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Sally's Baking Addiction

Pumpkin Sugar Cookies with Spiced Buttercream

Get the full recipe at Sally's Baking Addiction
Total time
3 hr
Yield
24
egg

Ingredients

Amounts
  • 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more as needed for rolling and work surface
  • 1/2 teaspoon baking powder
  • 2 teaspoons store-bought or homemade pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg yolk, at room temperature
  • 6 Tbsp (86g) canned pumpkin puree, moisture blotted until reduced to 1/4 cup (60g)
  • 1 teaspoon pure vanilla extract
  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 4 cups (480g) confectioners’ sugar
  • 2 Tablespoons (30g/ml) heavy cream, half-and-half, or whole milk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon salt
  • optional: gel food coloring, for tinting
Shopping list

“What I'm missing” leaves off staples you almost certainly have — salt, pepper, oil, water — and anything already in your pantry.

The Supper Bell indexes recipes and links back to the publisher — full cooking instructions live at sallysbakingaddiction.com.