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This rich pumpkin spice sugar cookie recipe brings warmth and comfort to any fall gathering. A perfect balance of spices and brown butter create a decadent treat that transforms regular sugar cookies into something truly special. The cream cheese frosting adds tangy sweetness that complements the warm spices beautifully.
I first made these cookies for a neighborhood fall festival and they disappeared faster than any other dessert. Now my friends specifically request them once the leaves start changing color each year.
Ingredients
- All purpose flour: provides structure without being too heavy
- Baking soda and powder: work together for the perfect rise and texture
- Cinnamon, nutmeg, ginger, and cloves: create that quintessential fall warmth
- Brown sugar: adds moisture and deep caramel notes that white sugar alone cannot provide
- Pumpkin purée: brings subtle flavor and incredible moisture
- Molasses: intensifies the rich flavor profile
- Cream cheese: creates a tangy frosting that balances the sweet cookies
How To Make Pumpkin Spice Sugar Cookies
- Prepare the spiced dry ingredients:
- Thoroughly whisk together flour, baking soda, cinnamon, baking powder, salt, nutmeg, ginger, and cloves until completely integrated. This ensures your spices distribute evenly throughout each cookie.
- Brown the butter:
- Melt butter over medium-high heat watching carefully as it foams and sizzles. Continue stirring constantly until it develops amber color and nutty aroma. The brown bits at the bottom contain enormous flavor so be sure to scrape those into your mixture. Chill for about 25 minutes until cool but still liquid.
- Create the cookie base:
- Mix the chilled brown butter with sugars until it resembles wet sand then add pumpkin purée, egg yolk, molasses, and vanilla. Incorporate dry ingredients just until combined without overmixing. The dough will be extremely soft but should not stick to your fingers.
- Shape and coat cookies:
- Use a cookie scoop to portion dough then toss each scoop in cinnamon sugar mixture while maintaining the original scooped shape. This creates a beautiful crackled exterior and adds extra spice around the edges.
- Bake with care:
- Space cookies well apart as they will spread considerably during baking. Remove them when the edges are set but centers still appear slightly puffy. They will flatten as they cool resulting in the perfect chewy texture.
- Make the brown butter frosting:
- Brown additional butter until deeply fragrant then cool completely. Beat with room temperature cream cheese until creamy before gradually adding powdered sugar, vanilla, and salt. The finished frosting should be smooth, rich, and have tiny flecks of brown butter solids.
- Assemble sandwich cookies:
- Once cookies have completely cooled spread or pipe generous amounts of frosting onto the flat side of half the cookies. Press remaining cookies on top with gentle pressure to create sandwiches without squeezing out the filling.
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My family's absolute favorite part of these cookies is the brown butter cream cheese frosting. My daughter always asks to lick the mixing bowl clean when I make it. The tiny browned butter flecks create little bursts of nutty flavor that elevate these from ordinary cookies to something truly memorable.
Perfect Make-Ahead Dessert
These cookie sandwiches actually improve after sitting for several hours as the flavors meld together and the cookies soften slightly from the moisture in the frosting. Make them the day before your gathering and store refrigerated until about 20 minutes before serving. The cookies taste best when just slightly cool rather than cold from the refrigerator.
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Flavor Variations
The basic recipe creates perfect fall cookies but you can customize them to suit your preferences. Try adding white chocolate chips to the cookie dough for sweet creamy pockets throughout. Replace the molasses with maple syrup for a different flavor profile. For those who love texture contrast sprinkle chopped toasted pecans between the cookie and frosting layer when assembling. The possibilities are endless and each variation still maintains that wonderful fall feeling.
Serving Suggestions
These cookies pair beautifully with warm beverages like spiced apple cider, hot chocolate, or coffee. For an extra special dessert presentation arrange cookie sandwiches on a platter with cinnamon sticks, fresh apple slices, and small bunches of grapes. You can also serve them alongside vanilla ice cream for an elevated ice cream sandwich experience that combines warm spices with cool creaminess.
Holiday Gifting
These cookies make wonderful homemade gifts during fall and winter holidays. Stack two or three cookie sandwiches in small cellophane bags tied with raffia or ribbon. Include a handwritten recipe card for an extra personal touch. The cookies freeze beautifully so you can prepare batches ahead of the holiday rush and defrost as needed for gatherings or last minute gifts.
Frequently Asked Questions
- → Can I make the dough ahead of time?
Yes, you can prepare the dough and store it in the refrigerator for up to 24 hours. Be sure to keep it tightly covered to maintain freshness.
- → How should I store the cookies?
Store the fully assembled cookie sandwiches in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for a few minutes before serving to soften slightly.
- → Can I freeze these cookies?
Yes, the cookies and frosting can be frozen separately. Once the cookies are baked and cooled, store them in freezer-safe bags. The frosting can be frozen in an airtight container. Assemble the cookies after thawing.
- → What can I substitute for pumpkin purée?
If you don’t have pumpkin purée, you can try using sweet potato purée or butternut squash purée as a substitute. The flavor will be slightly different but still delicious!
- → How do I brown butter properly?
To brown butter, melt it over medium-high heat in a saucepan. Stir frequently once it melts. Continue heating until it turns amber with golden-brown bits at the bottom and smells nutty. Remove it from the heat immediately to avoid burning.
- → Can I make a gluten-free version of these cookies?
Yes, you can substitute the all-purpose flour with a gluten-free baking flour blend designed as a 1:1 replacement. Ensure the blend contains xanthan gum for structure.