Pumpkin Sugar Cookies with Cinnamon Buttercream

Embrace the cozy flavors of fall with these soft and spiced Pumpkin Sugar Cookies, topped with a creamy cinnamon buttercream. Perfectly sweet with a touch of pumpkin and warming spices, these cookies are ideal for the season.

Why You’ll Love This Recipe

• Simple Ingredients – uses pantry basics, plus a little canned pumpkin for that fall touch.
• Perfect Fall Flavor – with spices like cinnamon, nutmeg, and cloves, each bite feels like autumn.
• Soft & Chewy Texture – these cookies stay soft and tender, making them a delightful treat.

Ingredients

• Dry Ingredients:
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
• Wet Ingredients:
  • 1/2 cup granulated sugar
  • 1/4 cup (2 ounces) unsalted butter, softened
  • 1 large egg, room temperature
  • 2 tablespoons canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
• Cinnamon Buttercream (or frosting of choice):
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon ground cinnamon
  • 1-2 tablespoons milk (to adjust consistency)

Step-by-Step Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together flour, cinnamon, nutmeg, baking powder, salt, cloves, and ginger. This will ensure the spices are evenly distributed.

Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the sugar and softened butter on medium-high speed until smooth and creamy, about 1-2 minutes. This step is key to achieving that soft texture.

Step 4: Add Wet Ingredients
Scrape down the sides of the bowl and beat in the egg, pumpkin puree, and vanilla extract until well combined.

Step 5: Combine Dry and Wet Mixtures
On low speed, gradually mix in the dry ingredients until a dough forms. Be careful not to overmix—the dough should be soft, slightly sticky, but scoopable.

Step 6: Scoop and Bake
Using a cookie scoop or by hand, portion the dough into 1 1/2-tablespoon balls. Place on the prepared baking sheet, spacing them evenly. Bake for 8-10 minutes, until edges are firm and centers puff slightly. Avoid overbaking to maintain a soft texture.

Step 7: Cool and Frost
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack. While cooling, prepare the Cinnamon Buttercream by beating the butter, powdered sugar, cinnamon, and milk until smooth. Once cookies are completely cool, frost each with a generous layer of buttercream.

Kitchen Equipment Needed

• Large and medium mixing bowls
• Whisk and spatula
• Electric mixer
• #40 cookie scoop (or tablespoon)
• Baking sheet and parchment paper

Serving and Storage Tips

• Serving Suggestions: These cookies are perfect with a cup of hot cider, coffee, or tea.
• Storage: Store in an airtight container for up to a week. If using cream cheese frosting, refrigerate to keep it fresh.

Variations

• Frosting Alternatives: Try cream cheese frosting or classic buttercream instead of cinnamon buttercream.
• Extra Flavor: Add a pinch of allspice or a dash of espresso powder to the dough for a deeper flavor profile.

Helpful Tips

• Avoid Overmixing: Overmixing can result in tougher cookies, so combine the dry and wet ingredients gently.
• Chill for Easier Scooping: If the dough feels too sticky to handle, a quick 10-15 minute chill in the fridge will make it easier to scoop.
• Consistent Size: Use a cookie scoop to ensure the cookies bake evenly.

Frequently Asked Questions

Can I use fresh pumpkin puree?
Yes, but be sure to strain out any extra moisture before adding it to the dough.

What’s the best way to prevent my cookies from spreading?
Ensure that the butter is softened but not too warm. If the dough seems too soft, a short chill in the fridge can help.

How can I make the cookies dairy-free?
Use plant-based butter and substitute the butter in the frosting with a dairy-free option.

Is there a way to add more pumpkin flavor?
You can add 1/4 teaspoon of pumpkin pie spice in addition to the spices in the recipe.

Can these cookies be frozen?
Yes, freeze the unfrosted cookies for up to 3 months in a single layer in an airtight container. Thaw at room temperature before frosting.

Enjoy the sweet and cozy taste of fall with these delightful Pumpkin Sugar Cookies—perfect for seasonal baking, holiday gatherings, and sharing with friends!

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