These Pumpkin Spice Sugar Cookies have all of the delicious pumpkin spices but the look and texture of a sugar cookie!
Let’s Eat Some Cookies!
Happy Monday! I’m starting this week off on the sweet side – with cookies! I’m sure it’s no surprise they are pumpkin spiced cookies, too.
Before we get started, a few important things.
First of all, who is watching/has watched Stranger Things?! AHH!! We have been binge watching it all weekend and now just have one episode left. Such a freaky show but so good!
Second, did you do any fall baking/cooking this weekend? I made this Pumpkin Applesauce which was delicious, a new fall salad that will be coming to the blog this week, and a batch of my Coconut Chocolate Chip Pumpkin Muffins for an easy snack throughout the week. I feel like I always get my groove back in the kitchen once fall arrives and this year is no exception! I’ve been cooking and baking like crazy since we got home from our Banff trip.
My newest fall baking obsession is this Pumpkin Spice Sugar Cookie recipe. You guys they are so good!
Here’s the thing: these are pumpkin spiced cookies, but there’s actually no pumpkin in them. This means it will keep a sugar cookie texture, but have the flavor of pumpkin. It’s kind of exactly the opposite of my Pumpkin Chili where I added pumpkin puree but no pumpkin spices. I’m confusing, I know.
Basically, I took my recipe for Frosted Sugar Cookies (which are super soft and delicious!!) and added pumpkin spices. They turned out amazing and it was hard stopping at two…okay, four.
To Roll Out Or Not To Roll Out?
Another thing about these pumpkin sugar cookies: they don’t have to be the kind that you roll out and cut into shapes. I did about 1/3 of the dough that way and then, honestly, I got a little worried that naptime was going to be over too soon so I just started rolling them into balls. You can see in the photo below that some of mine are cut outs, and others are rolled cookies. Either way, they turned out great and the baking times were the same!
If you want a flatter sugar cookie but just want to roll them into balls, just be sure to flatten them out with the back of a floured glass or spoon.
I also went super basic with my decorating, as I just don’t have the patience to do the piping and cute little details. I wish I did! But, just a thick swirl of frosting on top and for me, that’s good enough. It’s all about how good they taste anyway, right?!
- 3/4 cups sugar
- 3/4 cup 1 1/2 sticks unsalted butter, at room temperature
- 1/4 cup milk
- 1 tsp vanilla
- 1 egg
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 2 1/4 cups unbleached all purpose - flour plus additional flour for rolling the dough out on
For the frosting:
- 1/2 cup butter softened
- 1/4 cup milk
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ginger
- 1/8 teaspoon cloves
To make the cookies:
- In medium bowl, combine flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a separate bowl, cream together the sugar and butter with electric mixer until creamy.
- Add milk and vanilla and mix to combine.
- Add the egg.
- Finally, add the dry ingredients to the wet.
- Put the dough in the refrigerator to chill for 1-2 hours.
- After chilling, preheat oven to 350 degrees F.
- Roll out chilled dough (I used about 1/3 of the dough at a time) onto floured surface, unless you are planning to just roll into balls. In that case, just roll into approximately 1-2 tablespoon sized dough balls and place on parchment paper-lined cookie sheets.
- If rolling the dough out for cookie cutter cookies, make sure to flour the rolling pin too and cut out with cookie cutters. I rolled the dough until it was about 1/8-1/4? thick, which results in a softer cookie.
- Place the cut out/dough ball cookies 1/2? apart onto non-stick baking sheet and bake 10-12 minutes, until the edges are very light brown.
- You do not want the top of the cookies to be brown. Cool the cookies completely on wire rack before frosting them.
To make the frosting:
- Combine the butter and powdered sugar in a large bowl with electric mixer and beat until creamy.
- Add vanilla extract and milk, and beat until well combined, then add spices and beat until combined.
- Frost cooled cookies and enjoy!