft texture!

                Cool Completely: After baking, let the cookies cool on the baking sheets for about 5 minutes. Then carefully transfer them to a wire cooling rack to cool completely before frosting.

                  Prepare the Cream Cheese Frosting: In a medium bowl, combine the softened cream cheese and unsalted butter. Beat together until the mixture is smooth and creamy. Gradually add the powdered sugar, mixing until you achieve a fluffy texture. Finally, stir in the vanilla extract for added flavor.

                    Frost the Cookies: Once the cookies are completely cooled, use a spatula or a butter knife to spread a generous layer of cream cheese frosting over the top of each cookie.

                      Garnish: For a beautiful finishing touch, sprinkle a pinch of ground cinnamon atop the frosted cookies, enhancing both flavor and presentation.

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

                          - Presentation Tips: Arrange the frosted cookies on a decorative platter. Consider using fall-themed decorations, such as small gourds or autumn leaves, to bring out that seasonal vibe. Enjoy with a warm cup of spiced tea or cider for a delightful snack!