Frosted Soft Pumpkin Sugar Cookies.
Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 1 cup packed brown sugar
- 1/2 cup pumpkin butter
- 2 teaspoons vanilla extract
- 1 egg, at room temperature
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 cup cinnamon sugar
- 6 ounces cream cheese, at room temperature
- 4 tablespoons salted butter, at room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- fall sprinkles
Shop ingredients
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Instructions
- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- 2. In a bowl, beat together the butter, brown sugar, and vanilla until light and fluffy. Mix in the pumpkin butter and then the egg until combined. Add the flour, baking soda, cinnamon, nutmeg, and salt, beating until combined.
- 3. Roll the dough into tablespoon-sized balls and roll through the cinnamon sugar. Place 3 inches apart on the prepared baking sheet.
- 4. Bake for 8 minutes, rotate the pan, and bake another 3-4 minutes or until the cookies are just beginning to set on the edges. Let the cookies cool on the baking sheet.
- 5. Meanwhile, make the frosting. Using an electric mixer, beat together the cream cheese and butter. Add the vanilla, sugar, and salt, beating until light and fluffy.
- 6. Frost each cooled cookie. Decorate as desired with sprinkles! Store in an airtight container for up to 4 days.
Source
Original recipe: View Original
