Ingredients
Equipment
Method
Make the pumpkin cookie dough
- Beat softened butter and granulated sugar until fluffy, then mix in blotted pumpkin puree, egg, and vanilla until smooth.
- Whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt, then fold into the wet mixture until the dough is firm enough to slice.
- Roll the dough into a log, wrap in parchment, and refrigerate for 1 hour to firm it up.
Slice, bake, and cool
- Preheat the oven to 350°F and line a sheet pan for baking.
- Slice the chilled dough into 1/2-inch rounds, keeping the thickness consistent for even baking.
- Place the rounds on the sheet pan and add orange sprinkles before baking.
- Bake for 10–12 minutes, until the cookies are just set around the edges.
- Cool the cookies completely before frosting, so the cream cheese frosting stays thick and swirls on top.
Frost and decorate
- Beat cream cheese and butter until smooth, then mix in vanilla and powdered sugar until spreadable.
- Frost the cooled cookies with the cream cheese frosting and decorate with additional orange and black sprinkles.
Notes
For the closest texture, blot the pumpkin puree very dry—extra moisture can make the dough too soft to slice. Store cookies in an airtight container in the fridge for up to 5 days; for best texture, let them sit at room temperature 10–15 minutes before serving. Freezing is yes: freeze unfrosted cookies up to 2 months and thaw before frosting. Dietary swap: use a 1:1 gluten-free all-purpose flour blend to make them gluten-free (check that your blend measures by weight for best structure).