September 1, 2013

Bakery Style Pumpkin Sugar Cookies with Maple Cinnamon Buttercream

You know the famous bakery-style soft sugar cookie recipe that has been floating around the internet forever?  Deborah from Taste and Tell took that recipe, but instead of adding sour cream, she added pumpkin puree.  It totally works. 

I really like these cookies!

Like most sugar cookies, you really can't judge them the first night.  It takes them sitting in an air-tight container overnight to really soften up and develop their good texture. 

The cookies have a very light pumpkin flavor and the texture is a mix between a chewy and a cakey cookie.  I was a little unsure about the maple cinnamon buttercream and made 1/2 regular cinnamon and 1/2 maple, but once I tasted that maple buttercream, I ended up adding maple extract to the whole thing.  The maple really was better on these cookies.  

They are DELICIOUS and I can't stop eating them :)   
Bakery-Style Pumpkin Sugar Cookies
adapted from: Taste and Tell
(Printable Recipe) or (Printable with Picture)

6 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. pumpkin pie spice
1 c. unsalted butter, room temperature
2 c. sugar
3 eggs
1 tsp. vanilla extract
1 1/2 c. pumpkin puree

Maple Cinnamon Buttercream
1 c. unsalted butter, room temp.
1 tsp. cinnamon
3/4 tsp. maple extract, or to taste
pinch of salt
4 1/2 c. powdered sugar
milk, enough to reach desired consistency

In a large bowl, combine the flour, baking powder, baking soda, salt and pumpkin pie spice; set aside.  In a large mixing bowl or bowl of a stand mixer, cream together butter and sugar and light and fluffy.  Add eggs, one at a time, beating after each addition.  Mix in the vanilla and pumpkin puree.  It might look curdled at this point, but that is okay.  Slowly add the dry ingredients and mix until combined.  Divide dough in two and wrap each half in plastic wrap.  Refrigerate at least 2 hours or overnight.  

Preheat oven to 425 degrees.  Lightly flour work surface and roll out the dough halves to around 1/4-inch thickness.  Flour rolling pin, if needed, but try to use as little flour as possible.  Cut into rounds using a 2 1/2-inch cookie cutter.  Place on a lightly greased baking sheet and bake for 7-8 minutes NO LONGER.  Cool completely and frost.  Yield: around 4 1/2 - 5 dozen cookies.  

For the Buttercream:  Beat butter, cinnamon, maple extract and a pinch of salt until creamy.  Add powdered sugar, one cup at at time, adding milk as you go to reach desired consistency.  Once all the powdered sugar is added, beat for another minute until fluffy.  Taste and add a little more maple extract, if desired.  Spread over cooled cookies.  

Jenn's Notes:  Do not over bake the cookies.  The maple buttercream pairs perfectly with the pumpkin cookie and I highly recommend using it.  These are delicious. 

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  1. I'm loving your pumpkin twist on sugar cookies. These definitely look like something I need to try ;-)

  2. I haven't started making anything with pumpkin, just yet, but I know I will be soon and these cookies will be on the top of my list

  3. Okay, my mind is blown. Really??? The possibilities...I can imagine so many new flavors!! These are gorgeous!

  4. Oh yes, these look delicious! Perfect combination of flavors.

  5. Holy bananas!! I am in love with these cookies already!! Must.make.soon!!

  6. Hi - I know I'm really late to this party... I was wondering if the dough could be frozen, either whole or after cutting out the cookies. Thanks!

    1. I have never tried freezing cookie dough, so I'm really not sure. Have you ever frozen regular sugar cookie dough? I think it is worth a shot. - Jenn

  7. Try using CARAMEL extract instead of maple ~ and use vanilla caramel liquid coffee creamer instead of the milk in the frosting

    1. That sounds like a great variation!

  8. These were delicious, way better than boring plain sugar cookies! Thanks! :)