Description
These Pumpkin Sugar Cookies with Cream Cheese Frosting offer a soft, cake-like texture thanks to the addition of pumpkin purée. Perfect for fall and holiday baking, these cookies strike a delicious balance of warm spices and creamy frosting for an irresistible treat.
Ingredients
Scale
For the Cookies:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup canned pumpkin purée
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Frosting:
- 4 ounces cream cheese (softened)
- 2 tablespoons unsalted butter (softened)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 teaspoons milk (as needed for consistency)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure cookies don’t stick and bake evenly.
- Cream the Butters and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for your cookie dough.
- Add Wet Ingredients: Mix in the canned pumpkin purée, egg yolk, and vanilla extract until fully smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt to evenly distribute spices and leavening agents.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet pumpkin mixture, stirring just until combined to form your cookie dough without overmixing.
- Portion Dough: Scoop tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheet, flattening each slightly with your fingers or the bottom of a glass for even baking.
- Bake: Bake the cookies for 10–12 minutes, until the edges are set but the centers remain slightly underbaked to retain softness.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, prepping them for frosting.
- Prepare Frosting: Beat the cream cheese and butter together until smooth. Add powdered sugar and vanilla extract, mixing until creamy. Adjust consistency by adding milk one teaspoon at a time.
- Frost and Serve: Once cookies are fully cooled, frost generously with the cream cheese mixture and serve for a delightful treat.
Notes
- These cookies remain soft and cake-like due to the inclusion of pumpkin purée.
- Store them in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- For extra flair, sprinkle cinnamon or chopped pecans on top of the frosting before it sets.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
