Pumpkin Sugar Cookies

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Pumpkin Cookie Recipe for Fall

Sugar cookies are so versatile, I use my basic recipe regularly and then add different ingredients to it, like lemon, dried cranberries, currants sometimes, but since its Fall I have put a new twist on our old favorite with the addition of pumpkin and spices.  This pumpkin cookie recipe makes 24 really large chewy pumpkin sugar cookies.

Pumpkin Sugar Cookie Ingredients

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cups white flour

1 1/2 tsp baking soda

1/2 tsp salt

1/2 cup butter

1/2 cup vegetable oil

2 cups white sugar

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2 large eggs

1 tsp vanilla

3/4 cup pumpkin

1 tsp pumpkin spice

2 tbsp sugar

1 tsp cinnamon

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Large Pumpkin Sugar Cookie Recipe for Fall. A great lunch cookies for kids.

Making Pumpkin Sugar Cookies

Preheat the oven to 350 F.

In a large bowl add the flour, soda and salt, pumpkin spice.  Mix well, set aside

Mixing dry ingredients today for a Pumpkin cookie recipe.

In the bowl of your mixer cream the butter and oil until high and fluffy.  About 2-3 minutes.  I am sharing the picture so you can see how light and fluffy the mixture becomes using half vegetable oil.

Add the sugar a little at a time and continue beating until the sugar is well incorporated.  Turn the mixer off occasionally and scrape down the sides.

Mixing butter and sugar together for a Pumpkin sugar cookie recipe that's made from scratch.

Add the pumpkin and one egg, beat until egg incorporated, add second egg and beat again just till egg is incorporated.

Turn mixer off, add the flour mixture, start on low mixing the flour into the pumpkin mixture until incorporated.

Using an ice cream scoop place the cookie dough onto a parchment lined cookie sheet.  Flatten with either the bottom of a clean glass dipped in flour, or the palm of your hand.  Placing pumpkin cookie dough onto cookie sheets.

Sprinkle with cinnamon sugar  bake  at  350  for  about 25  minutes.

Pumpkin cookie recipe A pumpkin sugar recipe for Fall.

Optional Maple Cream Cheese Icing

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4 oz cream cheese

1 cup icing sugar

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1 tsp maple extract

Milk to moisten

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Pumpkin Sugar cookies with maple cream cheese icing and pumpkin cookies with cinnamon sugar.

Beat 4 oz of cream cheese until fluffy.  Add the icing sugar, start on low (keeps the icing sugar from flying everywhere), and then increase the speed.  Add the maple flavouring and beat until fluffy.   Add a tbsp of milk at a time until the icing is as thin as you like.

Ice the top of the cooled cookies, or thin the icing and drizzle over the cookies.

From scratch pumpkin spice cookie recipe that's soft and chewy

Related Posts

Pumpkin is one of my families favorite flavours, I think it comes before chocolate which is saying a lot.  Here are some other pumpkin recipes I think you may enjoy.

Homemade pumpkin bread pudding recipe serving.

Pumpkin Bread Pudding Recipe

Pumpkin cheesecake recipe with whipped cream, cinnamon sugar and ginger crust.

No Bake Pumpkin Cheesecake

Pumpkin cookie recipe that is great for lunches, fall recipe that kids will love.

Pumpkin Sugar Cookies

The Best Pumpkin Sugar Cookies, these cookies are chewy and delish plain with cinnamon sugar, or you can make them over the top good by adding Maple Cream cheese icing to them.
Print Recipe
Prep Time:20 mins
Cook Time:30 mins
Total Time:50 mins

Ingredients

Pumpkin Sugar Cookies

  • 4 cups white flour
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • ½ cup butter
  • ½ cup vegetable oil
  • 2 cups white sugar
  • 2 large eggs
  • 1 tsp vanilla
  • ¾ cup pumpkin
  • 1 tsp pumpkin spice
  • 2 tbsp sugar
  • 1 tsp cinnamon

Cream Cheese Maple Icing

  • 4 oz cream cheese
  • 1 cup icing sugar
  • 1 tsp maple flavouring
  • 1 tbsp milk maybe less, add as needed.

Instructions

  • In a large bowl add the flour, soda and salt, cinnamon,cloves, nutmeg and allspice.  Mix well, set aside
  • In the bowl of your mixer cream the butter and oil until high and fluffy.  About 2-3 minutes.
  • Add the sugar a little at a time and continue beating until the sugar is well incorporated.  Turn the mixer off occasionally and scrape down the sides.
  • Add the pumpkin and one egg, beat until egg incorporated, add second egg and beat.
  • Turn mixer off, add the flour mixture, start on low mixing the flour into the pumpkin mixture until incorporated.
  • Using a ice cream scoop, scoop the batter onto a parchment lined cookie sheet.
  • Press flat with the bottom of a glass dipped in flour.
  • Sprinkle with cinnamon sugar.
  • Bake at 350F until done, about 25 minutes.

Maple Cream Cheese Icing

  • Place cream cheese in bowl, and mix on high until soft.
  • Add icing sugar, beat on low until somewhat incorporated then turn mixer on to high.
  • Add maple flavouring.
  • Add milk a little at a time until you have the consistency of icing that you like for your pumpkin cookies.
  • Ice cookies while cool, or make the icing thinner and drizzle over the top of the pumpkin cookies.
Servings: 24

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