Description
Soft and cozy pumpkin spice sugar cookies with hints of cinnamon, nutmeg, and an optional swirl of cream cheese frosting. Perfect for fall!
Ingredients
For the Cookies:
2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon allspice
¾ cup unsalted butter, softened
¾ cup granulated sugar
½ cup brown sugar
1 large egg
⅓ cup canned pumpkin puree
1 teaspoon vanilla extract
For the Frosting (Optional):
4 oz cream cheese, softened
¼ cup unsalted butter, softened
1 ½ cups powdered sugar
1 teaspoon vanilla extract
Instructions
1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and all the spices.
2. In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy.
3. Add egg, pumpkin puree, and vanilla. Mix until smooth.
4. Gradually stir in dry ingredients to form soft dough.
5. Wrap dough and chill for at least 1 hour.
6. Preheat oven to 350°F (175°C). Roll dough to ¼ inch and cut into shapes.
7. Place on parchment-lined sheets and bake 9–11 minutes.
8. Cool completely on a wire rack.
9. For frosting, beat cream cheese and butter until creamy.
10. Add powdered sugar and vanilla; mix until smooth.
11. Spread or pipe onto cooled cookies if using.
Notes
• Skip frosting and sprinkle cookies with cinnamon sugar before baking for a crunchy top.
• Dough can be made up to 2 days in advance.
• Cookies freeze well up to 2 months, frosted or unfrosted.
- Prep Time: 15 mins
- Cook Time: 11 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 11g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg