Pumpkin Spice Sugar Cookies with Cream Cheese Frosting
Fall is my absolute favorite season, hands down, and nothing screams autumn in my kitchen louder than whipping up a batch of Pumpkin Spice Sugar Cookies with Cream Cheese Frosting. I stumbled upon this recipe a few years back during a chilly October weekend, desperate to impress my in-laws with something cozy and homemade.
Let me tell you, the warm aroma of pumpkin spice wafting through the house had everyone hooked before they even took a bite! I’ve tweaked this recipe over time to get that perfect balance of soft, chewy cookies and tangy-sweet frosting.
Now, I’m not saying I’m a cookie wizard or anything, but after baking these Pumpkin Spice Sugar Cookies with Cream Cheese Frosting dozens of times, I’ve got some tricks up my sleeve. My family—especially my youngest, who’s a self-proclaimed dessert critic—can’t get enough of these treats. Whether it’s for a holiday gathering or just a rainy day pick-me-up, these cookies always hit the spot.
If you’re like me and can’t resist the pull of pumpkin spice everything, you’re in for a real treat with these Pumpkin Spice Sugar Cookies with Cream Cheese Frosting. So, grab your apron, and let’s dive into this recipe that’s become a fall staple in my home!
Why You’ll Love This Recipe
I’ve baked a lot of cookies in my day, and I can honestly say that these Pumpkin Spice Sugar Cookies with Cream Cheese Frosting are something special. They’ve got that nostalgic fall flavor—think cinnamon, nutmeg, and a hint of pumpkin—that just wraps you in a warm hug. Plus, the cream cheese frosting adds a tangy richness that takes them from “yummy” to “can’t-stop-eating-these” territory.
In my kitchen, these cookies are a crowd-pleaser every single time. I’ve found that even folks who aren’t huge pumpkin fans (yes, they exist!) end up loving the subtle spice and melt-in-your-mouth texture of Pumpkin Spice Sugar Cookies with Cream Cheese Frosting. Trust me, you’ll be sneaking an extra one before bed—I sure do!
Ingredients List
Let’s talk about what you’ll need to make these Pumpkin Spice Sugar Cookies with Cream Cheese Frosting. I’m pretty particular about ingredients, so I’ll share my go-to choices and why I pick ‘em. If you’ve got a favorite brand or type, feel free to swap, but here’s what I usually grab.
For the Cookies
- 2 3/4 cups (345g) all-purpose flour, spooned and leveled for accuracy
- 1 teaspoon baking soda, to help with that soft rise
- 1/2 teaspoon baking powder, for extra lift
- 1/2 teaspoon salt, to balance the sweetness
- 1 tablespoon pumpkin pie spice, because it’s the heart of Pumpkin Spice Sugar Cookies with Cream Cheese Frosting
- 3/4 cup (170g) unsalted butter, softened to room temp (I prefer unsalted to control the saltiness)
- 1 1/2 cups (300g) granulated sugar, for that classic sugar cookie vibe
- 1 large egg, at room temperature for smoother mixing
- 1/3 cup (80g) canned pumpkin puree, blotted dry to avoid soggy cookies (Libby’s is my go-to)
- 1 teaspoon vanilla extract, for depth of flavor
For the Frosting
- 8 oz (225g) cream cheese, softened (full-fat for richness—I usually buy Philadelphia)
- 1/4 cup (55g) unsalted butter, softened to match the cream cheese
- 2 cups (240g) powdered sugar, sifted to avoid lumps
- 1 teaspoon vanilla extract, to tie it all together
- Pinch of cinnamon, optional, but I love it for extra fall flair in Pumpkin Spice Sugar Cookies with Cream Cheese Frosting
I’ve found that using room-temperature ingredients makes a world of difference in texture, especially for the frosting. Stock up on these, and you’re halfway to cookie heaven with Pumpkin Spice Sugar Cookies with Cream Cheese Frosting!
Variations
One thing I adore about baking is playing around with flavors, and these Pumpkin Spice Sugar Cookies with Cream Cheese Frosting are super versatile. I’ve tinkered with this recipe over the years, sometimes based on what’s in my pantry or just to surprise my family with a twist. Here are some variations I’ve tried (and loved) to keep things fresh.
- Chocolate Chip Kick: Toss in 1/2 cup of mini chocolate chips to the dough for a melty surprise. My kids went nuts the first time I did this!
- Nutty Crunch: Add 1/3 cup chopped pecans or walnuts for texture. I tried this once for a Thanksgiving dessert tray, and it was a hit.
- Maple Frosting Twist: Swap vanilla in the frosting for 1 tablespoon of maple syrup. It’s a game-changer with Pumpkin Spice Sugar Cookies with Cream Cheese Frosting.
- Ginger Snap: Mix in 1/2 teaspoon ground ginger to amp up the spice. I’m a ginger fan, so this is my personal fave.
