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!
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.
How To Make Pumpkin Sugar Cookies
- 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.
- Next mix in the vanilla, egg and egg yolk until it is well blended.
- Finally slowly mix in all the dry ingredients 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.
- The cookies bake for 9-10 minutes and then once they are cool you top them with frosting.
- 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.
- 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.
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.
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.
More Pumpkin Recipes To Try
- Chocolate Chip Pumpkin Bread
- Pumpkin Cake
- Pumpkin Pancakes
- Pumpkin Dump Cake
- Apple Pumpkin Coffee Cake
- Pumpkin Caramel Layer Bars
Pumpkin Sugar Cookies
Pumpkin Sugar Cookies - soft and thick pumpkin cookies topped with a delicious cinnamon cream cheese frosting.
Ingredients
- 1/2 cup butter, softened
- 1/3 cup vegetable oil
- 1/2 cup pumpkin puree
- 1 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1 egg
- 1 egg yolk
- 3 3/4 cups all-purpose flour
- 2 tsp cornstarch
- 1 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup granulated sugar for rolling
Frosting
- 4 oz cream cheese, softened
- 3 Tbsp butter, softened
- 1 tsp vanilla extract
- 3/4 tsp cinnamon
- 2 1/2 cup powdered sugar
- 1-2 Tbsp milk
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 Information
Yield
36Serving Size
1Amount Per Serving Calories 176Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 23mgSodium 104mgCarbohydrates 27gFiber 1gSugar 16gProtein 2g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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patricia @ grab a plate
Sunday 25th of October 2020
It's pumpkin season, for sure! These look so amazing! I will try them this weekend!