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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.