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Pumpkin Sugar Cookie Recipe
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Sugar cookies just got better with a little pumpkin! This Pumpkin Sugar Cookie recipe creates soft, chewy, lightly spicy glazed cookies that are perfect for Fall and all the way through the holidays! Ever since I posted this recipe back in 2014, people have been going crazy for them. It’s one of my most shared recipes ever. If you love pumpkin, I just know you’ve come to the right place.
Ingredient Notes + Variations
These pumpkin sugar cookies come together with pantry staples, cozy spices, and a few smart tricks that make them melt-in-your-mouth soft. Here’s what you’ll want to know before baking:
- Butter – Use softened, not melted butter. It gives these cookies that classic sugar cookie texture with rich flavor.
- Vegetable Oil – Keeps the dough soft and adds moisture without making it greasy.
- Pumpkin Puree – Use 100% pure pumpkin, not pie filling. It gives the cookies their gorgeous color and soft crumb.
- Sugars – A mix of granulated and powdered sugar creates a light, tender texture and just the right sweetness.
- Vanilla Extract – Rounds out the flavor and ties the pumpkin and spices together.
- Spices – Cinnamon, nutmeg, and a pinch of cloves give that warm pumpkin pie flavor.
- Cream of Tartar – Keeps the cookies soft and gives them that signature sugar cookie tang.
- Pumpkin Pie Spice (for the glaze) – Enhances the flavor and gives that extra fall touch.
How to Make Pumpkin Sugar Cookies
These pumpkin sugar cookies are surprisingly easy to whip up. You’ll mix, scoop, flatten, bake, glaze… and probably eat one before they’ve even cooled. For full recipe details including ingredients and measurements, see the printable recipe card down below.
Step 1: Preheat Oven + Prep Pan
Set your oven to 350° F and line baking sheets with parchment paper or silicone mats.
Step 2: Make the Dough
Mix butter, oil, pumpkin puree, sugars, vanilla extract, and eggs until smooth. Add in dry ingredients and stir until just combined.
Step 3: Scoop + Flatten
Use a 1½ tablespoon scoop to portion dough onto your baking sheet. Flatten each one to about ½ inch thick with the bottom of a glass dipped in sugar.
Step 4: Bake + Cool
Bake 8–9 minutes until soft and set. Let cookies rest on the pan for a few minutes before moving to a cooling rack.
Step 5: Glaze
Whisk powdered sugar, water, and pumpkin pie spice until smooth. Spread about 1½ teaspoons over each cookie while warm. Let the glaze harden for a few hours… or enjoy them warm and gooey.
Tips for Success
- Don’t overmix once you add the flour, or your cookies can turn tough.
- Chill the dough for 10–15 minutes if it feels too sticky to scoop.
- Use pure pumpkin puree (not pumpkin pie mix).
- Add a little extra cinnamon if you love bolder spice flavor.
- If you’re glazing warm cookies, set them on parchment to catch drips.
These pumpkin sugar cookies are everything you want in a fall bake: easy, soft, and perfectly spiced. Once you try them, you’ll see why they’re the cookie everyone keeps asking for. The printable recipe card is down below. Enjoy, friends!
Soft Glazed Pumpkin Sugar Cookies
Sugar Cookies just got better with a little pumpkin! This recipe creates soft, chewy, lightly spicy glazed pumpkin sugar cookies that are perfect for Fall!
Ingredients
- 1/2 cup butter softened
- 1/2 cup vegetable oil
- 1/2 cup pumpkin puree canned pumpkin
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 large eggs
- 4 cups all purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- pinch of cloves
for the glaze-
- 3 cups powdered sugar
- 4 tablespoons water
- 1/4 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350° F. Line a baking sheet with parchment paper or silicone baking mat and set aside.
- In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth.
- Slowly mix in all dry ingredients until completely incorporated.
- Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass.
- If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. Bake 8-9 minutes.
- While cookies bake, make the glaze. Stir powdered sugar, water, and pumpkin pie spice together until smooth.
- Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack.
- Spread 1 1/2 teaspoons of glaze over each warm cookie. Let glaze harden 2-3 hours before serving. Or, eat them warm with lots of runny glaze.
Video
Notes
Storage Instructions
Store cooled cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To freeze- place unglazed cookies in a single layer with parchment between each, then freeze up to 2 months. Thaw and glaze before serving. You can also make the dough ahead, chill up to 24 hours, and bake when ready.Nutrition
Calories: 172kcalCarbohydrates: 28gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 17mgSodium: 67mgPotassium: 29mgFiber: 1gSugar: 17gVitamin A: 623IUVitamin C: 1mgCalcium: 6mgIron: 1mg
Rate This RecipePlease consider Leaving a 5-Star Review!
More Recipes to Try
- Pumpkin Whoopie Pies with Caramel Pecan Filling
- Soft Sugar Cookies
- Easy Pumpkin Bars
- Snickerdoodle Cookies
- Gingerdoodle Sandwich Cookies
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
I may have already reviewed these, but I’m leaving another one. This is my all-time favorite Fall cookie recipe! I make them every year as soon as the leaves start falling. My family loves them, so it’s nice that the recipe makes so many. The only change I make is adding a bit of ground cloves to the glaze. It gives them that perfect Fall touch.
I just made these Pumpkin Sugar Cookies for Thanksgiving and they were delicious. Easy to make and easy to frost. The frosting is so creamy and delicious. Next time I would add a little more water to the frosting, just a little thick to spread. They were firm but soft to bite into. They were enjoyed by everyone. Best cookies ever!! I baked as is. Didn’t change a thing.
I made these today and followed the recipe exactly. I thought it weird that so little vanilla was called for with so much flour and now that they are cooled I wish I added more. The cookies taste good and have a great texture, but it needs another teaspoon of vanilla or even almond extract
I was disappointed in this recipe, I don’t know what I did wrong. At 8 minutes they were too mushy. I cooked them for 12 minutes and I thought they were much more crumbly. I was looking for a crumbly sugar tasting like pumpkin. I’ll still look…
[…] Soft glazed pumpkin sugar cookies – add some pumpkin spice to a classic cookie […]
Although these cookies were nice and soft with great flavor, they were not orange in color at all. They were pale in color with specks of spice.
Mine were soft not crispy.
Our family loved these cookies! They were soft and delicious. The only change I made was I used milk instead of water in the glaze. We will Definately make these again and again ?
Cookie is great but glaze was difficult to keep in center of cookie and ran over sides. Not as nice looking but still tasty.
Amazing cookies (I guess all the complainers didn’t follow the recipe ?)
