I could not be more excited that it is finally the time of year for me to share this recipe with you. My Pumpkin Spice Sugar Cookies are everything! Hands down, these are my favorite sugar cookies! They are amazing with my cream cheese glaze (which I will share with you below) or even decorated with royal icing. I have to warn you, though, once you try these… you may not be able to go back to normal sugar cookies every again!
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Pumpkin Spice is Everything Nice
I have been baking sugar cookies for a long time. Like really long. But, it’s only recently I started playing around with changing the flavor of them. Pumpkin spice was a given because everyone in my house loves it. I simply took my favorite shape holding sugar cookie dough I normally make and added brown sugar and the perfect amount of spice.
Then, to really take it up a notch I made a cream cheese glaze that can be drizzled over top. The glaze sets up beautifully so you can stack your cookies with no mess. If you are a fellow cookier, these cookies can be decorated with royal icing just as you would with normal sugar cookies. I can’t wait to decorate all of my Fall themed cookies using this delicious canvas!
Some Tips
These cookies will melt in your mouth. I credit that to my not-so-secret-anymore ingredient… cornstarch. Don’t leave this out of your dough!
When you are ready to add your dry ingredients, combine them in a small bowl before adding them to your mixer. This will make sure the pumpkin spice is evenly distributed.
Try making your own pumpkin spice! It’s so easy to do, you will end up with a lot, and it’s less expensive than the tiny jars. You can find my recipe here.
Preparing Your Dough
You will want to prepare your dough in advance. I like to let the dough sit in the refrigerator for an hour before rolling. This helps the cookies keep their shape. Just beware, though, if you leave your dough in the fridge for much longer than an hour it will be difficult to roll.
Lightly dust your parchment paper with flour and get to rolling. You want nice even dough about 1/4 inch thick.
Next, just cut out your dough and evenly space the cookies on the parchment paper. You will then just slide the parchment paper onto your cookie sheet.
Baking and Icing Your Cookies
Bake your cookies between 8 to 10 minutes. Mine were done at 9 minutes. Cool the cookies on the pan for a couple minutes and then move to a wire rack to finish cooling.
Once your cookies have completely cooled you can add my cream cheese glaze if you wish. It’s so simple! If you are going to decorate them with royal icing (or something else) just skip this step.
Combine your cream cheese, corn syrup, and vanilla. Add powdered sugar slowly until combined. Then, slowly add your milk. I just add a little at a time until I reach the desired consistency. Start with 1/4 cup and add more if needed… but just a little at a time. You want your icing to be like cake batter. Thin enough to drizzle over the cookies, but not so thin it all runs off the cookie. I like to place the glaze in a piping bag. No worries if you dont have one. You can use a zip-top bag with the corner snipped off or even just drizzle with a spoon.
Once you have your glaze on your cookies, let them sit out for about 6-8 hours so the glaze can set. When your icing has set, you will be able to stack the cookies without any issue.
Happy Baking! xoxo, Katie
Here are some of the items used for this recipe:
These are the best sugar cookies you will ever have! The pumpkin spice and brown sugar combo make for a flavorful cookie, and the addition of cornstarch makes them melt in your mouth!
- 1 cup unsalted butter 2 sticks softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tablespoon vanilla
- 3 cups flour
- 3 tablespoons cornstarch
- 1 tablespoon pumpkin spice try my DIY pumpkin spice recipe.
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3 ounces cream cheese softened
- 2 tablespoons corn syrup
- 4 1/2 cups powdered sugar sifted
- 1 tablespoon vanilla
- 1/4 cup milk plus more as needed
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Cream butter and sugars on medium speed with your mixer.
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Mix in eggs and vanilla until fully combined.
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In a separate bowl whisk together flour, cornstarch, pumpkin spice, baking powder, and salt.
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Slowly and carefully add your dry ingredients into the mixer with your wet ingredients.
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Mix at a low speed and increase to medium only until your ingredients have fully combined. Don't over mix.
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Refrigerate your dough for one hour.
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Preheat your oven to 375 degrees.
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Roll dough out to about 1/4" thickness and cut out shapes.
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Bake on a parchment lined cookie sheet for 8-10 minutes.
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Cool on cookie sheet for a few minutes and then transfer your cookies to a wire cooling rack.
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Once cool ice your cookies and store in an airtight container.
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Combine room temperature cream cheese and corn syrup with your whisk attachment on your mixer at medium-high speed.
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Slowly and carefully add the powdered sugar.
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Add the vanilla.
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Slowly add the milk until you reach desired consistency. You can make it thick enough to pipe a design on your cookies or you can make it thin enough to drizzle over your cookies.
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Once your cookies are iced, leave them out for 6-8 hours so the icing can set.
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Once the icing has set you can store the cookies at room temperature in an airtight container.
Here you can find my easy pumpkin spice recipe. It was used to make these delicious cookies!
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