Pumpkin Sugar Cookies with Hazelnut Frosting

If you don’t already know this about me, I’m a pretty festive person. I love to celebrate holidays. (I’m kind of a Christmas fanatic.) I’m also one of those adults who full on dresses up for Halloween. Every 2-3 years I’m Belle from Beauty and the Beast, but I have to mix it up every now and again. This year I’m dressing as Princess Leia from Star Wars. I dress up like a princess 99% of the time. (Because I’m basically a child.)

In other Halloween celebrations, I made these pumpkin hazelnut cookies! And oh my, if you want your house to smell amazing, make these cookies. (They taste pretty good too.) ((Do I use too many parentheses when I write?))

Ingredients for cookies:

1 c. butter, softened

1 1/3 c. granulated sugar

2 egg yolks

2/3 c. pumpkin puree

1 t. vanilla

3 c. flour

2 t. cornstarch

1 t. baking powder

1/2 t. baking soda

1/4 t. salt

3/4 t. cinnamon

1/2 t. nutmeg

1/4 t. ginger


Ingredients for frosting:

2 c. butter

6 c. powdered sugar

2 T. hazelnut flavoring

2 T. milk



  1. Preheat oven to 350 degrees Fahrenheit
  2. In an electric stand mixer with a fitted paddle attachment, beat butter and granulated sugar together on a high speed until light and fluffy.
  3. Add egg yolks. Beat until thoroughly mixed.
  4. Add vanilla and pumpkin puree. Mix on medium speed until incorporated. Make sure you scrape the sides and bottom of the mixing bowl to incorporate all of the sugar/butter mixture! Lumps of butter will lead to runny cookies.
  5. In a separate mixing bowl, combine all dry ingredients: flour, cornstarch, baking powder and soda, and the spices.
  6. With the electric mixer at a low speed, slowly add the dry ingredients mixture to the pumpkin mixture. Mix until just incorporated.
  7. Cover dough and place it in the fridge to chill for about 2 hours. (You can use the dough right away if you are in a hurry, but the cookies will keep their shape better and be easier to roll out if the dough is chilled.)
  8. Roll out dough to about 1/4” thickness and cut into desired shapes. (I did pumpkin shapes!)
  9. Place cookies on baking sheet lined with a parchment paper.
  10. Bake for 8-10 minutes.
  11. Allow cookies time to cool before frosting them.