Easy to make. Great flavors. Definitely a keeper.
Delicious. I glazed the cookies while warm like the recipe said but I just saw the narrative says to glaze when cool. I think warm is easier because it kind of melts the glaze and it’s easier to spread around if needed. Will def make these again.
I love making these- my nephews think they are the bomb!! Great recipe- great flavor!! Thanks!!!
I would like to make these for Christmas but some reviews say it needs more pumpkin flavor. I think adding more pumpkin would make the batter thinner and they may not turn out. Would you recommend using more of the spices?
Yes, just use more spices!
I have been making these cookies for several years now. I have to say they are an all-time favorite cookie, not just a holiday cookie. One of the things I love MOST about these cookies is how subtle the pumpkin flavor is. If you are looking for a cookie bursting with pumpkin flavor you will be disappointed, however I suggest you try them anyway. Just don’t expect that burst of pumpkin. The pumpkin adds a wonderful texture to the cookie. They have a mild flavor that is so addicting and can be made any time of the year. I have found that the cookie tastes better longer if it is slightly underbaked. I usually layer my counter with wax paper or freezer paper to glaze them. It makes clean-up a snap. I also glaze them straight out of the oven while they are still hot so that the glaze coats the whole cookie. Once I have let them cool several hours on my counter they can be stacked between sheets of wax paper in an airtight container. To say my family loves these cookies would be an understatement. Lauren, thank you for such an amazing recipe! I think you have tweaked the recipe since you first posted it? The original glaze had melted butter and milk in it, not water. I have always followed your original recipe to a T with amazing results. Thanks once again for such a melt-in-your mouth delicious cookie! ?
They were so easy to make and tasted yummy. The cookie was soft and the glaze tasted great. My only issue is that I stored them in a sealed container on a pantry shelf and the glaze dissolved into the cookies which made them damp and squishy. Should they be stored in the fridge?
One of the best vegan cookie recipes I’ve found! I love baking on a rainy day and today is no exception, so I asked my husband what kind of cookies he’d like and he requested these, saying how doughy-yummy-good they were! This recipe has gone into our favorites–at the top of the list!
I want to make these cookies but I don’t know where to buy the pumpkin puree, all I find at the store is canned pumpkin. Do you have a brand that I can look for or where to buy it? Thank You.
Pumpkin puree is canned pumpkin, or 100% pure pumpkin such as Libby’s.
Whole family loved these cookies. Wonderful texture. Not too sweet.
Hi! Cant wait to make this recipe. Is the pumpkin purée half of a large can or half of a small can? Thanks!
Neither. It’s half of a cup of pumpkin (1/2 cup).
These cookies are always well-received. Friends and family look forward to Fall because I make these every year.
Do you think it would work to make an applesauce base instead of the pumpkin? or any other suggestions about the flavor instead of pumpkin?
I followed recipe and timing. The cookies were good, but a little dry. Any suggestions?
Be sure you are not over-measuring your flour. She has a good tutorial about how to measure flour correctly in this post.
These came out more cake-y than I prefer a cookie and I agree with other comments that the pumpkin flavor was lacking. My family still gobbled them up tho!! Thanks for sharing the recipe!
Suggest substituting the oil with more pumpkin (same amount) – as others have mentioned there’s hardly any pumpkin taste. I needed to add an additional 1/2c flour, plus baked for at least 3 minutes longer (first cookies were very doughy). I do like how the glaze (made mine thicker) stays within the marks made by the glass. Also like how this isn’t a cake-y cookie.
The best. The best iced sugar cookies I’ve ever made. One bowl, really easy. Interesting note: pumpkin purée hasn’t been on the shelves here in forever. I’ve made these four times in almost 3 weeks, and I’ve never used pumpkin! I’ve used sweet potatoes, Japanese sweet potatoes, delicata squash, and garnet yams, but not pumpkin! Also, I’ve seasoned the icing to taste with cinnamon, allspice, ginger, cloves, and nutmeg because I don’t have pumpkin pie spice. You won’t regret making these!
Has any tried making these into bars instead of cookies?
We love this recipe. I have used it two years in a row now. The only tweeking I do is use a tad more spices than it calls for and use all 4 fall spices in the glaze. YUMM
I’ve made these twice in the last week, and both times the texture I get is nothing like what I see in your pictures. What am I doing wrong? I would post my pictures but I don’t see a way to do that here.
Can you use pumpkin pie spice instead of cinnamon, nutmeg and cloves?
Thank you
Yes! Use what you have.
Why can’t I print this?
Are you clicking the printer icon in the picture in the recipe card? I just tried it and it worked for me! After you click that, the printable recipe card should populate so you can print.
I’ve seen a lot of really good reviews and I’m super confused. It’s not a bad cookie. It’s just not good. The texture was a bit dry (which can totally be my fault) but the cookie and icing lacked flavor. Very very bland. I’m super adding extra salt, sugar and spices would bring it up a notch, but I just didn’t like it enough to try again. Sorry ☹️
Just curious as to why you use both oil and butter as ingredients instead of just butter?
Butter adds flavor, oil helps keep the cookies soft.
Very nice cookie with nice glaze. However, if I had not made these myself, I would not have called them pumpkin sugar cookies. There was only the barest hint of pumpkin taste. And yes, I used 100% canned pumpkin.
Hi, i can’t find cream of tartar in my country , can i replace it by more baking soda or baking powder ?
They turned out amazing. Wish I could posts a pic. I added more spice to the glaze and decorated them with Christmas decorations so in the freezer they will go until Christmas.
They turned out great! They taste even better on day 2! It was as if over night the pumpkin flavor really came through. My friends and I couldn’t stop eating them! Great recipe!
[…] Source […]
Love these cookies! They are a fall staple in our household now ? So soft and the icing makes them just perfectly sweet!
Love love love these cookies! They are a fall staple in our household now ?
Made these today for my daughter using gluten free flour. I’m not even a pumpkin fan, and they are delicious! Thank you for sharing the recipe!
I made these over the weekend and they are great, I will definitely be making them again! They are so much better than regular sugar cookies, I may bake these for Christmas.
I just did these, I agree, not much flavor, I’m so disappointed.
Can this be made ahead of time and refrigerate the dough? Or can you freeze it?
Thanks
I just tried these today and they are excellent! I am the only one in my family that likes pumpkin, so I made the regular sugar cookies for them and made the pumpkin ones for me 🙂 I will definitely be making these again soon!
This recipe is a true stunner! Everyone I’ve taken them to wants more, wants the recipe, & wants to make a bowl of the icing & eat it plain ?? Best fall cookies you’re gonna find this side of the pumpkin patch ???
