Frosted Pumpkin Sugar Cookie Bites

These Frosted Pumpkin Sugar Cookie Bites are the perfect fall treat! They're soft and buttery, with lots of cozy pumpkin spice flavor and a sweet layer of frosting. They're basically everything you love about a frosted sugar cookie, but in the cutest bite-sized squares!

Course Dessert

Cuisine American

Keyword frosted pumpkin sugar cookie bites

Prep Time 10

Cook Time 10

Chill Time 20

Total Time 40

Servings bites

Calories 58kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

Pumpkin Sugar Cookie Bites

1 cup unsalted butter, cubed (doesn’t need to be softened)
1 cup powdered sugar
1/3 cup pumpkin butter
1 large egg
2 tsp. vanilla extract
2¾ cups all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1½ tsp. pumpkin pie spice
1/2 tsp. cinnamon

Frosting:

Option 1: Vanilla buttercream
Option 2: Brown butter cream cheese frosting

US Customary - Metric

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Instructions

Preheat the oven: Preheat the oven to 350°F and line baking sheets with parchment paper.
Cream the butter and sugar: Add the butter and powdered sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth, creamy, and well combined, scraping down the sides of the bowl as needed. (Start slowly so the powdered sugar doesn’t fly everywhere).
1 cup unsalted butter, 1 cup powdered sugar
Add the wet ingredients: Add the pumpkin butter, egg, and vanilla extract. Mix until combined, scraping down the sides and bottom of the bowl as needed.
1/3 cup pumpkin butter, 1 large egg, 2 tsp. vanilla extract
Add the dry ingredients: In a separate bowl, whisk together the flour, baking powder, kosher salt, pumpkin pie spice, and cinnamon. Gradually add the dry ingredients to the wet ingredients and mix on low speed just until a soft dough forms. Do not overmix.
2¾ cups all-purpose flour, 2 tsp. baking powder, 1/2 tsp. kosher salt, 1½ tsp. pumpkin pie spice, 1/2 tsp. cinnamon
Divide and roll: Divide the dough in half. Place each half between two sheets of parchment paper and use a rolling pin to roll each portion into an even slab about 1/2-inch thick. Keep the dough on the thicker side for soft, pillowy cookie bites.
Chill the dough: Clear space in your freezer and then transfer the parchment-covered slabs to the freezer. Place them on baking sheets if needed for easier transferring. Freeze for about 20-30 minutes, or until the dough is cold and firm. Start Timer
Cut into bites: Remove the top sheet of parchment paper. Using a pizza cutter or sharp knife, cut the dough into evenly sized squares. Re-roll any scraps between parchment paper and repeat. If the dough becomes too warm or soft while working, return it to the freezer for a few minutes before cutting.
Bake: Arrange the cookie bites on the prepared baking sheets, leaving a little space between each one. They can bake surprisingly close to one another. Bake for ~10 minutes Start Timer, or until the cookies are puffed and set around the edges. The centers should still look soft. Be careful not to overbake.
Cool and decorate: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Once cooled, frost and decorate as desired (my vote is the brown butter cream cheese frosting!) Start Timer
Option 1: Vanilla buttercream, Option 2: Brown butter cream cheese frosting

Notes

Storage: Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
Freezing the dough: You can freeze the dough (prior to baking) for up to 3 months. Before baking, take it out a 5-10 minutes to thaw so it’s easier to cut, but is still cold.
Frosting: You can use a vanilla buttercream, or I personally love my brown butter cream cheese frosting recipe for these!

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