Pumpkin Sugar Cookies With Cream Cheese Frosting
- Cook Time: 32 minutes
- Total Time: 32 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin puree (not pie filling)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 8 oz cream cheese, softened (for frosting)
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats so the cookies do not stick.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This should take about 2 to 3 minutes using an electric mixer.
- Mix in the egg and vanilla extract until well combined. Stir in the pumpkin puree. Do not worry if the mixture looks slightly curdled at this stage; it will come together once the dry ingredients are added.
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice to ensure even distribution of the leavening agents.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour streaks disappear. Be careful not to overmix the dough, as this can make the cookies tough.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are set and the tops look matte. Allow the cookies to cool completely on a wire rack before frosting.
- In a medium bowl, beat the cream cheese and butter until smooth. Slowly add the powdered sugar and vanilla extract, beating until the frosting is creamy and stiff enough to hold its shape.
- Once the cookies are entirely cool, spread a generous amount of frosting onto each cookie. You can use a butter knife for a rustic look or a piping bag for something more decorative.