[…] Glazed Pumpkin Sugar Cookies […]
I made these a couple of weekends ago and they were a huge hit! Thanks for all of your delicious recipes!
These pumpkin cookies sound so good! I can’t wait to try them sometime soon! They look super easy to make too.
I made these for my family and they were a hit! Even my neighbor’s got to get a little treat 🙂
Ok these look amazing! I am totally going to make these for our ward trunk or treat! Thanks for creating such a positive space on Instagram.
Made these cookies the other day and my whole family loved them!! This recipe is a keeper!
These are my all time favorite cookie!!! I love everything pumpkin and my favorite cookie at Christmas is the sugar cookie so this was a match made in heaven! I have made these for a few years now, all autumn long and even throughout the year when the craving arises. My family also loves these cookies so it’s great that they are so quick and easy to make 🙂
This recipe is my favorite fall treat and always requested by family during thanksgiving season! Posting for your 10 year blogging giveaway!
These were the BEST cookies hands down I have had and the easiest to make. I ended up letting the wet ingredients mix maybe a bit too long and they became more of a whipped consistency but they mixed well with the dry ingredients. My only hiccup was the glaze, it proved to be my challenge area, it was really thick and I felt it needed maybe 1 to 1.5T more water but I will test that for myself next time.
I took these to my gym (it’s why we workout, right? ?♀️) and EVERYONE loved them and was begging for the recipe. Thank you for creating, posting, and making these delightful little nuggets of happiness! ?
I made these cookies last fall and they were such a hit my kid’s friends parents were asking for the recipe! Can’t wait to make them again.
These are on my *all things pumpkin* list to try! The look DIVINE! Love your recipes!
these are always a huge hit!
These cookies are delicious! They stayed very soft. My husband and boys loved them! Definitely will make them again.
Thanks for sharing! Do they keep long?
This looks so good! This is a nice way to add some pumpkin at a get together without it being overload!
[…] Make it | Pin it […]
[…] These are SO soft! They melt in your mouth. Once again, using real pumpkin keeps them moist and they have me addicted. The best pumpkin cookies ever! […]
For more pumpkin flavor increase the spice not the pumpkin, the wet pumpkin will change her recipe & cookie texture, adjust the spice ( I recommend adding more cinnamon & nutmeg w a pinch of cloves) , oddly that’s where your pumpkin flavor comes from.
preach it, girl!
These cookies were great but noticed a couple things. I could have / should have doubled or tripled the pumpkin purée as it was just not enough pumpkin flavor at all. Wondering if there’s a way to cook the pumpkin so it reduces and intensifies the flavor before adding it to the cookie batch. I also made them a bit thicker 1/2” and they took nearly 18 minutes to bake. Even at 12 minutes they were still quite raw inside. So if you are going to make these find a way to intensify the pumpkin flavor using your own technique and know that you may have to bake them longer in order for them to be completely cooked through.
Do these need to be refrigerated?
No, they’re fine at room temperature.
Really tasty cookies!! I learned to mix the butter/sugars together until smooth first before adding the oil/pumpkin/eggs- and added a heaping half cup of pumpkin after reading some of the reviews and they turned out great!! Addicting for sure!
How do you store these cookies?
Once the glaze has set, you can throw these into a zip top plastic bag or air tight container.
Can you substitute with gluten free flour ?
[…] latest has these delicious Soft Pumpkin Sugar […]
[…] If you love pumpkin, you’ll love my other pumpkin recipes: Pumpkin Chocolate Chip Bread, Pumpkin Pull Apart Bread, Pumpkin Cream Pie & Soft Pumpkin Sugar Cookies. […]
[…] Soft Pumpkin Sugar Cookies […]
[…] Soft Pumpkin Sugar Cookies […]
I did not have luck with these at all. They baked fine but they tasted like flour. The only thing I can think of was that I used fresh pumpkin?
[…] Pumpkin Sugar Cookies […]
These cookies were amazing! The recipe was on point. I live in the NL so I skipped the Vegetable Oil and used butter as the replacement. I added just one more TBSP of pumpkin puree. And not overbaking is key! My oven baked each batch at 6min 30sec. Thank you for this recipe! Genius.
Not sure why my other comment didn’t post, but this is definitely a keeper of a recipe! My only suggestion is that the directions be made more clear. If you follow the directions and simply dump all wet ingredients together, you will end up with floating chunks of butter. Trust me, it happened on my first attempt! I resolved it with my immersion stick blender easily enough though!
My suggestion is to beat the butter with sugars. Add eggs, then slowly add oil, vanilla and pumpkin. Mix dry ingredients and add to wet. This produced a lovely batter to work with!
I made a double batch for a church function! Looking forward to the compliments! 🙂
Making several batches for an event In a couple of weeks. I am going to freeze them. Would you suggest icing them after I get them out of the freezer?
I’m not sure either way matters. I might suggest icing after defrosting just to make sure they look pretty.
I made these and they were a huge hit at work! I was a little disappointed they weren’t more punmpkin flavored, so I would increase spices in the future. When I took my cookies out of the oven after smashing and baking, they were not depressed like the photos. They had fluffed while baking and so there was not an adequate depression for the icing to pool in. How did you get this so pretty in your pictures Lauren?? I ended up with less photogenic cookies with icing running off the sides, even after letting the icing thicken up.
How did you measure your flour? Also, did you flatten them with a glass, like in my photos? I would suggest making the icing thicker so its easier to harden.
Delicious! I made the recipe as-is and it was perfect. No, it’s not a punch in the face of pumpkin but I find that refreshing. It just tastes nicely like fall to me! 🙂 one suggestion: change the wording on the instructions. The way it’s written, people might assume to toss the wet ingredients all in at once and then start mixing. I found it strange that it didn’t instruct to cream the butter and sugars, but decided to make this how it was written anyways. This just results (as I suspected) in floaty butter chunks in liquid! Lol! I saved my batter by use of an immersion blender (stick blender) before adding in the dry ingredients. 🙂 but stating the proper order of wet ingredients may save others (who try to follow a recipe as-written on the first try) some heartache
[…] Soft glazed pumpkin sugar cookies – add some pumpkin spice to a classic cookie […]
What’s the best way to store these? If stacked one on top of another, will the glaze stick?
If you let them ‘dry’, the cookies shouldn’t stick to each other. If you’re worried about it, try placing wax paper in between each one.
These are absolutely wonderful! So soft and yummy! My grandchildren will love them!
