Pumpkin Sugar Cookies

Name: Pumpkin Sugar Cookies
Total time: 180 min
Yield: 24 servings
Ingredients: 281 g all-purpose flour; 2.3 g baking powder; 3 tsp pumpkin pie spice; 1.3 g ground cinnamon; 1.5 g salt; 170 g unsalted butter; 150 g granulated sugar; 1 ea large egg yolk; 86 g canned pumpkin puree; 5 ml vanilla extract; 226 g unsalted butter; 480 g powdered sugar; 30 ml heavy cream; 5 ml vanilla extract; 0.8 g salt

Recipe from Sally McKenney · original post · full recipe on sallysbakingaddiction.com

Soft, thick cut-out sugar cookies flavored with real pumpkin and pumpkin pie spice, with smooth tops for spiced buttercream.

Serves 24 180 minKid-friendly

VegetarianBake

Ingredients

all-purpose flour — plus more for rolling281 g
baking powder — ½ tsp2.3 g
pumpkin pie spice — divided3 tsp
ground cinnamon — ½ tsp1.3 g
salt — ¼ tsp1.5 g
unsalted butter — softened170 g
granulated sugar150 g
large egg yolk — at room temperature1 ea
canned pumpkin puree — blotted86 g
vanilla extract — 1 tsp5 ml
unsalted butter — softened, for the buttercream

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegan
- 170 g Vegan butter instead of unsalted butter
- Leave out the large egg yolk
- 30 ml Oat milk instead of heavy cream
Chill the dough a little longer as vegan butter is softer; bake time is unchanged.
Dairy-free
- 170 g Vegan butter instead of unsalted butter
- 30 ml Oat milk instead of heavy cream
Chill the dough a little longer as vegan butter is softer; bake time is unchanged.

Swaps are suggestions — check labels if you are cooking for an allergy.

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all-purpose flour · 281 g
baking powder · 2.3 g
pumpkin pie spice · 3 tsp
ground cinnamon · 1.3 g
salt · 2.3 g
unsalted butter · 396 g
granulated sugar · 150 g
large egg yolk · 1 item
canned pumpkin puree · 86 g
vanilla extract · 10 ml
powdered sugar · 480 g
heavy cream · 30 ml

Method

Make the cookies: In a medium bowl, whisk the flour, baking powder, 2 tsp of the pumpkin pie spice, cinnamon, and salt together. Set aside.
Blot the pumpkin with paper towels until it is reduced to about 60 g (1/4 cup).
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until light and creamy, about 3 minutes. Add the egg yolk, vanilla, and blotted pumpkin and beat on medium-high speed until combined, about 1 minute. Scrape down the bowl as needed. Add the dry ingredients and mix on low speed until combined. The dough should be soft; if it seems too soft and sticky for rolling, beat in 1 more Tablespoon of flour.
Divide the dough in half. Place each portion on lightly floured parchment paper or a silicone baking mat. With a lightly floured rolling pin, roll the dough to about 1/4-inch (6 mm) thickness.
Lightly dust one rolled-out portion with flour. Stack the second portion, still on its parchment or mat, on top. Cover tightly and refrigerate for at least 2 hours and up to 2 days.
Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
Cut the chilled dough into shapes with a cookie cutter. Gather the scraps, reroll, and continue cutting until all the dough is used. Repeat with the second piece of dough. Arrange the cookies 3 inches (7.5 cm) apart on the baking sheets.
Bake for 11–13 minutes or until the edges are very lightly browned and set. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely before decorating.
Make the buttercream: Beat the butter on medium speed until creamy, about 2 minutes. Add the powdered sugar, heavy cream, vanilla, the remaining 1 tsp pumpkin pie spice, and salt. Beat on low speed for 30 seconds, then on medium-high speed for 2 full minutes.
Decorate the cookies: Tint the buttercream with gel food coloring or leave it white, then spread or pipe it onto the cookies. Store decorated cookies at room temperature for 1 day or in the refrigerator for up to 5 days.