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.
Ingredients
Scale
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
Instructions
- Preheat oven: Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking the cookies.
- 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.
- Add eggs and vanilla: Incorporate the vanilla extract, egg, and egg yolk into the wet mixture, mixing thoroughly until well blended.
- 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.
- 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.
- 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.
- 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.
- 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.
- Frost cookies: Once the cookies are fully cooled, spread the cream cheese cinnamon frosting evenly on top of each cookie.
- 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
