Pumpkin Sugar Cookies
Soft, chewy pumpkin sugar cookies topped with creamy frosting, perfect for fall gatherings.
Equipment
- Oven
- Mixing Bowls:
- Baking Sheets
- Parchment Paper
Ingredients
- 2 1/4 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 0.5 teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- 0.5 teaspoon Ground Nutmeg
- 0.25 teaspoon Ground Ginger
- 0.5 teaspoon Salt
- 1 cup Unsalted Butter softened
- 1 cup Granulated Sugar
- 0.5 cup Brown Sugar packed
- 1 cup Pumpkin Puree
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1 cup Cream Cheese
- 2 cups Powdered Sugar
- 1 teaspoon Vanilla Extract for frosting
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add pumpkin puree, egg, and vanilla extract to the butter mixture and mix until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Drop tablespoon-sized balls of dough onto a parchment-lined baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheet for a couple of minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cookies are cool, frost each cookie with the cream cheese frosting.
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Notes
Store cookies in an airtight container at room temperature for up to 1 week.