For those feeling they need more pumpkin flavor, how about trying a thin layer of pumpkin butter and then the glaze.
Can these be made gluten free?
Yes! Just substitute a gf flour blend 1:1 in place of the all purpose flour.
These look absolutely beautiful and delicious! I will definitely be trying them soon!
These look AMAZING!! can they be made without cream of tartar though? I don’t have this on hand.
My 3 year old daughter is obsessed right now with anything pumpkin and Halloween so I definitely want to make these with her, and then watch a fun Halloween movie!
Oh my these look dreamy! Love all things pumpkin!!
These look delicious!
I’ve made these with gluten free flour and it worked very well.
Can they be frozen with the glaze? Can they be stacked for transporting?
Yes and yes! Just make sure the glaze is dried before stacking.
[…] Soft Glazed Pumpkin Sugar Cookies […]
Why should you make these?……… because my family thought these pumpkin cookies were great!! YUM!! ?
These are one of my favorite cookies ever. I always make them during the fall but craving them now lol.
Pinning to a few boards ?
What a great way to use 1/2 cup of pumpkin! I made the mistake of forgetting to add the vegetable oil into the batter until the last batch of cookies, but fortunately they still turned out well and stayed soft. Great call on coating the bottom of the glass in sugar. Worked like a charm! Thanks for the recipe and I’ll be sure to not forget the vegetable oil on the next go around :-).
I would love a gluten free version too if anybody has a great recipe
It doesn’t list oven temperature and baking time.
The instructions were updated. Sorry about that!
I made these sugar cookies and we loved them!
These looks awesome! I’m not much of a baker, but I can’t wait to try them!
Trying these for a family reunion this weekend!
Trying these this year with my Christmas cookies!
These look delicious, I may have to try these instead of pumpkin pie for Thanksgiving!
These look so yummy!
Finally getting around to trying these this weekend! So pumped. Love me some pumpkin cookies!
These were so good! Mine were not as pretty as yours, but still delicious!
can’t wait to make yum
These look like the perfect pumpkin cookie!
Just made these last week and thoroughly enjoyed them. Not gonna lie – they all were eaten before I even made the glaze!
Cookies
Do these need to be refrigerated?
Nope!
can you make these in advance or the not before? Can you glaze the night before?
Yes, can totally make these ahead of time!
I just made them exact measurements of ingredients and they came out dry and not a pumpkin color. More like a sugar cookie . Did anyone have this issue
[…] Baking, cooking, and creating beautiful and tasty fall treats is an activity that many seniors will enjoy (and anyone who happens to be nearby!) There are numerous recipes for chefs of all skill levels: baked apple roses, baked apples with oatmeal streusel topping, no-bake pumpkin cheesecake, and pumpkin sugar cookies. […]
I followed this recipe exactly and these cookies didn’t taste at all like pumpkin and the color was completely off. I’m really disappointed and so was my husband.
I made these three times back in 2014 and they never turned out like the picture. Mine were puffed up and smooth, not crackled and dense looking. I feel like there’s a mistake in the recipe, because I’m a skilled baker…?
I’ve made these cookies multiple times since seeing your recipe. They are wonderful! Added little pumpkin candies in center of cookie for a more festive look and more sweetness! Also drizzled plain vanilla icing over cookie for a two-toned look. Thanks for sharing your recipe!
These cookies are delicious! How can they be made to taste like egg nog cookies for Christmas!
Now I have to try and make an egg nog version!!
I don’t have parchment paper is there something else to use
silicone baking mats or a little nonstick cooking spray.
I didn’t care for the cookies at all. I threw the 1st batch away & remaining dough. No taste at all. Sorry they looked better than the tasted.
[…] sent me a Facebook video of some pumpkin sugar cookies from Lauren’s Latest blog. The cookies made such a nice presentation . . . really pretty with the glaze in the center. […]
[…] Soft Glazed Pumpkin Sugar Cookies | Lauren’s Latest […]
Can GF all purpose flour be substituted
yes!
I made these cookies. I didn’t care for them, they tasted like raw flour to me but my mother loved them and ate most of them and convinced me to give them another try later in the season.
These look wonderful! Going to make them today!
Just curious, but why butter & oil?
Butter for flavor, oil for softer cookies.
Can these be frozen?
Does the glaze harden enough to stack these cookies?
If you glaze them with a very thin coating, yes they will harden enough to stack.
Wondering how they eould turn out if I used Gluten Free Flour? K
Never tried it before…give it a try and let me know 🙂
We made these beautiful little gems. We wanted a hint of color in the glaze so added 2 drops of orange food coloring. We are in love with these scrumptious cookies. ????
Thank you Lauren
Sounds good
Have you tried substituting applesauce for the oil.
No, but you are welcome to try!! Let me know how it goes 🙂
Looks delicious. Have to make them!
Sounds delicious will definitely try this recipe.
What size pumpkin puree can, the small one or big one??
I use 1/2 cup of pumpkin 🙂
Awesome
What size can did you use for the pumpkin
How much does this dough spread? This would be perfect to press into a pumpkin cookie cutter (if it would hold its shape at all) and frost with orange-tinted glaze.
[…] pancake bites with chocolate chips (Photo and recipe from Mom Foodie) Soft pumpkin cookies (Photo and recipe from Lauren's Latest) Pumpkin chocolate bread (Photo and recipe from Sally's […]
[…] Soft Glazed Pumpkin Sugar Cookies […]
I have made these a number of times using fresh pumpkin puree that I froze from our Halloween pumpkins. I have not found anyone who doesn’t just love them . the pumpkin taste is mild and even though they are glazed, they don’t really taste too sweet. This is one of my favorite cookie recipes!
I saw this recipe three years ago and have made it for Thanksgiving ever since! My family loves these cookies!
These cookies DO look great, but sadly, I won’t be making them again. Mine look the same as the pictures, but I felt they a). Had very little pumpkin flavor to them, and b). Were really doughy. I was a little suspect when I saw the ratio of 4 cups flour to only 1/2 cup butter and 1/4 teaspoon baking soda, but thought I’d try anyway. One day later, they’re already tasting kind of dry. Sorry, but I was disappointed.
Followed the recipe exact but they are definitely cakey. I do like cakey pumpkin cookies but was hoping to try a different texture like a chewy chocolate chip cookie and this was not it. Hoping they taste better once I get some icing on them. Not very flavourful.
I would like to freeze these for company coming later in the month. Has anyone tried this?
Won’t make these again. Didn’t taste like pumpkin at all. Heavy and pretty much tasteless.
