Pumpkin Sugar Cookies: A Sinful 2-Step Fall Treat

Oh, hey there, fellow fall fanatic! Is there anything better than the smell of pumpkin spice wafting through the kitchen on a crisp autumn day? I think not! And that’s exactly why I’m so obsessed with these Pumpkin Sugar Cookies with Cream Cheese Frosting. Seriously, these aren’t just any cookies; they’re like a warm hug in dessert form. They’re super easy to whip up, even if you’re not a seasoned baker (trust me, I’ve had my fair share of kitchen fails!), and that cream cheese frosting? *chef’s kiss* It’s the perfect tangy-sweet complement. My granny, back in Galway, always said, “A little something sweet makes the world go ’round,” and these cookies? Well, they’re proof she was right! They are truly the best pumpkin sugar cookies pinterest has to offer. So, let’s get baking and make some memories!

Why You’ll Love These Pumpkin Sugar Cookies with Cream Cheese Frosting

• They’re seriously easy! Even if you’re a baking newbie, you can totally nail these. I promise!
• That cream cheese frosting? Oh. My. Goodness. It’s tangy, sweet, and just the right amount of decadent.
• The cookies are perfectly soft and chewy – not dry or crumbly like some pumpkin cookies. Ugh, nobody wants that!
• They’re packed with that warm, cozy pumpkin spice flavor that just screams “FALL!” Think cinnamon, nutmeg, and a hint of ginger. Yum!
• These are the *cutest* little pumpkin sugar cookies. Seriously, get ready for some Instagram-worthy treats!

Perfectly Soft and Chewy Pumpkin Sugar Cookies

Okay, let’s be real – a dry sugar cookie is a sad sugar cookie. But these? These are melt-in-your-mouth amazing! The pumpkin puree adds the *perfect* amount of moisture, so they stay soft and chewy for days (if they last that long, that is!). And the pumpkin spice? It’s like a warm hug for your taste buds. You’ll want to make these easy pumpkin cookies cream cheese frosting every fall!

Easy Cream Cheese Frosting Recipe

Forget complicated frostings that require a stand mixer and a culinary degree! This cream cheese frosting is SO simple to whip up. Just a few ingredients, a bowl, and a whisk (or even a fork!), and you’re good to go. It’s creamy, tangy, and not overly sweet, which is exactly what you want to balance out the pumpkin spice in the cookies. Seriously, this frosting is the real MVP.

Perfect for Fall Baking

Need a treat for a Halloween party? Thanksgiving dessert? Or just a cozy night in with a mug of hot cocoa? These fall sugar cookies recipe are the answer! They’re festive, delicious, and guaranteed to put a smile on everyone’s face. Plus, they’re so pretty, they make a great addition to any dessert table. Trust me; these cute pumpkin sugar cookies will be a hit!

Ingredients for Your Pumpkin Sugar Cookies with Cream Cheese Frosting

For the Pumpkin Sugar Cookies

• 1 cup (2 sticks) unsalted butter, softened: Make sure it’s *actually* soft, not melted! I usually leave mine out for about an hour before baking.
• 1 cup granulated sugar: Good ol’ white sugar – nothing fancy here!
• 1 large egg: Adds moisture and helps bind everything together.
• 1 teaspoon vanilla extract: Pure vanilla extract is best, but imitation works in a pinch!
• 1 cup (canned) pumpkin puree: Not pumpkin pie filling! We want *just* the pumpkin.
• 2 1/2 cups all-purpose flour: Spoon and level it for the most accurate measurement. No one wants dry cookies!
• 1 teaspoon baking soda: Helps the cookies rise and gives them that soft texture.
• 1 teaspoon pumpkin pie spice: This is where all that cozy fall flavor comes from! You can also make your own blend (see variations below!).
• 1/2 teaspoon salt: Balances out the sweetness and enhances the other flavors.

For the Cream Cheese Frosting

• 8 ounces cream cheese, softened: Again, softened is key! Otherwise, you’ll end up with lumpy frosting (yuck!).
• 1/2 cup (1 stick) unsalted butter, softened: See a pattern here? Soft butter is your friend!
• 3-4 cups powdered sugar: Start with 3 cups and add more until you reach your desired sweetness and consistency.
• 1 teaspoon vanilla extract: Adds a little extra somethin’ somethin’.
• 1-2 tablespoons milk or heavy cream: Just a splash to thin out the frosting if needed. Don’t go overboard!

How to Make Pumpkin Sugar Cookies with Cream Cheese Frosting

Making the Pumpkin Sugar Cookie Dough

Alright, let’s get down to business! First, in a large bowl (I love using my grandma’s old ceramic one!), cream together the softened butter and granulated sugar until it’s light and fluffy. This usually takes about 3-5 minutes with an electric mixer. If you’re doing it by hand, well, get ready for a workout!

