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Perfect Pumpkin Sugar Cookies with Cream Cheese Frosting

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These Perfect Pumpkin Sugar Cookies with Cream Cheese Frosting are soft, spiced, and topped with a tangy-sweet frosting. They hold their shape, have a soft-but-snappable edge, and actually taste like pumpkin.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (240g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • For the Cream Cheese Frosting:
  • 8 oz (226g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted if desired
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  2. In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl halfway through.
  3. Add the pumpkin puree, egg, and vanilla extract. Beat on low until combined. The mixture may look slightly curdled; that’s normal.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no streaks of flour remain. Do not overmix.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or 15 minutes in the freezer if in a hurry).
  6. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Using a cookie scoop (1.5 tablespoons), portion out rounded tablespoons of dough and place them about 2 inches apart on the prepared baking sheets. Gently press down on each dough ball with the palm of your hand to slightly flatten.
  8. Bake one sheet at a time on the center rack for 10 to 12 minutes, until edges are set and lightly golden but centers still look soft. Rotate the baking sheet halfway through.
  9. Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely (at least 20 minutes).
  10. While cookies cool, make the frosting: In a large bowl, beat softened cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides.
  11. Add powdered sugar, vanilla extract, and a pinch of salt. Beat on low until incorporated, then increase to medium and beat for another minute until light, fluffy, and spreadable. If too soft, refrigerate for 10 minutes; if too stiff, add a teaspoon of milk or cream.
  12. Spread or pipe frosting onto completely cooled cookies. Serve immediately or refrigerate.

Notes

Blot pumpkin puree with paper towels to remove excess moisture. Use room-temperature ingredients. Chill dough for at least 30 minutes to prevent spreading. Let cookies cool completely before frosting. Store frosted cookies in the refrigerator for up to 5 days. Unfrosted cookies can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin cookies, cream cheese frosting, fall cookies, pumpkin dessert, sugar cookies

Find it online: https://livelybite.com/perfect-pumpkin-sugar-cookies-with-cream-cheese-frosting/