Description
These Pumpkin Sugar Cookies are a must-bake for fall! With their irresistible flavor and easy prep, they’re perfect for gatherings or cozy nights in. Made with pumpkin puree and a delightful spiced buttercream, these cookies are sure to satisfy your sweet tooth!
Ingredients
Scale
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more as needed for rolling and work surface
- 1/2 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg yolk, at room temperature
- 6 Tbsp (86g) canned pumpkin puree, moisture blotted until reduced to 1/4 cup (60g)
- 1 teaspoon pure vanilla extract
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar
- 2 Tablespoons (30g/ml) heavy cream, half-and-half, or whole milk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- optional: gel food coloring, for tinting
Instructions
- In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and creamy, about 3 minutes. Add the egg yolk, vanilla, and pumpkin, beating until combined. Scrape the bowl and mix again as needed. Mix in the dry ingredients until just combined. Adjust the dough with extra flour if too sticky.
- Divide the dough in half and roll each portion between floured parchment or silicone mats to 1/4-inch thickness. Dust with flour to prevent sticking and refrigerate for 2 hours or up to 2 days.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Remove the top rolled dough from the refrigerator and cut into shapes. Gather scraps, reroll, and cut additional shapes. Arrange cookies on baking sheets 3 inches apart.
- Bake for 11–13 minutes until edges are lightly browned. Let cool on the baking sheets for 5 minutes, then transfer to a rack to cool completely.
- For the frosting, beat the butter until creamy. Gradually add confectioners’ sugar, cream, vanilla, pumpkin spice, and salt, beating until smooth and fluffy.
- Tint the buttercream if desired, then frost cookies as desired using a knife or piping techniques.
- Store decorated cookies at room temperature for 1 day, or in the refrigerator for up to 5 days.
Notes
Ensure the pumpkin puree is well-blotted to avoid excess moisture in the dough.
If your cookies spread while baking, adding a bit more flour next time may help.
Use various piping tips to decorate your cookies creatively.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg