Pumpkin Spice Sugar Cookies (Ready-to-Print Version)
Soft, thick pumpkin spice sugar cookies topped with tangy cream cheese frosting and warm autumn spices.
# What You’ll Need:
→ Pumpkin Sugar Cookies
01 -
1/2 cup unsalted butter, melted
02 -
1/3 cup canned pumpkin puree
03 -
1 cup granulated sugar
04 -
2 cups all-purpose flour
05 -
1 large egg
06 -
2 teaspoons vanilla extract
07 -
1 1/2 teaspoons pumpkin pie spice
08 -
1/4 teaspoon baking powder
09 -
1/2 teaspoon salt
10 -
Cinnamon (for sprinkling)
→ Cream Cheese Frosting
11 -
4 ounces cream cheese, softened
12 -
1/4 cup unsalted butter, softened
13 -
1/4 cup powdered sugar
14 -
1 teaspoon vanilla extract
# Step-by-Step Guide:
01 -
Preheat the oven to 350°F (175°C).
02 -
In a large bowl, whisk together the melted butter, canned pumpkin puree, granulated sugar, egg, and vanilla extract until smooth.
03 -
Add the all-purpose flour, pumpkin pie spice, baking powder, and salt to the wet mixture, stirring until a cohesive cookie dough forms.
04 -
Cover the bowl with plastic wrap and refrigerate the dough for 25 minutes to firm up.
05 -
Remove the dough from the refrigerator. Using a spoon or scoop, portion dough balls approximately 1 1/2 to 2 tablespoons each and place them on a parchment-lined baking sheet, spacing adequately to allow spreading.
06 -
Bake in the preheated oven for 18 minutes or until edges are set and lightly golden.
07 -
While the cookies bake, beat softened cream cheese and butter together with an electric mixer until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy. Refrigerate until needed.
08 -
Allow cookies to cool completely on a wire rack. Spread approximately one tablespoon of cream cheese frosting on each cookie and lightly sprinkle with pumpkin pie spice or cinnamon.
09 -
Serve immediately or store in an airtight container once frosting is set.
# Handy Tips:
01 -
Chilling the dough helps maintain the cookie shape and intensifies the flavors.