Halloween couldn’t be any more sweeter than with some pumpkin spice sugar Halloween cookies.
Halloween is known for its abundance of sugary goodness. From lollipops to all things chocolate, but what about some cookies? My kids are all about sugar cookies, especially when they can use cookie cutters. This pumpkin spice Halloween sugar cookie recipe is not only super easy, but ties in all the goodness of a cutout sugar cookie.
Exactly how easy is this cookie recipe?
I bet you all are wondering how easy this sugar cookie recipe is, aren’t y’all? It is super easy because it uses a pouch of all the dry mixes you need for the sugar cookie. The only thing other dry ingredient you need to have is pumpkin pie spice and all-purpose flour for rolling out the dough. Yep! You don’t have to worry about all the flour measuring, etc. These Betty Crocker Sugar Cookie pouches are my go-to when I am in a hurry or want a non-messy cookie making session.
The cream cheese frosting is even easy to make, with only a few ingredients: cream cheese, powdered sugar, butter, orange food coloring, and my favorite vanilla extract. Right now is the perfect time to stock up on all those fun Halloween sprinkles! We grabbed our spooky Halloween sprinkles mix at Target. Now that I think about it, you can grab all of these ingredients from Target. Yep. You got to love some Target.
Pumpkin Spice and everything nice.
Don’t be afraid of the pumpkin pie spice added to this sugar cookies. It isn’t overwhelming and goes great with the cream cheese frosting. You can definitely omit it if it makes you feel better. These cookies are all about making you feel good 🙂
Now for the cookie dough. If you are planning to use cookie cutters, make sure to chill your dough first! The dough will spread some as it bakes. Keeping the shapes as ‘together’ as possible before baking will help keep the cutter shape during the baking process. Chilled dough is always the answer.
More cookie recipes to check out: https://www.thesproutingminds.com/cookie-cutter-sugar-cookies/ https://www.thesproutingminds.com/recipe/mock-carrot-cake-cookies/ https://www.thesproutingminds.com/confetti-chocolate-covered-waffle-pretzels/
Lastly, the orange coloring is totally optional for the cream cheese frosting. You can keep it white or make it any other color you want. Maybe a black or purple color is more of what you want. Simple fix.
Oh look, another glorious morning…
I couldn’t help myself. Bring on all the Halloween movies. Make these cookies and every morning will be glorious.
- For Cookies:
- 1 pouch of Betty Crocker Sugar Cookie Mix (Makes 12 2-inch cookies)
- 1/2 stick of unsalted butter, softened at room temp
- 1 tsp of Butter Vanilla Emulsion
- 1 tsp of Pumpkin Pie Spice
- Cream Cheese Frosting
- 2 cups of powdered sugar
- 1/2 stick of unsalted butter, softened to room temp
- 4 oz. of cream cheese, softened to room temp
- 1 tsp of Butter Vanilla Emulsion
- Orange Food Coloring
- Mix the cookie dough per instructions on back of pouch; before mixing all to create a dough, add the butter vanilla emulsion and pumpkin pie spice.
- Keep mixing until a dough ball forms. You will need to use your hands to help get all the dry ingredients incorporated. Then wrap it up in plastic wrap to chill until ready to use.
- Now make the cream cheese frosting. To a large bowl, add the cream cheese, butter, and butter vanilla emulsion.
- After your cream cheese frosting is coming together, add the food coloring. Mix until all the coloring is incorporated.
- Place the cream cheese frosting in the refrigerator until ready to use. I like to use a plastic piping bag (can even use a gallon ziplock bag) to frost the cookies. You can put the frosting in one of the bags before placing in the refrigerator.
- Preheat the oven to 350.
- Take out the dough from the refrigerator, and allow to sit on the counter for about 3 or so minutes to soften up a little.
- On a clean surface, sprinkle out some flour. I like to lay down parchment paper first to make cleaning up all that flour easier.
- With a floured wooden pin, roll out the cookie dough. For a more chewy and not-so-crunchy cookie, roll out the dough to about 1/4"-1/2". The thinner the crunchier these cookies will be.
- You can use Halloween-themed cookie cutters or a 2" biscuit cutter to cut out the cookies. Place the cut out cookies on to a parchment lined cookie sheet as you go. Reuse all the extra cookie dough until you have used all that you can.
- Place the cookies on the cookie sheet into the refrigerator for about 5 minutes to chill before baking. This is really important to keep the cookie shape from spreading as it bakes.
- Bake for about 10 minutes or until the edges start turning a golden brown.
- Remove from oven and allow to cool completely before decorating. This will be any where between 5-10 minutes.
- Once cooled, top each cookie with the cream cheese frosting at add those sprinkles.