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Soft Pumpkin Sugar Cookies with Easy Cream Cheese Frosting

Soft pumpkin sugar cookies with cream cheese frosting - featured image
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These soft pumpkin sugar cookies are tender, spiced, and topped with a tangy cream cheese frosting. They’re the perfect fall treat that’s quick and easy to make.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar, plus extra for rolling
  • ¼ cup (50g) light brown sugar, packed
  • ½ cup (113g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 4 oz (113g) block cream cheese, softened
  • ¼ cup (½ stick, 57g) unsalted butter, softened
  • 1½ cups (180g) powdered sugar, sifted
  • 1 tablespoon heavy cream
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, cornstarch, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Add pumpkin puree, egg yolk, and vanilla extract; whisk until fully combined.
  4. Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined. Do not overmix.
  5. Cover bowl with plastic wrap and let dough rest at room temperature for 15 minutes.
  6. Place about ¼ cup granulated sugar in a shallow bowl. Using a cookie scoop, portion 1.5-tablespoon-sized balls of dough. Roll each ball smooth, then coat in sugar. Place on prepared baking sheets, spacing 2 inches apart.
  7. Bake one sheet at a time for 10-12 minutes, until edges are set and centers are soft. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. For frosting: Beat softened cream cheese and butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add sifted powdered sugar, heavy cream, vanilla extract, and pinch of salt. Beat on low until combined, then increase to medium-high and whip for 2-3 minutes until light and fluffy.
  9. Transfer frosting to a piping bag fitted with a star tip (or a zip-top bag with corner snipped). Pipe a swirl onto each cooled cookie. Optionally, sprinkle with cinnamon or flaky sea salt.

Notes

Let the dough rest for 15 minutes to allow flour to absorb moisture. Do not overbake; cookies should be soft in the center when removed from oven. For best frosting texture, ensure cream cheese and butter are fully softened.

Nutrition

Keywords: pumpkin cookies, sugar cookies, cream cheese frosting, fall cookies, soft cookies, pumpkin dessert

Find it online: https://flurpchef.com/soft-pumpkin-sugar-cookies-with-easy-cream-cheese-frosting/