I am a big fan of the large, soft batch sugar cookie. I had never thought of a pumpkin spice version of this type of cookie until I started getting my brain into pumpkin season mode.
I perused many different recipes out there and put together what I thought looked like a good recipe to me. Angel and I tried one after the cookies were set up and I had to get them out of the house as quickly as possible since they were devilshly good. We have started to call really tasty baked goods “evil” since there is truly nothing nutritional about them. This cookie may be the emperor of evil.
Pumpkin Sugar Cookies
Ingredients
- Cookies:
- 2 1/2 Cups Perfect Sugar Cookie Mix (Get that recipe here)
- 1/2 tsp . cinnamon
- 1/4 tsp . nutmeg
- 1/8 tsp . ginger
- Dash cloves
- 1/4 C . softened butter
- 1/4 C . vegetable shortening (sour cream is another option, but then refrigeration is required for at least 1 hour and I don't like waiting)
- 1 egg
- 1/3 C . pumpkin puree
- 1 tsp . vanilla extract
- Cream Cheese Frosting:
- 1/4 C . butter softened
- 4 oz . cream cheese (I always used the 1/3 less fat version)
- 1 tsp . vanilla extract
- 2-2 1/2 C . powdered sugar
Instructions
- Mix all ingredients together until uniform. Dough will be firm, but slightly sticky.
- Roll into large 2" inch balls and flatten with your palm to 1/3" inch thick.
- Bake on greased cookie sheet for 12 minutes at 350 degrees.
- Allow to cool on tray for 5 minutes before transferring to the cooling rack. Cookies flatten out to about 5 inches in diameter after baking.
- Frost on cooled cookies. Sprinkle with crushed ginger snaps for fun texture, look and crunch.
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