Soft Pumpkin Sugar Cookies

These soft and delicious Pumpkin Sugar Cookies with Cinnamon Buttercream scream fall and are sure to become a family favorite.

Last week I was in charge of a ladies craft night at church.  And we couldn’t have a 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 that these pumpkin sugar cookies were a huge success.   I was repeatedly asked if this recipe was on my blog, so here it is!

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.   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.

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!

Love sugar cookies?  Here are my other favorite sugar cookie recipes:

Chocolate Sugar Cookies
Frosted Lemon Sugar Cookies
Peppermint Sugar Cookies

Here are my must have items for baking pumpkin sugar cookies:

These half sheet baking sheets are my absolute favorite.  Parchment paper is a must have item for me, no matter what I am baking.  And after they bake, I always let them cool on my favorite cooling rack.

Pumpkin Sugar Cookie Recipe

5 from 1 vote

Soft Pumpkin Sugar Cookies

Recipe From: Leigh Anne Wilkes

serves: 2 -3 dozen

Prep:15 minutes

Cook:10 minutes

Total:25 minutes

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Ingredients

• ▢ 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

Buttercream

• ▢ 3 C powdered sugar
• ▢ 1/4 tsp ground cinnamon
• ▢ 2-3 Tbsp milk or whipping cream
• ▢ 2 Tbsp butter softened

Instructions

• 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.

Buttercream

• Combine sugar, cinnamon and butter.
• Add in milk until a nice spreading consistency is found.
• Frost cookies.

* Disclaimer: All nutrition information are estimates only. Read full disclosure here.

Course:Cookies

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Recipe adapted from Mel’s Kitchen Cafe