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High Heels and Grills

husband and wife, foodies for life

Pumpkin Sugar Cookies

Dessert

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There are two things I remember making every Halloween growing up. The first are popcorn goodie bags that I shared a couple weeks ago on Katie {Did} It. Love ’em! The second would be these pumpkin sugar cookies. Guys. I seriously have the fondest memories of these cookies. Just making them took me back to my six year old self, sitting in the kitchen, baking with mom!

What I like most about this recipe is that you don’t have to wait to chill the dough. It can be rolled out immediately. Score! The nutmeg in these cookies also sets the perfect mood for fall. They’re the perfect addition to the rest of your Halloween traditions and they’re also one that your kids will love!

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Ingredients

Cookies

  • 1 cup sugar
  • 2 Tbsp. butter
  • 1 egg
  • 1 cup sour cream
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • 1/3 tsp. salt
  • 1/2 tsp. nutmeg
  • 3-1/2 cups flour

Frosting

  • 2 8 oz. packages cream cheese, softened
  • 1/2 cup 1 cube butter, softened
  • 2 cups powdered sugar
  • 1 tsp. vanilla
  • Orange food coloring

Toppings

  • Candy corn
  • Pull 'n Peel Twizzlers Licorice

Instructions

Cookies

  1. Preheat oven to 400 degrees Fahrenheit.

  2. Cream together the sugar and butter until light and fluffy.

  3. Add egg and combine well.
  4. Add sour cream and vanilla and mix until smooth.
  5. In a medium bowl, sift together baking soda, salt, nutmeg, and flour.
  6. Add the flour mixture {1/2 cupful at a time} to the wet ingredients, mixing well in between additions.
  7. Once all the ingredients are combined, lightly flour a clean surface and roll out your dough until it is about 1/4 inch thick. {If it's too sticky, knead a little more flour into the dough, just until it doesn't stick anymore. You don't want to overdo it, otherwise your cookies with be hard.}
  8. Cut out cookies with a pumpkin-shaped cookie cutter.
  9. Place on greased cookie sheet and bake for 7-9 minutes.
  10. Place on a cooling rack and let cool completely.

Frosting

  1. In a medium bowl, cream together cream cheese and butter until completely smooth.

  2. Add vanilla and mix well.
  3. Add powdered sugar and mix until fully incorporated.
  4. Add food coloring until desired color.
  5. Frost your pumpkin cookies with a knife or spatula.
  6. Add two candy corns for eyes and pull apart your licorice and use one strand for the mouth. {You will have to cut your licorice down to fit your cookie.}
  7. Eat and enjoy!

I hope these cookies create some great memories for you and your family, just like they did for mine!

-Sarah

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  14. Cynthia L. says

    These are too cute! I like the idea that you can roll the dough out right away also, I have a tendency to be a “hurry up” baker!

    Thank you for linking up to Foodie Friends Friday. We hope you bring another one of your wonderful recipes next week.

    I am now following your blog, facebook and twitter accounts!

    Reply

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