Soft Pumpkin Sugar Cookies Recipe

Soft Pumpkin Sugar Cookies are the perfect autumn treat, bringing a delightful combination of warm spices, creamy frosting, and a melt-in-your-mouth texture. These cookies are incredibly easy to make, with simple ingredients and a straightforward process, making them perfect for both beginner bakers and seasoned pros. If you love soft, spiced cookies with a hint of pumpkin and a creamy topping, this recipe is for you!

Ingredients for Soft Pumpkin Sugar Cookies

For the Cookies:

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• ½ cup pumpkin puree
• 1 large egg, room temperature
• 1 ½ tsp vanilla extract
• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp ground cinnamon
• ⅓ tsp salt
• ¼ tsp ground ginger
• ¼ tsp ground nutmeg

For Rolling:

• ⅓ cup granulated sugar
• ½ tsp ground cinnamon

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 4 tbsp unsalted butter, softened
• ½ tsp vanilla extract
• ¼ tsp salt
• 2 ½ cups powdered sugar

this RECIPE

Equipment Needed

• Electric mixer
• Mixing bowls
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Cooling rack
• Plastic wrap
• Spoon or cookie scoop
• Spatula

Step-by-Step Preparation Instructions

1. How to Prepare the Cookie Dough

Start by preheating your oven to 350°F (175°C). In a large mixing bowl, use an electric mixer to beat together the softened butter and granulated sugar until the mixture is light and creamy, usually about 2-3 minutes.

Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat on low speed until everything is well combined, forming a smooth and creamy batter. Set the bowl aside.

2. Mixing the Wet and Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, salt, ginger, and nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing on low speed after each addition. Be sure to scrape down the sides and bottom of the bowl with a spatula to ensure even mixing. Cover the dough with plastic wrap and refrigerate it for about 30 minutes to make it easier to handle.

3. Rolling and Shaping the Cookies

While the dough is chilling, prepare the sugar mixture for rolling by combining the granulated sugar and cinnamon in a small bowl. Remove the dough from the refrigerator and scoop out about 2 tablespoons of dough for each cookie. Roll the dough into a ball with your hands, then roll each ball in the cinnamon-sugar mixture until fully coated.

4. Baking the Cookies to Perfection

Place the cookie balls on a baking sheet lined with parchment paper, leaving about 1 inch of space between each one. Gently press down on each cookie with the back of a spoon or your palm to flatten slightly. Bake in the preheated oven for 10-12 minutes or until the edges are just starting to brown.

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.

Making the Cream Cheese Frosting

In a medium bowl, beat together the softened cream cheese, butter, vanilla extract, and salt until smooth and creamy. Gradually add the powdered sugar, mixing on low speed until fully incorporated. Increase the speed to medium and beat until the frosting is light and fluffy.

Decorating the Cookies

Once the cookies have cooled completely, spread a generous amount of cream cheese frosting on each one. Use a spatula or the back of a spoon to create swirls for a decorative touch. Sprinkle a little cinnamon on top for extra flavor and a lovely presentation.

Storage Tips for Soft Pumpkin Sugar Cookies

To keep your Soft Pumpkin Sugar Cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you need to store them for longer, place them in the refrigerator for up to 1 week. For even longer storage, you can freeze the cookies (without frosting) for up to 3 months. Thaw them at room temperature and frost before serving.

Serving Suggestions

These cookies are a delightful treat on their own, but they also pair wonderfully with a cup of hot tea, coffee, or a glass of cold milk. Serve them as a dessert for a cozy autumn meal, or bring them to a fall gathering or holiday party to share with friends and family.

Common Mistakes to Avoid

• Overmixing the Dough: Mixing the dough too much can make the cookies dense instead of soft. Mix just until the ingredients are combined.
• Skipping the Refrigeration Step: Chilling the dough helps prevent the cookies from spreading too much while baking.
• Baking Too Long: These cookies should be soft and chewy, so keep an eye on them in the oven and remove them as soon as the edges start to brown.

Recipe Variations

• Chocolate Chip Pumpkin Cookies: Add ½ cup of chocolate chips to the dough for a chocolate twist.
• Pumpkin Spice Cookies: Increase the cinnamon to 1 tsp and add ½ tsp ground cloves for a spicier flavor.
• Gluten-Free Pumpkin Sugar Cookies: Substitute the all-purpose flour with a gluten-free flour blend.

Frequently Asked Questions

Can I make these cookies ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. You can also freeze the unbaked cookie dough balls for up to 3 months. Bake them straight from the freezer, adding a minute or two to the baking time.

Can I use homemade pumpkin puree?
Absolutely! Homemade pumpkin puree can be used instead of canned, just make sure it’s thick and not too watery.

Why is my frosting too runny?
If your frosting is too runny, try adding a bit more powdered sugar, one tablespoon at a time, until you reach the desired consistency.

Conclusion

These Soft Pumpkin Sugar Cookies are a deliciously soft, spiced, and frosted treat that captures the essence of fall in every bite. Whether you’re baking for a special occasion or simply to satisfy a sweet craving, this recipe is sure to become a favorite. Don’t forget to share this recipe with your friends and subscribe to our blog for more tasty treats!

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