These chewy Frosted Soft Pumpkin Sugar Cookies are topped with a Pumpkin Spiced Buttercream. They are a perfect fall twist on classic sugar cookies.
I love fall. The leaves changing color, football season, the cool misty air, and pumpkin! Pumpkin spice, pumpkin steamers, pumpkin bread, pumpkin pie and well pumpkin anything…
This year I took my favorite sugar cookie recipe and made it a pumpkin sugar cookie, it is soft, chewy, and the best part…frosted!
Full of all the flavors of fall cinnamon, nutmeg and cloves, you will want to grab a blanket and snuggle up to these delicious cookies.
Enjoy! XOXO San
How do you make Frosted Soft Pumpkin Sugar Cookies?
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Preheat oven to 350° F (180° C). Line a cookie sheet with parchment.
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Cream together sugar, pumpkin, and butter. Beat in egg yolks and vanilla.
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Add flour, baking soda, cream of tartar, pumpkin pie spice, and cinnamon. Mix until well combined.
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Using a cookie scoop, scoop dough and place 2 inches apart on baking pan. Do not flatten the dough.
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Bake 10 to 12 minutes, until tops are cracked. Let cool on rack while making the frosting.
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In a large bowl, cream together the confectioners’ sugar and butter until smooth. Gradually mix in the milk, vanilla, pumpkin pie spice, cinnamon, nutmeg, and cloves with an electric mixer until smooth and stiff, about 5 minutes.
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Frost cookies with buttercream to your preference. Enjoy!
Love pumpkin? Try these other cookie recipes: Iced Pumpkin Cookies, Pumpkin Ginger Cookies, and Pumpkin Caramel Cookies.
Don’t forget to pin this to your favorite Pinterest board to save for later!
Frosted Soft Pumpkin Sugar Cookies
Ingredients
Sugar Cookies
- 1 1/4 cups white sugar
- 1 cup butter softened
- 1/2 cup canned pumpkin
- 3 egg yolks
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon cinnamon
Frosting
- 4 cups confectioner's sugar
- 1/2 cup butter softened
- 5 tablespoons milk
- 1 teaspoon vanilla extract
- 2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 scant teaspoon nutmeg
- 1/2 scant teaspoon cloves
Instructions
Sugar Cookies
- Preheat oven to 350° F (180° C). Line a cookie sheet with parchment.
- Cream together sugar, pumpkin, and butter. Beat in egg yolks and vanilla.
- Add flour, baking soda, cream of tartar, pumpkin pie spice, and cinnamon. Mix until well combined.
- Using a cookie scoop, scoop dough and place 2 inches apart on baking pan. Do not flatten the dough.
- Bake 10 to 12 minutes, until tops are cracked. Let cool on rack while making the frosting.
Frosting
- In a large bowl, cream together the confectioners' sugar and butter until smooth. Gradually mix in the milk, vanilla, pumpkin pie spice, cinnamon, nutmeg, and cloves with an electric mixer until smooth and stiff, about 5 minutes.
- Frost cookies with buttercream to your preference. Enjoy!
Kids review: Huge hit, the loved to sprinkle them in the end with some vanilla spiced sugar. They were excited to share these with their friends because they were the best cookie ever (I don’t get too excited over that anymore, they have said that about almost every cookie I have made).
These are gorgeous! I really do need to make some pumpkin cookies 🙂
Hi these look sooo good. Can they be rolled into balls? Im thinking of rolling them into a mix of cinnamon, sugar and nutmeg before baking for pumpkin snickerdoodle cookies. The idea is because there’s cream of tarter in the recipe. Would fridging the dough first help? Thank you for your delicious recipes!
Lisa – you can roll them into balls. and I love your idea! Will be trying that. xo San