Fall Frosted Sugar Cookies
Soft pumpkin sugar cookies topped with fluffy buttercream and festive fall sprinkles. These pumpkin desserts are cozy, colorful, and perfect for Thanksgiving or fall parties.
Ingredients
Pumpkin Sugar Cookies
- 2 3/4 cups flour
- 1 Tbsp cornstarch
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2-2 tsp pumpkin pie spice adjust to your tastes
- 3/4 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup canned pumpkin puree
- 1 egg yolk
- 1 Tbsp sour cream or plain Greek yogurt
- 2 tsp vanilla
Buttercream Frosting
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1-2 tsp milk or heavy cream
- 1 tsp vanila
- Fall themed sprinkles for decroating
Instructions
Make Pumpkin Sugar Cookies
- In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and pumpkin pie spice.
- In a separate large bowl, cream the butter with both sugars until light and fluffy.
- Mix in the pumpkin puree, egg yolk, sour cream, and vanilla until well combined.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Cover the dough and chill in the fridge for 30–45 minutes. This helps the cookies keep their shape and creates the perfect soft, chewy bite.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop about 1.5 tablespoons of dough per cookie and place them a couple inches apart. Gently press down the tops to flatten slightly.
- Bake for 10–14 minutes, or until the edges are set and the tops look just dry. Leave them to cool completely on the baking sheet.
Make Buttercream Frosting and Decorate
- Beat the softened butter until smooth and fluffy. Slowly add powdered sugar, mixing well. Add vanilla and just enough milk to reach a creamy, spreadable consistency.
- Put frosting in a piping bag with no tip or a plain, round tip and pipe frosting in a circular swirl on top of each cookie. You can also spread the frosting with a butter knife.
- Top with fall-themed sprinkles
- Store the cookies in the fridge in an airtight container. If stacking, place parchment or wax paper between layers. For best results, let them come to room temperature again before serving.