Pumpkin Sugar Cookies with Cream Cheese Frosting

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Introduction:
Pumpkin Sugar Cookies with Cream Cheese Frosting are a cozy and flavorful twist on classic sugar cookies. These soft, chewy cookies are infused with pumpkin and warm spices, then topped with a creamy, tangy cream cheese frosting. They’re the perfect fall treat for pumpkin lovers, ideal for holiday gatherings, or just a sweet snack with a hot drink.

Ingredients

For the Pumpkin Sugar Cookies:

  • All-purpose flour: 2 ½ cups (310g)
  • Baking powder: 1 teaspoon
  • Baking soda: ½ teaspoon
  • Salt: ½ teaspoon
  • Ground cinnamon: 1 teaspoon
  • Ground nutmeg: ½ teaspoon
  • Ground ginger: ½ teaspoon
  • Unsalted butter, softened: ½ cup (115g)
  • Granulated sugar: 1 cup (200g)
  • Brown sugar: ½ cup (100g)
  • Pumpkin puree: ¾ cup (180g)
  • Egg: 1 large
  • Vanilla extract: 1 teaspoon

For the Cream Cheese Frosting:

  • Cream cheese, softened: 4 ounces (115g)
  • Unsalted butter, softened: ¼ cup (60g)
  • Powdered sugar: 1 ½ cups (180g)
  • Vanilla extract: ½ teaspoon
  • Ground cinnamon (optional for garnish): a pinch

Instructions

  1. Prepare the Cookie Dough:
  • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  • In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Add the pumpkin puree, egg, and vanilla extract to the butter mixture and mix until smooth.
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid over-mixing.
  1. Bake the Cookies:
  • Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake for 10–12 minutes or until the edges are lightly golden. Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  1. Make the Cream Cheese Frosting:
  • In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
  • Gradually add powdered sugar, beating until fluffy and smooth. Stir in the vanilla extract.
  1. Frost the Cookies:
  • Once the cookies have cooled, spread a generous layer of cream cheese frosting on each. Optionally, sprinkle a pinch of cinnamon on top for garnish.
  1. Serve:
  • Enjoy these delicious pumpkin sugar cookies with a cup of coffee or hot cider!

Tips for Success

  • Chill the dough for 15 minutes if it’s too soft to handle, as pumpkin puree can make the dough stickier.
  • Cool the cookies completely before frosting to keep the frosting from melting.
  • Store in the refrigerator to keep the frosting fresh if not serving immediately.

Recommendations

  • For extra flavor, add a sprinkle of cinnamon or pumpkin pie spice on top of the frosting.
  • These cookies can be frozen (unfrosted) for up to 2 months. Just add the frosting after thawing.

Nutrition (per cookie, based on 24 cookies)

  • Calories: 180 kcal
  • Protein: 2g
  • Carbohydrates: 27g
  • Fat: 8g
  • Fiber: 1g
  • Sodium: 90mg

(Nutrition values are approximate and may vary based on specific ingredients used.)

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