Side Pannel
Pumpkin Spice Sugar Cookies
- Prep Time: 30 minutes
- Cooking Time: 10 minutes
- Serves: 22-24 cookies
Pumpkin Spice Sugar Cookies
- Recipe Submitted by Whoopie on 11/03/2014
Category: Gifts, Kids, Holiday, Cookies
Ingredients List
- ~~~~~~~~~For the Cookies~~~~~~~~~
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 cups flour
- ~~~~~~~~~For the Frosting~~~~~~~~~~~~~~
- 3 tablespoons unsalted butter, softened
- Pinch of salt
- 2 cups powdered sugar
- 3 tablespoons International Delight Pumpkin Pie Spice Creamer
- 1 teaspoon vanilla
- 1/2 teaspoon pumpkin pie spice
Directions
Preheat oven to 350°F. Line two cookie sheets with silpat liners or parchment paper.
Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat in egg and extract. Mix in pumpkin pie spice, baking soda, cream of tartar, and salt. Slowly mix in flour.
Scoop 2 tablespoon balls of dough (use a cookie scoop if you have one) onto cookie sheets.
Bake for 9-10 minutes. Take them out just as you notice the bottoms start to turn golden (or right before). They”™ll finish cooking as they cool. If they get too golden on the bottom before you remove them, they won”™t be as pillowy and soft!
Cool 5 minutes before removing from cookie sheets. Place on a wire rack to cool completely before frosting.
Make the frosting: Beat butter until creamy with a hand or a stand mixer. Mix in salt. Slowly add in powdered sugar until mixture is crumbly. (It will be very crumbly if using a hand mixer, more smooth if using a stand mixer.) Add vanilla and 1 tablespoon creamer. Mix until the frosting comes together and becomes smooth, adding additional tablespoons of creamer as needed for consistency. Frost.
Store at room temperature loosely covered. Frosting will semi-dry and cookies are stackable but some frosting may transfer.
Notes:
If you can”™t find the Pumpkin Pie Spice Coffee Creamer, substitute milk and an extra 1/2-1 teaspoon of pumpkin pie spice to taste.
Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat in egg and extract. Mix in pumpkin pie spice, baking soda, cream of tartar, and salt. Slowly mix in flour.
Scoop 2 tablespoon balls of dough (use a cookie scoop if you have one) onto cookie sheets.
Bake for 9-10 minutes. Take them out just as you notice the bottoms start to turn golden (or right before). They”™ll finish cooking as they cool. If they get too golden on the bottom before you remove them, they won”™t be as pillowy and soft!
Cool 5 minutes before removing from cookie sheets. Place on a wire rack to cool completely before frosting.
Make the frosting: Beat butter until creamy with a hand or a stand mixer. Mix in salt. Slowly add in powdered sugar until mixture is crumbly. (It will be very crumbly if using a hand mixer, more smooth if using a stand mixer.) Add vanilla and 1 tablespoon creamer. Mix until the frosting comes together and becomes smooth, adding additional tablespoons of creamer as needed for consistency. Frost.
Store at room temperature loosely covered. Frosting will semi-dry and cookies are stackable but some frosting may transfer.
Notes:
If you can”™t find the Pumpkin Pie Spice Coffee Creamer, substitute milk and an extra 1/2-1 teaspoon of pumpkin pie spice to taste.
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