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Pumpkin Sugar Cookies
Author:
Angel Hickman Peterson
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.