Introduction

These soft pumpkin sugar cookies are a delightful treat perfect for fall or any time you crave a bit of seasonal warmth. Tender, spiced, and topped with creamy cream cheese frosting, they offer a comforting blend of flavors in every bite.

A close-up of soft golden-brown cookies, each topped with a thick layer of smooth off-white icing sprinkled with light brown spice powder. One cookie in the center shows a bite taken out, revealing a moist, crumbly inside with small air holes. The cookies rest on white parchment paper placed inside a white plate, set against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
½ cup pumpkin puree
1 large egg, room temperature
1 ½ tsp vanilla extract
2 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp cinnamon
⅓ tsp salt
¼ tsp ginger
¼ tsp nutmeg
⅓ cup granulated sugar (for rolling)
½ tsp cinnamon (for rolling)
8 oz cream cheese, softened (for frosting)
4 tbsp unsalted butter, softened (for frosting)
½ tsp vanilla extract (for frosting)
¼ tsp salt (for frosting)
2 ½ cups powdered sugar (for frosting)

Instructions

Step 1: Preheat the oven to 350°F. In a mixing bowl, beat together the softened butter and sugar until creamy using an electric mixer.
Step 2: Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat on low speed until combined, then set aside.
Step 3: In another bowl, whisk together the flour, baking powder, cinnamon, salt, ginger, and nutmeg.
Step 4: Gradually add the dry ingredients to the wet ingredients, beating on low speed after each addition. Scrape the bowl sides and bottom to ensure everything is fully combined. Cover the dough with plastic wrap and refrigerate for 30 minutes.
Step 5: While the dough chills, mix the ⅓ cup granulated sugar and ½ tsp cinnamon in a small bowl for rolling.
Step 6: Remove the dough from the refrigerator. Scoop about 2 tablespoons of dough and roll it into a ball.
Step 7: Roll each dough ball in the cinnamon sugar mixture, then place them on parchment-lined baking sheets, spacing about 1 inch apart.
Step 8: Press each ball down slightly with your palm or the back of a spoon. Bake for 10–12 minutes until the edges are just starting to brown.
Step 9: Remove cookies from the oven and let them cool completely on a wire rack.
Step 10: To make the cream cheese frosting, beat together the softened cream cheese, butter, vanilla extract, and salt until smooth. Gradually add powdered sugar and beat until creamy.
Step 11: Spread the frosting generously over the cooled cookies. Optionally, sprinkle with a little extra cinnamon before serving.

Tips & Variations

For a dairy-free version, substitute the butter and cream cheese with plant-based alternatives.
Chilling the dough is essential to prevent spreading and helps develop the flavors better.
Add chopped nuts like pecans or walnuts to the dough for added texture.
If you prefer less sweetness, reduce the rolling sugar or use less frosting.

Storage

Store the cookies in an airtight container in the refrigerator for up to 5 days to keep the frosting fresh. Let them come to room temperature before serving for best flavor. You can also freeze the unfrosted cookies for up to 3 months; thaw and frost before serving.

How to Serve

The image shows several round cookies on a white plate with a white marbled texture underneath. Each cookie has two layers: the bottom layer is a golden brown, soft-textured cookie with a bit of crumbly appearance, while the top layer is a thick, creamy off-white frosting spread smoothly over the cookie's surface. The frosting is sprinkled lightly with a fine dusting of brown spice. One cookie in the front has a bite taken out of it, revealing the soft, moist inside of the cookie beneath the frosting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for the puree?

Yes, canned pumpkin puree works perfectly for this recipe. Just make sure it’s 100% pumpkin without any added spices or sweeteners.

How do I prevent the cookies from spreading too much?

Chilling the dough for at least 30 minutes before baking helps the cookies hold their shape and prevents excessive spreading.