Pumpkin Sugar Cookies Frosting

Introduction

Pumpkin-flavored treats are a fall favorite, and these pumpkin sugar cookies with cream cheese frosting are no exception. They are soft, chewy, and perfectly spiced to give you that cozy autumn feeling. Topped with luscious cream cheese frosting, these cookies are bound to be the star of your dessert table—or a delightful treat for any day. This recipe is simple to follow and perfect for bakers at all levels.

Detailed Ingredients with measures

– 2 ¾ cups of all-purpose flour
– 1 teaspoon of baking powder
– 1 teaspoon of baking soda
– ½ teaspoon of salt
– 1 ½ teaspoons of cinnamon
– ½ teaspoon of ground nutmeg
– ½ teaspoon of ground ginger
– 1 cup of unsalted butter, softened
– 1 cup of granulated sugar
– ½ cup of brown sugar, packed
– 1 cup of pumpkin puree
– 1 large egg
– 1 teaspoon of vanilla extract

Cream Cheese Frosting:

– ½ cup of unsalted butter, softened
– 8 ounces of cream cheese, softened
– 4 cups of powdered sugar
– 1 teaspoon of vanilla extract

Prep Time

The preparation time for these cookies is approximately 20 minutes. This includes gathering and measuring all the ingredients, mixing the dough, and preparing your baking sheets. Be sure to let the butter and cream cheese soften before you start for smooth consistency.

Cook Time, Total Time, Yield

Cook time for pumpkin sugar cookies is about 10-12 minutes, depending on your oven. Including prep time and any additional cooling or decorating, the total time is approximately 45 minutes to 1 hour. This recipe yields about 24 cookies, making it perfect for sharing or storing for later enjoyment.

Enjoy baking and indulging in these delightful pumpkin sugar cookies with cream cheese frosting. They’re the ideal treat for seasonal celebrations or a cozy day at home. Happy baking!

Detailed Directions and Instructions

Step 1: Preheat the Oven

Preheat the oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper or silicone baking mats. This ensures the cookies don’t stick and makes cleaning up easier.

Step 2: Combine Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside for later use.

Step 3: Mix Wet Ingredients

In a large mixing bowl, use a stand mixer or hand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the canned pumpkin puree and mix until fully combined. Follow by adding the egg and vanilla extract, mixing until smooth.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients from the medium bowl to the wet ingredients in the large mixing bowl. Mix until just combined. Avoid overmixing to ensure soft cookies.

Step 5: Scoop and Shape the Dough

Use a tablespoon or cookie scoop to form dough balls, approximately 1 to 1.5 inches in size. Place them onto the prepared baking sheets, leaving about 2 inches between each cookie.

Step 6: Flatten the Dough

Use the back of a spoon or your fingers to gently press down and slightly flatten the tops of the dough balls. This helps them spread evenly while baking.

Step 7: Bake the Cookies

Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are set and the tops appear slightly firm. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Step 8: Prepare the Cream Cheese Frosting

In another mixing bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add in the powdered sugar, mixing well after each addition. Continue mixing until the frosting is smooth and fluffy. Blend in the vanilla extract.

Step 9: Frost the Cooled Cookies

Once the cookies have completely cooled, use a knife, offset spatula, or piping bag to spread or pipe the cream cheese frosting onto each cookie.

Step 10: Add Finishing Touches

Optional: Sprinkle the frosted cookies with a dash of pumpkin pie spice or decorative sugar sprinkles for added texture and flavor.

Notes

Note 1: Storage Tips

Store the cookies in an airtight container in the refrigerator for up to 5 days. Allow the cookies to come to room temperature before serving if stored chilled.

Note 2: Freezing Instructions

The unfrosted cookies can be frozen in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator or at room temperature before frosting and serving.

Note 3: Adjusting Sweetness

If you prefer a less sweet frosting, reduce the amount of powdered sugar to suit your taste. Alternatively, you can add an extra pinch of salt for balance.

Note 4: Make-Ahead Option

The cookie dough can be prepared ahead of time and stored in the refrigerator for up to 2 days. Allow the dough to come to room temperature before baking for best results.

Note 5: Pumpkin Pie Spice Substitution

If you don’t have pumpkin pie spice, you can create your own by combining cinnamon, nutmeg, ginger, and cloves in a 4:2:1:1 ratio. Adjust to taste as needed.

Note 6: Frosting Variations

For a flavored twist, add a small amount of maple syrup, almond extract, or even a pinch of cinnamon to the cream cheese frosting. Mix well before spreading.

Cook Techniques

Chilling the Dough

To allow the dough to firm up and ensure the cookies hold their shape when baked, chill the cookie dough for at least an hour in the refrigerator. This step is crucial for maintaining the desired texture.

Using Pumpkin Puree

Opt for plain pumpkin puree rather than pumpkin pie filling, as the latter contains additional spices and sweeteners that might disrupt the balance of flavors.

Rolling the Dough

For even rolling, use a rolling pin and lightly flour your surface to prevent sticking. Roll the dough to your desired thickness to ensure the cookies bake evenly.

Measuring Flour Correctly

Use the spoon-and-level method to measure the flour. Avoid scooping the flour directly from the bag, as it may pack and result in too much flour, affecting the cookie texture.

Frosting Application

Allow the baked cookies to cool entirely before applying the cream cheese frosting. This prevents the frosting from melting and guarantees a neat finish.

FAQ

Can I make these cookies ahead of time?

Yes, you can prepare the cookie dough in advance. Store it in the refrigerator for up to 2 days or freeze it for longer storage. Thaw frozen dough in the refrigerator before rolling and cutting.

How do I store pumpkin sugar cookies?

Store the cookies in an airtight container in the refrigerator for up to 5 days. You can also freeze them for longer storage if needed.

Can I substitute the cream cheese frosting?

Yes, you can substitute the cream cheese frosting with other frosting of your choice, such as buttercream or a simple glaze, depending on your preference.

Why is my cookie dough too sticky to work with?

If your dough is sticky, it may need more chilling time. Refrigerate it for an additional 30 minutes. Additionally, ensure you measured the ingredients accurately, especially the flour.

How do I prevent my cookies from spreading too much?

Chill the dough properly and avoid over-softening the butter before starting. Also, make sure your baking sheet is cool and not warm from previous batches.

Can I adjust the sweetness of the frosting?

Yes, you can reduce or increase the amount of powdered sugar in the cream cheese frosting per your taste preference. Taste as you go to achieve the desired sweetness.

Conclusion

Pumpkin Sugar Cookies with Cream Cheese Frosting are the perfect autumn treat that balances the warm, spiced flavors of pumpkin with the creamy sweetness of the frosting. Whether for a festive gathering, a cozy family evening, or simply to satisfy a fall craving, these cookies are sure to delight anyone who tries them. Easy to prepare yet irresistibly delicious, they will undoubtedly become a seasonal favorite in your home.

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