Go Back
- 2 ½ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - 1 teaspoon ground cinnamon - ½ teaspoon ground ginger - ¼ teaspoon ground nutmeg - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg - 1 cup pumpkin puree - 1 teaspoon vanilla extract - ½ cup powdered sugar (for icing) - 4 oz cream cheese, softened - 2 tablespoons milk - 1 teaspoon vanilla extract (for icing) These ingredients come together to create a delightful cookie with a warm, spiced flavor. The pumpkin puree adds moisture and a beautiful color. Spices like cinnamon, ginger, and nutmeg give each bite a cozy taste of fall. The cream cheese icing adds a rich, tangy finish that makes these cookies truly special. - For gluten-free options, use a gluten-free all-purpose flour blend. - Substitute dairy-free butter and cream cheese for a dairy-free version. - Adjust sweetness by using less sugar or a sugar alternative like maple syrup. These swaps allow everyone to enjoy pumpkin sugar cookies. You can customize the recipe to fit your diet and taste preferences. Feel free to experiment and make these cookies your own! For the full recipe, check out the complete guide. First, set up your workspace. Clear a flat area on your counter. Gather all your ingredients and tools. You will need mixing bowls, a whisk, a spatula, and cookie sheets. Next, whisk the dry ingredients. In a medium bowl, combine 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and spices: 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground nutmeg, and ½ teaspoon of salt. Mix well and set aside. Now, cream the butter and sugar. In a large bowl, add ½ cup of softened unsalted butter and 1 cup of granulated sugar. Beat together with an electric mixer for about 2-3 minutes. The mixture should be light and fluffy. Time to add the pumpkin and egg. Crack 1 large egg into the butter-sugar mixture. Then, add 1 cup of pumpkin puree and 1 teaspoon of vanilla extract. Beat the mixture until it is smooth. Next, fold in the dry ingredients. Gradually add the dry mixture to the pumpkin mixture. Use a spatula or wooden spoon and stir until just combined. Be careful not to overmix. This step is key for soft cookies. Set your oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop the dough into rounded balls. Use a cookie scoop or a tablespoon to drop dough onto the sheets. Make sure to space them about 2 inches apart. Bake the cookies for 12-15 minutes. They should be lightly golden at the edges. The centers may look soft but will firm up as they cool. Once baked, let the cookies rest for 5 minutes on the sheets. Then, move them to a wire rack to cool completely. For the cream cheese icing, beat 4 oz of softened cream cheese with ½ cup of powdered sugar until smooth. Then mix in 2 tablespoons of milk and 1 teaspoon of vanilla extract. Once the cookies cool, spread the icing on top. These delightful pumpkin sugar cookies will bring joy to your fall gatherings. Check the Full Recipe for more details! To get the best texture for your pumpkin sugar cookies, start with room temperature ingredients. This helps them mix well, leading to soft and tasty cookies. Cold butter or eggs can cause your dough to become dense. To avoid flat cookies, don’t skip the chilling step. After mixing your dough, chill it for at least 30 minutes. This helps the cookies hold their shape while baking. Also, make sure you measure the flour correctly. Too much flour can make cookies dry and crumbly. For a smooth cream cheese icing, beat the cream cheese and powdered sugar well. Mix until there are no lumps. Adding milk helps make the icing spreadable. If it’s too thick, add a bit more milk, but do it slowly. When frosting your cookies, let them cool completely. This keeps the icing from melting. Use a knife or spatula for an even layer. You can also pipe the icing to create fun designs. Enjoy the process and get creative! For the full recipe, check out the complete instructions above. {{image_4}} You can make these pumpkin sugar cookies even more fun. One way is to add chocolate chips or nuts. Chocolate chips give a sweet bite. Nuts add crunch and flavor. Both options bring new life to the classic cookie. You can also play with spices. For example, you might add a pinch of allspice or cloves. These spices can create a deeper flavor. You can mix and match to find your favorite blend. Be creative and enjoy the process of flavor testing. Icing is another area where you can have fun. While cream cheese icing is a favorite, you can try maple cream icing. This gives a sweet twist with a warm flavor. Just mix maple syrup and powdered sugar for a simple glaze. Alternatively, consider using a glaze instead of thick frosting. To make a glaze, use powdered sugar and a little milk or water. It should be runny enough to drizzle over the cookies. This gives a lovely shine and a lighter taste. You can adjust the sweetness to your liking. For the full recipe, check out the details above. To keep your pumpkin sugar cookies fresh, store them at room temperature. Place them in an airtight container. This keeps them soft and tasty for about a week. If you want them to last longer, you can refrigerate them. Just make sure to wrap them tightly in plastic wrap or foil before placing them in the fridge. For longer storage, consider freezing the cookies. They can stay fresh for up to three months in the freezer. Just remember to use a freezer-safe container. To maintain the freshness of your iced cookies, seal them well. Use wax paper between layers to avoid sticking. When you want to enjoy them again, you can gently reheat them. Place the cookies on a microwave-safe plate for 10-15 seconds. This will warm them up without melting the icing. For the best taste, eat them fresh, but these tips will help keep them delicious longer. If you want the full details on making these cookies, refer to the Full Recipe. Yes, you can make the dough ahead of time. Just wrap it in plastic wrap and chill it in the fridge. The dough can stay fresh for up to three days. When you are ready to bake, scoop and place the dough on the baking sheets. You may need to let it sit at room temperature for a few minutes to soften before baking. These cookies keep well for about a week at room temperature. Store them in an airtight container to keep them fresh. If you want them to last longer, you can refrigerate them for up to two weeks. Just remember that the cream cheese icing may soften in the fridge. If your cookies are too soft, it might be due to too much moisture in the dough. You can try adding a bit more flour to the dough next time. If they are baked and still soft, let them cool completely. They may firm up a bit as they set. Serve them chilled for a firmer texture. No, you should not use canned pumpkin pie filling. It contains added spices and sugars. This can change the flavor and texture of your cookies. Always opt for pure pumpkin puree for the best results. If you want to add spices, you can do that separately in the recipe. For the right taste, use the ingredients listed in the Full Recipe. You learned how to make tasty pumpkin sugar cookies from scratch. We covered the key ingredients, like spices and pumpkin puree, and how to substitute if needed. The step-by-step process helped you create perfect dough and bake cookies with the right texture. Plus, I shared tips for icing and storage. Now, you can impress friends and family with your cookies. Enjoy making them in many fun ways! Your cookie journey starts today.

