Can I substitute pumpkin pie spice with individual spices?

Yes—try a mix of cinnamon, nutmeg, and ginger in similar proportions.

Can I make these vegan?

Yes. Use vegan butter and vegan cream cheese frosting. Replace the egg with a vegan binder like flax egg if needed.

Frosted cookies stay best for 2–3 days at room temperature in an airtight container.

Yes—the frosting can be made with less powdered sugar or a whipped cream cheese frosting for a lighter texture.

It’s best not to freeze frosted cookies for texture reasons, but unfrosted dough can be frozen.

Fresh works, but it may add moisture; you might need a bit more flour.

Pumpkin Spice Sugar Cookies: Soft, thick cookies with cozy fall flavor topped with creamy frosting.

Scale

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together butter, sugar, and pumpkin puree until smooth.
Beat in the egg and vanilla until well combined.
In a separate bowl, whisk together flour, pumpkin spice, baking soda, and salt.
Gradually add dry ingredients to the wet mixture, mixing until a soft dough forms.
Scoop dough onto the prepared baking sheet, about 1.5 tbsp per cookie, spacing them 2 inches apart.
Bake for 10–12 minutes or until edges are set. Let cool completely on a wire rack.
For the frosting, beat together cream cheese and butter until smooth.
Beat in powdered sugar and vanilla until smooth.
Once cookies are cool, spread with frosting and dust with extra spice if desired.
Allow frosting to set briefly before serving.
Storage: Keep cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer.

Dough can be chilled for 30 minutes for easier handling.
For a lighter frosting, reduce powdered sugar to ¾ cup.
Cookie yield is approximately 12 cookies; adjust size to yield more or fewer cookies.
Optional dusting with cinnamon or pumpkin pie spice adds aroma and visual appeal.

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