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Pumpkin Sugar Cookies with Cream Cheese Frosting are a soft pillowy treat that brings a taste of cozy autumn into your kitchen no matter the season. With tender cookies brimming with real pumpkin and warming spices then capped with tangy cream cheese frosting these are the kind of cookies that feel both festive and comforting.
Sometimes I bake a batch just because the craving for a little pumpkin magic hits on a random Wednesday. I made these for a Halloween party one year and guests kept sneaking back for seconds. Now I get asked for the recipe all through pumpkin season.
Gather Your Ingredients
- Unsalted butter: Choose real butter for best flavor and allow it to fully soften for easy mixing
- Granulated sugar: The sweet backbone that helps the cookies hold their shape
- Brown sugar: Adds slight caramel notes and keeps the cookies extra soft
- Pumpkin puree: Go for pure pumpkin not pie filling for the freshest flavor
- Egg yolk: Just the yolk makes cookies extra tender and rich
- Vanilla extract: Good quality vanilla brings warmth to both cookie and frosting
- All purpose flour: Give it a quick fluff and scoop for the right texture
- Baking powder: For a gentle lift so your cookies do not turn out too dense
- Salt: A little salt makes all the sweet and spice flavors pop
- Ground cinnamon: Do not skimp here as it is the heart of pumpkin spice
- Ground nutmeg: Adds cozy undertones and a touch of earthiness
- Ground cloves: Use sparingly for deep holiday spice
- Cream cheese: Full fat cream cheese makes the smoothest richest frosting
- Powdered sugar: Sift before adding for lumpfree frosting
How to Make It
- Make the Cookie Dough:
- In a large bowl cream together softened butter granulated sugar and brown sugar for at least three minutes until it becomes light in color and texture This step incorporates air and helps give the cookies lift
- Add Wet Ingredients:
- Blend in the pumpkin puree egg yolk and vanilla extract Mix until everything is silky smooth with no streaks remaining
- Mix the Dry Ingredients:
- In a separate bowl whisk together all purpose flour baking powder salt cinnamon nutmeg and cloves Make sure the spices are evenly distributed so every bite gets the right warmth
- Combine and Form Dough:
- Gradually add the dry mixture to the wet ingredients Mix just until everything is incorporated being careful not to overmix as too much mixing can make the cookies tough
- Portion and Bake:
- Preheat your oven to 350 degrees F and line two baking sheets with parchment paper Scoop heaping tablespoons of dough onto the sheets leaving space in between Bake each batch for about twelve to fifteen minutes until the edges are just set but the centers still look soft Do not overbake
- Cool the Cookies:
- Let the cookies cool on the baking sheet for five minutes then move to a wire rack This keeps them soft and prevents sogginess
- Make the Frosting:
- Beat room temperature cream cheese and butter in a bowl until perfectly smooth and creamy Add in powdered sugar vanilla and the tiny pinch of salt Whip until thick pale and fluffy If it is too thick add a tiny splash of milk If too thin add more sugar
- Frost Cookies:
- Once cookies are fully cooled spread each with a generous layer of cream cheese frosting Let them set or enjoy right away For extra flair sprinkle with cinnamon or decorate as you like
Cream cheese is handsdown my favorite ingredient for any frosting It is tangy and smooth and just the right balance for sweets I have a memory of my son licking the frosting bowl and declaring it better than the cookies themselves
Flavor Boosters
Swap in pumpkin pie spice for the cinnamon nutmeg and cloves Use high quality vanilla for the best taste Try topping with a dusting of cinnamon or add lemon zest to the frosting for extra brightness
Serving Suggestions
These cookies pair beautifully with a mug of hot chai tea or a glass of cold milk Make them in mini size for dessert trays or pipe on the frosting for extra décor Dust with cinnamon or top with festive sprinkles for holidays
Creative Twists
Use sweet potato puree in place of pumpkin for a spring twist Mix in ground ginger and cardamom for a spicier winter batch Or bake as bars topped with lemon zested frosting for a summer version
These pumpkin cookies turn every gathering into something cozier and sweeter. Enjoy baking them for any season or celebration and let the creamy frosting work its magic.
Common Questions About This Recipe
- → Can I freeze the cookie dough?
Yes, shape the dough into balls and freeze. Bake directly from the freezer, adding a few minutes to the baking time for perfect results.
- → How do I make the frosting thinner?
Add a teaspoon of milk gradually to the frosting until you reach the preferred consistency without losing its creamy texture.
- → Can I use pumpkin pie spice instead of cinnamon, nutmeg, and cloves?
Yes, about 2 teaspoons of pumpkin pie spice can replace the individual spices to deliver a balanced warm flavor in the cookies.
- → What is the best way to ensure soft cookies?
Do not overmix the dough and make sure butter and cream cheese are at room temperature before mixing to maintain a tender crumb.
- → Can I add mix-ins to the dough?
Chocolate chips or nuts can be added to the dough to introduce extra texture and deepen the flavor profile.