Soft Pumpkin Sugar Cookies with Cream Cheese Frosting Recipe

Introduction

These soft pumpkin sugar cookies are a delightful fall treat, combining tender pumpkin-infused dough with a sweet cinnamon sugar coating. Finished with a creamy, tangy cream cheese frosting, they’re perfect for cozy gatherings or a simple homemade dessert.

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• ½ cup pumpkin puree
• 1 large egg, room temperature
• 1 ½ tsp vanilla extract
• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp cinnamon
• ⅓ tsp salt
• ¼ tsp ginger
• ¼ tsp nutmeg
• ⅓ cup granulated sugar (for rolling)
• ½ tsp cinnamon (for rolling)
• 8 oz cream cheese, softened (for frosting)
• 4 tbsp unsalted butter, softened (for frosting)
• ½ tsp vanilla extract (for frosting)
• ¼ tsp salt (for frosting)
• 2 ½ cups powdered sugar (for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until creamy.
2. Step 2: Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat on low speed until everything is combined, then set aside.
3. Step 3: In a separate bowl, whisk together the flour, baking powder, cinnamon, salt, ginger, and nutmeg.
4. Step 4: Gradually add the dry ingredients to the wet ingredients in a few batches. Beat on low speed after each addition and scrape the sides and bottom of the bowl to fully incorporate. Cover the dough with plastic wrap and refrigerate for 30 minutes.
5. Step 5: While the dough chills, mix together ⅓ cup granulated sugar and ½ tsp cinnamon in a small bowl for rolling.
6. Step 6: Remove the dough from the refrigerator. Scoop about 2 tablespoons of dough and roll it into a ball.
7. Step 7: Roll each dough ball in the cinnamon-sugar mixture. Place the coated balls on baking sheets lined with parchment paper, spacing them about 1 inch apart.
8. Step 8: Press each ball down slightly with your palm or the back of a spoon. Bake for 10–12 minutes until the edges are just beginning to brown.
9. Step 9: Remove the cookies from the oven and let them cool completely on a wire rack.
10. Step 10: To make the cream cheese frosting, beat together the softened cream cheese, butter, vanilla extract, and salt until smooth.
11. Step 11: Gradually add powdered sugar and continue beating until the frosting is creamy and smooth.
12. Step 12: Spread the cream cheese frosting evenly over each cooled cookie. Optionally, sprinkle a little cinnamon on top before serving.

Tips & Variations

• Use canned pumpkin puree for convenience, but avoid pumpkin pie filling which contains added spices and sugar.
• For a spicier twist, add a pinch of cloves or allspice to the dry ingredients.
• Roll the cookies in colored sugar for a festive look during the holidays.
• If you prefer, sandwich two cookies with frosting instead of spreading it on top.

Storage

Store the cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving, or warm slightly in the microwave for about 10 seconds. You can freeze the cookies without frosting for up to 2 months; thaw and frost before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly well. Just be sure to use plain pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.

How do I make the cookies softer?

Make sure to not overbake the cookies; remove them once the edges are lightly browned but the centers still look slightly underdone. Chilling the dough before baking also helps keep the cookies tender.

Soft Pumpkin Sugar Cookies with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.8 from 106 reviews

These Soft Pumpkin Sugar Cookies are a delightful fall treat featuring tender pumpkin-flavored cookies rolled in a cinnamon-sugar mixture and topped with a rich cream cheese frosting. Perfectly spiced with cinnamon, ginger, and nutmeg, these cookies are soft, flavorful, and ideal for cozy seasonal gatherings or anytime you crave a sweet pumpkin dessert.

• Author: liam
• Prep Time: 20 minutes
• Cook Time: 10-12 minutes
• Total Time: 1 hour 2 minutes
• Yield: About 24 cookies 1x
• Category: Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cookies:

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• ½ cup pumpkin puree
• 1 large egg, room temperature
• 1 ½ tsp vanilla extract
• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp cinnamon
• ⅓ tsp salt
• ¼ tsp ginger
• ¼ tsp nutmeg

For Rolling:

• ⅓ cup granulated sugar
• ½ tsp cinnamon

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 4 tbsp unsalted butter, softened
• ½ tsp vanilla extract
• ¼ tsp salt
• 2 ½ cups powdered sugar

Instructions

1. Preheat and cream butter and sugar: Preheat the oven to 350°F (175°C). In a mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is creamy and light.
2. Add pumpkin, egg, and vanilla: Mix in the pumpkin puree, egg, and vanilla extract on low speed until well combined. Set this wet mixture aside.
3. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, salt, ginger, and nutmeg to evenly distribute the spices.
4. Incorporate dry into wet ingredients: Gradually add the dry ingredients to the wet ingredients in a few additions, beating on low speed after each addition. Scrape down the sides and bottom of the bowl to ensure thorough mixing. Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up.
5. Prepare rolling sugar: While the dough chills, combine the granulated sugar and cinnamon in a small bowl. Set aside for rolling the cookies.
6. Shape and roll cookies: Remove the dough from the refrigerator. Scoop approximately 2 tablespoons of dough and roll it into a ball. Then roll each ball in the cinnamon-sugar mixture to coat evenly.
7. Arrange on baking sheets: Place the coated dough balls onto two baking sheets lined with parchment paper, spacing them about 1 inch apart. Gently press each ball down slightly using the palm of your hand or the back of a spoon.
8. Bake: Bake in the preheated oven for 10-12 minutes, until the cookie edges are just beginning to brown slightly.
9. Cool cookies: Remove the cookies from the oven and allow them to cool completely on the baking sheets or a wire rack to ensure they firm up before frosting.
10. Prepare cream cheese frosting: In a clean bowl, beat the softened cream cheese, butter, vanilla extract, and salt until smooth. Gradually add the powdered sugar and beat until the frosting is creamy and spreadable.
11. Frost and garnish: Spread a generous layer of the cream cheese frosting over each cooled cookie. Optionally, sprinkle with additional cinnamon for extra flavor and decoration. Serve and enjoy!

Notes

• Room temperature ingredients help the dough blend smoothly and ensure even baking.
• Refrigerating the dough firms it up, making it easier to roll and preventing excessive spreading during baking.
• Use parchment paper or silicone baking mats to prevent sticking and for easy cleanup.
• These cookies keep well in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
• For a dairy-free version, substitute cream cheese and butter with plant-based alternatives in the frosting.
• You can freeze unbaked cookie dough balls before rolling in sugar for a quick bake later.

Keywords: pumpkin sugar cookies, soft pumpkin cookies, cream cheese frosting cookies, fall cookies, cinnamon sugar cookies, holiday cookies