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These soft and delicious Pumpkin Sugar Cookies with Cinnamon Buttercream scream fall and are sure to become a family favorite.
Why You’ll Love This Recipe
It is hard to say which is better, the soft pumpkin sugar cookie or the cinnamon buttercream frosting. But together they are a must have for fall. Anytime I share these cookies, I am always asked to share the recipe. The addition of the pumpkin to the sugar cookie makes them extra soft and delicious.
Ingredients
- powdered sugar
- granulated sugar
- butter
- canola oil
- egg yolk
- vanilla extract
- canned pumpkin puree, not pumpkin pie filling
- all purpose flour
- cream of tartar
- baking soda
- salt, ground cinnamon, ground nutmeg, ginger and ground cloves
How to Make Pumpkin Sugar Cookies
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.
- 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.
- Roll dough into a ball and place on covered cookie sheet, 2 inches apart.
- Press dough flat to 1/4 inch thickness with a glass coated in sugar.
- Bake cookies for about 10 minutes.
While the cookies cool, make the cinnamon buttercream frosting. Then frost the cookies and enjoy!
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 more of my favorite cookie recipes:
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Pumpkin Sugar Cookies
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.
Nutrition Facts:
Ash says
Fluffy af. These cookies are so very good. Don’t be fooled by the ordinary looking recipe! Make sure to fully cream your butter! And from experience, no powdered sugar, no problem. I used all granulated sugar and it turned out fabulous.
Christine says
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?
Leigh Anne says
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.
Christine says
Thanks so much for responding! Happy Halloween!
Desiree @ The36thAvenue says
Looking yummy… Pinning!
Kara says
These look so good! That cinnamon frosting sounds divine.