These chewy Frosted Soft Pumpkin Sugar Cookies are topped with a Pumpkin Spiced Buttercream. They are a perfect fall twist on classic sugar cookies.

Frosted Soft Pumpkin 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…

These chewy Frosted Soft Pumpkin Sugar Cookies are topped with a Pumpkin Spiced Buttercream. They are a perfect fall twist on classic sugar cookies.
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!

These chewy Frosted Soft Pumpkin Sugar Cookies are topped with a Pumpkin Spiced Buttercream. They are a perfect fall twist on classic sugar cookies.
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?

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!

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 pinterest image

Frosted Soft Pumpkin Sugar Cookies

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 48 cookies
Calories: 145 kcal
These chewy Frosted Soft Pumpkin Sugar Cookies are topped with a Pumpkin Spiced Buttercream. They are a perfect fall twist on classic 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!
Calories: 145kcalCarbohydrates: 22gProtein: 1gFat: 6gSaturated Fat: 4gTrans Fat: 1gCholesterol: 28mgSodium: 75mgPotassium: 26mgFiber: 1gSugar: 15gVitamin A: 593IUVitamin C: 1mgCalcium: 8mgIron: 1mg
Tried this recipe?Let us know what you think!

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).

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7 Comments

  1. 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!

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