Ingredients
Scale
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
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Make the Cookie Dough:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract to the butter mixture, and beat until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Shape and Bake the Cookies:
- Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the additional granulated sugar to coat. 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 in the preheated oven for 10-12 minutes, or until the edges are set and the cookies are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Cream Cheese Frosting:
- In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, and beat until the frosting is thick and fluffy.
- Frost the Cookies:
- Once the cookies are completely cooled, spread a generous layer of cream cheese frosting on top of each cookie. If desired, decorate with orange or autumn-colored sprinkles.
- Serve:
- Serve the Pumpkin Sugar Cookies with Cream Cheese Frosting at your next fall gathering or enjoy them as a sweet treat any time!
Notes
- Pumpkin Puree: Make sure to use pure pumpkin puree and not pumpkin pie filling, as the latter contains added sugars and spices.
- Storage: Store the cookies in an airtight container in the refrigerator for up to a week. The frosting makes them a bit more perishable, but they’re so delicious, they probably won’t last that long!
- Customizing the Frosting: You can add a hint of maple syrup or a dash of cinnamon to the frosting for an extra layer of flavor.
- Freezing: If you want to prepare the cookies ahead of time, you can freeze the dough balls before baking. Just place them on a baking sheet to freeze, then transfer them to a freezer bag. When you’re ready to bake, pop them in the oven straight from the freezer, adding a minute or two to the baking time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150kcal
- Sugar: 15g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Spiced pumpkin cookies, Cream cheese frosting, Pumpkin Sugar Cookies, Pumpkin-flavored treats