Pumpkin Pie Sugar Cookies
Soft, spiced sugar cookies filled with creamy maple royal icing, blending autumnal pumpkin spice with butter and cream cheese. Perfect for holidays or cozy gatherings with a seasonal twist.
- Prep Time: 30
- Cook Time: 15
- Total Time: 120
- Yield: 48 cookies
- Category: cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
3/4 cup (170g) unsalted butter, room temperature for creaming
1/2 cup (113g) cream cheese, room temperature; substitute sour cream for tangy twist
1 1/2 cups (300g) granulated sugar; use superfine sugar for smoother texture
1 large egg, room temperature; whisk well before adding
2 tsp vanilla extract; use vanilla bean paste for richer flavor
3 cups (390g) all-purpose flour, spoon and level for accuracy
1 Tbsp (8g) cornstarch; optional for gluten-free version
1 1/2 tsp pumpkin spice (cinnamon, nutmeg, ginger, cloves); adjust for stronger flavor
1 tsp salt, fine for even distribution
1/2 tsp baking powder, non-aluminum for best results
Instructions
Preheat oven to 350°F (175°C)
Cream butter and cream cheese with sugar until light and fluffy
Add egg and vanilla extract; mix thoroughly
Sift together flour, cornstarch, pumpkin spice, salt, and baking powder
Gradually combine wet and dry ingredients; chill dough for 1 hour
Roll dough to 1/4-inch thickness and cut into desired shapes
Bake for 15 minutes until edges golden
Cool completely, then pipe maple royal icing before decoration
Notes
Chill dough to prevent spreading
Use superfine sugar for smoother icing
Cornstarch can be omitted for gluten-free version
Store in airtight container at room temperature for up to 3 days
Find it online: https://sweetcraftrecipes.com/pumpkin-pie-sugar-cookies/