Pumpkin Sugar Cookies with Cinnamon Cream Cheese Frosting

09.16.2014

My obsession with sugar cookies continues. This time around we’ve got an autumn inspired sugar cookie that is completely irresistible! These are soft along with just the right amount of slight chewiness to them. The have just enough pumpkin and the cinnamon cream cheese frosting just takes them over the top. You need try these at least once…and then you’ll want to make them forever after.

Pumpkin Sugar Cookies with Cinnamon Cream Cheese Frosting | Cooking Classy

I love pumpkin everything so its really due time that I have a pumpkin sugar cookie recipe. I know my family completely agrees. They got to test one from each of the 4 test batches this past weekend. Far too many cookies around here, but we aren’t complaining.

Enjoy!

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Pumpkin Sugar Cookies with Cinnamon Cream Cheese Frosting | Cooking Classy

Pumpkin Sugar Cookies with Cinnamon Cream Cheese Frosting | Cooking Classy

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Pumpkin Sugar Cookies with Cinnamon Cream Cheese Frosting

5 from 2 votes

Yield: About 2 dozen

Prep Time: 30 minutes
Cook Time: 12 minutes

Ingredients

  • 3 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 cup unsalted butter , softened
  • 1/3 cup unflavored vegetable shortening
  • 1 1/4 cups granulated sugar
  • 2 large egg yolks
  • 2/3 cup canned pumpkin puree
  • 1 tsp vanilla extract

Frosting

  • 3 oz cream cheese , softened
  • 3 Tbsp butter , softened
  • 3/4 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 2 1/2 cups powdered sugar
  • 1 - 1 1/2 Tbsp milk

Instructions

  1. For the cookies:
  2. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger for 20 seconds, set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, shortening and sugar until pale and fluffy. Mix in egg yolks one at a time. Mix in pumpkin puree and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined.
  4. Scoop dough out and shape into 3 Tbsp balls (I just filled 1/4 cup 3/4 full). Place on Silpat or parchment paper lined baking sheets (you'll only be able to fit about 8 per sheet, these are fairly large cookies), and using your fingers lying flat, evenly flatten cookies into rounds until they are slightly under 1/2-inch thick. Bake in preheated oven 11 - 12 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Once cool frost with Cinnamon Cream Cheese Frosting. Store in an airtight container.
  5. For the frosting:
  6. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy. Mix in cinnamon, vanilla extract and powdered sugar. Mix in enough milk to reach desired consistency and mix until smooth and slightly fluffy.
  7. Recipe Source: Cooking Classy

80 comments

  • Ruth: Favorite fall recipe! I’ve been making this every year for the past 4 or so years around this time of year and it’s always a crowd pleaser :) November 10, 2018 at 8:23am Reply

  • Nicole: Making these now I didnt have any nutmeg but added some cloves and also added chopped walnuts. I just dropped these on the pan using 2 spoons and the worked great! October 29, 2018 at 1:38pm Reply

  • Kylie: These sound delicious! Do you think it would work if I rolled out the dough so I could cut out shapes? It would be fun to make these shaped like pumpkins! October 23, 2018 at 7:08am Reply

    • Jaclyn: They’d be puffy pumpkins (not keeping a lot of detail) but should work okay. November 17, 2018 at 12:58pm Reply

  • Debbie: Are the pumpkin sugar cookies dough sticky? My dough was a little sticky. Are they supposed to be sticky? If not, what should I do to make them not sticky and have perfectly round cookies? Also when you say two egg yolks, that’s only the yolks not the white part, right? I was get that confused. Thank you October 22, 2018 at 9:01pm Reply

    • Jaclyn: I used the scoop and level method to measure flour so I’m wondering if you used a spoon and level method. It sounds like you just need a bit more flour added. Hope that does the trick! And yes you’re correct about the egg yolks. October 23, 2018 at 12:59am Reply

  • Elizabeth: Hello, Just a quick question- does the frosting harden up so they are packageable or does it stay sticky to the touch?
    Thank you October 22, 2018 at 5:04pm Reply

    • Jaclyn: The frosting does stay soft. November 17, 2018 at 12:58pm Reply

  • Trent: Yum! Would it work ok with butter Crisco? September 30, 2018 at 3:14pm Reply

    • Jaclyn: That should be fine. October 15, 2018 at 5:44pm Reply

  • Jenn: These are delicious! My new favorite fall cookie recipe. They are not overly sweet, which a few people are complaining about, but I thought they were perfect. The icing was delicious and the consistency of the cookie was heavenly; so soft! I did slightly underbake them because that’s how I prefer cookies. Definitely a keeper! November 28, 2016 at 9:50pm Reply

    • Jaclyn: Thanks for the great review Jenn! December 7, 2016 at 1:04pm Reply

  • Jenna: Thank you for the recipe! My daughter and I just made these and they turned out perfectly! They are delicious! I’d like to add that they taste great even without the icing. So if you’re short on time or trying to cut back on sugar, give them a try without it – they are just as good! November 15, 2016 at 1:49pm Reply

    • Jaclyn: I’m glad your family enjoyed them Jenna! November 15, 2016 at 1:57pm Reply

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