Pumpkin Sugar Cookies with Frosting
So, you want something sweet, soft, and unapologetically fall? These Pumpkin Sugar Cookies with Frosting are basically autumn wrapped in sugar and butter. They’re soft, fluffy, and melt-in-your-mouth good — like a pumpkin spice latte, but in cookie form (and let’s be honest, that’s way better). These babies are cozy, frosted perfection — ideal for pumpkin season, cookie season, or honestly any random Tuesday when you just need a win.
Why This Recipe is Awesome
Because they’re ridiculously easy, taste like heavenly fall magic, and make your kitchen smell like a cozy coffee shop in October. They’re soft-baked sugar cookies with a hint of pumpkin, a warm spice kick, and sweet, creamy frosting on top that’ll make you forget every store-bought cookie you’ve ever had.
Oh, and here’s the kicker: they’re basically foolproof. No fancy mixers, no overnight chilling, no “oh no, my dough is too sticky” panic. Just mix, bake, frost, and try not to eat them all before they cool.
Course: Dessert
Cuisine: American Fall Classic
Difficulty: Easy (a.k.a. “no tears, just cookies”)
Servings: 24 cookies
Prep Time: 15 minutes
Cooking Time: 10 minutes
Calories: Around 180 per cookie (worth it)
Total Time: 25 minutes
Ingredients You’ll Need
For the Cookies:
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice (or cinnamon + nutmeg combo)
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- ⅓ cup pumpkin puree (not pumpkin pie filling!)
- 1 egg
- 1 teaspoon vanilla extract
For the Frosting:
- 4 tablespoons butter, softened
- 2 cups powdered sugar
- 2 tablespoons pumpkin puree
- ½ teaspoon vanilla extract
- Pinch of salt
- 1–2 tablespoons milk (for consistency)
Optional (but so good): A sprinkle of cinnamon sugar or pumpkin spice dusted on top for extra fall flair.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. You know the drill — we’re not letting these babies stick.
- Mix the dry ingredients. In a bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside and admire how cozy it already smells.
- Cream the butter and sugars. In a large mixing bowl, beat together softened butter, brown sugar, and granulated sugar until light and fluffy. The fluffier, the better.
- Add the pumpkin, egg, and vanilla. Mix until everything’s smooth and golden. It should look like pumpkin cloud batter — very aesthetic.
- Combine wet and dry. Slowly add your dry mix to the wet ingredients. Stir until just combined — no overmixing unless you want tough cookies (and nobody wants tough cookies).
- Scoop the dough. Use a cookie scoop or spoon to drop dough balls onto your lined baking sheet. Flatten slightly with your fingers; these don’t spread much.
- Bake. Pop them in the oven for 9–11 minutes, just until the edges are set. They’ll look a little soft in the center — that’s exactly what you want.
- Cool completely. I know, patience isn’t fun, but the frosting melts if you don’t. Take a coffee break while they chill.
- Make the frosting. In a bowl, beat together butter, powdered sugar, pumpkin puree, vanilla, and salt. Add milk a splash at a time until you reach creamy, spreadable perfection.
- Frost the cookies. Slather that golden goodness on top and maybe (definitely) lick the spoon.
Pro tip: Store these cookies in the fridge for a firmer texture or leave them at room temp for that soft, melt-in-your-mouth bite. Both versions are elite.
Common Mistakes to Avoid
- Using pumpkin pie filling instead of puree. It’s pre-sweetened and spiced — you’ll end up with overly sweet, gummy cookies.
- Overbaking. These cookies are meant to be soft. If the edges start turning brown, you’ve gone too far.
- Skipping the chill. Even 10 minutes in the fridge helps the dough firm up for thicker cookies.
- Too much flour. The dough should be soft but not sticky. Scoop and level your flour, don’t pack it in.
- Not waiting before frosting. Warm cookies + butter frosting = buttery slip ’n slide. Let them cool or you’ll have frosting soup.
Alternatives & Substitutions
- Dairy-free version: Swap butter for vegan margarine and milk for almond or oat milk. The frosting still whips up beautifully.
- Gluten-free: Use a 1:1 gluten-free flour blend (like Bob’s Red Mill). The pumpkin keeps them moist enough that you won’t miss the gluten.
- Spice it up: Add a pinch of ground cloves or ginger for an extra kick.
- Sugar swap: You can sub coconut sugar or maple syrup for part of the sugar if you’re going for a less refined vibe.
- No pumpkin puree? Use mashed sweet potato — the texture’s nearly identical and gives the same cozy flavor.
My personal favorite twist: Add a touch of maple syrup to the frosting. It gives the cookies a subtle maple-pumpkin magic that screams fall bakery perfection.
FAQ (Frequently Asked Questions)
1. Can I make the dough ahead of time?
Yep! You can chill the dough in the fridge for up to 24 hours. It actually makes the flavor deeper.
2. Can I freeze these cookies?
Absolutely. Freeze unfrosted cookies in a ziplock bag for up to 2 months. Frost them after thawing — no one likes frosty frosting.
3. Can I skip the frosting?
Technically yes… but why would you? It’s like watching a Halloween movie without popcorn — possible, but not as fun.
4. What type of frosting works best?
Cream cheese frosting is divine if you want something tangier. But this pumpkin buttercream version is lighter and keeps the cookie flavor front and center.
5. Can I use fresh pumpkin puree?
Sure, just make sure it’s smooth and not watery. If it’s too wet, blot it with paper towels — otherwise, your dough will be a sticky mess.
6. Can I make these into cookie sandwiches?
Yes! Just spread frosting between two cookies and press gently. Warning: they’re dangerously addictive this way.
7. How do I store them?
Keep them in an airtight container. Room temperature for 2 days, fridge for up to 5. They actually get softer over time, like fine cookie wine.
Final Thoughts
These Pumpkin Sugar Cookies with Frosting are everything you love about fall — warm, cozy, soft, and sweet — all in one bite. They’re perfect for lazy baking days, Halloween parties, or just when you’re craving something pumpkin-y and comforting.
Whip up a batch, throw on a fall playlist, and pretend you’re living your best Gilmore Girls life. These cookies will make you feel like you have your life together, even if your kitchen’s a mess and you’ve eaten three straight off the baking sheet (no judgment).
Pro tip before you go: Double the batch. Because one tray of these won’t last long — especially if you “accidentally” eat half the frosting before it hits the cookies. 🎃
