Description
These pumpkin sugar cookies with cream cheese frosting are soft, spiced, and topped with rich, creamy icing. The perfect easy fall dessert for cozy gatherings or festive baking days.
Ingredients
For the Pumpkin Sugar Cookies:
2 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar
½ cup pumpkin puree (not pumpkin pie filling)
1 large egg
1 teaspoon vanilla extract
¼ cup granulated sugar (for rolling)
For the Cream Cheese Frosting:
4 oz cream cheese, softened
¼ cup unsalted butter, softened
1 ½ cups powdered sugar
1 teaspoon vanilla extract
Optional: orange or autumn-colored sprinkles for decoration
Instructions
1. Preheat Oven & Prepare Pan
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone baking mat.
2. Make the Dough
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a large bowl, cream together butter, granulated sugar, and brown sugar until fluffy.
Mix in pumpkin puree, egg, and vanilla extract.
Gradually add dry ingredients to the wet ingredients until just combined.
3. Shape & Bake
Scoop tablespoon-sized portions of dough and roll into balls.
Roll each dough ball in granulated sugar.
Place on prepared baking sheet, spacing 2 inches apart.
Flatten slightly with your hand or the bottom of a glass.
Bake for 10–12 minutes, until edges are set and lightly golden.
Cool on the pan for 5 minutes, then transfer to wire rack to cool completely.
4. Make the Frosting
Beat cream cheese and butter until smooth and creamy.
Add powdered sugar and vanilla, beating until thick and fluffy.
5. Frost & Decorate
Once cookies are completely cool, frost each with a generous layer of cream cheese frosting.
Decorate with festive sprinkles if desired.
Notes
Pumpkin Puree: Be sure to use 100% pure pumpkin — not pumpkin pie filling.
Storage: Store in the fridge in an airtight container for up to 1 week.
Customization: Add maple syrup or cinnamon to the frosting for a fun twist.
Freezing Tip: Freeze unbaked dough balls on a tray, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
