Description
These Pumpkin Sugar Cookies with Cream Cheese Frosting are soft, spiced, and frosted to perfection. Perfect for fall baking, they combine warm autumn spices with creamy, tangy frosting for a festive treat everyone will love.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Cool cookies completely before frosting to avoid melting.
- Store frosted cookies in the refrigerator in an airtight container for up to 3 days.
- Freeze unfrosted cookies for up to 2 months.
- Add white chocolate chips or crushed pecans for extra texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 13g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
Keywords: Pumpkin Sugar Cookies with Cream Cheese Frosting, fall cookies, soft pumpkin cookies, cream cheese frosting, spiced pumpkin dessert