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Pumpkin Sugar Cookies with Cream Cheese Frosting Recipe

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Delight in these Pumpkin Sugar Cookies topped with creamy, smooth cream cheese frosting. Featuring warm spices like cinnamon, ginger, and nutmeg combined with pumpkin puree, these cookies offer a perfect balance of soft texture and festive flavor, ideal for autumn celebrations or anytime you crave a cozy treat.

Ingredients

Cookies

  • 2 1/4 cups all purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 1/2 cup granulated sugar
  • 1 egg yolk
  • 1/2 cup pumpkin puree
  • 2 teaspoon vanilla extract

Cream Cheese Frosting

  • 4 ounces cream cheese, softened
  • 4 tablespoon unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 1/2 cup powdered sugar

Instructions

  1. Combine Dry Ingredients: In a large bowl, mix together the all purpose flour, cornstarch, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt. Set this mixture aside.
  2. Cream Butter and Sugar: In another large bowl, beat the softened unsalted butter and granulated sugar at high speed until the mixture becomes light and fluffy, providing a smooth base for the dough.
  3. Add Wet Ingredients: Lower the mixer speed to medium and blend in the egg yolk and vanilla extract until smooth. Then add the pumpkin puree and continue beating until fully incorporated.
  4. Combine with Dry Ingredients: Reduce the mixer speed and gradually add the dry ingredient mixture to the wet ingredients, mixing until a fine, uniform dough forms.
  5. Chill Dough: Cover the dough with plastic wrap and refrigerate for 20 minutes to firm it up, making it easier to handle when shaping.
  6. Prepare for Baking: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Remove the dough from the fridge and scoop tablespoon-sized portions, rolling each into a ball.
  7. Shape and Bake: Place the dough balls evenly onto the baking sheet, then press down each ball slightly to form cookie shapes. Bake in the preheated oven for about 15 minutes, or until the edges are golden brown.
  8. Cool Cookies: After baking, let the cookies sit on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they firm up perfectly.
  9. Make Frosting: In a medium bowl, beat together the softened cream cheese, unsalted butter, and vanilla extract until smooth. Gradually add the powdered sugar and continue beating until the frosting is creamy and well blended.
  10. Frost Cookies: Spread the cream cheese frosting evenly over the cooled cookies, then sprinkle lightly with cinnamon for added flavor and presentation.

Notes

  • Ensure butter and cream cheese are softened to room temperature for smooth mixing.
  • Refrigerate dough before baking to prevent spreading and achieve a better texture.
  • You can substitute pumpkin puree with canned pumpkin pie filling if desired, but adjust spices accordingly.
  • These cookies can be stored in an airtight container in the refrigerator for up to 5 days.
  • For a festive touch, consider adding a sprinkle of crushed pecans or pumpkin seeds on top of the frosting.

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