Frosted Soft Pumpkin Sugar Cookies Recipe

If you’re looking for the ultimate cozy treat that captures all the warmth of fall in every bite, then you absolutely need to try this Frosted Soft Pumpkin Sugar Cookies Recipe. I first stumbled on this beauty during a crisp autumn weekend, and honestly, it’s been a favorite ever since. These cookies are tender, bursting with pumpkin spice flavor, and topped with the dreamiest cream cheese frosting. Trust me, once you make these, you’ll wonder why you ever settled for plain sugar cookies!

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Ingredients You’ll Need

These ingredients strike a balance between richness, spice, and sweetness. When shopping, pick pumpkin butter that you enjoy eating on its own – it really shines in this recipe!

• Salted Butter: Using room temperature butter helps to beat it fluffy for soft cookies with great texture.
• Brown Sugar: I love the deep molasses flavor it adds, complementing the pumpkin beautifully.
• Pumpkin Butter: This is the secret to moist, flavorful cookies without adding extra liquid.
• Vanilla Extract: Always use pure vanilla for the best aroma and taste.
• Egg: Room temperature eggs blend better with your batter, making the texture smoother.
• All-Purpose Flour: The sturdy base that holds everything together perfectly.
• Baking Soda: For that nice gentle rise and tender crumb.
• Cinnamon: Essential to achieving that classic fall cookie flavor.
• Nutmeg: Adds a subtle warmth but don’t overdo it—you want it to linger, not punch.
• Salt: Enhances the sweetness and spices.
• Cinnamon Sugar: Rolling the dough balls in this gives the outer edge a delicate spice-sweet crunch before baking.
• Cream Cheese: Softened cream cheese is key for a silky, tangy frosting that balances the sweet cookie perfectly.
• Powdered Sugar: Use good quality powdered sugar to keep your frosting smooth and creamy.
• Fall Sprinkles: Because presentation counts, especially for sharing or gift-giving!

Variations

While I adore the classic version, I encourage you to tinker and make this recipe your own. The pumpkin and spice base is so versatile that it begs for creativity.

• Gluten-Free: I swapped in a gluten-free baking blend once, and the cookies came out just as soft and flavorful, perfect for gluten-sensitive friends.
• Spice it Up: Throw in a dash of ground ginger or cloves if you love a bit more warmth—it changes things up without overpowering the pumpkin.
• Vegan Adaptation: I’ve experimented using vegan butter and flax eggs. The texture shifts slightly but is still very enjoyable.
• Frosting Swap: If you’re not into cream cheese, try a simple powdered sugar glaze with a hint of maple syrup—it’s divine!

How to Make Frosted Soft Pumpkin Sugar Cookies Recipe

Step 1: Cream Butter and Sugars Until Fluffy

Start by beating the room temperature salted butter, packed brown sugar, and vanilla extract together. I use my stand mixer for this step and let it go for about 3 minutes until everything is light and fluffy. This step is key because it helps make your cookies soft and tender. When I first made these, I didn’t beat long enough and noticed the texture was a little dense—definitely something to prioritize.

Step 2: Add Pumpkin Butter and Egg

Next, mix in the pumpkin butter, then the egg, beating just enough to combine. The pumpkin butter adds moisture and that beautiful pumpkin flavor without thinning out the dough. Room temperature egg integrates smoothly here, avoiding any lumps.

Step 3: Combine Dry Ingredients and Mix

In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Slowly add the dry ingredients into your wet mixture, beating just until combined. Overmixing here can make cookies tough, so stop as soon as you don’t see any dry flour.

Step 4: Roll and Coat the Dough Balls

Roll the cookie dough into tablespoon-sized balls. Here’s a little trick I learned: I lightly wet my hands before rolling so the dough doesn’t stick as badly. Then, roll each ball in cinnamon sugar—you’ll get a delicate, slightly crunchy outside after baking that’s just irresistible. Don’t crowd the balls on the baking sheet; leave about 3 inches between them.

Step 5: Bake with Care

Bake the cookies at 350°F. Start with 8 minutes, then rotate your pan for even baking, and bake 3-4 minutes more until the edges just start to set but the centers are still soft. These cookies keep baking a bit after coming out, so watch closely—not too crispy! I used to overbake them, which made them firm rather than soft. This timing really locks in that perfect texture.

Step 6: Prepare the Cream Cheese Frosting

While the cookies cool on the pan, whip up the frosting. Beat softened cream cheese and butter until smooth. Add vanilla, powdered sugar, and salt, then whip until light and fluffy. I find that scraping the bowl a couple times helps keep everything nicely blended for a creamy consistency.

Step 7: Frost and Decorate

Once the cookies are completely cool, spread or pipe the frosting on top. I like to keep it generous but not too thick—just enough to add that tangy sweetness contrast. Sprinkle with your favorite fall-themed sprinkles for a festive, fun touch. These look stunning arranged on a platter or stacked in a box for gifting.

How to Serve Frosted Soft Pumpkin Sugar Cookies Recipe

Garnishes

I genuinely love using autumn-themed sprinkles—little pumpkins, leaves, or just simple gold and orange sugar crystals. They add a playful crunch and make the cookies look irresistible, especially if you’re serving guests or gifting. Sometimes I toss on a pinch of finely chopped toasted pecans for an extra nutty touch.

Side Dishes

These cookies pair wonderfully with a warm cup of chai tea or a pumpkin spice latte. For a party spread, I like to serve them alongside creamy hot chocolate or spiced cider—it makes for the ultimate fall dessert combo that everyone raves about.

Creative Ways to Present

For holiday gatherings, I arrange the cookies on a rustic wooden board with fresh autumn leaves and mini pumpkins scattered around. Wrapping a few in parchment tied with twine makes for a charming edible gift. I even made a cookie platter topped with frosted pumpkin cookies paired with cinnamon sticks and caramel drizzles once—it was a showstopper!

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature for up to 4 days. The frosting stays fresh and the cookies maintain their soft texture, which is surprising because sugar cookies can sometimes dry out quickly. Just make sure they’re completely cooled before storing to avoid sogginess.

Freezing

Last fall, I froze unfrosted cookie dough balls on a baking sheet, then transferred them to a freezer-safe bag. When I wanted fresh cookies, I baked them straight from frozen adding a couple extra minutes to the bake time. For frosting, I freeze it separately in small containers. This saves prep time and still gives you fresh-tasting cookies anytime.

Reheating

If you warm leftover frosted cookies gently in the microwave for about 10 seconds, the cream cheese frosting softens up beautifully, and the cookies regain their just-baked softness. I wouldn’t recommend heating more than that though, or the frosting might melt too much.

FAQs

Final Thoughts

I absolutely love how these Frosted Soft Pumpkin Sugar Cookies Recipe turned out—every bite feels like a cozy hug on a chilly day. They’ve become my go-to dessert for fall get-togethers and even casual afternoons with a good book. I hope you enjoy making and sharing them as much as I do. Once you try these, you’ll see why they quickly become a seasonal staple. So grab your mixing bowl and pumpkin butter, and get ready to bake some magic!

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