Pumpkin Cut-Out Cookies with Cream Cheese Frosting Recipe
These Pumpkin Cut-Out Cookies are soft, buttery, and lightly spiced with a creamy sour cream base that keeps them moist. Perfect for fall, they are cut into festive shapes and beautifully decorated with smooth, orange-tinted vanilla frosting, making them ideal for Halloween or Thanksgiving celebrations.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 37 minutes
- Yield: About 36 cookies
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 1 cup butter, at room temperature
- 1 ¾ cups granulated sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup sour cream
- 5 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
Frosting
- ¾ cup butter
- 3 ½ cups powdered sugar
- 3-4 Tablespoons heavy cream
- 1 teaspoon vanilla extract
- Orange food coloring, as needed
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla and almond extracts. Mix in the sour cream until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Chill the Dough: Divide the dough into two equal portions, wrap in plastic wrap, and refrigerate for at least 2 hours or until firm enough to roll out.
- Roll and Cut Shapes: Preheat your oven to 350°F (175°C). On a floured surface, roll out the chilled dough to about ¼ inch thickness. Use pumpkin or fall-themed cookie cutters to cut out shapes and place them on a parchment-lined baking sheet, spacing them about 1 inch apart.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until edges are lightly golden. Avoid overbaking to keep cookies tender. Remove from oven and allow to cool completely on wire racks before frosting.
- Prepare the Frosting: In a bowl, beat the softened butter until creamy. Gradually add powdered sugar, alternating with heavy cream, until the frosting reaches a smooth, spreadable consistency. Stir in vanilla extract and add orange food coloring a few drops at a time to achieve desired shade.
- Decorate the Cookies: Once the cookies are fully cooled, use a knife or piping bag to spread or pipe the orange frosting over each cookie. Allow frosting to set before serving or storing.
Notes
- Ensure butter and eggs are at room temperature to achieve a smooth dough texture.
- Chilling the dough is crucial for easy rolling and clean cut shapes.
- Adjust frosting thickness by varying the amount of heavy cream.
- Store frosted cookies in an airtight container at room temperature for up to 5 days.
- For extra flavor, add ½ teaspoon cinnamon or pumpkin pie spice to the dough.