Pumpkin Sugar Cookies with Buttercream Frosting

These pumpkin sugar cookies with buttercream frosting are loaded with buttery, pumpkin spice flavor and sweet buttercream frosting.

Course Dessert

Cuisine American

Servings Cookies

Calories 164kcal

Ingredients

2 Sticks of Butter softened
1 cup Sugar
1 Tablespoon Vanilla
1 teaspoon Torani Pumpkin Spice Syrup
1 Egg
3 cups Flour
1 Tablespoon Baking Powder
Orange Food Coloring Gel

For the frosting

4 Tablespoons Butter - softened
4 ounces Cream Cheese
4 cups Powdered Sugar
Lime Green Food Coloring Gel
Purple Food Coloring Gel
Black Food Coloring Gel

Instructions

In the mixing bowl of a stand mixer, using the Whisk attachment, add the Butter, Sugar, Vanilla, Pumpkin Spice Syrup, and Egg, and blend until light and fluffy.
In a separate bowl, add the Flour, and Baking Powder, and stir well to blend.
Add the Flour a little at a time and mix on low to blend, until all the Flour is added.
Remove the Whisk attachment, and use the paddle.
Continue to blend the Cookie dough until it's completely blended and a smooth ball starts to form.
Add several drops (4 or 5 to start) of the Orange food coloring Gel, and blend into the dough.
If the color is not bright enough, add a couple more drops of the Orange Food Coloring Gel, and blend again, and continue until you get the desired color.
Scrape down the mixing bowl as needed.
Line two cookie sheets with Parchment paper, and roll the cookie dough into small balls, about 1 inch balls, and place the balls on the Parchment paper.
Bake at 350 degrees for about 15 minutes, or just until the cookies start to turn a light golden brown around the edges. About half way through baking the cookies, check the oven, and the cookies may have started to crack a little.
Take a flat bottom glass, dip it in Sugar before lightly applying to each cookie - smash the cookies very gently, and slightly, making them a little flatter, and spread out a little more.
This will give the cookies the crinkle look.
When the cookies are done, remove from the oven to a wire rack to cool completely.
While cookies are cooling, make the Frosting.
In the mixing bowl of a stand mixer, add the softened Butter, and Cream Cheese, and blend to combine.
Add the Powdered sugar a little at a time, blending after each addition, until the Frosting is smooth and fluffy.
Divide the Frosting evenly into two bowls.
Measure 2 Tablespoons of Icing out of each bowl, and add to a third bowl; this will be for the Black icing.
Add a few drops of the Green Food Coloring Gel, and stir to blend until the Frosting is bright lime green.
If the Frosting thinned a bit add a Tablespoon of Powdered Sugar, and stir to blend.
In the other bowl, add a few drops of the Purple Food Coloring Gel, and stir to blend. If the Frosting thinned a little, add a Tablespoon of Powdered Sugar, and stir well to blend.
In the third bowl, add a small amount of Black Food Coloring Gel, and stir until blended.
Using Plastic wrap (Glad wrap) tear off a piece about 10 inches wide, and place the Frosting length-wise in the middle of the plastic wrap; it will look like a long ribbon of Frosting.
Do this for the Green, Purple, and Black Frosting, placing the Black frosting in the center.
Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon.
Snip the end off of the Plastic wrap, on one end only, and place it in a Pastry bag with the large Star Tip.
Pipe the Frosting onto the cookies, using a swirl, and bring it up to a point.
Allow the Frosting to set or firm up a bit, about 30 minutes. Serve, and Enjoy!

Notes

The Black Frosting will have less frosting in the bowl than the green and purple. You only want a small streak of black so this is done on purpose.

Nutrition