Cookies, Bars & SquaresDesserts & Sweet TreatsEasyPure PumpkinThanksgiving, Autumn & Halloween
Soft Pumpkin Spice Sugar Cookies
These Soft Pumpkin Spice Sugar Cookies by Kelsey Lacombe from @cremedelacombe are an easy and delicious fall treat! These super soft pumpkin cookies are made with E.D. Smith® Pure Pumpkin and topped with a fluffy pumpkin spice buttercream. Enjoy a taste of autumn with every bite!
Ingredients
Pumpkin Cookies
- 1 c. Unsalted butter, softened
- 1 c. Granulated sugar
- 1 Large egg
- 2 tsp. Vanilla extract
- 1/4 c. E.D.SMITH® Pure Pumpkin
- 2 tbsp. Sour cream
- 2 1/4 c. Cake flour
- 1/2 tsp. Baking powder
- 1/4 tsp. Baking soda
- 1/4 tsp. Salt
- 1 1/2 tsp. Pumpkin pie spice
Pumpkin Spice Buttercream
- 1 1/4 c. Unsalted butter, softened
- 3 c. Icing sugar
- 2 tbsp. Heavy whipping cream
- 1 tsp. Vanilla extract
- 1 tsp. Pumpkin pie spice
- Orange food colouring
- Fall themed sprinkles
Directions
Pumpkin Cookies
- Preheat your oven to 350°F and line baking sheets with parchment paper. Set aside.
- In a medium-sized bowl, combine the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together until light and fluffy. Next, add the egg and vanilla extract, mixing until fully incorporated.
- With the mixer on low, add half of the dry ingredients to the wet mixture and mix until just combined. Then add the pumpkin and sour cream, mixing until smooth. Finally, add the remaining dry ingredients and mix until combined.
- Let the cookie dough chill in the refrigerator for about one hour.
- Once chilled, scoop large balls of cookie dough (about 2 ½ tablespoons each) and place them evenly on the prepared cookie sheets. For flatter cookies, use the bottom of a glass to gently flatten the dough balls.
- Bake for 9-10 minutes, then let the cookies cool on a wire rack.
Pumpkin Spice Buttercream
- Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and powdered sugar together until smooth.
- Add the vanilla extract, heavy cream, and pumpkin pie spice, then beat on high speed for 3-5 minutes until the mixture is light and fluffy.
- If desired, add a drop of orange food colouring to the buttercream and mix until fully combined.
- Once the cookies have cooled, pipe or spread the buttercream frosting on top of each cookie. Finish with fall-themed sprinkles for a festive touch!
