Pumpkin Sugar Cookies
Pumpkin sugar cookies are nothing short of candy-coated deliciousness with warm pumpkin undertones that come together in under an hour!
Servings 42 cookies
Calories 139kcal
Ingredients
Cookies
- 2 cups all-purpose flour
- 1/2 cup cake flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup vegetable oil
- 1/3 cup 100% pure pumpkin puree
- 1 large egg, well beaten
- 2 teaspoons vanilla extract
- 1/4 cup powdered sugar
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
- 1-2 tablespoons heavy cream, (as needed for consistency)
Decoration (optional)
- jimmies
- sprinkles
- pumpkin pie spice
Instructions
Cookies:
- Prep: Preheat oven to 350 degrees. Line baking sheets with parchment.
- Dry Ingredients: In a medium bowl, whisk together flours, baking soda, cream of tartar, pumpkin pie spice, cinnamon, and salt.
- Cream Butter + Sugars: In a large bowl with an electric mixer, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes.
- Add Wet Ingredients: Beat in oil, pumpkin puree, egg, and vanilla, scraping down the sides of the bowl as needed.
- Combine: Reduce mixer speed to low and gradually add dry ingredients. Mix until just combined. Dough will be soft.
- Chill: Cover and refrigerate dough for 20–30 minutes to firm slightly for easier scooping.
- Shape: Use a medium cookie scoop to portion dough onto prepared sheets, spacing about 2 inches apart. (If desired, gently flatten tops with the bottom of a glass dipped in sugar for uniform shape.)
- Bake: Bake 10–12 minutes, until centers are just set and edges look dry. Cookies will stay pale; do not overbake.
- Cool: Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
Frosting:
- Beat cream cheese and butter together until smooth and creamy. Add vanilla and pumpkin pie spice; mix until combined. Gradually beat in powdered sugar and heavy cream until frosting is light, fluffy, and spreadable.Frost cooled cookies and decorate as desired.
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