Can I make pumpkin sugar cookies ahead of time ?

Absolutely! You can make Pumpkin Sugar Cookies with Cream Cheese Frosting up to 2 days ahead of time. Bake the cookies, let them cool, and store them in an airtight container at room temperature. For best texture, frost them the day you plan to serve. You can also freeze the unfrosted cookies for longer storage, then thaw and frost when ready.

Can I freeze pumpkin sugar cookies ?

Yes, and it’s one of the best ways to prep for busy baking seasons. You can freeze the cookies unfrosted for up to 3 months. Just cool them completely, place parchment between layers, and seal tightly in a freezer-safe container. When ready, thaw at room temperature and top with your cream cheese frosting.

How do I make sugar-free pumpkin cookies ?

To make a sugar free fall recipe , simply substitute the white sugar with a 1:1 sugar-free sweetener like monk fruit or erythritol. For the frosting, use powdered erythritol instead of traditional powdered sugar. The results will still be sweet, soft, and satisfying—perfect for anyone watching their sugar intake.

Pumpkin Sugar Cookies – 7 Tips for Perfect Cream Cheese Frosting

Q: What frosting goes best with pumpkin cookies ?

Cream cheese frosting is by far the best pairing. Its creamy texture and subtle tang balance the sweetness and spice of the pumpkin cookies perfectly. That’s why Pumpkin Sugar Cookies with Cream Cheese Frosting are such a fan favorite—they offer that ideal flavor contrast with every bite. You could also try maple or brown butter frosting if you’re looking for a twist.

Description

These soft and chewy Pumpkin Sugar Cookies with Cream Cheese Frosting are the ultimate fall dessert. Easy to make, perfectly spiced, and topped with rich cream cheese frosting.

Ingredients

Scale

Pumpkin Sugar Cookies:

1/2 cup unsalted butter, melted

1/3 cup pumpkin puree

1 cup white sugar

2 cups all purpose flour

1 large egg

2 tsp vanilla extract

1 1/2 tsp pumpkin pie spice

1/4 tsp baking powder

1/2 tsp salt

Cinnamon (optional)

Cream Cheese Frosting:

4 oz cream cheese, softened

1/4 cup unsalted butter, softened

1/4 cup powdered sugar

1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets.

2. Mix melted butter, sugar, and pumpkin puree in a bowl.

3. Add egg and vanilla extract; mix until smooth.

4. In another bowl, whisk flour, pumpkin pie spice, baking powder, and salt.

5. Combine dry and wet ingredients to form dough.

6. Scoop and flatten dough onto baking sheet.

7. Bake for 9–11 minutes, then cool on a rack.

8. Mix frosting ingredients until fluffy.

9. Frost each cooled cookie generously.

10. Optional: Sprinkle with cinnamon before serving.

Notes

Let cookies cool completely before frosting to prevent melting.

Store in an airtight container for up to 5 days.

To make sugar-free, use monk fruit sweetener and powdered erythritol.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 11g
Sodium: 85mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg