Pumpkin Sugar Cookies are a new favorite cookie. The wonderful pumpkin spice flavor goes perfectly with the buttercream frosting. You’ll be making these a new fall tradition.
Fall is here and this is my first pumpkin recipe of the season. It may not technically be fall until the 23rd, but no one cares. It may be 80’s and 90’s in temps, but no one cares. It’s September and Bath and Body Works and Starbucks have their fall scents/flavors out so that’s all you need to know. I love this time of year. I love allll the pumpkin. Alllll of it. Sorry if you’re still in Summer zone but you’re gonna half to deal with it ’cause it’s happening.
And do you or do you not want to dive into that frosting? You do. The correct answer is “you do”. It’s the only frosting with cream cheese in it that I can handle. Call me a freak but cream cheese frosting ain’t my thang. There’s just a little bit in here which is perfect. You can use your favorite buttercream or cream cheese frosting with these if you prefer. I strongly suggest you try this frosting first. Store leftovers in an airtight container and they will keep for a few days on the counter. Place wax paper between cookie layers.
- 1 cup butter, softened
- ½ cup canned pumpkin puree (NOT pumpkin pie filling)
- 1 cup sugar
- ½ cup powdered sugar
- 1 teaspoon vanilla
- 2 eggs
- 4 cups flour
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ½ teaspoon salt
- 1½ teaspoons pumpkin pie spice
- 4 tablespoons butter, softened
- 2 tablespoons cream cheese, softened
- 3 tablespoons sour cream
- 2 cups powdered sugar
- In a large bowl mix together butter, pumpkin, sugar, powdered sugar, vanilla, and eggs until smooth.
- Add the flour, baking soda, cream of tartar, salt, and pumpkin pie spice.
- Mix until incorporated. Wrap dough in plastic wrap and place in the fridge for 30 minutes.
- Preheat oven to 350 F and lightly grease a baking sheet with cooking spray.
- Roll dough into 2-inch balls (yes, they will be large) and place on baking sheet. Use the bottom of a glass to flatten the dough balls to ½ inch thickness. Bake for 10-14 minutes. Allow to cool completely on the baking sheet.
- To prepare the frosting, beat together the butter and cream cheese in a medium bowl. Mix in the sour cream. Carefully mix in powdered sugar. Store in airtight container.
- Store cookies in an airtight container (separate layers of cookies with wax paper or parchment paper) Frost cookies immediately before serving.