Description

Pumpkin Sugar Cookies are the ultimate fall treat, combining the rich flavors of pumpkin puree and warm spices like cinnamon, nutmeg, and cloves. These cookies have a soft, chewy texture and are lightly sweetened with a perfect balance of granulated and brown sugar. The addition of pumpkin gives these classic sugar cookies a seasonal twist, making them a go-to dessert for autumn celebrations, from Halloween parties to Thanksgiving gatherings. They are simple to make, and their versatility allows for easy customization with frosting, glazes, or mix-ins like chocolate chips or nuts.

Ingredients

Scale

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

For the Frosting:

4 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk (as needed)

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add in the pumpkin puree, egg, and vanilla extract, and mix until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Using a cookie scoop or a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and enough milk to achieve a smooth, spreadable consistency.
Once the cookies are completely cool, frost them with the cream cheese frosting.

Notes

Pumpkin Puree: For convenience, use canned pumpkin puree. If you prefer fresh pumpkin, make sure to strain the puree well to remove excess moisture, ensuring the dough doesn’t become too wet.

Softness and Texture: Using brown sugar along with granulated sugar adds a bit of moisture, making the cookies soft and chewy. Chilling the dough before baking prevents them from spreading too much, ensuring they stay thick and soft.

Spice Balance: You can adjust the spices to your taste. While pumpkin pie spice works well as a blend, adding extra cinnamon or nutmeg can give the cookies more warmth and depth.

Mix-ins and Toppings: These cookies are highly customizable. Consider adding chocolate chips, white chocolate, or nuts for texture. A drizzle of cinnamon or pumpkin spice glaze, or a dollop of cream cheese frosting, takes them to the next level.

Storage and Make-Ahead: Pumpkin sugar cookies stay fresh for several days when stored in an airtight container. The dough can be made ahead of time and refrigerated for up to 48 hours or frozen for up to 3 months.