Pumpkin Spice Sugar Cookies

A plate of pumpkin spice cookies with frosting.

4.86 from 41 votes

Pumpkin Spice Sugar Cookies are a fall spin on the classic sugar cookies. Adding pumpkin spice to both the cookie dough and the cream cheese frosting make these the best cookies. They are literally melt-in-your-mouth delicious!

Course Dessert

Cuisine American

Keyword brown sugar cookies, pumpkin spice sugar cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 325kcal

Author Sue Ringsdorf

Ingredients

Cookies - wet ingredients:

1 cup unsalted butter - softened to room temperature
1/2 cup brown sugar - I used Dixie Crystals!
1/2 cup granulated sugar
1 large egg - at room temp
1 teaspoon vanilla

Cookies - dry ingredients:

2 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt

For the frosting:

6 oz. cream cheese - softened
6 Tablespoons unsalted butter - softened
2 teaspoons vanilla extract
1/2 teaspoon pumpkin pie spice
2 ¼ cups powdered sugar
top with cinnamon

Instructions

Make the cookies.

In a large standing mixer, cream the butter and sugars together until creamy. Add both sugars, the egg, and the vanilla - and mix again.
1 cup unsalted butter, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1 large egg, 1 teaspoon vanilla
To the mixing bowl, add the flour, baking soda, cream of tartar, pumpkin pie spice, and kosher salt. Mix until just combined.
2 1/3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, 1 teaspoon pumpkin pie spice, 1/2 teaspoon kosher salt
Chill the dough for at least two hours. Roll the dough into 18 cookie balls.
Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper, and add 8 cookie balls. Bake for 10-12 minutes, or until just starting to brown on top.
Let the cookies cool slightly before removing them to the cooling rack.

Make the frosting.

Cream together the cream cheese and butter until well combined. Add the vanilla, pumpkin pie spice, and the powdered sugar - and mix well.
6 oz. cream cheese, 6 Tablespoons unsalted butter, 2 teaspoons vanilla extract, 1/2 teaspoon pumpkin pie spice, 2 ¼ cups powdered sugar
Use a spoon to add the frosting the cooled cookies. Sprinkle with a little bit of cinnamon.
top with cinnamon

Notes

Store these cookies in an airtight container in your refrigerator for up to five days. Set them out for 30 minutes before you eat them. The frosting holds up best if you keep the cookies cold.

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