These Pumpkin Sugar Cookies are the ultimate fall-inspired delight. Soft, tender, and filled with warm spices like cinnamon, nutmeg, and ginger, each bite offers the comforting flavors of autumn. The pumpkin purée adds a subtle sweetness and moisture, making these cookies incredibly soft and chewy. Finished with a creamy frosting made with whipped cream, cream cheese, and a touch of lemon for a bright contrast, these cookies are perfect for pumpkin lovers. Topped with a sprinkle of cinnamon sugar, they’re as pretty as they are delicious, making them a cozy treat for chilly days.
Why You’ll Love This Recipe
You’ll love this recipe for its rich, spiced flavors and soft, melt-in-your-mouth texture. The combination of pumpkin and spices creates a warm, nostalgic taste, perfect for autumn or holiday baking. The cookies are quick to prepare, and the addition of the cream frosting elevates them to another level of indulgence. These cookies are a fun twist on traditional sugar cookies, offering a seasonal flavor that pairs perfectly with a hot cup of tea or coffee. The recipe is also versatile—you can easily adjust the sweetness or tang of the frosting to suit your taste, making it customizable to your liking.
Perfect Occasion
These Pumpkin Sugar Cookies are perfect for fall gatherings, Halloween parties, or Thanksgiving desserts. Their soft texture and inviting flavors make them ideal for cozying up on a crisp afternoon with a warm beverage. These cookies also make a thoughtful homemade gift or a delightful addition to a cookie exchange during the holiday season. Whether you're baking for a special occasion or just want to enjoy a comforting treat on a weekend, these cookies are a perfect choice. They’re sure to impress guests or simply satisfy your pumpkin cravings.
Decoration Tips
For a lovely presentation, you can sprinkle the tops of the frosted cookies with a bit of cinnamon sugar for extra sparkle and flavor. You could also add a light dusting of powdered sugar for a snow-kissed look. If you want to make them extra festive, consider using a pumpkin-shaped cookie cutter before baking, or decorating with small candy pumpkins for a seasonal touch. If you're serving these cookies for a special occasion, you can pipe the frosting on in swirls or rosettes for a professional look. The possibilities are endless, and a little creativity will make these cookies a standout treat.
Ingredients (for 12 cookies):
- 170 grams of unsalted butter, softened
- 120 grams of packed light brown sugar
- 2 egg yolks, at room temperature
- 1 1/2 teaspoons of vanilla extract
- 120 grams of canned pumpkin purée
- 220 grams of all-purpose flour
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of ground ginger
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
For the sugar topping:
- 100 grams of granulated sugar
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
For the cream frosting:
- 60 grams of heavy cream (whipped)
- 30 grams of powdered sugar
- 1 tablespoon of lemon juice
- 20 grams of cream cheese
Feel free to adjust the powdered sugar or lemon juice to taste.
Instructions:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter and packed brown sugar until the mixture is smooth and creamy. Add the egg yolks and vanilla extract, mixing until well combined. Stir in the pumpkin purée until fully incorporated.
- In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, folding the ingredients carefully with a spatula until the dough comes together. Chill the dough in the refrigerator for 30 minutes to firm up.
- In a small bowl, mix the sugar topping ingredients—granulated sugar, cinnamon, and nutmeg. Using an ice-cream scoop or spoon, scoop out portions of the dough, roll them into balls, and place them on the prepared baking sheets. Roll each dough ball in the sugar topping mixture before placing it back on the sheet. Leave enough space between the cookies, as they will spread slightly during baking.
- Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Once baked, transfer the cookies to a cooling rack to cool completely.
- While the cookies are cooling, prepare the frosting. In a bowl, beat the heavy cream, powdered sugar, lemon juice, and cream cheese together until the mixture is smooth and stiff. You can adjust the sweetness or tartness by adding more powdered sugar or lemon juice to your liking.
- Once the cookies have cooled, frost each one with a generous layer of the cream frosting. Sprinkle a bit of the reserved cinnamon sugar mixture on top of the frosting for extra flavor and decoration.
Enjoy these delicious pumpkin sugar cookies, a perfect combination of fall spices and creamy frosting that will satisfy any sweet tooth!
