Pumpkin Spice Sugar Cookies

Slap on your ugg boots, light your crisp-fall-leaves candle and buckle up buttercup, this cookie screams FALL!

Remember my Fruit Sugar Cookies? It is a twist on the famous Swig cookie recipe, and friends, the hype is real! They are thick, buttery, so soft, and quite honestly – the perfect sugar cookie that is made to be covered in frosting. Now, you must try this new spin with Pumpkin Spice!

Wanna know a secret? I used canned frosting for this beauties (GASP!) Sure, feel free to whip up your own cream cheese frosting but sometimes in the kitchen it’s nice to take a shortcut. Hell, whipping up cookies from scratch earns you an A+ already – don’t sweat having to pull out your mixer again!

These cookies not only have the pumpkin spice within the dough, but are rolled in a pumpkin spice and sugar mixture like a snickerdoodle before baking. It is a ticket to flavor town!

Pumpkin Spice Sugar Cookies

• 2 sticks unsalted butter, at room temperature
• 1 1/4 cup sugar
• 3/4 cup powdered sugar
• 3 eggs, at room temperature
• 3/4 cup vegetable oil
• 2 tsp vanilla
• 5 1/2 cup unbleached all purpose flour
• 1 tsp cream of tartar
• 1 tsp salt
• 2 tsp pumpkin spice
• FOR SUGAR MIX TO ROLL IN….
• 1 cup sugar
• 1 tsp pumpkin spice

Preheat oven to 350* Line two baking sheets with parchment paper

1. In a large bowl, with a handheld mixer, mix together the butter and sugars until light and fluffy (3 minutes)
2. Add the eggs, oil, and vanilla to the bowl, and continue to mix until everything is incorporated
3. Pour in the flour, cream of tartar, salt, pumpkin spice and mix together until everything is evenly distributed and fully incorporated
4. Using your hands, scoop out roughly a large golf ball-sized piece of dough and roll into a ball. 
5. Roll the cookie dough ball around the sugar/pumpkin spice mix
6. Place onto baking sheet …..
7. With the bottom of a drinking glass, press down on each of the cookie balls, to flatten them out to be 1/4” thick.  The edges will appeared crinkled, and that is just right! 
8. BAKE at 350* for 9-11 minutes, depending on size of cookie.  Bottoms should be barely golden, let cool on a wire rack before frosting.

I used Pilsbury Cream Cheese Frosting – because, well – 2020. Time wasn’t on my side the day I whipped these up, and guess what? This frosting is delicious and I will probably use it again and again!