Pumpkin Sugar Cookies - Soft, Sweet & Amazing Fall Treat

Scale

2 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp cinnamon

½ tsp nutmeg

½ cup unsalted butter, softened

½ cup granulated sugar

½ cup brown sugar

1 egg

¾ cup pumpkin purée (not pumpkin pie filling)

1 tsp vanilla extract

4 oz cream cheese, softened

¼ cup unsalted butter, softened

1 ½ cups powdered sugar

1 tsp vanilla extract

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1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In another bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.

4. Add the egg, pumpkin purée, and vanilla extract; mix until smooth.

5. Gradually add dry ingredients into the wet mixture and stir until combined.

6. Drop tablespoonfuls of dough onto the baking sheet and bake for 10–12 minutes.

7. Allow cookies to cool completely before frosting.

8. Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.

9. Spread frosting generously over cooled cookies.

Use pure pumpkin purée for best flavor; not pumpkin pie filling.

Add a pinch of ginger or clove for a stronger autumn spice.

Unfrosted cookies can be frozen for up to 2 months.

For a maple twist, replace vanilla in the frosting with maple extract.