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!
Keyword brown sugar cookies, pumpkin spice sugar cookies
Prep Time 15minutes
Cook Time 12minutes
Total Time 27minutes
Author Sue Ringsdorf
For the cookies:
1cupunsalted butter- softened to room temperature
1/2cupbrown sugar- I used Dixie Crystals!
1largeegg- at room temp
2 1/3cupsall-purpose flour
1teaspooncream of tartar
1teaspoonpumpkin pie spice
For the frosting:
6oz.cream cheese- softened
6Tablespoonsunsalted butter- softened
2 ¼cupspowdered sugar
top with cinnamon
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.
In a separate mixing bowl, combine the flour, baking soda, cream of tartar, pumpkin pie spice, and kosher salt. Add the dry ingredients into the wet, and mix until just combined.
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.
Use a spoon to add the frosting the cooled cookies. Sprinkle with a little bit of cinnamon.
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.