Pumpkin Sugar Cookies
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Pumpkin Sugar Cookies
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The perfect fall cookie - these Pumpkin Sugar Cookies with Maple Cinnamon Buttercream are perfectly soft with just the right amount of spice. The buttercream frosting gives them the perfect sweetness.
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Ingredients
Soft Pumpkin Sugar Cookies:
- 6 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1 cup Butter, at room temperature
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups pumpkin puree, store bought or homemade
Maple Cinnamon Buttercream:
- 1 cup Butter, at room temperature
- 1 teaspoon maple extract
- 4 cups powdered sugar
- 1 teaspoon cinnamon
- Pinch of salt
- 6 tablespoons heavy whipping cream
- Sprinkles, optional
Instructions
- In a medium bowl, combine the flour, baking soda, baking powder, salt and pumpkin pie spice. Set aside.
- In the bowl of a mixer, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, scraping down the sides as needed. Add in the vanilla and pumpkin and beat until combined. Add the flour mixture and mix until combined.
- Divide the mixture into 2 and wrap each in plastic wrap. Refrigerate at least 2 hours, but preferably overnight.
- Preheat the oven to 425ºF. Line baking sheets with parchment paper or silicone liners.
- Lightly flour a work surface. Roll the dough to 1/4-inch thickness. The dough will be a little sticky, so use flour as needed to avoid sticking. Use a 2 to 2 1/2 inch round cookie cutter to cut out circles and transfer to the prepared baking sheets.
- Bake the cookies until just set and still pale, about 7 minutes. Transfer to a cooling rack or piece of waxed paper to cool completely before frosting.
- To make the frosting: in a large bowl, beat the butter until soft and fluffy. Add in the maple extract. Add in the powdered sugar, 1/2 cup at a time. Beat until combined completely. Add in the cinnamon and salt and beat, then add the cream and continue to beat until light and fluffy.
- Frost each cookie with the frosting and then top with sprinkles, if desired.
Notes
- I like to beat the frosting for several minutes to make sure it is nice and fluffy and smooth.
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition Information
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Serving
1cookie
Calories
167kcal
(8%)
Carbohydrates
24g
(8%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Trans Fat
0g
Cholesterol
28mg
(9%)
Sodium
56mg
(2%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 60cookies
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 167kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Trans Fat | 0g | 0% |
| Cholesterol | 28mg | 9% |
| Sodium | 56mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
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