Oh, get ready, because these Pumpkin Sugar Cookies with Cream Cheese Frosting for Halloween, Thanksgiving are about to become your new fall obsession! Seriously, they’re just… magical. I remember the first time I made these; it was a chilly October evening, and the smell that filled my kitchen was just pure cozy. It wasn’t just the pumpkin and cinnamon, though – it was that hint of sweet tang from the cream cheese frosting that really made them sing. My grandma used to make a sugar cookie that was good, but adding that pumpkin and then THIS frosting? It’s a game-changer!
These aren’t your average, run-of-the-mill sugar cookies. They’re wonderfully soft, delightfully chewy, and packed with all those warm, comforting spices that just scream autumn. And the frosting! It’s so creamy and rich, it perfectly balances the cookie’s sweetness. Trust me, they’re destined to be the star of your Halloween parties and Thanksgiving feasts. They’re just *that* good.
Why You’ll Love These Pumpkin Sugar Cookies with Cream Cheese Frosting for Halloween, Thanksgiving
Seriously, why wouldn’t you love these? They’re the perfect little bite of fall, and they come together so easily. Plus, who can resist that amazing cream cheese frosting?
- Perfect for Fall Celebrations: These Pumpkin Sugar Cookies with Cream Cheese Frosting for Halloween, Thanksgiving are just begging to be on your holiday dessert table. They capture all the best flavors of the season!
- Easy to Make, Delicious to Eat: Even if you’re not a baking pro, you can totally nail these. The dough is simple, the frosting is a breeze, and the taste? Oh, it’s pure autumn bliss in every bite.
Gathering Your Ingredients for Pumpkin Sugar Cookies with Cream Cheese Frosting for Halloween, Thanksgiving
Alright, let’s get our ducks in a row for these amazing cookies! Having everything measured and ready to go makes the whole process so much smoother, trust me. You’ll need some basics for the cookies themselves. Make sure your butter and cream cheese are softened – this is super important for getting that lovely, smooth texture we talked about. And for the pumpkin, grab plain pumpkin puree, NOT the stuff that’s already got spices and sugar mixed in, okay? That’s a common mix-up, but we want pure pumpkin goodness here.
Cookie Dough Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar, plus more for rolling
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree (not pie filling)
Cream Cheese Frosting Ingredients
- 1/4 cup powdered sugar
- 4 ounces cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
Step-by-Step Guide to Making Pumpkin Sugar Cookies with Cream Cheese Frosting for Halloween, Thanksgiving
Okay, deep breaths! This is where the magic really happens. Don’t worry, it’s totally manageable, and the results are SO worth it. Let’s get these delicious Pumpkin Sugar Cookies with Cream Cheese Frosting for Halloween, Thanksgiving ready to wow everyone.
Preparing the Pumpkin Cookie Dough
First things first, let’s get our dry ingredients all happy together. In a medium bowl, just whisk up your flour, baking soda, that lovely pumpkin pie spice, and salt. Give it a good stir so everything’s evenly distributed. Now, grab your big mixing bowl. We’re going to cream together that softened butter and the granulated sugar. You want this mixture to get nice and light and fluffy – think pale yellow and airy. This usually takes a couple of minutes with an electric mixer. Once that’s looking good, beat in your eggs, one at a time, making sure each one is fully incorporated before adding the next. Then, stir in the vanilla extract and that all-important pumpkin puree. Finally, it’s time to introduce the dry ingredients to the wet. Add them in gradually, mixing on low speed (or by hand with a spatula) until it’s *just* combined. Seriously, don’t overmix here! A few streaks of flour are okay; we’ll get them in the next step.
Chilling and Shaping the Dough
This is a crucial step for chewy cookies! That dough needs a little chill-out time. Cover the bowl and pop it in the fridge for at least 30 minutes. This helps the cookies hold their shape and prevents them from spreading too much. Once it’s chilled, preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper – it makes cleanup a breeze and stops any sticking. Now, scoop about a tablespoon of dough and roll it into a nice, smooth ball, about an inch in diameter. Give these little dough balls a roll in some extra granulated sugar for that classic sugar cookie sparkle. Place them about 2 inches apart on your prepared baking sheets because they will spread a bit.
Baking the Perfect Pumpkin Sugar Cookies
Into the oven they go! Bake for about 9 to 11 minutes. You’re looking for the edges to be just lightly golden. They might look a little soft in the center, but that’s exactly what we want for that chewy texture! Let them hang out on the baking sheet for a few minutes after they come out – they’re still pretty delicate. Then, carefully transfer them to a wire rack to cool completely. Patience here is key, especially before we get to the frosting!
Crafting the Cream Cheese Frosting
While those cookies are cooling, let’s whip up the dreamy frosting. In a clean bowl, beat together the softened cream cheese and the softened butter until they are super smooth and creamy. No lumps allowed! Then, gradually add in the powdered sugar and the vanilla extract. Beat it all together until it’s light, fluffy, and perfectly smooth. If it seems a little too thick, you can add a tiny splash of milk, but usually, this ratio is just right.
Assembling Your Festive Cookies
Once your cookies are completely cool – and I mean *completely* cool, otherwise, that frosting will melt into a sad puddle – it’s time for the grand finale! You can either spread the cream cheese frosting on top with a small spatula or knife, or if you’re feeling fancy, pop it into a piping bag with a star tip and pipe little swirls. Either way, these Pumpkin Sugar Cookies with Cream Cheese Frosting for Halloween, Thanksgiving are going to look and taste absolutely incredible!
