Pumpkin Spice Swig Cookies are the absolute perfect fall cookie. The brown sugar spiced cream cheese frosting that tops these soft and chewy cookies is the perfect complement. The whole package is the perfect amount of sweet, spice, and warm fall comfort! These are a must-make!
One time, I decided to go an entire month with no sugar. It was dumb, I didn’t feel any different, and I will never do it again. During this time, I kept dreaming about eating desserts. I would get so mad at myself in the dream for caving and messing up my sugar-free month!
Well, I’m definitely not skipping sugar for a month, but I’ve still been dreaming about dessert. Specifically, these pumpkin cookies. One night I had a dream about soft-but-not-fluffy pumpkin spiced sugar cookies. I specifically dreamed the frosting into existence- I knew I wanted a cream cheese frosting, but I wanted to be brown sugary and with just the right amount of spice.
After reading every pumpkin cookie on the internet, none of them quite sounded like exactly what I wanted. So I decided to convert my favorite Swig Style Sugar Cookies into the pumpkin cookies of my dreams.
And armed with my mixer, eager taste buds, and many many samplings of cookies pieces dunked in frosting experiments, this beautiful frosting was born.
I wish this computer monitor was scratch-n-sniff. These will make your kitchen smell like heaven.
Pumpkin Spice Swig Cookies are the cookies my fall dreams are made of.
The cookies themselves are not overly sweet. They are soft and tender without being fluffy or cake-y. Pressing them flat with a flat bottom glass lends a perfect little crater to fill with frosting. For more details on how to flatten and bake these cookies, check out my original Swig Cookie post.
I don’t think there’s ever really a wrong time to enjoy one of these cookies- but I can tell you for sure that right now is the right time. Make these! You’ll love em.
I know my way around a cookie. If you need more cookie inspiration, you can’t go wrong with any of my cookies recipes! Tried (and tried, and tried, and tried) and true!
Pumpkin Spice Swig Cookies with Brown Sugar Spiced Cream Cheese Frosting
Ingredients
Method
- Preheat the oven to 350 degrees F (or 325 on convection). Prepare cookie sheets with cooking spray or parchment paper.
- Cream together butter, oil, granulated sugar and powdered sugar. Sprinkle the baking soda, cream of tartar, pumpkin pie spice, cinnamon and salt over mixture. Cream until well-combined and super creamy, about 1-2 minutes, scraping down the sides of the bowl as needed.
- Add the eggs, pumpkin puree, and vanilla and mix until well-combined, 1-2 minutes, again scraping down the sides of the bowl as needed.
- Add the flour and mix until no dry streaks remain and the mixture is evenly combined; don’t overmix.
- Scoop the dough into about balls of about 3 tablespoons. Place several inches apart on the prepared baking sheets. 6. Add about 1/2 cup granulated sugar to a shallow dish or bowl. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip the bottom of the glass into the sugar. Press each cookie into an even thickness dipping the bottom of the glass into the sugar between each press (no need to spray it again with cooking spray after the first time). Don’t press too thin!
- Bake the cookies for 10-13 minutes until just set, not golden brown!
- Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely. Place cooled cookies into the fridge.
- Add butter and cream cheese to the bowl of a stand mixer or a large bowl with a hand mixer. Cream until smooth and creamy. Add brown sugar and mix again, for 3-4 minutes, until brown sugar is completely incorporated and smooth. Mix in powdered sugar and cream on high until frosting is fluffy and smooth. Mix in vanilla and cinnamon. Add a tbsp milk if frosting is too thick. Wait until cookies are completely cool to top with frosting.
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