Print
Frosted Soft Pumpkin Sugar Cookies
These chewy Frosted Soft Pumpkin Sugar Cookies are topped with a Pumpkin Spiced Buttercream. They are a perfect fall twist on classic sugar cookies.
Servings 48 cookies
Calories 145kcal
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!
Nutrition
Calories: 145kcal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 75mg | Potassium: 26mg | Fiber: 1g | Sugar: 15g | Vitamin A: 593IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg