Pumpkin Sugar Cookies Frosting (Print-Friendly Version)

These soft pumpkin sugar cookies with cream cheese frosting capture the spirit of August and fall. Featuring pumpkin puree, cinnamon, and cream cheese frosting, they are a cozy, autumn-inspired delight you'll want this later.

# Ingredients You’ll Need:

→ Cookie Dough

01 - 1/2 cup (113 g) unsalted butter, softened
02 - 1/2 cup (100 g) granulated sugar
03 - 1/4 cup (55 g) brown sugar, packed
04 - 1/3 cup (79 g) canned pumpkin puree
05 - 1 large egg yolk
06 - 1 teaspoon vanilla extract
07 - 1 1/2 cups (180 g) all-purpose flour
08 - 1/2 teaspoon baking powder
09 - 1/4 teaspoon kosher salt
10 - 1 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - 1/8 teaspoon ground cloves

→ Cream Cheese Frosting

13 - 4 ounces (113 g) cream cheese, softened
14 - 2 tablespoons (28 g) unsalted butter, softened
15 - 1 cup (120 g) powdered sugar, sifted
16 - 1/2 teaspoon vanilla extract
17 - Pinch salt

# How to Make It:

01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer until light and fluffy, about 2 to 3 minutes.
03 - Add the pumpkin puree, egg yolk, and vanilla extract to the creamed mixture. Beat until the mixture is thoroughly combined.
04 - In a separate bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves until evenly incorporated.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until no flour streaks remain. Avoid overmixing.
06 - Scoop the dough into 2-tablespoon portions and arrange them spaced apart on prepared baking sheets. Bake for 13 to 15 minutes, or until cookies are set around the edges but still soft in the center.
07 - Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before frosting.
08 - In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Add powdered sugar, vanilla extract, and a small pinch of salt; beat until light and fluffy. Adjust consistency with extra powdered sugar or a few drops of milk if needed.
09 - Once cookies are cool, spread cream cheese frosting generously over each cookie. Serve immediately or refrigerate until ready to enjoy.

# Extra Suggestions:

01 - Ensure butter and cream cheese are fully softened at room temperature for smooth mixing.
02 - Do not overmix the dough to maintain a soft cookie texture.
03 - Extra ground cinnamon or a pinch of nutmeg can enhance autumnal warmth.
04 - Optional: Fold in chocolate chips or chopped nuts for added texture.
05 - Frosting consistency can be thinned with milk or thickened with more powdered sugar as needed.
06 - Cookie dough can be frozen in balls and baked straight from the freezer; increase baking time by 2-3 minutes.
07 - Pumpkin pie spice (2 teaspoons) may be substituted for the cinnamon, nutmeg, and cloves.

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