Pumpkin Sugar Cookies with Cream Cheese Frosting
Soft, chewy pumpkin sugar cookies topped with tangy cream cheese frosting. These cozy pumpkin desserts with cream cheese are perfect for fall gatherings, Friendsgiving, or a sweet afternoon treat.
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
- 3/4 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup pumpkin
- 1 egg yolk
- 1 Tbsp sour cream or plain Greek yogurt
- 2 tsp vanilla
Cream Cheese Frosting
- 4 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2-2 1/2 cups powdered sugar
- 1 tsp vanilla
- 1-2 tsp milk or cream to adjust consistency
Instructions
Make Pumpkin Sugar Cookies
- Whisk together the dry ingredients (flour, cornstarch, baking powder, baking soda, salt, pumpkin pie spice).
- In a separate bowl, cream the butter with the sugars until light and fluffy.
- Mix in the pumpkin puree, egg yolk, sour cream, and vanilla until combined.
- Slowly add in the dry ingredients until just incorporated.
- Chill the dough for at least 30–45 minutes to help the cookies hold their shape.
- Preheat your oven to 350°F (175°C) and 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. Let them cool completely on the baking sheet so they firm up.
Make the Frosting and Decorate
- Beat the softened cream cheese and butter together until smooth and fluffy. Slowly mix in the powdered sugar, then add vanilla and just enough milk or cream to reach a spreadable consistency.
- Once your cookies are completely cool, spread or pipe a generous layer of cream cheese frosting on top. If you’re feeling festive, add a sprinkle of cinnamon or crushed pecans.
- Store the frosted cookies in the fridge in a single layer, or with parchment paper between layers if stacking. They also freeze well when stored in an airtight container. Allow them to come to room temperature again before serving.