Soft Pumpkin Sugar Cookies with Cream Cheese Frosting Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Prepare rolling sugar: While the dough chills, combine the granulated sugar and cinnamon in a small bowl. Set aside for rolling the cookies.
- 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.
- 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.
- Bake: Bake in the preheated oven for 10-12 minutes, until the cookie edges are just beginning to brown slightly.
- 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.
- 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.
- 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
