These Pumpkin Sugar Cookies with Cream Cheese Frosting are the perfect way to embrace fall flavors. The soft, spiced cookies pair perfectly with the creamy sweetness of the frosting, making them an irresistible treat for autumn gatherings, holidays, or simply enjoying with a cup of coffee.
Ingredients:
For the Pumpkin Sugar Cookies:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for rolling)
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- Optional: orange or autumn-colored sprinkles for decoration
Directions:
1. Preheat the Oven:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Make the Cookie Dough:
- Mix Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger.
- Cream Butter and Sugars: In a large mixing bowl, cream together 1/2 cup softened butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar until light and fluffy, about 2 minutes.
- Add Wet Ingredients: Beat in 1/2 cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract until smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix the dough.
3. Shape and Bake the Cookies:
- Shape the Dough: Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in 1/4 cup granulated sugar to coat.
- Flatten the Cookies: Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the bottom of a glass or your hand.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the cookies are lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
4. Make the Cream Cheese Frosting:
- Beat the Frosting: In a mixing bowl, beat together 4 ounces softened cream cheese and 1/4 cup softened butter until smooth and creamy.
- Add Powdered Sugar: Gradually beat in 1 1/2 cups powdered sugar and 1 teaspoon vanilla extract until the frosting is thick and fluffy.
5. Frost the Cookies:
- Frost: Once the cookies have completely cooled, spread a generous layer of cream cheese frosting on top of each cookie.
- Decorate: For an extra festive touch, decorate with orange or autumn-colored sprinkles.
6. Serve and Enjoy:
- These Pumpkin Sugar Cookies are perfect for fall gatherings, holiday parties, or just enjoying with a cozy cup of tea or coffee.
Serving and Storage:
- Serving: Serve these cookies at room temperature. They’re perfect for any fall event or as a sweet treat after dinner.
- Storage: Store the cookies in an airtight container in the refrigerator for up to 5 days. You can also freeze them (without frosting) for up to 2 months. Frost the cookies after thawing for best results.
Helpful Notes:
- Chill the Dough (Optional): If the dough feels too soft, refrigerate it for 15-30 minutes before rolling it into balls. This will make the dough easier to handle.
- Make-Ahead: You can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking.
Frequently Asked Questions:
1. Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is sweetened and spiced. Stick to pure pumpkin puree for this recipe.
2. Can I make the frosting ahead of time?
Yes, you can make the frosting ahead of time and store it in the refrigerator for up to 3 days. Bring it to room temperature before spreading on the cookies.
3. Can I add extra spices?
Absolutely! Feel free to adjust the spices to your liking. A pinch of allspice or cloves can add even more warmth to the flavor.
4. Can I freeze the cookies?
Yes! You can freeze the baked cookies (without frosting) for up to 2 months. Thaw them at room temperature and frost them once thawed.
5. Can I use salted butter instead of unsalted?
Yes, if you use salted butter, simply reduce or omit the added salt in the recipe.
These Pumpkin Sugar Cookies with Cream Cheese Frosting are sure to become a fall favorite with their soft texture, warm spices, and sweet cream cheese topping!