[…] Soft Glazed Pumpkin Sugar Cookies from Lauren’s Latest Pumpkin Marble Cake from Something Swanky Pumpkin Hot Fudge Pudding Cake from Crazy for Crust […]
[…] Pumpkin Sugar Cookies With my revisions below. As originally published here. […]
What is the recipe for the glaze?
[…] adapted the recipe from Lauren’s post here. Since it is just the two of us, I didn’t want to make 3-4 dozen cookies, so here is what I […]
Plan on making but would like to know what size can of pumpkin puree
These are delicious.. I made per recipe.. except I tossed a quarter teaspoon of ground cloves in…I adore cloves.
[…] Lauren’s Latest | Soft Glazed Pumpkin Sugar Cookies […]
So 1/2 cup pumpkin doesn’t seem like any too much. Can you really taste the pumpkin? And what do you do with rest of the pumpkin in the can?
Try the glaze with apple cider or juice instead of the water! Yummy!!
Love anything pumpkin.
Looks delish!
[…] Soft Glazed Pumpkin Sugar Cookies from Lauren’s Latest […]
[…] Recipe Source: Laurens Latest […]
Pumpkin cookie recipe
What size can of pumpkin purée?? There are many sizes
My daughter loves the Soft Glazed Pumpkin Sugar cookies and wants them all the time. She loves them so much that I can bribe her with them to do jobs around the house, etc. Thank you for the recipe!
I don’t suppose you know what all these measurement are in grams and millilitres for all your english followers please?
These were so amazing and soft and delicious! I am totally obsessed with them. I halved the recipe and added about 2-3 extra tablespoons of pumpkin, double the pumpkin pie spice, and ~2 tablespoons of flour.
Yum
I can my own pumpkin so today while scanning Pinterest I found your recipe. Such an easy one to mix by hand. Hunting season is upon us so I thought what better way to enjoy the pumpkin and share it with all the hunters that stop in for coffee! Thank you for sharing with others. PINNED!!
I just made these. They are SO good. I thought they were really pumpkiny (which is a good thing) . I haven’t put glaze on them. They might not last that long. I don’t want to admit how many I’ve snacked on so far. Pumpkin is good for you.. right? 😉
These cookies are soft, but not very pumpkiny or sweet & spicy as described. They almost remind me of a scone but a little softer.
This is now my son’s favourite fall treat 🙂
I just made these and doubled the pumpkin and tripled the pumpkin spice amount to both the dough and the icing. I also added vanilla to the icing as well. They were pretty tasty.
I made these yesterday & was really disappointed. I love pumpkin anything but these are very bland tasting basically all u can taste is flour. I followed the directions exactly.
These were just ok. Boring – just not much taste to them. I followed the recipe exactly on half and the second half I added I some crushed pecans to the tops prior to baking them off. I will not make these again.
I made these cookies today. I loved them. I added chocolate chips to some of the dough and they turned out even more amazing. 🙂
thank u for the recipe
These cookies look wonderful.
This recipe sounds so good, but I can’t print it out. I was wondering if you could send it to my email please. Thanks so much.
Your Pumpkin glazed cookies are sooo amazing! This is one of the best parts of Fall for me!
These cookies are amazing. I love them!! Thanks!
Thank you for the recipe. I can’t wait to try it this coming week.
Rose
Made these for my family and they loved them! I added about a teaspoon of maple extract to the glaze and then dusted some nutmeg on top and it was delish! Worth the sugar and carbs 😉
Good but I found the pumpkin to be almost an aftertaste. I would add more spice next time.
My mom, daughter, & I made these cookies this weekend. One of my friends posted this to Facebook & I had to try it.
We made the recipe exactly the way it is.
Here are our comments:
The recipe was easy & fast.
The cookies were delicious.
The recipe doubles very well.
The cookies alone are not too sweet, but more balanced with the glaze on top.
The 3rd tray we baked we sprinkled coarse sugar on top.
After the 4th tray, I added mini chocolate chips to the batter. I really love pumpkin & chocolate together.
We also added the mini chips to the tops of the glazed cookies (must do right after to make sure they stick to the glaze).
This recipe would also be excellent for fridge cookies, just form into log, slice, & bake.
Thank you for this recipe Lauren. We will definitely be using this again.
Oh dear, no, these completely failed to thrill. These are spiced pumpkin cookies with TINY doses of pumpkin and spice–I could barely taste them! They’re white sugar cookies colored a faint peach by a little pumpkin, with a speck or two of spice per cookie. White sugar cookies are nice, but as anything other than that, these are a disappointment.
SOFT GLAZED PUMPKIN SUGAR COOKIES -Look good enough to try. Love pumpkin.
What size can of pumpkin? 15.6 or 29 ounce
Has anyone tried making these without eggs?? I’d love to try this recipe but need to find a good egg substitute… They do look and sound amazing!!!
Yummy
Recipe looks great. On the Print version, maybe backspace 1 of those double spaces and not waste a piece of printer paper for 1 line of print. Killing trees for no reason really sucks…..
I made these this morning and have to agree with you…they were good but not big on pumpkin flavor. I am wondering if adding some ground cloves to the batter would enhance the pumpkin flavor…any suggestions ?
Thank you for this recipe…I love the texture of these cookies.
I would love to get your e-mails, I tried but it would’nt go through. Your site is very interesting, and enjoy new receipes. Thank you very much. Elsie
Did you try using the sign up in my sidebar? Type in your email and press enter.
Sounds great…can’t wait to try these.
I don’t have any parchment paper, can I just bake them on the baking sheet with it or should I spray the pan with cooking spray?
Spray lightly with cooking spray!
Have you tried these with fresh cooked pumpkin or fresh that has been frozen. I only buy canned when I make pies but use the fresh for breads, muffins, etc. The fresh has a higher water content so curious.
These look amazing!!
Okay, first, I cannot tell you how much I love that you quoted Father of the Bride, and specifically that part! My mom and I do that all the time – haaaalo!! 🙂
Second, these look amazing and I can’t wait to try them!
I just followed you on Insta, and I’m looking forward to seeing what you post!!
Thanks for sharing!
they look absolutely delicious!!
Can you please list the carbs and sugar count of these?
Haven’t tried to make them yet ….Its 11:00p.m. so I will wait till morning but sure would like to have a couple right now with a glass of milk before bed……Thanks
Can’t wait to try these.