Next, beat in the egg and vanilla extract until everything’s well combined. Then, stir in the pumpkin puree. The batter might look a little curdled at this point, but don’t worry – it’ll all come together!

In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing leads to tough cookies, and nobody wants that. I usually stop mixing when there are still a few streaks of flour visible.

Now, this is important: cover the dough and chill it in the refrigerator for at least 1 hour, or even better, overnight. Chilling the dough prevents the cookies from spreading too much in the oven. Trust me, this step is crucial! After chilling, roll the dough out on a lightly floured surface to about 1/4 inch thickness. Use your favorite pumpkin-shaped cookie cutters to cut out the cookies. I have this *adorable* set I got from a craft store a few years back.

Baking Your Pumpkin Sugar Cookies

Preheat your oven to 375°F (190°C). While the oven’s heating up, place the cut-out cookies on a baking sheet lined with parchment paper. This prevents them from sticking and makes cleanup a breeze! Bake for 8-10 minutes, or until the edges are lightly golden brown. Keep a close eye on them, as they can burn easily!

Once they’re done, carefully transfer the cookies to a wire rack to cool completely. This is super important before you frost them, otherwise, the frosting will melt. Patience, my friend, patience!

Preparing the Cream Cheese Frosting

While the cookies are cooling, let’s make that dreamy cream cheese frosting! In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. This is where an electric mixer comes in handy, but you can definitely do it by hand – just be prepared to put in some elbow grease!

Gradually add the powdered sugar, one cup at a time, beating well after each addition. Start with 3 cups and add more until you reach your desired sweetness and consistency. Then, stir in the vanilla extract. If the frosting is too thick, add a tablespoon or two of milk or heavy cream until it’s smooth and spreadable. But be careful not to add too much liquid, or it’ll be too thin!

Frosting and Decorating Your Pumpkin Sugar Cookies with Cream Cheese Frosting

Once the cookies are completely cool, it’s time for the fun part – frosting! You can use a knife or offset spatula to spread the frosting evenly over the cookies. Or, if you’re feeling fancy, you can use a piping bag and a decorating tip to create swirls and other designs. I love using a simple star tip for a classic look.

Now, for the decorating! You can sprinkle the cookies with pumpkin spice, cinnamon, or even a little bit of sanding sugar for extra sparkle. Or, you can get creative with sprinkles, candy eyes, or even edible glitter. The possibilities are endless! Let your imagination run wild and have fun with it. These are delicious pumpkin sugar cookies with cream cheese frosting and should be decorated as such!

And there you have it – perfectly delicious and adorable Pumpkin Sugar Cookies with Cream Cheese Frosting! Enjoy!

Tips for the Best Pumpkin Sugar Cookies with Cream Cheese Frosting

Want to take your pumpkin sugar cookies from “meh” to “WOW!”? I’ve got you covered! Here are a few of my top tips for baking success:

• Don’t skip the chilling! Seriously, I know it’s tempting to rush things, but chilling the dough is *essential* for preventing the cookies from spreading too much. I usually chill mine for at least an hour, but overnight is even better.
• Softened butter is a MUST! I can’t stress this enough. If your butter is too cold, it won’t cream properly with the sugar, and your cookies will be dense and tough. If it’s too melted, they’ll spread like crazy. Aim for that sweet spot – soft enough to leave an indent with your finger, but not greasy.
• Measure your flour correctly! Spoon and level is the way to go! Scooping the flour directly from the bag compacts it, which means you’ll end up using too much. This can lead to dry, crumbly cookies.
• Don’t overbake! Pumpkin cookies can dry out quickly, so keep a close eye on them. They’re done when the edges are lightly golden brown. They’ll continue to set up as they cool.
• Let them cool completely before frosting! I know, I know, it’s hard to resist. But if you frost warm cookies, the frosting will melt and slide right off. Total disaster!

Pumpkin Sugar Cookies with Cream Cheese Frosting Variations

Okay, so you’ve mastered the basic recipe (go you!), but feeling a little adventurous? I get it! Here are a couple of fun twists to spice up your Pumpkin Sugar Cookies with Cream Cheese Frosting:

• Spice it up! Swap out the pumpkin pie spice for other warm spices like cardamom, cloves, or even a pinch of cayenne pepper for a little kick! My favorite is adding a half teaspoon of ground ginger for extra zing. Wow! It’s like a flavor explosion!
• Get nutty! Add 1/2 cup of chopped pecans or walnuts to the cookie dough for some added texture and flavor. Toasted pecans are my absolute favorite. Trust me on this, toasting them brings out such a nutty flavor and it pairs so well with the pumpkin and cream cheese frosting.
• Drizzle it! Instead of frosting the cookies, try drizzling them with a simple maple glaze. Just whisk together powdered sugar with a little maple syrup and milk until it reaches a drizzling consistency. It’s so easy and adds a lovely autumnal touch. You can even add chopped pecans to the maple glaze for an extra nutty flavor.

