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Pumpkin Sugar Cookies

Enjoy the essence of autumn with these Easy Pumpkin Sugar Cookies topped with creamy frosting. Perfect for sharing with family and friends!
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/3 cup pumpkin puree Canned pumpkin puree can be used.
  • 1 large 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
For the Frosting
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 cup powdered sugar Sifted
  • 1/2 tsp vanilla extract
  • 1 pinch salt

Method
 

Preparation
  1. In a large bowl, beat together 1/2 cup unsalted butter, 1/2 cup granulated sugar, and 1/4 cup brown sugar until creamy.
  2. Blend in 1/3 cup pumpkin puree and 1 egg yolk, then stir in 1 tsp vanilla extract.
  3. In a separate bowl, whisk together 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, and 1/8 tsp ground cloves.
  4. Combine dry ingredients with the wet mixture, folding gently until just combined.
  5. Cover and refrigerate the dough for at least 30 minutes.
Baking
  1. Preheat your oven to 350°F (175°C).
  2. Roll chilled dough into 1-inch balls and space them 2 inches apart on a lined baking sheet.
  3. Bake in the preheated oven for 10-12 minutes until the edges are lightly golden.
  4. Let the cookies cool on a wire rack.
Frosting
  1. In another bowl, beat together 4 oz cream cheese, 2 tbsp softened unsalted butter, and 1 cup sifted powdered sugar until light and fluffy.
  2. Add 1/2 tsp vanilla extract and a pinch of salt, mixing until smooth.
  3. Spread or pipe the frosting over cooled cookies.

Notes

These cookies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for about 3-4 days. For longer storage, place them in the freezer for up to 3 months.