Go Back
Delicious soft pumpkin sugar cookies

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.