Pumpkin Sugar Cookies

5 from 2 votes
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Pumpkin Sugar Cookies – soft and thick pumpkin cookies topped with a delicious cinnamon cream cheese frosting.

My family goes crazy for Frosted Sugar Cookies. It is probably the most requested cookie year round, and it always disappears in no time. But I really wanted to do a pumpkin version, because my son is also a huge pumpkin fan.

There are so many ways to use pumpkin aside from the classic Pumpkin Pie, and these cookies are going to become a favorite!

pumpkin sugar cookies stacked with top cookie missing a bite

 

Traditionally pumpkin cookies are soft and cake like. These Chewy Pumpkin Chocolate Chip Cookies are a huge departure and are more like a traditional chocolate chip cookie texture. So with these sugar cookies I wanted more of the traditional sugar cookie texture as well.

Butter and Vegetable Oil?

Yes, you will notice that this recipe calls for both. I was researching a ton of recipes when I came up with this, and that is one theme I saw repeated over and over. The butter gives it that buttery flavor you want in a sugar cookie, and the oil helps keep them soft. It is the perfect marriage to make a soft, not cakey, sugar cookie.

frosted pumpkin sugar cookies on cooling wrack

How To Make Pumpkin Sugar Cookies

  1. Start by mixing together the butter, oil, pumpkin and sugar together until everything is creamy and smooth. You can use an electric mixer for this, but a bowl and spatula works as well.
  2. Next mix in the vanilla, egg and egg yolk until it is well blended.
  3. Finally slowly mix in all the dry ingredients until everything is combined.
  4. Scoop balls of dough and roll in sugar before placing on a lined baking sheet. Use the palm of your hand to gently flatten the cookies to about 1/2 inch thick.
  5. The cookies bake for 9-10 minutes and then once they are cool you top them with frosting.
  6. To make the frosting mix together cream cheese, butter, cinnamon, vanilla, powdered sugar and a little milk. You can adjust the sugar and milk to get a nice spreadable consistency.
  7. Frost cookies once they are completely cool and let them sit for a few hours for the frosting to set up before storing in an air tight container.
frosted pumpkin cookies on teal plate

I tried many versions of these cookies and there is something about rolling the dough in sugar that keeps them moist, tender and delicious. Be careful not to over bake the cookies or they will be dry and crumbly.

The cookies spread very slightly in the oven, but not much at all. So when you flatten the balls of dough, you want to make sure they are about what you want in the end. I find it is best just over 1/2 inch thick. But if you want thinner or thicker cookies you can, just watch the baking time.

pumpkin sugar cookies stacked on white plate

Glaze or Frosting?

As you can see I went full on frosting. I used almost the same frosting I use on my Pumpkin Cupcakes. In our house, sugar cookies need frosting. And a thick layer at that. And I have to say the cinnamon in the frosting really brings out the flavor of the pumpkin spice sugar cookie and works perfectly.

close up pumpkin cookies with cream cheese frosting

More Pumpkin Recipes To Try

cropped pumpkin sugar cookies on cooling wrack
5 from 2 votes

Pumpkin Sugar Cookies

By Erin
Pumpkin Sugar Cookies – soft and thick pumpkin cookies topped with a delicious cinnamon cream cheese frosting.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 36

Ingredients 

Frosting

Instructions 

  • Preheat oven to 350 degrees F.
  • Mix together the butter, oil, pumpkin and sugar together until everything is creamy and smooth.
  • Add in the vanilla, egg and egg yolk and mix until it is well blended.
  • Add flour, cornstarch, baking powder, baking soda, cinnamon and salt. Mix until everything is combined.
  • Scoop balls of dough and roll in sugar before placing on a lined baking sheet. Use the palm of your hand to gently flatten the cookies to about 1/2 inch thick.
  • Bake for 9-10 minutes until the edges are set and the tops appear dry.
  • Remove from the oven and let cool for a few minutes before removing to a wire rack to cool completely.
  • To make the frosting mix together cream cheese, butter, cinnamon, vanilla, powdered sugar and a little milk. You can adjust the sugar and milk to get a nice spreadable consistency.
  • Once the cookies are completely cool spread the frosting over the cookies.
  • Let the frosting set before storing in an air tight container.

Nutrition

Serving: 1g | Calories: 176kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 104mg | Fiber: 1g | Sugar: 16g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dessert Recipes
Cuisine: American
Servings: 36
Calories: 176
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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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