Pumpkin Spice Sugar Cookies
A rolled sugar cookie dough recipe that has a hint of pumpkin and pumpkin spice. Easy to make and perfect for Fall, Halloween and Thanksgiving.
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Servings: 30
Calories: 221kcal
Ingredients
Cookies
- ¾ Cup Butter softened
- 1 Cup Sugar
- 1 Cup Brown Sugar
- 2 Eggs
- ½ Cup Pumpkin Puree
- 1 Teaspoon Vanilla Extract
- 4 Teaspoons Pumpkin Spice
- 1 Teaspoon Baking Powder
- ½ Teaspoon Salt
- 5 cups All-Purpose Flour
Sugar Cookie Icing
- 3 Cups Powdered Sugar
- 2-4 Tablespoons Milk
- 2 Tablespoons Light Corn Syrup
- 1 Teaspoon Vanilla Extract
- Gel Food Coloring
Instructions
- Beat the butter, brown sugar and sugar together until light and fluffy.
- Beat in the eggs.
- Add the pumpkin, vanilla, pumpkin spice, salt, and baking powder to the mixture.
- Stir in the flour just until mixed.
- Refrigerate for at least two hours.
- Preheat the oven to 400 degrees.
- Roll out the dough until ⅛ inch thick. Use cookie cutters to cut out shapes.
- Transfer the cookies to a cookie sheet and bake for 6-8 minutes.
- Let them rest on the baking sheet for 1-2 minutes before placing on a cooling rack.
- Decorate as desired.
Sugar Cookie Icing
- Mix together the powdered sugar and ¼ cup milk.
- Add in the vanilla and corn syrup and mix well. The outline icing should be the consistency of toothpaste.
- To make the flood/fill icing, add more milk, one tablespoon at a time until and the flood/fill icing is the consistency of syrup.
- Color your icing with your desired colors. Dust with powdered sugar.
Video
Notes
Make sure you keep the dough refrigerated between batches or it will get too soft and sticky.
I have updated this recipe to include more flour as there were comments that the dough was sticky.
Nutrition
Serving: 1Cookie | Calories: 221kcal | Carbohydrates: 41g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 98mg | Fiber: 1g | Sugar: 25g