I have arthritis in my hands. Can I use a stand mixer instead? Thanks. These look so yummy:)
[…] Lauren’s Latest: Soft Glazed Pumpkin Sugar Cookies […]
I just made these, exactly as the directions state. However, it doesn’t taste very pumpkin-y to me or my mom. In fact, it doesn’t taste like much of anything…but they’re edible. I also wasn’t able to make the glaze stretch for all of them. I don’t think I’ll try this recipe again, but if I do, I’ll add more pumpkin/spice, and more of the glaze mixture.
They were ok, I think they need more spice, next time i will add nutmeg
JUST made these tonight and I’m going to share this everywhere – so awesome! Question, my glaze came out a lot “browner” than yours is in the photos… maybe b/c I used organic sugar? Just wondering. I like the crisper white yours shows! 🙂
So yummy and easy, ty for this recipe!
These are amazing! I just made them and I can’t leave them alone! Thans for sharing! Oh my!
made these today, and absolutely no flavor! tasted like paste Sorry!
I couldn’t wait to try these and when I did all I could taste was flour. 🙁
*They
I loved, loved, loved these!! Unlike other reviewers, I did not think these were bland at all! Tey had just enough hint of pumpkin spice flavor for my liking, but I’d imagine you could easily add more to suit individual preferences. The texture of these cookies was perfect. Truly a soft cookie. I will be making these again soon!
Wow! I just made these and they are amazing as expected. I made one change. When I make glaze or frosting I use heavy whipping cream as it improves the flavor. Thanks for the great recipe!
Extremely disappointed in these cookies-they looked and sounded so delicious but very blah in flavor!!!!
These are tasty, but the texture doesn’t match the picture at all. Trying to figure out what I did wrong. I’m sort of known for my baking, so it’s not like me to screw up cookies. Mine turned out very smooth, not crackly like the picture.
These look delish! To try and make them a little less sinful, how do you think they would turn out with 1 cup pumpkin and 1 cup sugar (1/2 granulated, 1/2 powdered)?
I really wanted this cookie to taste as good as the picture looked. Alas. This is a bland, bland cookie. I followed the recipe exactly. I like the texture quite a bit, so I don’t want to muck that up by adding more pumpkin. I’m going to try again, adding pumpkin extract and doubling the spices.
These are delish, making them for a fall party. Thank you!
I took these to a volunteer meeting today and they were a tremendous hit. I wonder if you would mind me sharing the recipe with my fellow (Project Linus) volunteers? They all wanted it! Thanks.
No, go right ahead!
I am in LOVE with these cookies!! I’m not at all a pumpkin fan, so the mild taste of these was perfect! My question is…can these cookies be frozen??
Yes, they can be! I’d probably prefer to freeze the dough in individual cookies and then bake the cookies fresh as I want to eat them.
Boy these cookies are supremely soft. However, as commented before, they don’t taste much like pumpkin. For those of us who love that pumpkin spice taste, pumpkin is not a very strong taste, I doubled the spice in both the cookie and glaze. I use my own pumpkin spice which is really spiced and the cookies were still mild tasting. I may triple it next time!
I tried the recipe tonight (9-14-14). I doubled the pumpkin to 1 cup and increased the pumpkin spice to 1 teas. I also added 1/2 teas. of cinnamon. Even though I increased the spice, the cookie is bland. The dough didn’t expand in the oven resulting in a baked bland dough ball. The picture of this recipe on Pinterest is beautiful, but in reality the result was the complete opposite. Bad recipe. Won’t make again.
The comments about how bland they are crack me up! Sugar cookies aren’t noted for extreme flavor, just maybe the taste of some vanilla and butter (some barely have that!) and there are recipes for chewy ones, moist ones, crisp ones, and downright dry ones. What appealed to me after reading the recipe is that these are a VARIATION of a rather bland cookie… for when you want something lightly flavored. If you put much pumpkin and in them they will be more cakey like every other pumpkin cookie. I do like some of the ideas people tried. Now to try them myself and see how I’d tweak them. Ha! Ha! Isn’t that what good cooks or aspiring good cooks do?
Love the photos! Makes me drool.
Apparently my tablet corrected my name for me, it’s Kimi, not kimk.
If I use fresh pumpkin puree, I always make my own to use, woukd it effect the recipe at all? Like would it be too watery or anything?
Just made these to bring to a party!! Delicious!!!
Well, I just made these. Recipe definitely needs work. Tastes like flour! I would make these again but would tweak it, cut back on the flour, add more pumpkin & spices. Good attempt but you did not nail it.
I literally did a *spit take* when Martin Short said ‘haaaaalo!!!’. Love me some Martin Short and Steve Martin!
And I love me some pumpkin cookies!! I will be trying these in the very near future! Thank you!!
Love these! !!! Was wondering how to make them crunchy and like melt in your mouth type sugar cookie?
These are amazing – my son absolutely loves them! 🙂
[…] via Lauren’s Latest […]
Made these today…good flavor…had 2 cook them longer…very very soft!
I’m going to give these a try. I’m thinking of adding cream cheese to the frosting recipe.
Dont waste your time or ingredients on these cookies. Cookies are bland and somewhat gummy. Icing is horrid. No pumpkin flavor what so ever.
These were good but not sure if I messed up somewhere..mine were more like cake cookies, pretty thick and a liitle dry..tasty tho, my daughter helped measure some things so it may have been off..
So easy and delicious! Not overly sweet.
These were more like cake type of cookies rather than sugar cookies 🙁
These sound great, but I would need to substitute the white flour for GF flour.
We made them and we like them, but will probably add more spice and sugar to our next batch. I am commenting though because my kids said they taste like Popeye’s bisquits with pumpkin flavoring….and that wasn’t a bad thing. So if you are looking for a not too sweet breakfast bisquit….this might be perfect is you left it a little bit thicker and topped with butter and glaze?
Can you use fresh pumpkin puree that I always make in the fall for pies and pumpkin bread? The canned stuff is ok but this stuff makes the best bread pies ever. Might have to squish some of the water out of the frozen stuff but I am doing some new stuff here soon as the pumpkins are ready to go. The can stuff is a totally different thing made out of squash and sweet pumpkins if you didn’t know that already lol
As long as you get rid of as much water as you can, it should work just fine!
Wow! These cookies are everything you promised & more! Followed your recipe to a T and they came out perfect! Thanks!!
thank you for such great recipes….
[…] *prep time includes 30 minute chilling time**recipe adapted from Lauren's Latest 3.2.2708 […]
Has anyone tried this with Whole Wheat flour? Or should I just play it safe and stick to all purpose?
