Can I freeze the pumpkin sugar cookies with cream cheese frosting?

Yep! Let them cool, frost them, then freeze in an airtight container. I layer with wax paper so the frosting doesn’t get smashed.

Do I have to use canned pumpkin or can I use fresh?

Both work fine, just make sure fresh pumpkin is blended smooth and not watery.

Can I make these cookies gluten-free?

Swap in your favorite gluten-free flour blend. I tried it once (using a cup-for-cup mix), and it worked just fine.

How long do these cookies last?

Frosted, about 3 days in the fridge. Unfrosted, they’re fine on the counter for up to 4 days.

Is the frosting pipeable?

Not really, it’s quite soft, unless you chill it a bit. I just spread it with a spoon. Easy.

Pumpkin Sugar Cookies with Cream Cheese Frosting

Description

These soft, pumpkin-flavored sugar cookies topped with luscious cream cheese frosting are a perfect cozy treat for fall and the holidays.

Ingredients

For the Cookies

2 cups all-purpose flour (Spoon flour into measuring cups and level off with a knife.)
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves (Optional for added flavor.)
1 cup pumpkin puree (Make sure it’s not pumpkin pie filling.)
1/2 cup butter, softened (Use room temperature for better consistency.)
1 cup white sugar
2 large eggs (Use room temperature eggs.)
1 tsp vanilla extract (Enhances flavor.)

For the Cream Cheese Frosting

8 oz cream cheese, softened (Use room temperature for easy mixing.)
1/2 cup butter, softened (Use room temperature for better consistency.)
2 cups powdered sugar (Adjust to taste.)
1/4 tsp salt

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Instructions

Prepare the Cookie Dough

In a large bowl, cream together the softened butter and sugar until fluffy.
Add the pumpkin puree and eggs, mixing until well combined.
Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
Scoop spoonfuls of dough onto lined baking sheets.

Bake the Cookies

Preheat your oven to 350°F (175°C).
Bake cookies in the preheated oven for about 9-10 minutes until edges are set and centers look slightly underbaked.
Remove from the oven and let cool on the baking sheet; they will continue to cook slightly.

Prepare the Frosting

In a medium bowl, beat together the softened cream cheese and butter until smooth.
Gradually mix in the powdered sugar and salt until fluffy and combined.
Spread the cream cheese frosting over cooled cookies.
Optional: Sprinkle with cinnamon for extra flavor.

Notes

For variations, you can reduce the powdered sugar in the frosting or add lemon zest for a twist. To store, keep frosted cookies in the fridge for up to 3 days or unfrosted on the counter for up to 4 days. The cookies can be frozen for longer storage.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert, Snack
Cuisine: American, Fall