Pumpkin Sugar Cookies
The most incredibly soft and dense pumpkin sugar cookies with the BEST cream cheese frosting everrr!
Servings:24 cookies
Ingredients
- 1 cup butter, softened
- ½ cup canned pumpkin puree , (NOT pumpkin pie filling)
- 1 cup sugar
- ⅔ cup powdered sugar
- 1 teaspoon vanilla
- 2 eggs
- 4 cups flour
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
Frosting
- 4 tablespoons butter, softened
- 2 tablespoons cream cheese, softened
- 3 tablespoons sour cream , or plain greek yogurt
- 3 cups powdered sugar
Instructions
- In a large bowl mix together butter, pumpkin, sugar, powdered sugar, vanilla, and eggs until smooth.
- In another bowl whisk together flour, baking soda, cream of tartar, salt, and pumpkin pie spice.
- Gradually mix dry ingredients into wet ingredients until incorporated. Wrap dough in plastic wrap and chill for 30 minutes.
- Preheat oven to 350 and lightly grease a baking sheet with cooking spray.
- Roll dough into 2-inch balls and place on baking sheet. Use the bottom of a tall glass (or a small jar) to flatten the dough balls to 1/2 inch thickness. Bake for 10-14 minutes until cookies start to look "dry". Allow to cool completely on the baking sheet.
- To prepare the frosting, cream together butter and cream cheese in a medium bowl. Mix in sour cream. Gradually mix in powdered sugar. Store in airtight container.
- Store cookies in an airtight container (separate layers of cookies with wax paper or parchment paper) Frost cookies immediately before serving.
Notes
*prep time includes 30 minute chilling time
Store in airtight container in fridge up to five days.
Nutrition
Calories: 202 kcal, Carbohydrates: 44 g, Protein: 3 g, Fat: 2 g, Saturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 17 mg, Sodium: 84 mg, Potassium: 66 mg, Fiber: 1 g, Sugar: 27 g, Vitamin A: 861 IU, Vitamin C: 1 mg, Calcium: 25 mg, Iron: 1 mg