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Pumpkin Spice Sugar Cookies with Creamy Icing

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Soft, cake-like pumpkin sugar cookies topped with a creamy vanilla icing. This easy, one-bowl recipe comes together in about 30 minutes and is perfect for fall baking with the family.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 2 tablespoons (28g) unsalted butter, melted
  • 2–3 tablespoons milk (whole milk preferred)
  • 1/2 teaspoon vanilla extract
  • Optional: pinch of pumpkin pie spice for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
  3. In a separate large bowl, beat softened butter and granulated sugar together with a spatula or wooden spoon until light and fluffy, about 2 minutes.
  4. Add pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Stir until just combined.
  5. Gradually add dry ingredients to wet mixture, stirring gently until no streaks of flour remain. Do not overmix.
  6. Using a cookie scoop or tablespoon, drop rounded balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10-12 minutes, until edges are set and tops look slightly cracked. Centers should still look soft.
  8. Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack. Cool completely before icing.
  9. For the icing: In a small bowl, whisk together sifted powdered sugar, melted butter, 2 tablespoons milk, and vanilla extract. Add remaining milk 1 teaspoon at a time if needed to reach a smooth, drizzle-able consistency.
  10. Spread a generous spoonful of icing over each cooled cookie. Sprinkle with pumpkin pie spice if desired. Let icing set for about 30 minutes before serving.

Notes

For best results, use room temperature ingredients. If pumpkin puree is watery, blot with a paper towel before adding. Do not overmix dough. Cool cookies completely before icing to prevent melting. Store in an airtight container with a slice of bread to keep soft for up to 5 days.

Nutrition

Keywords: pumpkin cookies, sugar cookies, fall baking, pumpkin spice, soft cookies, cream cheese icing, easy cookie recipe

Find it online: https://sofiaspice.com/pumpkin-spice-sugar-cookies-with-creamy-icing/