Tips for Success with Your Pumpkin Sugar Cookies with Cream Cheese Frosting for Halloween, Thanksgiving
I’ve made these cookies more times than I can count, and I’ve picked up a few tricks to make them absolutely perfect every single time. You’ve got this!
Achieving the Right Cookie Texture
The secret to those wonderfully soft and chewy pumpkin sugar cookies? Don’t overmix the dough once you add the flour! Mix it *just* until it comes together. A little bit of flour still visible is totally fine. Overmixing develops the gluten too much, which can lead to tougher cookies, and we definitely don’t want that. Also, chilling the dough is non-negotiable; it really helps them keep their shape and get that perfect texture.
Frosting Consistency and Application
For the frosting, make sure your cream cheese and butter are truly softened – not melted, but soft enough to blend easily. This guarantees a smooth, lump-free frosting. If your frosting seems a bit too stiff after adding the powdered sugar, a tiny splash of milk (like, a teaspoon at a time) can loosen it up. And remember, wait until those cookies are COMPLETELY cool before you frost them. A warm cookie will just melt that gorgeous cream cheese frosting right off!
Ingredient Notes and Substitutions for Pumpkin Sugar Cookies with Cream Cheese Frosting
Okay, let’s chat about a couple of ingredients in these Pumpkin Sugar Cookies with Cream Cheese Frosting for Halloween, Thanksgiving that sometimes cause a little confusion. Getting these right makes all the difference!
Clarifying Pumpkin Puree
This is a biggie! You absolutely need to use plain pumpkin puree, not pumpkin pie filling. Pie filling already has sugar and spices mixed in, and it can totally mess with the texture and flavor balance of our cookies and frosting. Just grab the can that says “100% Pure Pumpkin” or “Pumpkin Puree” – simple as that! For more information on pumpkin varieties, you can check out Allrecipes’ guide to pumpkin types.
Sweetener Options
While you *could* technically try other sweeteners, I really recommend sticking with the granulated sugar for the cookies and powdered sugar for the frosting. The granulated sugar in the cookie dough is key for that classic sugar cookie texture, giving them that perfect balance of crisp edges and chewy centers. And powdered sugar is essential for that super smooth, melt-in-your-mouth cream cheese frosting. Swapping them might change the texture quite a bit, and nobody wants a crumbly cookie when we’re aiming for chewy!
Frequently Asked Questions about Pumpkin Sugar Cookies with Cream Cheese Frosting for Halloween, Thanksgiving
Got questions about these delightful fall treats? I’ve got answers!
Can I make the dough ahead of time?
Absolutely! You can totally make the cookie dough ahead of time. Just wrap it well in plastic wrap and pop it in the fridge for up to 2-3 days. When you’re ready to bake, just let it sit at room temperature for about 15-20 minutes to make it easier to scoop and roll. It’s a great way to get a head start on your holiday baking!
How should I store leftover Pumpkin Sugar Cookies with Cream Cheese Frosting for Halloween, Thanksgiving?
These cookies are best stored in an airtight container at room temperature. They’ll stay wonderfully soft and delicious for up to 3 days. If you stack them, placing a piece of parchment paper between layers can help keep the frosting from sticking too much. Honestly, though, they usually disappear way before then!
Can I add decorations to these cookies?
Oh, you totally can! That’s half the fun, especially for Halloween and Thanksgiving. Once the frosting is on, you can add sprinkles – Halloween-themed ones, fall-colored ones, anything goes! You could also use edible glitter, little candy pumpkins, or even pipe little designs with different colored frosting. They look great plain, but a little extra flair makes them extra festive!
Estimated Nutritional Information
Just so you have a general idea, these Pumpkin Sugar Cookies with Cream Cheese Frosting for Halloween, Thanksgiving are roughly around 250 calories per cookie with frosting. You’re looking at about 15 grams of fat, with 9 of those being saturated fat, and around 28 grams of carbohydrates. Protein comes in at about 3 grams. Please keep in mind these are just estimates, of course! The exact numbers can change a bit depending on the specific brands you use, like the butter or the pumpkin puree, and how thick you make your frosting or how big you roll your cookies.
Share Your Delicious Pumpkin Sugar Cookies with Cream Cheese Frosting for Halloween, Thanksgiving!
I just LOVE hearing from you all! Did you make these incredible Pumpkin Sugar Cookies with Cream Cheese Frosting for Halloween, Thanksgiving? I’d be absolutely thrilled if you left a comment below telling me how they turned out, or even better, rate the recipe! And please, pretty please, share a photo on social media and tag me – I promise I’ll double-tap that deliciousness!
Print
Magical Pumpkin Sugar Cookies: 10 Minutes to Bliss
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft and chewy pumpkin sugar cookies topped with a rich and creamy cream cheese frosting, perfect for fall holidays.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar, plus more for rolling
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree (not pie filling)
- 1/4 cup powdered sugar
- 4 ounces cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract and pumpkin puree.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the dough for at least 30 minutes.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Roll dough into 1-inch balls. Roll balls in granulated sugar.
- Place balls 2 inches apart on prepared baking sheets.
- Bake for 9-11 minutes, or until edges are lightly golden. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- For the frosting, beat together softened cream cheese and butter until smooth.
- Beat in powdered sugar and vanilla extract until combined and fluffy.
- Spread or pipe frosting onto cooled cookies.
Notes
- For a stronger pumpkin flavor, increase pumpkin pie spice to 2 1/2 teaspoons.
- You can add orange food coloring to the frosting for a festive look.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie with frosting
- Calories: 250
- Sugar: 25g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: pumpkin cookies, sugar cookies, cream cheese frosting, Halloween, Thanksgiving, fall baking, holiday cookies