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Pumpkin Sugar Cookies with frosting topped with different toppings on a wire rack
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Pumpkin Sugar Cookies

Pumpkin sugar cookies are nothing short of candy-coated deliciousness with warm pumpkin undertones that come together in under an hour!
Course Dessert
Cuisine American
Keyword How Do I Make Pumpkin Sugar Cookies, How To Make Pumpkin Sugar Cookies, Pumpkin Sugar Cookies, Pumpkin Sugar Cookies Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 42 cookies
Calories 139kcal
Author Kathleen

Ingredients

Cookies

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 2 teaspoons pumpkin pie spice
  • 1/8 teaspoon salt
  • 1/2 cup powdered sugar
  • 1/2 cup granulated sugar
  • 1/2 cup butter, at room temperature
  • 1/2 cup vegetable oil
  • 1/2 cup 100% pure pumpkin puree
  • 1 large egg, well beaten
  • 2 teaspoons vanilla extract

Frosting (optional)

  • 4 ounces cream cheese, at room temperature
  • 1/2 cup butter, at room temperature
  • 1 teaspoon vanilla
  • 1/2 teaspoon pumpkin pie spices
  • 2 cups powdered sugar

Decoration (optional)

  • jimmies
  • sprinkles
  • pumpkin pie spice

Instructions

Cookies:

  • Preheat oven to 350 degrees. Line baking sheets with parchment.
  • In a small mixing bowl, whisk together flour, baking soda, cream of tartar, pumpkin pie spice, and salt; set aside.
  • In a large mixing bowl, using a handheld electric mixer set on medium speed, cream together powdered sugar, granulated sugar, and butter, until light and fluffy, about 2 minutes.
  • Beat in oil, pumpkin puree, egg, and vanilla. Gradually add flour mixture and beat just until incorporated.
  • Shape dough with a medium cookies scoop and place 2 inches apart on prepared cookie sheets. Gently flatten cookies with the bottom of a glass dipped in granulated sugar.
  • Bake in preheated oven 9-12 minutes or until centers are set. Cookies will not brown, do not overbake.
  • Remove baking sheets to a wire rack and let cookies cool on sheets 3-5 minutes. Gently transfer cookies directly onto wire racks and cool completely.

Frosting:

  • In a medium mixing bowl, using a handheld electric mixer set on medium speed, beat together cream cheese, butter, vanilla, and pumpkin pie spice until smooth and creamy. Beat in powdered sugar 1/2 cup at a time until smooth.
  • Frost cookies and decorate with jimmies, sprinkles, or a dash of pumpkin pie spice.

Notes

  • Make sure to use pumpkin puree, not pumpkin pie filling.
  • Don't skip the cream of tartar.

Nutrition

Serving: 1/42 of the recipe | Calories: 139kcal | Carbohydrates: 16g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 70mg | Potassium: 25mg | Sugar: 10g | Vitamin A: 635IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.5mg