Just printed out the recipe – I think I would add applesauce – lots of cinnamon and pumpkin spice as well as some walnuts -and maybe brown sugar 1/2 cup and powdered sugar 1/2 cup – lessen the sugar a bit.. can’t wait to try them
[…] recipe for Soft Glazed Pumpkin Sugar Cookies comes from Lauren’s Latest […]
I am going to an annual family memorial/reunion on thursday. The service and potluck isn’t until sunday. Since we will be staying at a hotel, I won’t have access to an oven/kitchen. Any tips on how to store them so they are still good to go if I make them on Wednesday? It’s about an 8 hour trip so we are leaving early Thursday. Thanks!
i am lactose intolerent and can’t have any oil do you have a receipe for oatmeal cookies?
These were good following the recipe the first time, the second time I used a full teaspoon of pumpkin pie spice and used a brown sugar glaze with 3T butter, 1/2 c brown sugar and 4 T of cinnamon roll flavored coffee creamer in place of milk, boil two minutes let cool for about 5 and whisk in 1/2 c powdered sugar until smooth…drizzled over the cookies and….OMG!! Yummy!
This is a great base recipe. It is a little bland. A little more pumpkin and pie spice would do wonders! I am also going to try a buttercream frosting instead of the glaze, the sweetness takes over the cookie.
Can you replace the vegetable oil with butter or olive oil do you think?
Tried these today, and although I like the soft, cake like texture, I found them pretty bland. Even though I increased the amount of pumpkin and pumpkin spice they still had very little pumpkin flavor. Same with the glaze. If I make them again I will be sure to really up the the pumpkin spice!
I think they have a flat taste. So next time I make these I will increase and salt and baking soda. I thought the amount of salt and baking soda were too low for the amount of flour used. I used half and half in the glaze instead if water and sprinkled in some nutmeg too.
Agreed! Mine were really bland, too 🙁
If I were to make these again I would cut the flour at least by a cup…I followed the recipe to a T and they are nasty.
OMG i want these so bad right now, but they are gonna have to wait till fall and the A/C is off. I think they may turn out to be my new favorite treat!!! Thank you so much for sharing these with ut!! O:)
Have you tried in lieu of reg sugar, using sweetner?
No, I haven’t.
Have just reviewed the recipe and it is not diabeticfriendly, so here’s a solution for if others want it. Instead of regular sugar use splenda . Looking forward to tring them
I am sorry Lauren but these are not good at all. I followed the recipe as written and there was no taste of pumpkin or spice. Will not use this recipe again.
I had the same issue. Very dissapointed. I even needed to extend the bake time and they were still too wet.
I had the same problem bland and tasted like oil. I did use the correct amount of oil based on the recipe instructions seemed like a lot.
Just made these for my pumpkin! haha love the pun. I tried using whole wheat flour instead of regular white. Thinking it will make it a bit “healthier”. Thank you so much for the recipe!
also wonder if some or all stevia could be used
Hi There! I just made these and wow were they good – I did up the pumpkin spice and pumpkin ingredients and tried two different glazes…yours and one with milk, and they both came out great! I’ll be posting on my blog and including yours as reference too. Thanks so much for sharing!!
Just made them and YUM!!!!!!
Love these cookies. My husband is addicted. I actually made a buttercream icing for them instead of a glaze. I also think I’ll up the amount of pumpkin pie spice. I used my own pumpkin that was in the freezer (I grew them in my garden last year).
[…] Go to full Instructions […]
Did you use an electric mixer? Or can these cookies be whipped by hand? Thanks! They look super-duper scrumptious 🙂
Both are a.o.k!
[…] also used the pumpkin puree to make the best sugar cookies ever. Pumpkin Sugar Cookies (using this recipe). They turned out great, and the kids had a blast making all kinds of cut-out […]
I made these but it came out Cakey and not much rise. Is it 4 cups of flour? Is that a lot?
[…] SOFT GLAZED PUMPKIN SUGAR COOKIES (recipe from Lauren’s Latest) […]
[…] Cookie Everyone thinks of cookies as a Christmas tradition, but why not add cookies to your Thanksgiving spread to have something to nosh on. This soft glazed pumpkin sugar cookies fit the bill. I may have to make these for our Thanksgiving next week. Soft Glazed Pumpkin Sugar Cookies […]
[…] Soft Glazed Pumpkin Cookies from Lauren’s Latest […]
I just made these and posted a picture on FB. They are delicious! This recipe is a total keeper. Although I wish (sort of) the recipe came with nutritional information.
[…] small amounts – my coworkers and family don’t seem to mind though! I made some amazing Pumpkin Sugar Cookies this week. These were super easy, make enough small cookies for two events from a single batch, and […]
Lauren, I just wanted to tell you I made your cookie last week and they are scrumptious! I eliminated the powdered sugar and added 2 tsp. of apple cider. They are so moist! I posted pictures of mine on my blog and referred everyone to yours. I’ll definitely be making these again. Thanks for sharing!
[…] Adapted from Lauren’s Latest —- If you liked these Soft Pumpkin Sugar Cookies with Cinnamon Frosting, you may also like […]
[…] Note: I used the glaze from Lauren’s Latest Soft Glazed Pumpkin Sugar Cookies […]
Yum Yum Yummy! Just made a batch for my quilting class…Just the perfect touch for fall here in the Pacific Northwest! Enjoy your day 🙂
[…] recipe came from the blog Lauren’s Latest. I’m going to send you directly to her blog to pick up her recipe because I know you […]
[…] Sugar Cookies (original recipe here, or read the amended version […]
[…] Lauren’s Latest: Soft Glazed Pumpkin Sugar Cookies […]
[…] nice crunch. Although, most of the time I want a soft cookie that I can really sink my teeth into: Soft Glazed Pumpkin Sugar Cookie. (Lauren’s […]
Just made and these are so good! I also used half whole wheat flour and a bit more pumkin and still delicious. Thank you!
Mine turned out very dry & no flavor
II was thinking about doubling the pumpkin to replace the oil so they have a more pumpkin flavor. Has anyone else tried this?
[…] https://laurenslatest.com/soft-glazed-pumpkin-sugar-cookies/ […]
I just made these and they are DELICIOUS! So soft and perfect! I only used 1/4 teaspoon of pupkin pie spice and for the glaze only 2 1/2 cups powdered sugar and added 2 tablespoons creamcheese. Yummy(:
Yum, I love pumpkin and soft cookies. These look amazing.
For those who added more pumpkin, what other changes did you make to the recipe?
I made more of an icing and added pumpkin to the icing. I thought it gave the cookie an extra zip that it needed! I will make this recipe again!
