I love my sugar cookie recipe from 101 Gourmet Cookies. It’s a classic soft sugar cookie- full of flavor. It’s always perfect in every way. I was thinking I should mix it up with some fall flavor- and pumpkin was a perfect match!
There’s an old saying that if it aint broke, don’t fix it. But sometimes that’s not the case for recipes. It’s fun to mix things up a bit now and then. I’m even more proud of this recipe and have been thinking of other ways to make it shine. Happy Baking!
Pumpkin Sugar Cookies
½ cup butter, soft
½ cup pureed pumpkin
2/3 cup sugar
1 teaspoon vanilla extract
3-3 2/3 cups flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Cream together the butter, pureed pumpkin and sugar. Add the eggs and vanilla. In a separate bowl combine flour, baking powder, baking soda and salt. This doughwill be slightly sticky. Refrigerate dough at least 1 hour to chill. Roll dough out on a lightly floured surface about 1/3” thick.
Cut into desired shapes with cookie cutters. Bake at 425 degrees for 4-6 minutes.
Remove cookies before they start to brown. Cool cookies completely before frosting with caramel butter cream frosting.
Caramel Butter Cream Frosting
4 tbsp. unsalted butter
1/4 cup caramel sauce (like Mrs. Richardson’s)
3 ¾ cups powdered sugar, sifted
3-4 tablespoons milk or cream
2 teaspoons vanilla extract
Place the butter and caramel sauce in a large mixing bowl. Beat until light and fluffy, about 30 seconds.
Stop the mixer before adding the sugar or you will have a large mess to clean up. Add the sugar, 3 tablespoons milk (cream) and vanilla extract. Beat frosting starting on slow increasing your speed until frosting is nice and creamy. Add up to 1 more
tablespoon of milk (cream) if frosting to too thick.