These Pumpkin Sugar Cookies are soft, spiced with the perfect fall flavors, and topped with a light cream frosting. They’re perfect for chilly autumn days or any time you want a taste of fall in cookie form! Whether you’re sharing them with friends or enjoying them with a cup of tea, these cookies are sure to become a favorite. Let’s dive into the recipe!

Ingredients You’ll Need for the Pumpkin Sugar Cookies:

For the Cookies:

• Unsalted butter, softened: Butter is key to creating a rich and tender cookie. When softened, it blends smoothly with the sugar to form a light, fluffy base.
• Light brown sugar, packed: This adds moisture and a subtle caramel flavor, which keeps the cookies soft and chewy.
• Egg yolks, room temperature: Egg yolks add richness and moisture, giving the cookies a tender and delicate texture.
• Vanilla extract: Vanilla enhances the overall flavor, adding warmth and depth to the cookies.
• Canned pumpkin purée: The star ingredient! It adds moisture, flavor, and a beautiful seasonal twist to the cookies.
• All-purpose flour: Provides the structure that holds the cookies together, ensuring they maintain their shape while baking.
• Cinnamon: Adds warmth and spice, perfect for complementing the pumpkin.
• Nutmeg: A cozy spice that brings an earthy sweetness to the cookies, enhancing the pumpkin and cinnamon.
• Ground ginger: Adds a hint of spice and a subtle warmth that complements the fall flavors.
• Baking powder & Baking soda: These leavening agents help the cookies rise and give them a soft, airy texture.
• Salt: A pinch of salt balances the sweetness and enhances the overall flavor profile.

For the Sugar Topping:

• Granulated sugar: Adds a slightly crisp, sweet coating on the cookies.
• Cinnamon: Infuses more warm, fall spice into the sugar coating.
• Nutmeg: Paired with cinnamon, it elevates the spice blend and brings depth to the topping.

For the Cream Frosting:

• Whipped cream: Makes the frosting light and fluffy, perfect for topping the cookies.
• Powdered sugar: Sweetens the frosting and keeps it smooth.
• Lemon juice: Adds a refreshing tang that balances the sweetness and richness of the frosting.
• Cream cheese: Adds a creamy, slightly tangy base to the frosting, which pairs beautifully with the pumpkin cookies.

You’ll need the following tools for making the Pumpkin Sugar Cookies:

• Mixing Bowls: A large bowl for combining the cookie dough ingredients and smaller ones for measuring.
• Measuring Scale: To accurately measure all your ingredients in grams.
• Hand Mixer or Stand Mixer: For creaming the butter and sugars, and mixing the dough.
• Spatula: To fold in the dry ingredients and combine the mixtures.
• Baking Sheet: For baking the cookies.
• Parchment Paper: To line the baking sheet, preventing the cookies from sticking.
• Cookie Scoop: To evenly portion out the dough.
• Cooling Rack: For allowing the cookies to cool evenly after baking.
• Piping Bag: To add the frosting to the cookies.

Here is the full Recipe:

Ingredients:

For the Cookies:

• 160 g (1/2 cup) unsalted butter, softened
• 120 g (1/2 cup) light brown sugar, packed
• 2 egg yolks, room temperature
• 1 1/2 tsp vanilla extract
• 120 g (1/2 cup) canned pumpkin purée
• 220 g (1 3/4 cups) all-purpose flour
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

For the Sugar Topping:

• 100 g (1/2 cup) granulated sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg

For the Cream Frosting:

• 60 g (1/4 cup) heavy cream (whipped)
• 30 g (1/4 cup) powdered sugar
• 1 tbsp lemon juice
• 2 tbsp cream cheese
  Feel free to adjust the sugar or lemon juice to your taste!

Directions:

1. Preheat Oven: Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
2. Mix Wet Ingredients: In a large bowl, beat together the softened butter and brown sugar until smooth. Add the egg yolks and vanilla extract, and beat until well combined. Mix in the canned pumpkin purée until incorporated.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cinnamon, nutmeg, ground ginger, baking powder, baking soda, and salt.
4. Combine Wet Ingredients: Slowly add the dry ingredients to the wet mixture, carefully folding everything together with a spatula. Don’t overmix! Chill the dough in the fridge for about 30 minutes.
5. Prepare Sugar Topping: In a small bowl, combine the granulated sugar, cinnamon, and nutmeg for the sugar topping.
6. Shape and Bake Cookies: Using an ice cream scoop or spoon, scoop the chilled dough into balls and roll them in the sugar topping. Place the dough balls on the prepared baking sheets and bake for 10-12 minutes, until the edges are set.
7. Cool and Make Frosting: Let the cookies cool on a cooling rack while you prepare the frosting. In a bowl, beat the whipped cream, powdered sugar, lemon juice, and cream cheese together until stiff.
8. Frost the Cookies: Once the cookies are completely cool, spread the frosting on top and sprinkle a little extra cinnamon sugar for decoration.
9. Enjoy! These cookies are best enjoyed with a hot drink on a cozy day.

Tips & Tricks:

• Chill the Dough: After mixing the dough, chilling it in the fridge for at least 30 minutes helps prevent the cookies from spreading too much in the oven. This gives you thicker, fluffier cookies.
• Don’t Overmix: When folding the dry ingredients into the wet ones, be careful not to overmix the dough. Overmixing can make the cookies dense rather than soft and fluffy.
• Pumpkin Purée: Make sure you’re using canned pumpkin purée and not pumpkin pie filling, which contains added sugar and spices. If the purée is watery, blot it with a paper towel to remove excess moisture for a better dough consistency.
• Sugar Topping: After you’ve rolled the cookie dough into balls, roll them in the cinnamon-sugar mixture for a deliciously sweet and spiced crust on each cookie.
• Even Baking: Space the cookies evenly on your baking tray, allowing them to spread properly. Rotate the tray halfway through the baking process for even browning.
• Storage: Store the cookies in an airtight container to keep them soft. If you’re making them ahead of time, wait to add the cream frosting until right before serving for the best texture.
• Cream Frosting Adjustments: Feel free to adjust the sweetness or tanginess of the frosting by adding more powdered sugar or lemon juice, depending on your taste.

These tips will ensure your Pumpkin Sugar Cookies turn out delicious and perfect every time!

More Fall Baking Ideas:

• Apple Pie Cookies – Bite-sized versions of the classic dessert, these Apple Pie Cookies are filled with warm spiced apples and wrapped in a soft, chewy cookie.
• Cinnamon Roll Cookies – Soft, buttery cookies swirled with cinnamon sugar, bringing all the cozy flavors of cinnamon rolls in a delightful cookie form.
• Chai Cookies – Infused with warm chai spices and topped with a sweet spiced glaze, these Chai Cookies are the perfect cozy treat for fall!
• Apple Cheesecake Cookies – The perfect blend of tart apples and creamy cheesecake, all in a sweet and chewy cookie that melts in your mouth.

Watch the recipe video here. Let’s get to baking! Here is the full recipe:

Summary

Recipe Name

Pumpkin Sugar Cookies

Author Name

Isabel

Published On

2025-11-07