These Soft Pumpkin Sugar Cookies with Cinnamon Buttercream scream fall and are sure to become a family favorite.
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Last week I was in charge of a ladies craft night at church. I’ll share details about what we did this weekend so stayed tuned. Of course we couldn’t have a ladies get together without some kind of treats. I needed a pumpkin fix so I decided to try out a couple of new pumpkin recipes for the event and I’m happy to report they were both a huge success. One lady came up to me and said that the pumpkin sugar cookies were the best cookie she had eaten in a long time!
I was also repeatedly asked if the recipes were on my blog. I always take that as a good sign as well as the fact that I didnt’ bring any treats home with me! The other pumpkin recipe I made will be making an appearance next week.
I love a good sugar cookie and the addition of pumpkin to the cookie makes it nice and soft and adds a great flavor. The dough is very soft but it is still workable. If you find yours is just too soft to handle, put it in the refrigerator for a bit. I didn’t have a problem though. After forming into a ball, dip the bottom of a glass into sugar and flatten the cookie. I always line my cookie sheets with parchment paper.
After they bake, let them cool and get ready to frost them! Here is my favorite cooling rack.
I have to admit, as good as the cookie is, I really love this cinnamon buttercream frosting. I am a frosting girl and eat cake so I can have frosting. If you aren’t a frosting person feel free to leave the frosting off because these cookies totally stand on their own.
But if you are a frosting fan like I am, be sure and top these babies with some cinnamon buttercream.
Word of advice, make these when you are going to have other people around to help you eat them because you are going to want to eat them all yourself!
Check out my favorite baking sheets here. I always use parchment paper when baking.
- 1/2 C powdered sugar
- 1/2 C granulated sugar
- 1/2 C butter softened
- 1/2 C canola oil
- 1 large egg yolk
- 1 tsp vanilla extract
- 1/2 C canned pumpkin puree not pumpkin pie filling
- 2 1/2 C all purpose flour
- 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ginger
- 1/8 tsp ground cloves
- 1/2 C sugar for pressing
- 3 C powdered sugar
- 1/4 tsp ground cinnamon
- 2-3 Tbsp milk or whipping cream
- 2 Tbsp butter softened
- Preheat oven to 350 degrees F. Cover baking sheets with parchment paper
- In a mixer, cream powdered sugar, granulated sugar and butter.
- Add in oil and mix until combined.
- Add in egg yolk, vanilla and pumpkin puree, mix until combined
- Whisk together flour, cream of tartar, salt, baking soda, cinnamon, nutmeg, ginger and cloves.
- Add this dry mixture to wet mixture.
- Dough will be stick. If it is too sticky to work with refrigerate for 20-30 minutes.
- Roll dough (2 Tbsp) into a ball and place on covered cookie sheet, 2 inches apart.
- Dip the bottom of a glass into the 1/2 cup sugar (grease or moisten the bottom of the glass to get sugar to stick) and press into each cookie, to about 1/4 inch thick. Dip glass into sugar between each cookie.
- Bake cookies for about 10 minutes.
- Combine sugar, cinnamon and butter.
- Add in milk until a nice spreading consistency is found.
- Frost cookies.
Recipe slightly adapted from Mel’s Kitchen Cafe
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These look so good! That cinnamon frosting sounds divine.
Looking yummy… Pinning!
Looking forward to trying these! Do you frost these in advance or right before serving? Is the frosting stiff enough for the cookies to be stacked after frosting? Do you leave them out at room tempature after frosting or refrigerate them?
You can frost them in advance. The frosting doesn’t get super hard but it does set up. I just store them at room temperature but they’d be good chilled too.
Thanks so much for responding! Happy Halloween!