Pumpkin Sugar Cookies

By Ellie

24 Person

60 Minutes

136 Calories

The most incredibly soft and dense pumpkin sugar cookies with the best cream cheese frosting everrr! Sugar Cookie is easy to store, and there are many ways to make them. The sugar cookie is portable and easy to share with close friends and family. Trust me when you read this recipe and make your own Sugar cookie, you will feel very happy.

Ingredients

Frosting

3 cups powdered sugar
3 tbsp. sour cream or plain greek yogurt
2 tbsp. cream cheese, softened
4 tbsp. butter, softened

2 tsp. pumpkin pie spice
1/2 tsp. salt
1/4 tsp. cream of tartar
1/4 tsp. baking soda
4 cups flour
2 eggs
1 tsp. vanilla
2/3 cup powdered sugar
1 cup sugar
1/2 cup canned pumpkin puree (NOT pumpkin pie filling)
1 cup butter, softened

Method

01

In a large bowl mix together butter, pumpkin, sugar, powdered sugar, vanilla, and eggs until smooth.
02

In another bowl whisk together flour, baking soda, cream of tartar, salt, and pumpkin pie spice.
03

Gradually mix dry ingredients into wet ingredients until incorporated. Wrap dough in plastic wrap and chill for 30 minutes.
04

Preheat oven to 350℉ and lightly grease a baking sheet with cooking spray.
05

Roll dough into 2-inch balls and place them on a baking sheet. Use the bottom of a tall glass (or a small jar) to flatten the dough balls to 1/2 inch thickness. Bake for 10-14 minutes until cookies start to look "dry". Allow cooling completely on the baking sheet.
06

To prepare the frosting, cream together butter and cream cheese in a medium bowl. Mix in sour cream. Gradually mix in powdered sugar. Store in an airtight container.
07

Store cookies in an airtight container (separate layers of cookies with wax paper or parchment paper) Frost cookies immediately before serving.

Related Tags

Pumpkin Sugar Cookies

4.1

( By Ellie )

01 Information

Grade easy
Serving 24 servings
Calorie 136 Kcal
Prep Time 45 Mins
Cook Time 15 Mins
Total Time 60 Mins

02 Ingredients

Frosting

3 cups powdered sugar

3 tbsp. sour cream or plain greek yogurt

2 tbsp. cream cheese, softened

4 tbsp. butter, softened

2 tsp. pumpkin pie spice

1/2 tsp. salt

1/4 tsp. cream of tartar

1/4 tsp. baking soda

4 cups flour

2 eggs

1 tsp. vanilla

2/3 cup powdered sugar

1 cup sugar

1/2 cup canned pumpkin puree (NOT pumpkin pie filling)

1 cup butter, softened

03 Method

Step 1

In a large bowl mix together butter, pumpkin, sugar, powdered sugar, vanilla, and eggs until smooth.

Step 2

In another bowl whisk together flour, baking soda, cream of tartar, salt, and pumpkin pie spice.

Step 3

Gradually mix dry ingredients into wet ingredients until incorporated. Wrap dough in plastic wrap and chill for 30 minutes.

Step 4

Preheat oven to 350℉ and lightly grease a baking sheet with cooking spray.

Step 5

Roll dough into 2-inch balls and place them on a baking sheet. Use the bottom of a tall glass (or a small jar) to flatten the dough balls to 1/2 inch thickness. Bake for 10-14 minutes until cookies start to look "dry". Allow cooling completely on the baking sheet.

Step 6

To prepare the frosting, cream together butter and cream cheese in a medium bowl. Mix in sour cream. Gradually mix in powdered sugar. Store in an airtight container.

Step 7

Store cookies in an airtight container (separate layers of cookies with wax paper or parchment paper) Frost cookies immediately before serving.

04 Author