- White Chocolate Drizzle: Melt and drizzle white chocolate over the frosted cookies for extra sweetness. I did this for a holiday party, and they disappeared fast!
- Citrus Zest: Add 1 teaspoon orange zest to the frosting for a bright note. It’s a subtle tweak that pairs so well with Pumpkin Spice Sugar Cookies with Cream Cheese Frosting.
- Gluten-Free Swap: Use a 1:1 gluten-free flour blend. I’ve made these for a friend with dietary needs, and they still came out chewy and delicious.
Honestly, half the fun of baking Pumpkin Spice Sugar Cookies with Cream Cheese Frosting is making them your own. My family always asks for a new spin, so don’t be afraid to experiment a little!
Servings and Timing
I’ve baked these Pumpkin Spice Sugar Cookies with Cream Cheese Frosting enough to know exactly how long they take in my kitchen. In my experience, timing can vary a smidge based on your oven or how fast you work, but here’s the breakdown that usually holds true for me.
- Prep Time: 25 minutes
- Bake Time: 10-12 minutes per batch
- Total Time: About 1 hour, including frosting
- Servings: 24-28 cookies, depending on size
This recipe for Pumpkin Spice Sugar Cookies with Cream Cheese Frosting is perfect for a small gathering or just to have extras to munch on. You’ll probably get a couple dozen, which is plenty to share—if you’re feeling generous!
Step-by-Step Instructions
Alright, let’s get down to the nitty-gritty of making these Pumpkin Spice Sugar Cookies with Cream Cheese Frosting. I’ve broken this into steps based on how I do it in my own kitchen, with a few “been there, done that” tips to save you some hassle. Let’s bake!
Step 1: Prep Your Ingredients
First things first, gather everything you need for Pumpkin Spice Sugar Cookies with Cream Cheese Frosting. I always measure out my flour, sugar, and spices ahead of time—saves me from a mid-mixing panic. Make sure your butter and egg are at room temp; I’ve learned the hard way that cold butter makes a lumpy mess.
Step 2: Mix the Dry Stuff
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. I like giving it a good mix to make sure the spices are evenly spread—nothing worse than a spice-less bite! Set this aside while you tackle the wet ingredients.
Step 3: Cream Butter and Sugar
Using a mixer (or some serious elbow grease), beat the softened butter and granulated sugar until it’s light and fluffy—takes about 2 minutes. Add the egg, pumpkin puree, and vanilla, mixing until it’s all smooth. I always blot my pumpkin puree with paper towels first to avoid soggy Pumpkin Spice Sugar Cookies with Cream Cheese Frosting.
Step 4: Combine and Chill
Gradually add the dry ingredients to the wet, mixing on low speed. Don’t overdo it—just mix until combined, or you’ll toughen up your cookies. I pop the dough in the fridge for 30 minutes to make it easier to handle; trust me, it’s a lifesaver when rolling!
Step 5: Shape and Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the dough into 1.5-inch balls, flatten slightly, and bake for 10-12 minutes until the edges are just golden. I’ve burned a batch or two by leaving them in too long, so keep an eye on your Pumpkin Spice Sugar Cookies with Cream Cheese Frosting!
Step 6: Frost Those Beauties
Once the cookies cool completely (patience, I know!), whip up the frosting by beating cream cheese, butter, powdered sugar, and vanilla until creamy. Spread or pipe it on, and sprinkle a pinch of cinnamon if you’re feeling fancy. These Pumpkin Spice Sugar Cookies with Cream Cheese Frosting taste even better the next day—if they last that long!
Nutritional Information
I’m no dietitian, but I’ve crunched the numbers on these Pumpkin Spice Sugar Cookies with Cream Cheese Frosting because, well, I like to know what I’m indulging in. Here’s the rough breakdown per cookie, based on a batch of 24. Keep in mind, it’s a treat, not a health food!
- Calories: 180 per cookie
- Fat: 9g
- Protein: 2g
- Carbohydrates: 24g
- Sugar: 16g
These Pumpkin Spice Sugar Cookies with Cream Cheese Frosting aren’t exactly low-cal, but for a once-in-a-while dessert, I think they’re worth every bite. Portion control? Yeah, good luck with that!
Healthier Alternatives
If you’re looking to lighten up these Pumpkin Spice Sugar Cookies with Cream Cheese Frosting, I’ve got a few swaps I’ve tried when I’m watching my waistline. They won’t taste exactly the same, but they’re still pretty darn good. Here’s what’s worked for me.
- Less Sugar: Cut the granulated sugar to 1 cup and use a natural sweetener like honey for part of it. I’ve done this, and the cookies are still sweet enough.
- Lower Fat Frosting: Use reduced-fat cream cheese and cut the butter in half. It’s not as rich, but it works for Pumpkin Spice Sugar Cookies with Cream Cheese Frosting.
