Pumpkin Sugar Cookies
The most incredibly soft and thick Pumpkin Sugar Cookies with finger-lickin-good cream cheese frosting!
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: 202kcal | Carbohydrates: 44g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 84mg | Potassium: 66mg | Fiber: 1g | Sugar: 27g | Vitamin A: 861IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
