Description
These delightful Pumpkin Cookies blend the warm flavors of pumpkin and cinnamon into soft, buttery cookies perfect for fall gatherings. Topped with a creamy orange cream cheese frosting and shaped using festive leaf cut-outs, they offer a charming seasonal treat that’s as visually appealing as it is delicious.
Ingredients
Scale
Cookie Dough
- 2 sticks butter, softened (1 cup)
- 1 cup sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 3 cups all-purpose flour (plus more if needed)
- 1 tablespoon baking powder
- 2 heaping tablespoons canned pumpkin
- 1 teaspoon ground cinnamon
- 2 tablespoons sugar
- Orange food coloring gel (to color dough as desired)
Frosting
- 4 tablespoons butter, softened
- 4 ounces cream cheese, softened
- 4 cups powdered sugar
- Orange food coloring gel (for frosting color)
Additional
- 1 roll prepared pie crust (such as Pillsbury, from dairy case)
- 1 set leaf-shaped cookie cut-outs
- Sugar (for sprinkling on top)
Instructions
- Prepare the Pumpkin Cookie Dough. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together the flour, baking powder, cinnamon, and a pinch of salt. Gradually add the dry ingredients to the wet mixture alternately with the canned pumpkin, stirring until a soft dough forms. If the dough is too sticky, add a little more flour. Optionally, add orange food coloring gel to tint the dough for a festive look.
- Roll out Pie Crust and Cut Leaf Shapes. On a lightly floured surface, roll out the prepared pie crust dough to about 1/8-inch thickness. Using the leaf-shaped cookie cut-outs, press into the dough to create decorative leaf shapes. Set aside for topping or decoration as desired.
- Shape and Bake Cookies. Preheat the oven to 350°F (175°C). Roll the pumpkin cookie dough out on a floured surface to about 1/4-inch thickness and use cookie cutters to shape cookies, or shape by hand. Place them on a parchment-lined baking sheet. If desired, decorate cookies with the pie crust leaf cut-outs by gently pressing them on top. Sprinkle with sugar for extra sparkle.
- Bake the Cookies. Bake the cookies in the preheated oven for 12 to 15 minutes or until slightly golden around the edges but still soft in the center. Remove from the oven and allow the cookies to cool completely on a wire rack.
- Prepare the Cream Cheese Frosting and Decorate. While cookies cool, beat the softened butter and cream cheese until smooth and creamy. Gradually add powdered sugar, beating thoroughly until fluffy. Add orange food coloring gel to achieve the desired orange shade. Once cookies are fully cooled, frost the top with the cream cheese frosting. Optionally, embellish with additional decorative pie crust leaves and a sprinkle of sugar. Let frosting set before serving.
Notes
- Ensure the butter and cream cheese are softened to room temperature to achieve smooth frosting.
- Add extra flour to the dough only as needed if it’s too sticky—dough should be soft but manageable.
- If you don’t have food coloring gel, powdered food coloring or natural coloring alternatives like carrot juice can be used but may affect the consistency.
- These cookies are best stored in an airtight container in the refrigerator for up to 5 days due to the cream cheese frosting.
- For a spiced variation, consider adding nutmeg or cloves along with the cinnamon into the dough.
