Pumpkin Spice Sugar Cookies (Print Version)
# Ingredients:
→ Cinnamon Sugar Topping
01 -
2 tablespoons dark brown sugar, packed
02 -
1 tablespoon granulated sugar
03 -
1/2 teaspoon ground cinnamon
04 -
Pinch of ground nutmeg
→ Pumpkin Spice Sugar Cookies
05 -
2 cups plus 2 tablespoons [265 g] all-purpose flour, spooned and leveled
06 -
1 teaspoon baking soda
07 -
1 teaspoon ground cinnamon
08 -
1/2 teaspoon baking powder
09 -
1/2 teaspoon kosher salt
10 -
1/4 teaspoon ground nutmeg
11 -
1/4 teaspoon ground ginger
12 -
1/8 teaspoon ground cloves
13 -
1 cup [226 g] unsalted butter
14 -
1 cup [200 g] dark brown sugar, packed
15 -
1/4 cup [50 g] granulated sugar
16 -
1/3 cup [80 g] pumpkin purée (not pumpkin pie filling)
17 -
1 egg yolk, at room temperature
18 -
1 tablespoon molasses (not blackstrap)
19 -
1 1/2 teaspoons vanilla extract
→ Brown Butter Cream Cheese Frosting
20 -
6 tablespoons [85 g] unsalted butter
21 -
4 oz [115 g] full-fat cream cheese, at room temperature
22 -
2 1/4 cups [270 g] powdered sugar, sifted
23 -
1 teaspoon vanilla extract
24 -
1/4 teaspoon fine sea salt
# Instructions:
01 -
In a medium bowl, whisk together the flour, baking soda, cinnamon, baking powder, salt, nutmeg, ginger, and cloves. Set aside.
02 -
Melt the butter in a medium saucepan over medium-high heat, stirring frequently. Once the sizzling stops and golden-brown bits collect at the bottom, remove from heat and transfer to a heatproof bowl. Chill for 25 minutes without allowing it to solidify.
03 -
Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper. In a stand mixer, beat the chilled brown butter with brown sugar and granulated sugar for 1 minute. Add pumpkin purée, egg yolk, molasses, and vanilla, mixing on low until combined. Scrape down the sides, then blend in the dry ingredients without overmixing.
04 -
Using a 3-tablespoon cookie scoop, portion the dough and drop each piece into the cinnamon sugar mixture to coat. Place cookies on the prepared baking sheets, leaving 3 inches of space between them.
05 -
Bake cookies for 10–12 minutes, until edges are set but centers remain puffed. Cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
06 -
Brown the butter as before. Cool to room temperature. Use a stand mixer to combine the cooled butter with cream cheese until smooth. Gradually add powdered sugar, vanilla, and salt, mixing until smooth and fluffy.
07 -
Spread or pipe frosting onto one cookie, then sandwich with another. Repeat for all cookies. Store sandwiches in the refrigerator.
# Notes:
01 -
Store cookie sandwiches in a tightly sealed container in the refrigerator for up to 3 days.
02 -
Cookies and frosting can be frozen separately for longer storage.