why make this recipe
These Pumpkin Sugar Cookies with Cream Cheese Frosting are perfect for the autumn season. They are soft, chewy, and packed with pumpkin flavor. The warm spices combined with the creamy frosting make these cookies a delightful treat for any occasion. Whether it’s a cozy family gathering or a festive party, these cookies are sure to please everyone.
how to make Pumpkin Sugar Cookies with Cream Cheese Frosting
Ingredients:
- 1/2 cup unsalted butter, softened: adds richness and soft texture
- 1/2 cup granulated sugar: sweetens and helps cookie structure
- 1/4 cup brown sugar: adds moisture and depth of flavor
- 1/3 cup pumpkin puree: provides moisture and pumpkin flavor
- 1 egg yolk: helps bind and create a tender crumb
- 1 tsp vanilla extract: enhances flavor
- 1 1/2 cups all-purpose flour: forms the cookie base
- 1/2 tsp baking powder: provides slight lift
- 1/4 tsp salt: balances sweetness and enhances flavor
- 1 tsp ground cinnamon: adds warmth
- 1/4 tsp ground nutmeg: complements the pumpkin
- 1/8 tsp ground cloves: deepens the spice profile
- 4 oz cream cheese, softened: forms the base of the frosting
- 2 tbsp unsalted butter, softened: helps smooth and enrich frosting
- 1 cup powdered sugar: sweetens and thickens frosting
- 1/2 tsp vanilla extract: flavors the frosting
- Pinch of salt: balances the frosting sweetness
Directions:
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
- Add the pumpkin puree, egg yolk, and vanilla extract. Mix 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. Do not overmix.
- Scoop dough using a tablespoon or cookie scoop and drop onto the prepared baking sheets, spacing them evenly.
- Bake for 10–12 minutes or until the edges are set and the tops no longer look wet. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
- While cookies cool, prepare the frosting: Beat together cream cheese and butter until smooth.
- Add powdered sugar, vanilla, and a pinch of salt. Beat until light and fluffy. Adjust consistency with more powdered sugar or a drop of milk if needed.
- Once cookies are completely cool, frost generously and serve.
how to serve Pumpkin Sugar Cookies with Cream Cheese Frosting
Serve these cookies on a festive plate at gatherings. They can be enjoyed with a cup of coffee, tea, or hot chocolate. For an extra touch, sprinkle some cinnamon on top of the frosting before serving.
how to store Pumpkin Sugar Cookies with Cream Cheese Frosting
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. Just be sure to let them reach room temperature before serving for the best taste.
tips to make Pumpkin Sugar Cookies with Cream Cheese Frosting
- Make sure the butter and cream cheese are at room temperature for easier mixing.
- Don’t overmix the dough; it can make the cookies tough.
- For a fun twist, try adding chocolate chips or nuts to the cookie dough.
- Adjust the spices to your liking; a little extra cinnamon can add warmth.
variation
You can make these cookies with different frosting flavors, like maple or vanilla. Adding crushed nuts or chocolate chips in the dough can give extra texture and taste.
FAQs
Can I freeze the cookie dough?
Yes, you can freeze the dough. Shape it into balls and freeze them. When you are ready to bake, just place them on a baking sheet and bake directly from the freezer, adding a couple of extra minutes to the baking time.How do I make the frosting thinner?
You can add a teaspoon of milk at a time to the frosting until it reaches your desired consistency.Can I use pumpkin pie spice instead of individual spices?
Absolutely! You can use about 2 teaspoons of pumpkin pie spice to replace the combination of cinnamon, nutmeg, and cloves.