OMG …I just made these and they are THE BEST PUMPKIN cookie EVER !!!! Everyone LOVES them !!!! I used regular Crisco instead of butter and they turned out YUMMY ! Def will be making these again ! Thank you !
These had a nice soft texture, but for me, had very little pumpkin flavor.
[…] – an easily digestible from of corn starch that contains glucose polymers. These linked sugar compounds metabolize slowly within the body to ensure sustained energy during exercise and […]
[…] varieties of pumpkin spice cookies. (And a whole lot of other treats, as well!) When I tried this particular recipe, however, I knew I had found a new favorite! They stay so moist and chewy. When I served them to […]
[…] Soft Glazed Pumpkin Sugar Cookies […]
These look delicious, Lauren! A nice change from a straight up pumpkin cookie!!
Does anyone know how to package and mail these cookies so that they don’t fall apart? I need to send 120 of them to one of my friends.
Thank you!!
Amy, how about a pringles can or cans?
Dear Lord! These look freakin FANTASTIC!!
I’m going to try converting them to a gluten free version. I just love pumpkin season.
Oh please send me your GF version, would greatly appreciate it. I am not good at converting recipes.
I made these gluten free tonight. The texture is great. They don’t have much of a pumpkiny taste. Will try adding just a bit more pumpkin and spice. Love a recipe that converts easily to gluten free.
I made this recipe with gluten free flour and they were terrible. Very little pumpkin flavor and texture was soft as in crumbly and fell apart. Will not try again!!
I’d love to have your recipe for gluten free if you find one or come up with one
.
[…] Soft Glazed Pumpkin Sugar Cookies via Lauren’s Latest ~ this looks like a child’s dream. […]
[…] Soft Glazed Pumpkin Sugar Cookies from Lauren’s Latest […]
This was a wonderful recipe. I need to bring the rest to work tomorrow so that I don’t eat them all.
I made these to take to an event at work. “Amazing” “Oh my gosh!” “Incredible” Those are the reactions from my coworkers. My husband cannot stay away from them and took some with him. He got the same reactions at work. I haven’t tried them because I am currently on calorie restriction but they smell wonderful!! I am making another batch today to take to a Community Sing at church tomorrow. I love to bake things that “wow” people. Thanks for the recipe.
Oh yes! Pinning to a few boards 🙂
[…] Soft Glazed Pumpkin Sugar Cookies […]
King Arthur makes a “Glazing Sugar” you can use that sets up quickly, so you don’t have to wait for it to harden. Just go to their website.
I have all the ingredients for these cookies on hand pretty much all the time … LOVE recipes like that! Making these this October fo sho!
these look amazing!
Wow! These look good, Lauren! They just made the top spot on my “must make” list! 🙂
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[…] I can run to the store soon I might also have to make up these Soft Glazed Pumpkin Sugar Cookies but that’ll be a post for another […]
Sugar cookies make me happy. PUMPKIN sugar cookies make me squeal like a little girl!! Thanks so much for the link back Lauren! 🙂 Pumpkin Spice fo’ LYFE!!
Made these tonight & they are really good. I added an extra 1/4 of pumpkin pie spice to the glaze. & if you make them you just have to start off light when glazing the cookies because it will run..But if you put them in the fridge right after glazing then it will dry faster.
Ooh, thanks for the tip!
Yup, & thank you for this recipe! They didn’t come out cakey like other recipes so these are perfect 🙂
Can you freeze them?
Absolutely! As long as you separate the cookies with parchment paper or wax paper and keep them in an airtight container, they should last 3 months.
I’m totally a soft cookie kind of gal! Love these!
I made these cookies today. They are incredibly soft and the glaze is wonderful. I liked them…..but I found the cookie not very pumpkiny….Maybe it’s just my preferences….I think I am going to try to tweek the pumkin amount a bit. But these cookies are beautiful and soft!
mmmmmm. So what did you come up with? Roselyn? How much extra Pumkin?
I found the same thing… very soft and moist but not very pumpkiny… I thought I had accidentally added too much flour at first!! I’m glad I’m not the only one!
Absolutely need more pumpkin. Next time I will double it.
I agree it needs more pumpkin flavor
They are very soft but not much pumpkin flavor….I was a little disappointed
I agree with adding more pumpkin and mine also came out more dry than I expected/liked, which was kind of a bummer, but that glaze was amazing!
Agreed. Mine are a nice soft texture but not very sweet. I used plain canned pumpkin and think I should have used pumpkin pie filling instead. Maybe that’s what the recipe intends?
These look amazing and absolutely perfect!!
They look so good! I made some soft pumpkin cookies earlier in the week but didn’t put frosting on them…you’re the smart one 🙂 Pinned!
[…] I’m craving from around the web These Soft Glazed Pumpkin Sugar Cookies from Laurens Latest are on my list to bake this weekend! They look simply […]
These look so good! Pumpkin cookies are sooooo good!!
I’m busting out the pumpkin for baking this weekend. These cookies may have to make an appearance!
Ooooh, I saw these on pinterest and jumped up to make them right then. They are just cooling on the counter and they are wonderful!
Mmm, I’m just all over this!
These are EXACTLY the kind of cookies I want today!! How did you know? 😉
These look divine! Im gonna pick up a can of pumpkin and try them this weekend!
[…] See the full directions and recipe here. […]
You are the cookie champion, for sure!@!
Well these are just perfect! They don’t look as cakey as most pumpkin cookies so YAY for that!
Has anyone made these eggless? If so what did you use as a substitution?
Oh my gosh, they look like lofthouse cookies but PUMPKIN!
Saw these on Pinterest and had to stop by! They look absolutely divine! I followed you on Facebook! : )
A perfect cookie for fall. Love the glaze.
I found an unused bag of sugar cookie mix in the pantry last night. I wanted to make them different but my brain was fried from the work day. I might have to do the whole pumpkin spice thing with that bag. and THEN make another batch from scratch. 😉 These look perfect!
What is the portion amount of each ingredient for pumpkin sugar cookie?
I am drooling over these cookies! They look simply irresistible!
Yay for pumpkin! Love these!
These are fantastic, they stay soft, my grandson took a few to school, all his friends grabbed, they want more!!
Guess I better get busy!
Can this dough be used with cookie cutters?
I’ve never tried that, but I think it should work, as long as you’re using flour or powdered sugar to roll out the dough. You might try refrigerating the dough as well.
Can I use this recipe for plain sugar cookies and what do I need to change?
Use this recipe for sugar cookies: https://laurenslatest.com/vanilla-bean-christmas-sugar-cookies/
The video doesn’t show the vegetable oil that I can see? Thanks,