Ingredients
Cookies
- 1 cup unsalted butter (softened)
- ½ cup sour cream
- 1 cup granulated sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon cream of tartar
Frosting
- ½ cup unsalted butter (softened)
- ½ cup shortening
- ¼ cup pumpkin puree
- 3 ½ cups powdered sugar (plus more as needed)
- ¾ teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- milk or water (optional, for consistency adjustment)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper; set aside to prepare your workspace.
- Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter, sour cream, and granulated sugar by beating for 2 minutes until the mixture becomes light and fluffy. Then add the eggs and vanilla extract, mixing until smooth and well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and cream of tartar. Gradually add these dry ingredients to the wet mixture, mixing only until just combined to avoid overworking the dough. Scrape down the sides of the bowl as needed.
- Shape Cookies: Use a cookie scoop to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart. With floured hands, roll each portion into a smooth ball. Flatten each ball with the bottom of a drinking glass dipped in sugar to give your cookies a nicely rounded and sparkly surface.
- Bake: Bake the cookies in the preheated oven for 10 minutes. Be careful not to overbake; the cookies should just be set and slightly golden at the edges. Remove from oven and allow them to rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. Repeat the process with the remaining dough.
- Prepare Frosting: In a large bowl, beat together the softened butter and shortening until creamy. Mix in the pumpkin puree until fully incorporated. Add the powdered sugar gradually, one cup at a time, mixing well after each addition. Stir in the pumpkin pie spice and salt. If the frosting feels too thick, gradually add a little milk or water to loosen it. If it’s too thin, add more powdered sugar until you reach the desired consistency for piping.
- Frost Cookies: Transfer the frosting to a piping bag fitted with your preferred piping tip and decorate the completely cooled cookies to your liking, creating beautiful pumpkin spice treats ready to enjoy.
Notes
- Ensure cookies are fully cooled before frosting to prevent melting.
- Use floured hands to handle the dough to avoid stickiness.
- Adjust frosting consistency with milk or powdered sugar based on your piping needs.
- Cookies can be stored in an airtight container for up to 5 days.
- For a stronger pumpkin flavor, add a little extra pumpkin pie spice to the dough if desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
