Pumpkin Sugar Cookies are soft, warmly spiced, and topped with a cloud of cream cheese frosting. They’re the kind of cookie that feels like fall in every bite. Best of all, this recipe starts with a simple sugar cookie mix so you can skip the extra measuring and still end up with bakery-style cookies at home.
If you’ve ever wondered how to make pumpkin sugar cookies or even how to make pumpkin cookies with sugar cookie mix, this recipe is your answer. I’ll walk you through each step so you can feel confident making them for your family, a bake sale, or just a cozy weekend treat.
If you are looking for the perfect from scratch recipe, you can find my Ricotta Lemon Cookies that you will love! They aren't pumpkin focused, but they are still delicious and hit the spot every time!
Why You’ll Love These Pumpkin Sugar Cookies
- No guesswork: starting with a sugar cookie mix makes them foolproof.
- Perfectly spiced: pumpkin puree and pumpkin pie spice bring all the fall flavor.
- Creamy finish: cream cheese frosting turns them into something special.
- Make-ahead friendly: they store well in the fridge or freezer.
Jump to:
Ingredients
This recipe only uses 5 ingredients. We are keeping things simple here!
- 1 (17.5 ounce) package sugar cookie mix: I used a Betty Crocker cookie mix, but if you have another brand of cookie mix it should also work. We are making these super simple by using mixes and dressing them up. You can even use a snickerdoodle cookie mix and just skip the cinnamon sugar packet
- 2 teaspoons pumpkin pie spice: Pumpkin pie spice will give you all of the fall flavors you need for a perfectly spiced cookie. If you don't have pumpkin pie spice, you can use a combination of cinnamon and nutmeg instead.
- ¾ cup pumpkin puree: We are making pumpkin cookies, so we couldn't leave this behind! Make sure that you don't accidentally buy the pumpkin pie mix which already has added sugars and spices. You want to use pumpkin puree instead.
- 5 tablespoons heavy whipping cream, divided: You can omit this for a thicker frosting or you can substitute half and half or whole milk for a thinner glaze.
- 1 (16 ounce) tub cream cheese frosting: If you're not a fan of premade frostings, feel free to substitute in your favorite cream cheese frosting here.
See recipe card for quantities and exact directions.
Instructions
We’re keeping things as easy as possible here, but I’ll still walk you through each step so you know exactly what to expect.
- Step 1: grab your mixing bowl and whisk together the sugar cookie mix with the pumpkin pie spice. This little step makes sure the spice is evenly distributed and you don’t end up with one cookie that’s heavy on the cinnamon and another that’s missing the flavor altogether.
- Step 2: Add the pumpkin and three tablespoons of cream right into the bowl. The dough may look a little too dry at first, almost crumbly, but keep mixing. It will come together into a soft dough if you just keep working it. This is one of those steps where a hand or stand mixer comes in handy, but a sturdy spoon and a little arm power work too.
- Step 3: Once your dough is ready, scoop out balls using a 1½ tablespoon cookie scoop. If you don’t have one, a spoon works fine. Just aim for even sizes so the cookies bake consistently. Place them on your prepared baking sheet, leaving a bit of space between each one. Bake for 9-11 minutes.
- Step 4: For the frosting, beat the cream cheese frosting with the remaining two tablespoons of heavy cream until it’s light and fluffy. This gives it more of that homemade, whipped texture. Spread a generous layer on top of each cooled cookie and, if you’re feeling extra festive, finish with a sprinkle of pumpkin pie spice.
Tips for Success
- If you don’t own a cookie scoop, use a spoon and aim for even-sized balls of dough. Smaller cookies will need less bake time.
- Pumpkin puree adds a lot of moisture, so don’t be tempted to add more cream to the dough. Keep mixing and it will come together.
- To test doneness, tap the top of a cookie. If it still feels soft and sinks in, give them another minute or two.
Equipment
- Large baking sheet
- Parchment paper
- Mixing bowls
- Hand or stand mixer
- 1 ½ tablespoon cookie scoop
- Measuring cups and spoons
- Mixing spoon or spatula
Storage
- Store in an airtight container for 3-5 days at room temperature.
- Refrigerate for up to 1 week.
- Freeze baked cookies (frosted or unfrosted) for 3-4 months. Thaw overnight in the fridge before serving. Keep in mind that frosting may change slightly in texture after freezing.
Related
Looking for other recipes like this? Try these:
Pumpkin Sugar Cookies
Pumpkin Sugar Cookies are soft, warmly spiced, and topped with a cloud of cream cheese frosting. They’re the kind of cookie that feels like fall in every bite. Best of all, this recipe starts with a simple sugar cookie mix so you can skip the extra measuring and still end up with bakery-style cookies at home.
Equipment
- Large baking sheet
- Parchment Paper
- Mixing Bowls
- Hand or stand mixer
- 1 ½ Tablespoon cookie scoop
Ingredients
- 1 17.5 ounce package sugar cookie mix (I used Betty Crocker)
- 2 teaspoons pumpkin pie spice
- ¾ cup pumpkin puree
- 5 Tablespoons heavy whipping cream, divided
- 1 16 ounce tub cream cheese frosting
- 2 Tablespoons heavy whipping cream
- Pumpkin pie spice, optional garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a large sheet pan with parchment paper.
- In a large mixing bowl, whisk together the sugar cookie mix and pumpkin pie spice.
- Mix in the pumpkin puree and 3 Tablespoons heavy cream until a soft dough forms. It may seem too dry at first but if you keep mixing it will come together.
- Scoop out balls of dough using a 1 ½ Tablespoon cookie scoop and place them on the prepared sheet pan.
- Bake in the oven for 9-11 minutes or until the tops and sides of the cookies are set. You will also notice that they start to turn slightly golden brown on the bottom.
- Once done baking, let the cookies cool completely..
- When the cookies have cooled, use a hand or stand mixer to beat together the cream cheese frosting and 2 Tablespoons heavy cream until light and fluffy.
- Spread the frosting onto each cookie and then sprinkle with pumpkin pie spice, optional.
Notes
- If you don’t own a cookie scoop, use a spoon and aim for even-sized balls of dough. Smaller cookies will need less bake time.
- Pumpkin puree adds a lot of moisture, so don’t be tempted to add more cream to the dough. Keep mixing and it will come together.
- To test doneness, tap the top of a cookie. If it still feels soft and sinks in, give them another minute or two.
Comments
No Comments