Pumpkin Spice Sugar Cookies
Pumpkin Spice Sugar Cookies are soft sugar cookies with the warm and comforting flavors of pumpkin pie spice topped with a velvety smooth cream cheese frosting. They are perfect whenever you want to enjoy a classic Fall or pumpkin spice season treat! And, they are easy to make with no need to roll out the dough like cut-out sugar cookies!
Servings: 36 cookies
Calories: 288kcal
Ingredients
Cookie
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 ¼ cups (250 g) granulated sugar, plus extra for pressing cookies
- ¾ cup (94 g) confectioners' sugar
- ¾ cup vegetable oil
- 3 large eggs, room temperature
- 5 ½ cups (687.5 g) all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cream of tartar
- 1 teaspoon kosher salt
Cream Cheese Frosting
- 1 package (8 ounces) cream cheese, room temperature
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 4 cups (500 g) confectioners' sugar
Instructions
Cookie
- Preheat oven to 350°F. Line baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine butter, granulated sugar, and confectioners' sugar. Mix on medium speed until just combined.
- Add oil and add eggs. Mix well.
- In a separate bowl, whisk together the flour, pumpkin pie spice, cream of tartar, and salt.
- Slowly add the flour mixture to the butter mixture. Continue mixing until the dough pulls away from the sides of the bowl.
- Using a 2-tablespoon scoop, drop dough onto a lined baking sheet.
- Roll each cookie dough ball until it is smooth and round. Set each cookie dough ball back onto a lined baking sheet, about 2 inches apart. (I usually put 6 cookie dough balls onto each cookie sheet.)
- Using the bottom of a wet kitchen glass that has been pressed into granulated sugar, press down on each cookie dough ball until the center of the cookie is pressed flatter than the edges (like a well in the center). Repeat this on all cookies.
- Bake for 7-9 minutes, or until edges are just slightly starting to brown and the center no longer appears wet. Allow the cookies to cool as you make the frosting.
- NOTE: It is important to NOT over-bake the cookies. Be sure to check your cookies at 7 minutes. Every oven is different and overbaking can result in a tough, crumbly, tasteless cookie.
Cream Cheese Frosting
- To the bowl of a stand mixer, add cream cheese, butter, and vanilla. Blend for 1-2 minutes on medium speed until fully incorporated. (You can also use a hand-held mixer.)
- Gradually add confectioners' sugar, one cup at a time, beating well after each addition.
- Using an offset spatula or a butter knife, spread about 1 ½ tablespoons of the frosting over each cooled cookie. Enjoy!
Video
Nutrition
Serving: 1frosted cookie | Calories: 288kcal