Pumpkin Spice Sugar Cookies are a fabulous fall spin on one of my all time favorite cookies!
One of my favorite types of cookies is the good old sugar cookie. The kids and I will usually spend a wintry December afternoon to roll out and shape sugar cookies to share with friends and neighbors. Making cookies is a great thing to do together as a family, and it certainly puts us into the holiday spirit. However, there are times I crave a sugar cookies but don’t to want to exert the effort. I don’t like to wait for my sugar cookie dough to refrigerate, and I do not wish to spend the time rolling out any cookie dough. In other words, I want my sugar cookies ASAP!
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This easy recipe is perfect for those days! No refrigerating or no rolling necessary. The best apart about these cookies are how versatile they can be. You can adapt this recipe to fit any season. I’ve added key lime zest in the summer, and I’ve baked up lemon poppy seed in the spring. And today, I’ve added a little pumpkin and spice to make these cookies suitable for fall. I didn’t add any spice to the dough; rather I created a creamy pumpkin spice flavored frosting that crowned each bite-sized cookie! These cookies are so good they may replace the tried and true pumpkin pie this year!
Save the roll out sugar cookies for special occasions, use this quick and easy sugar cookie recipe for everyday cravings!
Pumpkin Spice Sugar Cookies
For the cookies:
- 1 cup butter softened
- ½ cup sour cream
- 1 cup sugar
- 2 eggs
- ½ teaspoon vanilla
- 2 ¾ cup flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon cream of tartar
For the frosting:
- ½ cup butter softened
- ½ cup shortening
- 1/4 cup canned pumpkin
- 3-4 cups powdered sugar
- 3/4 teaspoon pumpkin pie spice
- pinch of salt
Preheat oven to 350.
In the bowl of a mixer, cream together butter, sour cream and sugar. Beat in eggs. Add vanilla. In a bowl, combine flour, baking soda, salt and cream of tartar. Carefully add dry ingredients to batter. Beat until combined.
Using a cookie scoop, scoop out the dough, about the size of a walnut and with floured hands roll into a ball. Place on cookie sheet. Flatten cookies with the bottoms of a glass that has been dipped into sugar.
Bake for 10 minutes. Do not over bake. Let cookies rest on baking sheet for 2 minutes before removing to a cooling rack.
For the frosting, cream together butter and shortening. Beat in pumpkin. Add powdered sugar one cup at a time. Blend in pumpkin pie spice and a pinch of salt. If frosting is too thick add milk or water until creamy. Frost over completely cooled cookies.
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