Description
These Pumpkin Sugar Cookies with Cream Cheese Frosting are soft, flavorful fall treats perfect for any occasion. Infused with warm spices like cinnamon, nutmeg, and cloves, and topped with a rich, creamy frosting, these cookies combine the comforting taste of pumpkin with a sweet, tangy finish. They bake quickly to a tender texture that melts in your mouth, making them an ideal seasonal dessert for sharing.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup pumpkin puree
- 1 egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
Cream Cheese Frosting
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which creates an airy base for the cookies.
- Add Wet Ingredients: Mix in the pumpkin puree, egg yolk, and vanilla extract until the mixture is well combined, ensuring even flavor and moisture throughout the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves to evenly distribute the baking agents and spices.
- Mix Dry and Wet: Gradually add the dry ingredients to the wet pumpkin mixture, stirring just until combined to avoid overworking the dough and tough cookies.
- Shape Cookies: Scoop the dough onto the prepared baking sheets, spacing the cookies evenly to allow room for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers remain soft. Remove and cool the cookies on wire racks.
- Prepare Frosting: Beat the softened cream cheese and butter together until smooth and creamy, then gradually mix in the powdered sugar, vanilla extract, and a pinch of salt until the frosting is smooth and spreadable.
- Frost Cookies: Once the cookies have cooled completely, generously frost each cookie with the cream cheese frosting for a rich finishing touch. Serve and enjoy.
Notes
- Ensure the cream cheese and butter for the frosting are softened to room temperature for a lump-free spread.
- Do not overmix the cookie dough to keep the cookies tender and avoid toughness.
- Store cookies in an airtight container in the refrigerator due to the cream cheese frosting; bring to room temperature before serving.
- You can substitute pumpkin pie spice for the individual spices if preferred.
- These cookies freeze well, both with and without the frosting.