1. Can I make Glazed Pumpkin Sugar Cookies ahead of time?

Absolutely! You can bake the cookies ahead of time and store them in an airtight container for up to a week.

2. How do I store leftover cookies?

Store leftover cookies in an airtight container at room temperature for optimal freshness.

Yes, you can freeze cookie dough. Scoop the dough onto a baking sheet, freeze until firm, then transfer to a freezer bag for later use.

If your dough is too sticky, try chilling it in the refrigerator for 30 minutes to make it easier to handle.

Scale

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Preheat your oven to 350°F (175°C).
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a separate large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg, vanilla extract, and pumpkin puree until well combined.
Gradually add the flour mixture to the wet ingredients and mix until just combined.
Drop tablespoon-sized portions of dough onto a parchment-lined baking sheet.
Bake for 10-12 minutes or until cookies are lightly golden around the edges. Let cool.
For the glaze, mix powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cookies and let set before serving.

Use room temperature ingredients for better incorporation. Don’t overmix the dough and allow cookies to cool completely before glazing.