Description
These Pumpkin Sugar Cookies with Cream Cheese Frosting offer a delightful autumn twist on classic sugar cookies. With warm spices like cinnamon, nutmeg, and cloves combined with smooth pumpkin puree, these soft cookies are perfectly complemented by a luscious cream cheese frosting. Ideal for fall gatherings or festive occasions, they bring cozy flavors and a tender texture to your dessert table.
Ingredients
Scale
Cookie Dough Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup pumpkin puree
- 1 egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
Cream Cheese Frosting Ingredients
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars: In a large bowl, cream together the softened unsalted 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 pumpkin puree, egg yolk, and vanilla extract until the ingredients are well combined, giving the dough its moist and flavorful character.
- Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and ground cloves to evenly distribute the spices.
- Combine dry and wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to form a soft cookie dough without overworking it.
- Scoop dough: Use a spoon or cookie scoop to place dough balls onto the prepared baking sheets, leaving enough space between each to allow for spreading during baking.
- Bake cookies: Bake in the preheated oven for 10 to 12 minutes or until the edges are set but the centers remain tender. Remove from oven and transfer cookies to a wire rack to cool completely.
- Prepare frosting: Beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar and a pinch of salt, then beat until the frosting is light and fluffy. Stir in vanilla extract for added flavor.
- Frost cookies: Once the cookies are fully cooled, generously spread the cream cheese frosting over each cookie. Serve immediately or store in an airtight container.
Notes
- Ensure the butter and cream cheese are softened at room temperature for easier mixing and a smoother frosting.
- Do not overmix the dough after adding flour to keep the cookies tender.
- Use fresh pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- If desired, chill the dough for 30 minutes before baking to reduce spreading.
- Store frosted cookies in the refrigerator and bring to room temperature before serving.
- These cookies freeze well either baked (unfrosted) or frozen dough can be baked directly.
