Pumpkin Spice Sugar Cookies with Whipped Cream Frosting
Each year when fall rolls around, we seem to be bombarded with pumpkin spice recipes right and left! I was a bit hesitant on sharing this and adding to the pumpkin spice pool, but after tasting these soft, chewy, definitely-can’t-have-just-one sugar cookies, there’s no way I could keep the recipe to myself! My only regret is not making more! Bake up a batch for friends and family.. or just keep them all to yourself!
(makes 15-18 cookies)
1 cup (2 sticks) unsalted butter, softened
¾ cup sugar
1 tsp vanilla extract
1 tsp pumpkin pie spice
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground cloves
½ tsp cream of tartar
½ tsp baking soda
½ tsp salt
2 cups all-purpose flour
Whipped Cream Frosting:
4oz light cream cheese
¼ cup sugar
½ tsp vanilla extract
1 cup heavy whipping cream
1 tsp pumpkin pie spice + extra for dusting
Preheat oven to 350 degrees F (176 degrees C) and line two baking sheets with parchment paper.
In a large bowl, cream together butter and sugar with an electric mixer. Beat in egg and vanilla extract. Beat in spices, cream of tartar, baking soda, and salt. Slowly mix in flour, scraping down the sides as needed, until all ingredients are mixed.
Scoop a heaping tablespoon full of dough onto prepared baking sheets, spacing dough balls about 2 inches apart. Place on the middle rack in the oven and bake for 10 minutes or until bottoms start to lightly brown.
Allow cookies to cool on the pan for 5 minutes and then transfer to a cooling rack to finish cooling completely.
While waiting on the cookies to bake and cool, prepare your frosting. In a medium bowl, beat together cream cheese, sugar, and vanilla extract. Slowly beat in heavy whipping cream, scraping down the sides as needed, until frosting becomes thick and stiff peaks form. When cookies are completely cooled, generously frost with pumpkin spice whipped cream frosting and serve right away. If making ahead, you can bake the cookies, cover, and keep at room temperature. Make the frosting, cover, and refrigerate. Frost the cookies right before serving.