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Pumpkin Sugar Cookies

The classic sugar cookie is reinvented with a twist: pumpkin! Soft and packed with flavor, these pumpkin sugar cookies are topped with a cream cheese frosting and a sprinkling of spiced sugar. 
Course: Cookies, cream cheese, Dessert, pumpkin
Cuisine: cookies, Dessert, frosted cookies, pumpkin
Keyword: blossom cookies, brown sugar cookies, dairy free, fall, gluten free, pumpkin, pumpkin cookies, vegan
Servings: 19

Ingredients

For the Pumpkin Sugar Cookies:

  • 1 Cup Salted Butter, softened to room temperature
  • ½ Cup Granulated Sugar
  • ½ Cup Dark Brown Sugar, packed
  • 1 Large Egg
  • ½ Cup Pumpkin Purée
  • 1 ½ Teaspoons Pure Vanilla Extract
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 1 Teaspoon Ground Cinnamon
  • ½ Teaspoon Ground Nutmeg
  • 2 ⅓ Cups All Purpose Flour
  • Coarse or Raw Sugar, for rolling (optional)

For the Cream Cheese Frosting:

  • ½ Cup Salted Butter, softened to room temperature
  • 4 Ounces Cream Cheese, softened to room temperature
  • 1 ½ Cup Powdered Sugar
  • 1 Teaspoon Pure Vanilla Extract

For the Spiced Sugar Topping:

  • 1 Teaspoon Ground Cinnamon
  • ½ Teaspoon Ground Nutmeg
  • 1 Tablespoon Coarse or Raw Sugar
  • 1 Tablespoon Finely Ground Walnuts, optional

Instructions

  • Preheat oven to 375° F.
    In a standing mixer or by hand, combine butter and both sugars and cream until light and fluffy, about 30 seconds. Add the egg, pumpkin, and vanilla, and mix until throughly combined, another 30 seconds. Add baking soda, salt, spices, and flour. Mix until just combined. Dough should be soft but not sticky.
  • Using a 3 tablespoon cookie scoop, make dough balls with all of the dough. Roll in granulated sugar if desired. 
    Bake for 10-12 minutes, or until slightly golden on the edges. Gently press the bottom of a tablespoon in the center to create a divet for the frosting 
    Allow cookies to cool for 5 minutes, and then remove to a wire rack to cool completely. Ensure that the cookies are completely cool before frosting. 
  • For the frosting, combine all ingredients in a small to medium sized bowl, and mix with a hand or standing mixer for 30 seconds. There should be no powdered sugar left unmixed and the frosting should be fluffy but not whipped. 
  • Pipe or spread an even amount of frosting onto each cookie.
    Combine the spices sugar ingredients in a small bowl, and mix. Spoon a small amount into each frosted cookie. 
    Store any leftovers in an airtight container at room temperature for up to four days. Makes 18-20 cookies. 
    Enjoy! 

Notes

SEE BLOG FOR DIETARY SUBSTITUTIONS FOR DARIY, GLUTEN, AND EGG.