Description
These Pumpkin Sugar Cookies with Cream Cheese Frosting are soft, tender, and full of warm autumn spices. The pumpkin puree adds moisture and a subtle depth of flavor, while the luscious cream cheese frosting perfectly complements the lightly spiced cookies, making them an irresistible fall treat.
Ingredients
Scale
Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup pumpkin puree
- 1 egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
Frosting
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure even baking and easy cleanup.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, about 2 to 3 minutes. This step incorporates air to create a tender cookie texture.
- Add Wet Ingredients: Mix in the pumpkin puree, egg yolk, and vanilla extract until the batter is smooth and fully combined, ensuring the pumpkin evenly flavors the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, nutmeg, and cloves, blending the spices evenly throughout the flour mixture.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender crumb in the cookies.
- Portion the Dough: Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheets, spacing each scoop evenly to allow room for spreading.
- Bake Cookies: Bake the cookies for 10 to 12 minutes, or until the edges are set and the tops appear no longer wet. Remove from oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Frosting: While the cookies cool, beat together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and a pinch of salt, then beat until the frosting is light and fluffy. Adjust frosting consistency as needed with more powdered sugar or a small amount of milk.
- Frost the Cookies: Once the cookies have completely cooled, generously spread the cream cheese frosting on each cookie.
- Serve and Enjoy: Serve the frosted pumpkin sugar cookies immediately to enjoy their perfect texture and flavor, or store them in an airtight container for later enjoyment.
Notes
- Ensure cookies are completely cool before frosting to prevent melting.
- For thicker cookies, chill the dough for 30 minutes before baking.
- Use fresh pumpkin puree, not pumpkin pie filling, for best results.
- Store frosted cookies in the refrigerator to keep cream cheese frosting fresh.
- Can be frozen unbaked or frozen frosted for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: Pumpkin sugar cookies, cream cheese frosting, fall cookies, autumn desserts, spiced cookies, pumpkin recipes
