Pumpkin Sugar Cookies with Cream Cheese Frosting
A delightful combination of soft, chewy pumpkin cookies topped with creamy frosting, perfect for fall gatherings.
Ingredients
For the Cookies
- ½ cup unsalted butter, softened
- ½ cup granulated sugar can be substituted with coconut sugar
- ¼ cup brown sugar
- ⅓ cup pumpkin puree can use leftover puree
- 1 unit egg yolk use a flaxseed egg for vegan option
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour substitute with gluten-free flour if needed
- ½ tsp baking powder ensure it's fresh
- ¼ tsp salt
- 1 tsp ground cinnamon for enhanced flavor, use fresh spices
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
For the Cream Cheese Frosting
- 4 oz cream cheese, softened use dairy-free cream cheese for lactose intolerance
- 2 tbsp unsalted butter, softened or substitute with vegan butter
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add the pumpkin puree, egg yolk, and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Using a cookie scoop, portion the dough onto prepared baking sheets, spaced about 2 inches apart.
Baking
- Bake for 10-12 minutes until edges are set and tops no longer look wet.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Frosting
- In a mixing bowl, beat the cream cheese and butter until smooth.
- Gradually add the powdered sugar, vanilla extract, and pinch of salt, beating until fluffy. Adjust consistency with milk if necessary.
- Once cookies are cool, frost them generously with the cream cheese frosting.
Notes
Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can freeze them for up to 3 months. Let them thaw overnight in the fridge or at room temperature.