Pumpkin Sugar Cookies with Cream Cheese Icing

Indulge in the flavors of fall with these delicious pumpkin spice sugar cookies! Soft, sweet, and topped with creamy icing, these cookies are perfect for celebrating the season. Learn how to make them from scratch with simple ingredients and easy-to-follow steps. Whether for a holiday gathering or a cozy treat at home, these cookies are sure to delight.
Print Recipe Pin Recipe

Ingredients
  

2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

½ teaspoon salt

½ cup unsalted butter, softened to room temperature

1 cup granulated sugar

1 large egg

1 cup pumpkin puree (ensure it’s pure pumpkin, not pie filling)

1 teaspoon vanilla extract

½ cup powdered sugar (for icing)

4 oz cream cheese, softened

2 tablespoons milk

1 teaspoon vanilla extract (for icing)

Instructions
 

Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper.

    In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt until well combined. Set this mixture aside.

      In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until the mixture is light and fluffy, which should take approximately 2-3 minutes.

        Crack in the egg, then add the pumpkin puree and 1 teaspoon of vanilla extract, and continue to beat the mixture until it is smooth and homogeneous.

          Gradually add the reserved dry ingredients to the pumpkin mixture, stirring carefully with a spatula or wooden spoon until just combined. Be cautious not to overmix, as this may affect the texture of your cookies.

            Using a cookie scoop or a tablespoon, portion out rounded balls of cookie dough and drop them onto the prepared baking sheets, ensuring they are spaced about 2 inches apart to allow for spreading during baking.

              Bake the cookies in the preheated oven for 12-15 minutes. They should be lightly golden around the edges, and even if the centers look soft, they will set as they cool.

                After baking, let the cookies rest on the baking sheets for about 5 minutes. Then, gently transfer them to a wire rack to cool completely.

                  For the cream cheese icing, in a medium bowl, beat together the softened cream cheese and powdered sugar until the mixture is smooth and creamy. Then, add the milk and 1 teaspoon of vanilla extract, mixing until the icing reaches a spreadable consistency.

                    Once your cookies are completely cool, take a knife or a spatula and generously frost each cookie with the cream cheese icing.

                      Prep Time: 20 min | Total Time: 45 min | Servings: About 24 cookies

                        - Presentation Tips: Arrange the beautifully iced cookies on a festive platter. For an extra touch of fall flair, consider scattering some finely chopped pecans or walnuts on top of the icing for added texture and flavor. Enjoy your delightful pumpkin spice sugar cookies!