Pumpkin Sugar Cookies with Cinnamon Cream Cheese Frosting

Happy Fall! My birthday weekend so far has been one of the bests! Full of pumpkin spice lattes, fall baking, beautiful leaves changing colors, and tons of good food! Nothing can get much better than the middle of October. So this recipe says its a sugar cookie, but I ran out of all-purpose flour and had to use bread flour! Yet, the cookies were actually so so good! They were much more bread-like, but I actually loved that because of the pumpkin flavor, so they were more like scones. Me and my cousin licked the frosting bowl clean, it’s unreal!


    • 3 cups all-purpose flour
    • 2 tsp cornstarch
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 1/2 tsp ground cinnamon
    • 1/4 tsp ground nutmeg
    • 1/4 tsp ground ginger
    • 1/2 cup unsalted butter, softened
    • 1/3 cup unflavored vegetable shortening
    • 1 1/4 cups granulated sugar
    • 2 large egg yolks
    • 2/3 cup canned pumpkin puree
    • 1 tsp vanilla extract
  • 3 oz cream cheese, softened
  • 3 Tbsp butter, softened
  • 3/4 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 2 1/2 cups powdered sugar
  • 1 – 1 1/2 Tbsp milk


  1. For the cookies:
  2. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger for 20 seconds, set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, shortening and sugar until pale and fluffy. Mix in egg yolks one at a time. Mix in pumpkin puree and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined.
  4. Scoop dough out and shape into 3 Tbsp balls (I just filled 1/4 cup 3/4 full). Place on Silpat or parchment paper lined baking sheets (you’ll only be able to fit about 8 per sheet, these are fairly large cookies), and using your fingers lying flat, evenly flatten cookies into rounds until they are slightly under 1/2-inch thick. Bake in preheated oven 11 – 12 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Once cool frost with Cinnamon Cream Cheese Frosting. Store in an airtight container.

For the frosting:

  1. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy. Mix in cinnamon, vanilla extract and powdered sugar. Mix in enough milk to reach desired consistency and mix until smooth and slightly fluffy.



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