Soft Pumpkin Spice Sugar Cookies

These Soft Pumpkin Spice Sugar Cookies will remind you of the ones you get at the grocery store but with a fall twist! They are made with E.D.SMITH^® pure pumpkin, which makes them super soft and pillowy, and are topped with a fluffy pumpkin spice buttercream and your favourite fall sprinkles. They are the perfect treat for fall or Halloween!

This recipe is sponsored by E.D.SMITH^® . All thoughts and opinions are my own. Thank you for supporting the brands that make Crème de Lacombe possible!

What you will need to make Soft Pumpkin Spice Sugar Cookies:

Aside from the baking staples that you probably already have in your pantry and fridge, here are a few extra items you will need to make these Soft Pumpkin Spice Sugar Cookies.

E.D. SMITH Pure Pumpkin – Be sure to use pure pumpkin puree and not pumpkin pie filling!

Sour cream – Full fat sour cream keeps these cookies extra soft.

Cake flour – Cake flour gives these cookies that pillowy soft texture!

Pumpkin pie spice – The perfect blend of all of the best warm and cozy spices for fall. If you can’t find it at the store, you can make your own! Check out this recipe.

Orange food colouring – If you want to create that soft orange colour for the buttercream frosting, you will need a couple drops of orange food colouring.

How to make Soft Pumpkin Spice Sugar Cookies:

For the Pumpkin Cookies

Preheat your oven to 350^oF. Line baking sheets with parchment paper and set aside.

In a medium-sized bowl, combine the flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside. 

Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter and sugar together until light and fluffy. Next, add the egg, and vanilla extract and mix until fully incorporated.

With the mixer on low, add half of the dry ingredients to the wet and mix until just combined. Add the pumpkin and sour cream and mix. Then, add the remaining dry ingredients and mix until combined.

Let the cookie dough chill for about one hour.

Once chilled, scoop large balls of cookie dough, about 2 ½ tablespoons, and place evenly on prepared cookie sheets. For a flatter cookie, use the bottom of a glass to flatten the balls of dough slightly.

Bake for 9-10 minutes. Let cookies cool on a wire rack.

For the Pumpkin Spice Buttercream

Using a handheld or stand mixer, fitted with a paddle attachment, beat the softened butter and powdered sugar together until smooth.

Add the vanilla extract, heavy cream and pumpkin pie spice. Beat on high speed for 3-5 minutes until light and fluffy.

If you would like, add 1-2 drops of orange food colouring to the buttercream and mix until fully combined.

Once the cookies are cooled, pipe or spread the buttercream frosting on top of each cookie. Top with fall themed sprinkles.

If you tried these Soft Pumpkin Spice Sugar Cookies, let me know what you think! Leave a comment below or tag me on Instagram @cremedelacombe. To pin this recipe and save it for later, you can use the button on the recipe card below.

More Pumpkin Spice recipes to try for fall:

Pumpkin Spice Cookie Sandwiches

White Chocolate Pumpkin Oatmeal Cookies

Pumpkin Spice Cupcakes

Soft Pumpkin Spice Sugar Cookies

Recipe by Kelsey LacombeDifficulty: Easy

Servings

16

large cookies

Prep time

30

minutes

Bake time

10

minutes

Soft Pumpkin Spice Sugar Cookies topped with a fluffy pumpkin spice buttercream! These will remind you of the sugar cookies you get at the grocery store but with a delicious fall twist!

Ingredients

• Pumpkin Cookies

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 1 large egg

• 2 teaspoons vanilla extract

• ¼ cup E.D. Smith Pure Pumpkin

• 2 tablespoons sour cream

• 2 ¼ cups cake flour

• ½ teaspoon baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt

• 1 ½ teaspoons pumpkin pie spice

• Pumpkin Spice Buttercream

• 1 ¼ cups unsalted butter, softened

• 3 cups icing sugar

• 2 tablespoons heavy whipping cream

• 1 teaspoon vanilla extract

• 1 teaspoon pumpkin pie spice

• Orange food colouring

• Fall themed sprinkles

Directions

• Pumpkin Cookies
• Preheat your oven to 350oF. Line baking sheets with parchment paper and set aside.
• In a medium-sized bowl, combine the flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.
• Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter and sugar together until light and fluffy. Next, add the egg, and vanilla extract and mix until fully incorporated.
• With the mixer on low, add half of the dry ingredients to the wet and mix until just combined. Add the pumpkin and sour cream and mix. Then, add the remaining dry ingredients and mix until combined.
• Let the cookie dough chill for about one hour.
• Once chilled, scoop large balls of cookie dough, about 2 ½ tablespoons, and place evenly on prepared cookie sheets. For a flatter cookie, use the bottom of a glass to flatten the balls of dough slightly.
• Bake for 9-10 minutes. Let cookies cool on a wire rack.
• Pumpkin Spice Buttercream
• Using a handheld or stand mixer, fitted with a paddle attachment, beat the softened butter and powdered sugar together until smooth.
• Add the vanilla extract, heavy cream and pumpkin pie spice. Beat on high speed for 3-5 minutes until light and fluffy.
• If you would like, add one drop of orange food colouring to the buttercream and mix until fully combined.
• Once the cookies are cooled, pipe or spread the buttercream frosting on top of each cookie. Top with fall themed sprinkles.

Recipe Video