- Whole Wheat Flour: Swap half the all-purpose flour for whole wheat. I’ve found it adds a nutty flavor without messing up the texture.
- Egg Substitute: Use a flax egg (1 tbsp flaxseed + 3 tbsp water) if you’re cutting cholesterol. I’ve tried it, and it’s decent for Pumpkin Spice Sugar Cookies with Cream Cheese Frosting.
Serving Suggestions
I’ve served these Pumpkin Spice Sugar Cookies with Cream Cheese Frosting in all sorts of ways, depending on the vibe I’m going for. They’re versatile little treats, and here are my favorite pairings from recent memory. They’ve never let me down!
- With Coffee: Pair with a hot latte or cappuccino for the ultimate fall snack. I love this combo on a crisp morning.
- Holiday Dessert: Stack ‘em on a platter with other sweets for a festive spread. I did this last Christmas, and they stole the show.
- Kid-Friendly Snack: Serve with a glass of milk for an after-school treat. My kids beg for Pumpkin Spice Sugar Cookies with Cream Cheese Frosting this way!
- Party Favor: Wrap individually in cellophane bags with a cute ribbon. I’ve given these as gifts, and folks always rave.
Common Mistakes to Avoid
I’ve botched my fair share of batches of Pumpkin Spice Sugar Cookies with Cream Cheese Frosting over the years, so let me save you some heartbreak. Trust me on this one—I’ve learned the hard way! Here are pitfalls to dodge.
- Too Much Pumpkin: If you don’t blot the puree, your cookies will be mushy. I ruined a batch like this once, and it was a sad day.
- Overbaking: They’ll keep cooking on the tray after you pull ‘em out. I’ve overdone it before, and they turned into hockey pucks.
- Skipping Chill Time: Unchilled dough spreads too much. I skipped this step in a rush, and my Pumpkin Spice Sugar Cookies with Cream Cheese Frosting looked like pancakes.
- Lumpy Frosting: Make sure your cream cheese is soft, or you’ll get chunks. Been there, and it’s not pretty on Pumpkin Spice Sugar Cookies with Cream Cheese Frosting!
Storing Tips
I’ve found that these Pumpkin Spice Sugar Cookies with Cream Cheese Frosting keep pretty well if you store ‘em right. In my experience, the frosting can make things tricky, so follow these tips to keep them fresh.
- Refrigerator: Store in an airtight container for up to 5 days. I layer them with parchment to avoid sticking.
- Freezer: Freeze unfrosted cookies for up to 2 months in a freezer bag. I’ve done this with Pumpkin Spice Sugar Cookies with Cream Cheese Frosting, and they thaw beautifully.
Frequently Asked Questions
I get a lot of questions about making Pumpkin Spice Sugar Cookies with Cream Cheese Frosting, so I’ve rounded up the most common ones. Here are my answers, straight from my kitchen to yours!
Can I make these ahead of time?
Absolutely! I often bake the cookies a day or two ahead and store them unfrosted. Frost ‘em fresh before serving for the best texture with Pumpkin Spice Sugar Cookies with Cream Cheese Frosting.
Can I use fresh pumpkin instead of canned?
You can, but it’s gotta be pureed and drained well. I’ve tried it, and honestly, canned is easier and more consistent.
Do I have to chill the dough?
I highly recommend it. Chilling prevents spreading, and in my experience, it makes a huge difference in the shape of Pumpkin Spice Sugar Cookies with Cream Cheese Frosting.
Can I skip the frosting?
Sure, they’re tasty on their own, but the frosting is half the magic! I’d at least try a batch with it.
Are these cookies soft or crunchy?
They’re soft and chewy, which is how I like my cookies. If you want crunch, bake a minute longer, but don’t overdo it.
Can I double the recipe?
Yep, I’ve doubled it for parties with no issues. Just make sure you’ve got enough baking sheets!
What if I don’t have pumpkin pie spice?
No worries—mix 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves. It’s a solid sub for Pumpkin Spice Sugar Cookies with Cream Cheese Frosting.
How do I get perfect frosting consistency?
Beat it well and add powdered sugar slowly. If it’s too thin, toss in a bit more sugar; too thick, a splash of milk does the trick!
Conclusion
There ya go, folks—everything you need to whip up a batch of Pumpkin Spice Sugar Cookies with Cream Cheese Frosting that’ll have everyone begging for seconds. I’ve poured my heart (and a few kitchen mishaps) into perfecting this recipe, so I hope it brings some fall magic to your table.
Give these Pumpkin Spice Sugar Cookies with Cream Cheese Frosting a try, and let me know how it goes—I’d love to hear!
Conclusion
I hope you enjoyed this recipe for Pumpkin Spice Sugar Cookies with Cream Cheese Frosting! It’s truly one of my favorites, and I’m confident you’ll love it too.
Remember to follow the steps carefully for the best results. Don’t hesitate to experiment with your own variations and make this recipe your own.
Happy cooking!
