Pumpkin Sugar Cookies with Cream Cheese Frosting
These Pumpkin Sugar Cookies with Cream Cheese Frosting are soft, spiced, and perfect for fall! Enjoy a cozy treat topped with tangy, luscious frosting.
Equipment
- Mixing bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Spatula
- Baking Sheets
- Parchment paper or silicone baking mats
- Cooling racks
- Offset spatula or butter knife
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 egg
- 4 ounces cream cheese softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract for frosting
Instructions
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and allow for easy cleanup.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
- In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the pumpkin puree, vanilla extract, and egg until fully combined. The mixture will look smooth and creamy.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix.
- Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-14 minutes or until edges are set and bottoms are lightly golden.
- Transfer the cookies to a cooling rack and let them cool completely before frosting.
- In a bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until light and fluffy.
- Once the cookies are cooled, spread a generous layer of cream cheese frosting on each one using an offset spatula or butter knife.
- Serve these Pumpkin Sugar Cookies with Cream Cheese Frosting immediately or chill them for a firmer frosting texture.
Notes
- For lighter frosting, try using vegan or reduced-fat cream cheese.
- Replace half the butter with unsweetened applesauce for less fat while keeping moisture.
- Store frosted cookies in an airtight container in the fridge for up to 5 days.
- Freeze unfrosted cookies for up to 3 months and frost after thawing.
- Do not overmix dough to avoid dense cookies and watch baking time closely to prevent dryness.