Pumpkin Sugar Cookies with Cream Cheese Frosting Recipe

Introduction

These Pumpkin Sugar Cookies are a delightful fall treat, combining the warm flavors of cinnamon and pumpkin with a creamy cream cheese frosting. Soft, tender, and lightly spiced, they are perfect for sharing or enjoying with a cup of tea.

Ingredients

• 1/2 cup butter (softened)
• 1/3 cup vegetable oil
• 1/2 cup pumpkin puree
• 1 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 egg
• 1 egg yolk
• 3 3/4 cups all-purpose flour
• 2 teaspoons cornstarch
• 1 1/2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup granulated sugar for rolling
• 4 oz cream cheese (softened)
• 3 Tablespoons butter (softened)
• 1 teaspoon vanilla extract
• 3/4 teaspoon cinnamon
• 2 1/2 cup powdered sugar
• 1-2 Tablespoons milk

Instructions

1. Step 1: Preheat oven to 350 degrees F.
2. Step 2: In a large bowl, mix together the butter, vegetable oil, pumpkin puree, and 1 1/2 cups granulated sugar until creamy and smooth.
3. Step 3: Add the vanilla extract, egg, and egg yolk to the mixture and beat until well blended.
4. Step 4: In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients and mix until combined.
5. Step 5: Scoop dough into balls and roll each one in the 1/3 cup granulated sugar. Place them onto a lined baking sheet and gently flatten with the palm of your hand to about 1/2 inch thick.
6. Step 6: Bake for 9-10 minutes, until the edges are set and the tops appear dry.
7. Step 7: Remove from the oven and let cool on the baking sheet for a few minutes. Transfer to a wire rack to cool completely.
8. Step 8: To make the frosting, beat together the cream cheese, butter, cinnamon, vanilla extract, powdered sugar, and 1 tablespoon milk. Add more milk if needed to reach a spreadable consistency.
9. Step 9: Once the cookies are completely cool, spread the frosting evenly over each cookie.
10. Step 10: Allow the frosting to set before storing the cookies in an airtight container.

Tips & Variations

• For extra flavor, add a pinch of nutmeg or ginger to the cookie dough.
• If pumpkin puree is unavailable, canned pumpkin or homemade pumpkin can be used.
• Roll cookies in cinnamon sugar instead of plain sugar for a spicy twist.
• To make the frosting dairy-free, substitute cream cheese and butter with vegan alternatives.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. If refrigerated, allow cookies to come to room temperature before serving. The frosting will stay moist and creamy when properly stored.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Be sure the mix contains xanthan gum for best texture.

Can I freeze these cookies?

Yes, you can freeze the cookies without frosting for up to 2 months. Thaw completely before frosting and serving to maintain texture and flavor.

Pumpkin Sugar Cookies with Cream Cheese Frosting Recipe

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★★★★★

5 from 126 reviews

• Author: lilan
• Total Time: 25 minutes
• Yield: About 36 cookies 1x

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Description

These Pumpkin Sugar Cookies are soft, tender, and infused with warm cinnamon and pumpkin flavor, perfect for fall baking. Topped with a creamy cinnamon cream cheese frosting, they make a delightful treat for any occasion.

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Ingredients

Scale 1x2x3x

Cookies

• 1/2 cup butter (softened)
• 1/3 cup vegetable oil
• 1/2 cup pumpkin puree
• 1 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 egg
• 1 egg yolk
• 3 3/4 cups all-purpose flour
• 2 teaspoons cornstarch
• 1 1/2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup granulated sugar for rolling

Frosting

• 4 oz cream cheese (softened)
• 3 Tablespoons butter (softened)
• 1 teaspoon vanilla extract
• 3/4 teaspoon cinnamon
• 2 1/2 cups powdered sugar
• 1–2 Tablespoons milk

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Instructions

1. Preheat oven: Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking the cookies.
2. Mix wet ingredients: In a large bowl, cream together the softened butter, vegetable oil, pumpkin puree, and granulated sugar until the mixture is smooth and creamy.
3. Add eggs and vanilla: Incorporate the vanilla extract, egg, and egg yolk into the wet mixture, mixing thoroughly until well blended.
4. Combine dry ingredients: In another bowl, whisk together the all-purpose flour, cornstarch, cinnamon, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and mix until just combined to form the cookie dough.
5. Form and prepare cookies: Scoop out balls of dough and roll each in granulated sugar to coat. Place the dough balls onto a lined baking sheet and gently flatten each with the palm of your hand to about 1/2 inch thickness.
6. Bake cookies: Bake in the preheated oven for 9-10 minutes, or until the edges are set and the tops look dry but not browned.
7. Cool cookies: Remove the baking sheet from the oven and let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.
8. Prepare frosting: In a bowl, beat together the softened cream cheese, softened butter, cinnamon, vanilla extract, and powdered sugar. Add milk one tablespoon at a time and mix until the frosting reaches a nice spreadable consistency.
9. Frost cookies: Once the cookies are fully cooled, spread the cream cheese cinnamon frosting evenly on top of each cookie.
10. Set frosting: Allow the frosting to set before storing the cookies in an airtight container to maintain freshness.

Notes

• For best results, ensure the butter and cream cheese are softened to room temperature before mixing.
• You can adjust the amount of powdered sugar and milk in the frosting to achieve your preferred consistency.
• Store frosted cookies in an airtight container in the refrigerator for up to 5 days.
• You can also freeze the unfrosted cookies for up to 3 months and frost them after thawing.
• Rolling dough balls in sugar before baking adds a sweet, slightly crunchy coating to the cookies.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin sugar cookies, pumpkin cookies, cream cheese frosting, fall cookies, cinnamon cookies, soft cookies, baked pumpkin cookies