Pumpkin Sugar Cookies with Cinnamon Cream Cheese Frosting
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Pumpkin Sugar Cookies with Cinnamon Cream Cheese Frosting – a lighter and sweeter alternative to the moist, rich, and dense pumpkin cookies you’re used to. These pumpkin cookies use a sugar cookie dough that’s infused with pumpkin purée and a dash of pumpkin pie spice. Then the soft and chewy cookies are frosted with a cinnamon cream cheese frosting that will knock your socks off!
Pumpkin Sugar Cookies
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. They have just enough pumpkin flavor and the cinnamon cream cheese frosting just takes them over the top. You need to try these at least once…and then you’ll want to make them forever after.
I love pumpkin spice everything so it’s 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.
I recommend using a cookie scoop to create uniform dough balls, then giving them a quick chill in the fridge so they’ll hold their shape while baking.
Enjoy!
Other Pumpkin Desserts to Try
If you don’t love pumpkin for dessert, I’m convinced that you simply need to try it in a new version. I have so many yummy recipes that are perfect for every occasion: delivering treats to neighbors, pumpkin pie alternatives for Thanksgiving, game day treats, for Halloween parties, class parties, autumn birthday cakes, or just a cozy night in.
- Easy Pumpkin Cake
- Iced Pumpkin Cookies
- Pumpkin Cheesecake
- Pumpkin Whoopie Pies
- Pumpkin Chocolate Chip Bars
- Starbucks Pumpkin Scones Copycat Recipe
Give a few of these a try to see which you like most. I love pairing pumpkin desserts with a glass of hot apple cider or cold milk!
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Pumpkin Sugar Cookies with Cinnamon Cream Cheese Frosting
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
- For the cookies:
- 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.
- 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.
- 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.
- For the frosting:
- 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.