These super soft Pumpkin Shaped Sugar Cookies are the best! They’re the perfect Halloween treat to make with the family and share with friends.
Pumpkin Shaped Sugar Cookies
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Making these Pumpkin Shaped Sugar Cookies each fall season has been a tradition in my family since I was just a kid and I have continued the tradition with my own girls. My mom would make cut out soft sugar cookies for every holiday and the ones at Halloween were always my favorite because of the chocolate chips on top.
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Have you ever put chocolate on a sugar cookies? OH. MY. GOODNESS! It’s seriously my favorite. The chocolate chips get a little softer from the moisture of the frosting so they’re just absolutely perfect. Plus, every cookie should have chocolate, right?!
How to make Sugar Cookies:
- Use this amazing dough recipe below. It has sour cream in them making them nice and tender.
- Roll the dough out only to 1/3 inch thick and then bake for only 10 minutes. If you can see browning or cracks, you’ve baked them too long.
- Frost the bottom of the cookie! This seems weird but the bottom of the cookie is the part of the cookie that is cooked more since it’s directly on the hot pan. By frosting this side, you allow the frosting to soften it back up a bit so it’s the same softness as the rounded top of the cookie. Also, the bottom of the cookie is completely flat so it allows you to apply an even layer of frosting across the whole cookie.
- Top with the amazing buttercream frosting. This frosting is perfect for sugar cookies because it’s easy to apply and stays soft yet the top dries just enough that you can gently stack them.
How to Store Homemade Sugar Cookies:
Once the frosting has dried to the touch, store the cookies in an air tight container. If you need to stack them, add a layer of wax paper in between.
HERE ARE A FEW MORE HALLOWEEN RECIPES THAT YOU ARE SURE TO ENJOY:
- Candy Corn Sugar Cookie Bars
- Halloween Chocolate Covered Pretzels
- Chocolate Pumpkin Cupcakes
- Gourmet Caramel Apples
- Ghost Popcorn Balls
- Gooey Monster Cookies
TOOLS USED TO MAKE THE BEST SUGAR COOKIE RECIPE:
Half-Sheet Pan– I LOVE these pans. I’ve had the same 4 pans since I got married (8 years ago) and they are in great condition. I use them all the time for cakes, cookies, roasting vegetables, baking chicken…
Rolling Pin– This rolling pin has removable rings that help you to roll your dough to an even thickness. This is great for sugar cookies because you want them thick and it’s easy to quickly roll the dough too thin.
Pumpkin Cookie Cutter– This 3-inch pumpkin cookie cutter is the perfect size. I highly recommend metal cookie cutter to a sharp cut.
Pumpkin Shaped Sugar Cookies
These super soft Pumpkin Shaped Sugar Cookies are the best! They're the perfect Halloween treat to make with the family and share with friends.
Ingredients
For the Dough:
- 1 cup butter soft
- 2 cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla
- 6 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
For the Frosting:
- 6 tablespoons butter
- 1 pound powdered sugar (about 4 3/4 cup)
- 1/4 cup heavy whipping cream
- 1 1/2 teaspoon vanilla
- Food coloring
- 2 cups chocolate chips
Instructions
For the Dough:
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In a standing mixer, cream butter and sugar. Beat in the eggs, sour cream, and vanilla. Add 1 cup flour with salt and soda, mix, and continue to mix and add 1 cup flour at a time.
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Cut two large pieces of plastic wrap, divide dough in two and empty dough onto each piece, shape into disks, wrap up, and place in the fridge for at least 1 hour.
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Preheat oven to 350 degrees F.
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Empty dough onto a lightly floured surface and roll out to 1/3 inch thick.
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Cut dough with cookie cutters and place on an ungreased cookie sheet (about 9-12/sheet). Bake for 10 minutes.
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Leave cookies on pan for about 5 minutes and then remove and let cool on wire rack or towel. Frost and immediately press in the chocolate chips.
For the Frosting:
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With an electric mixer, cream butter. Add half the sugar a little at a time (so you don't get a sugar cloud in your face) and blend well. Beat in vanilla and half the cream. Mix in the remaining sugar and then the remaining cream as needed to get desired consistency.
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Add food coloring.
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