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.