Can I make pumpkin sugar cookies ahead of time?

Yes! Pumpkin sugar cookies are a great make-ahead dessert. You can bake the cookies a day or two in advance and store them (unfrosted) in an airtight container at room temperature. For best results, add the cream cheese frosting on the day you plan to serve them. The flavor even deepens after resting overnight.

Do pumpkin cookies need to be refrigerated?

If you’ve added cream cheese frosting, yes, refrigeration is essential. Store the frosted cookies in a single layer in an airtight container in the fridge. If unfrosted, they can stay at room temperature for up to 2 days. Either way, keep them sealed to maintain softness.

Why are my pumpkin cookies cakey?

Pumpkin adds moisture, so it’s normal for these cookies to have a cake-like texture. However, too much flour or overbaking can make them overly cakey and dry. Always measure your flour correctly (spoon and level) and pull the cookies out as soon as the edges are set for the softest bite.

Can I freeze pumpkin sugar cookies with frosting?

Yes, you can, but with a few tips. Freeze frosted cookies in a single layer on a baking sheet until solid, then transfer to an airtight container with parchment between layers. Thaw in the fridge or at room temperature before serving. Alternatively, freeze the cookies unfrosted and add the cream cheese topping fresh.

Pumpkin Sugar Cookies: 4 Irresistible Tips for Soft Fall Flavor

Name: Pumpkin Sugar Cookies with Cream Cheese Frosting
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/4 cup brown sugar, packed; 1/2 cup canned pumpkin puree; 1 egg yolk; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1 tsp pumpkin pie spice; 4 oz cream cheese, softened; 2 tbsp butter, softened; 1 cup powdered sugar; 1/2 tsp vanilla extract; Pinch of salt

Ingredients

Scale

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/2 cup canned pumpkin puree

1 egg yolk

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 tsp pumpkin pie spice

Cream Cheese Frosting:

4 oz cream cheese, softened

2 tbsp butter, softened

1 cup powdered sugar

1/2 tsp vanilla extract

Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. Cream butter, granulated sugar, and brown sugar until light and fluffy.

3. Mix in pumpkin puree, egg yolk, and vanilla extract until combined.

4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.

5. Gradually add dry ingredients to wet ingredients. Mix until just combined.

6. Scoop dough onto baking sheets. Slightly flatten each cookie.

7. Bake for 10–12 minutes until edges are set. Cool completely.

8. For frosting: Beat cream cheese and butter until smooth.

9. Add powdered sugar, vanilla, and salt. Beat until fluffy.

10. Frost cooled cookies and sprinkle with extra pumpkin spice if desired.

Notes

Store frosted cookies in the fridge for up to 5 days.

Freeze unfrosted cookies for up to 2 months.

Use room-temp ingredients for best frosting consistency.

Author: Chef Saly
Prep Time: 15 mins
Cook Time: 12 mins
Category: Cookies, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 170
Sugar: 14g
Sodium: 85mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 0.5g
Protein: 1g
Cholesterol: 20mg