Pumpkin Sugar Cookie Recipe
These perfect, tender pumpkin sugar cookies are topped with cream cheese frosting and a sprinkle of cinnamon! Sweet, simple and perfect for fall!
Servings: 24 cookies
- 3/4 cup unsalted butter room temperature, (1 1/2 sticks)
- 1/4 cup vegetable oil
- 2/3 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1 1/2 tsp vanilla extract
- 1 egg
- 1 egg yolk
- 4 cup all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1/4 tsp ground cinnamon
For the Cream Cheese Frosting
- 1/2 cup butter (1 stick), room temperature
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 3 cup powdered sugar
- 1 (8 oz) block cream cheese room temperature for 30 minutes
- splash milk OR cream
- 1/2 tsp ground cinnamon optional
In a large mixing bowl combine the butter, oil, pumpkin, sugars, and vanilla. Beat until smooth. Add the egg and yolk, mix just until combined.
In a separate large mixing bowl whisk together the flour, baking soda, cream of tartar, salt, pumpkin pie spice, and cinnamon. Gradually mix the dry ingredients into wet ingredients, mix just until combined. Cover bowl with plastic wrap and chill in the refrigerator for 1 hour.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a baking mat; set aside.
Scoop and roll the dough into 3.5-inch balls (a #20 scoop is perfect). Place on the prepared baking sheet. Flatten the dough with a bottom of a glass, jar or measuring cup to ½-inch in thickness.
Place in the oven and bake for 10-14 minutes. The edges should be firm and the middles should be set. Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely.
To make the Cream Cheese Frosting
Meanwhile, to prepare the cream cheese frosting, using the paddle attachment cream the butter, vanilla and salt for 2 minutes or until light and fluffy. With mixing speed on low gradually add the powdered sugar, beat until it forms a thick paste. Add cream cheese and a splash of milk, mix on the lowest speed possible for 1½ minutes, then STOP!
Frost cookies and enjoy immediately, dust tops with cinnamon, if desired. Store leftovers in the refrigerator and serve cold or at room temperature.
- The chilling process is necessary for these cookies. The dough is rather sticky and can be hard to work with, plus it allows the butter to firm up which improves the texture and shape of the cookies.
- You can use a standard size cookie scoop too, just adjust the baking time accordingly (about 8-11 minutes).
Serving: 1cookie | Calories: 270kcal | Carbohydrates: 42g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 123mg | Potassium: 50mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1376IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg