A perfectly soft pumpkin sugar cookie with cinnamon cheese cream frosting makes these a new fall favorite!
Pumpkin Sugar Cookies
This time, The Seasonal Simplicity Series is all about Fall Recipes. From soups to desserts and even drinks, this group of bloggers has it covered! Once again, a huge thank you goes to Krista of The Happy Housie for organizing.
I think most of us can agree that you can’t beat a good ol’ sugar cookie. This fall, I’m taking my basic sugar cookie recipe and dialing it up a notch with some pumpkin and my favorite fall spices – cinnamon, nutmeg and cloves. And if that doesn’t sound yummy enough, I’ve topped these cookies off with a cinnamon cream cheese frosting. Just because!
Funnily enough, the secret ingredient in these cookies is not the pumpkin puree that gives them their signature color and flavor, but the addition of some cream cheese into the dough. It creates the perfect soft yet chewy texture that is going to make you fall in love with this recipe.
You probably have most of these ingredients in your home already. If not, stop by the grocery store and make a batch for some special people in your live. They’re sure to love them!
Today I’m excited to be joining a group of 25 other bloggers who are also sharing a fabulous fall recipe with you today! Hop around to see what other delicious ideas they’ve come up with…
Easiest Instant Pot Chicken Vegetable Bean Soup at The Happy Housie
Zuppa Toscana Soup at Somewhat Simple
Butternut Squash and Quinoa Chili at Town and Country Living
Hearty Sausage Kale Soup at In My Own Style
Gluten Free Gnocchi with Butternut Squash, Sausage and Arugula at Willow Street Interiors
Easy Vegan Cranberry Cream Cheese Loaf and Almond Crackers at Zevy Joy
Pumpkin Sugar Cookies at Jenna Kate at Home
Mini Lemon Cranberry Cakes with Ginger Drizzle at Sincerely Marie, Designs
Absolutely the Best Homemade Peach Coffee Cake at Home Made Lovely
Gluten Free Pumpkin Bread at Taryn Whiteaker Designs
Whole Wheat Pumpkin Crepes at TIDBITS Cami
Chocolate Pumpkin Cream Cheese Swirl Bars at Clean and Scentsible
Roasted Pumpkin Seeds at Finding Silver Pennies
Pumpkin Pie French Toast Bake at A Pretty Life
Salted Caramel Pumpkin Spice Latte at Hallstrom Home
Apple Cider Margarita at Rooms FOR Rent
Instant Pot Caramel Apple Cheesecake at TIDBITS Marci
Mini Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting at Satori Design for Living
Easiest Cinnamon Sugar Apple Cake at Inspiration for Moms
Whitney’s Pumpkin Muffins at Amber Tysl
Cream Cheese Caramel Apple Dip at The Turquoise Home
Old Fashioned Apple Crisp at Modern Glam
Pumpkin Pie and Cheesecake Popsicles at Paint Me Pink
Mini Apple Tart with Custard at Happy Happy Nester
Pumpkin Cream Puffs at Life is a Party
Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting at Nina Hendrick Design Co.
Pumpkin Sugar Cookies
For The Cookies
- 4 cups all-purpose flour
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 tsp cinnamon or substitute all spices with just 2 tsp pumpkin pie spice
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 3/4 cup unsalted butter softened
- 2 ounces cream cheese
- 1/2 cup pumpkin puree
- 1 cup granulated sugar + 2 Tablespoons divided
- 2/3 cup powdered sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla
For the Frosting
- 1 8 oz package cream cheese room temperature
- 4 tbsp unsalted butter
- 2 1/4 cup powdered sugar
- 1 tsp vanilla
- 1/2 tsp ground cinnamon
- Preheat the oven to 350F degrees. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, cream of tartar, baking soda, salt, and spices. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, mix the butter and cream cheese together until smooth and creamy.
- Add the pumpkin, 1 cup granulated sugar, powdered sugar, egg, egg yolk, and vanilla and mix until fully incorporated.
- Slowly stir flour mixture into wet ingredients until dough comes together.
- Roll dough into balls about the size of a golfball and place on the baking sheet. Repeat process with more dough until you have 10 or so balls spaced at least 2 inches apart.
- Place the remaining 2 tablespoons of sugar into a small bowl. Coat the bottom of a glass with cooking spray, dip in the sugar, and flatten each dough ball to about 1/2-inch thickness. Spray more cooking spray on the bottom of the glass between batches, if needed.
- Bake cookies for 7-9 minutes or until tops look mostly dry around the edges, yet still glossy right the center. You do not want any browning.
- Remove from the oven and allow to cool on the baking sheet for 4-5 minutes before transferring to a wire rack to cool completely.
For The Cinnamon Cream Cheese Frosting
- Beat the cream cheese and butter in a mixing bowl until smooth. Add the powdered sugar, ground cinnamon, and vanilla extract; beat until smooth and fluffy. Refrigerate leftovers.
- Using a knife, swirl the frosting onto the cooled cookies until the tops are covered. Refrigerate in a single layer in an airtight container. Alternatively, store cookies at room temperature and only frost before serving.