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Pumpkin sugar cookies covered in glazed icing.
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5 from 1 vote

Pumpkin Sugar Cookies Recipe

Delight in the comforting, autumnal embrace of our Pumpkin Sugar Cookies. These delightful cut-out creations are brimming with pumpkin flavor and adorned with a beautifully simple glazed icing. Allow your taste buds to be enchanted by the exquisite harmony of warm, spiced sweetness in every delectable bite.
Prep Time30 minutes
Cook Time7 minutes
Chill Time20 minutes
Total Time57 minutes
Course: Dessert
Cuisine: American
Servings: 24 Cookies
Calories: 233kcal
Author: Aimee Mars

Equipment

  • Electric Stand Mixer or handheld mixer
  • Cookie Sheets
  • Parchment Paper or silicone baking mat

Ingredients

  • 3½ cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1 tablespoon Pumpkin Pie Spice
  • 1 cup Butter room temperature
  • 2 cups Powdered Sugar
  • 1/2 cup Pumpkin Puree
  • 1 large Egg room temperature
  • 1 tablespoon Vanilla Extract
  • 2 teaspoons Almond Extract

Glazed Icing

Instructions

  • Whisk the dry ingredients. Place the flour, baking powder, salt, and pumpkin pie spice into a mixing bowl and whisk it until evenly combined.
  • Cream the butter and sugar. Place the butter into a mixing bowl and sift the powdered sugar on top. Beat the butter and sugar together until a creamy texture forms.
  • Beat in the egg, pumpkin puree, almond extract, and vanilla extract (the texture will look grainy due to using powdered sugar instead of granulated, but the consistency will change after the remaining ingredients are added).
  • Add the flour mixture. With the mixer on a low setting gradually pour in half of the flour mixture. Once fully mixed with the batter add the remaining half of the flour mixture. The batter will be thick, but slightly sticky.
  • Chill the dough before rolling it out. Roll the dough into a ball and flatten it into a disc. Cover it in plastic wrap and chill it in the fridge for 20 minutes (just enough for it to harden, but not become super hard). Lightly flour a work surface and then use a rolling pin to roll the dough out to 1/4 inch in thickness. Use a pumpkin cookie cutter to cut out the cookies.
  • Arrange the cookies and bake. Preheat the oven to 400ºF. Place the cookies onto a parchment-lined baking sheet or use a silicone baking mat. Bake for 6 to 7 minutes until the edges just barely begin to turn golden. Let the cookies sit for 5 minutes.
  • Prepare the icing. Place the powdered sugar, pumpkin pie spice, milk, maple syrup, and vanilla extract into a bowl and whisk to combine. You have the option to place the glaze into a piping bag and pipe it onto the cookies or spread it on using an icing spatula.
  • Melt the chocolate chips. If using, melt the chocolate in a microwave-safe bowl in 30-second intervals until you reach 1 minute. Stir the melted chocolate together until smooth. Either pipe the melted chocolate onto the stems or spread it on.

Nutrition

Serving: 1serving | Calories: 233kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 165mg | Potassium: 77mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1054IU | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 1mg