Frosted Soft Pumpkin Sugar Cookies
Made with classic autumn flavors, fun to bake, and delicious to eat. The perfect Fall and Thanksgiving cookies!
Servings: 24 cookies
Calories: 189kcal
Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 1 cup packed brown sugar
- 1/2 cup pumpkin butter
- 2 teaspoons vanilla extract
- 1 egg, at room temperature
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 cup cinnamon sugar
CREAM CHEESE Frosting
- 6 ounces cream cheese, at room temperature
- 4 tablespoons salted butter, at room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- fall sprinkles (for decorating)
Instructions
- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. In a bowl, beat together the butter, brown sugar, and vanilla until light and fluffy. Mix in the pumpkin butter and then the egg until combined. Add the flour, baking soda, cinnamon, nutmeg, and salt, beating until combined.3. Roll the dough into tablespoon-sized balls and roll through the cinnamon sugar. Place 3 inches apart on the prepared baking sheet.4. Bake for 8 minutes, rotate the pan, and bake another 3-4 minutes or until the cookies are just beginning to set on the edges. Let the cookies cool on the baking sheet. 5. Meanwhile, make the frosting. Using an electric mixer, beat together the cream cheese and butter. Add the vanilla, sugar, and salt, beating until light and fluffy. 6. Frost each cooled cookie. Decorate as desired with sprinkles! Store in an airtight container for up to 4 days.
Video
Notes
Freezing: the cookie dough balls can be frozen for up to 3 months. Then just thaw and bake as directed.
Nutrition
Calories: 189kcal
