Pumpkin Sugar Cookies
Rating
If you're not making Pumpkin Sugar Cookies this fall—BIG mistake.
Ingredients
- FOR THE COOKIES
- 2¼ c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. pumpkin pie spice
- ½ tsp. kosher salt
- 1 c. (2 sticks) butter, softened
- 1¼ c. granulated sugar, plus more for rolling
- ½ c. pumpkin puree
- 1 large egg
- 2 tsp. pure vanilla extract
- FOR THE FROSTING
- 1 (8-oz.) block cream cheese, softened
- 2 c. powdered sugar
- 1 tsp. pure vanilla extract
- ¼ tsp. ground cinnamon, plus more for sprinkling
- Pinch kosher salt
Instructions
- Preheat oven to 350° and line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
- In a large bowl using a hand mixer, beat butter, sugar, pumpkin, egg, and vanilla until combined. Add dry ingredients and stir until just combined.
- Scoop a tablespoon of cookie dough then roll in sugar. Transfer to prepared baking sheet and repeat with remaining dough, spacing cookies 2 inches apart.
- Bake until cookies are lightly golden, about 10 minutes. Let cool completely.
- Meanwhile, make frosting: In a large bowl, beat all ingredients until smooth and creamy. Frost the top of each cookie with cream cheese frosting and sprinkle with cinnamon.