FAQ About Pumpkin Sugar Cookies with Cream Cheese Frosting

Can I use canned pumpkin pie filling instead of pumpkin puree?

Okay, so I get this question *all* the time! And the answer is… technically, you *could*, but I really, really don’t recommend it! Pumpkin puree is just plain pumpkin, whereas pumpkin pie filling has added sugar and spices. Using pumpkin pie filling will throw off the sugar balance in the recipe and you’ll end up with overly sweet, potentially soggy cookies. Stick with the pumpkin puree – you’ll thank me later! It’s worth it to get the best pumpkin cookies pinterest has to offer!

How do I prevent the cookies from spreading too much?

Ah, the dreaded cookie spread! Don’t worry, I’ve got some tricks up my sleeve. First, make sure you’re chilling that dough for at least an hour (or overnight!). This is *key*! Also, be sure you’re using the right amount of flour. Too little flour, and the cookies will spread like crazy. Finally, don’t grease your baking sheets! Parchment paper is your best friend here. These simple steps will help you get perfectly shaped pumpkin spice sugar cookies cream cheese frosting every time!

Can I freeze these Pumpkin Sugar Cookies with Cream Cheese Frosting?

Yes, absolutely! Pumpkin Sugar Cookies with Cream Cheese Frosting freeze beautifully. If you want to freeze the un-frosted cookies, let them cool completely, then place them in a single layer on a baking sheet and freeze for about 30 minutes. This prevents them from sticking together. Then, transfer them to a freezer-safe container or bag. They’ll keep for up to 2-3 months.

For freezing the frosting, place it in an airtight container. When you’re ready to use it, thaw it in the refrigerator overnight and then re-whip it with an electric mixer until it’s smooth and creamy again. You can also freeze the frosted cookies, but the frosting might get a little smudged. Just let them thaw completely before serving. It’s the best way to enjoy delicious pumpkin sugar cookies all season long!

Storage and Reheating Instructions for Pumpkin Sugar Cookies with Cream Cheese Frosting

Okay, let’s say you’ve managed *not* to devour all these Pumpkin Sugar Cookies with Cream Cheese Frosting in one sitting (I admire your willpower!). Here’s how to keep ’em fresh and delicious!

For unfrosted cookies, just pop them in an airtight container at room temperature. They’ll stay soft and yummy for up to 3 days. But honestly? They’re usually gone way before then at my place! If you’ve already frosted them, same deal – airtight container, but this time, store them in the fridge. The cream cheese frosting needs to stay chilled. They’ll be good for about 2-3 days in the fridge.

Now, reheating… Honestly, I rarely reheat these. They’re pretty perfect straight from the fridge (or the counter, if they’re unfrosted). But, if you *really* want to warm them up, pop one in the microwave for like, 5-10 seconds. Careful, though! You don’t want to melt the frosting into a puddle! Just a tiny zap to take the chill off. Enjoy those best pumpkin cookies pinterest has to offer!

Nutritional Information

Alright, let’s talk numbers! Now, I’m no nutritionist, so this is just a rough estimate, okay? But, per cookie, you’re probably looking at something like this:

• Calories: 220
• Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 40mg
• Sodium: 100mg
• Carbohydrates: 28g
• Sugar: 18g
• Protein: 2g

Keep in mind, this can vary depending on the exact ingredients you use and how big you make your cookies. Don’t stress too much about the numbers, though! Just enjoy these delicious pumpkin sugar cookies cream cheese frosting in moderation, and you’ll be golden!

Enjoy Your Pumpkin Sugar Cookies with Cream Cheese Frosting and Leave a Review!

Okay, my friend, you’ve officially reached the best part – EATING! I truly hope you love these Pumpkin Sugar Cookies with Cream Cheese Frosting as much as my family and I do. They’re perfect for fall baking and sharing with loved ones. Seriously they are the best pumpkin sugar cookies pinterest has to offer!

But hey, don’t just take my word for it! If you give this recipe a try, please, *please* come back and leave a comment or rating below! I absolutely love hearing from you guys and seeing your beautiful cookie creations. Did you make any fun variations? Did you have any kitchen mishaps (we’ve all been there!)? Let me know! Your feedback helps other bakers, too.

Happy baking, and happy fall! And remember, a little sprinkle of love (and maybe some edible glitter!) makes everything better!

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