Pumpkin Sugar Cookie Recipe

4.14 from 135 votes

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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.

hand holding a pumpkin sugar cookie with icing

Why You’ll Love This Recipe!

I don’t know about you, but I LOVE a good sugar cookie. Especially if it’s soft, spicy, and if pumpkin is involved in some way. Yes, there’s the classic pumpkin pie, pumpkin bars, and even old-fashioned pumpkin donuts, but pumpkin sugar cookies are truly the way to my heart.

This recipe for pumpkin sugar cookies is a simple one using butter, vegetable oil, pumpkin puree a mixture of two sugars, vanilla, spices, and flour. Scooped and pressed onto a baking sheet, these bake up nice and soft and then get taken to the next level with a sweet and spicy glaze.

They are an easy recipe to make, stay soft for days, and are just the right amount of pumpkin flavor, warm spices and sweet. Alone they already amazing, but with the glaze they are so addicting!

pumpkin sugar cookies on a baking sheet without icing

Main Ingredients Needed

Here’s everything you’ll need to make these homemade pumpkin sugar cookies!

  • Butter + Vegetable Oil – for all of the flavor and moisture.
  • Pumpkin Purée don’t confuse this for canned pumpkin pie filling. Make sure your can says purée!
  • Granulated + Powdered Sugar – for sweetness and soft texture.
  • Vanilla Extract- for flavor.
  • Eggs – for structure and texture.
  • All-Purpose Flour – this fills out the rest of the cookies.
  • Baking Soda – leavening agent for rising.
  • Cream of Tartar – helps with the leavening and also brings a slight tang.
  • Salt – to balance out all of the flavors.
  • Cinnamon, Nutmeg + Cloves – I used a mixture of these three to create warm and spiced notes. You can also use pumpkin pie spice. Use what you have!

Pro Tip: When testing this recipe, I used all butter, all oil, and then a combination of both and found that using both butter and vegetable oil gave me the texture I was looking for while still giving that buttery flavor. Butter adds flavor and the vegetable oil keeps the cookies moist and soft all the way through.

Homemade Spice Mix vs Pumpkin Pie Spice

For this pumpkin cookie recipe, I use a mixture of nutmeg, cloves, and cinnamon in the dough, but do use pumpkin pie spice in the glaze. Either is fine and works perfectly well. Use what you have! Also, if you feel you need to add in a little ginger to make it a true pumpkin pie spice mix, feel free to add that in as well. I just didn’t have any and am partial to cloves over the ginger. To each their own!

The recipe calls for 1 teaspoon of cinnamon, 1/2 teaspoon nutmeg, and a pinch of cloves. If you want to use Pumpkin Pie spice in place of these, simply use 1 1/2 teaspoons total of pumpkin pie spice.

Glaze vs. Frosting

I love using a simple spiced glaze for these pumpkin sugar cookies made from powdered sugar, water and pumpkin pie spice. It hardens nicely and actually helps to lock in moisture in the finished cookie. They can stack well for easy transport and look great!

If it’s not spicy enough, add in more pumpkin pie spice or a combo of cinnamon and nutmeg.

glazed pumpkin sugar cookies on a cooling wrack

How to Make Pumpkin Sugar Cookies

This process of baking couldn’t be easier! Using very common pantry ingredients, you only need one bowl and a few minutes! Some comments below say that these pumpkin sugar cookies don’t taste “pumpkiny” enough, so if you want things really screaming pumpkin, use 1 1/2 times the amount of spices in the cookie dough and glaze. I don’t recommend adding in more pureed pumpkin because that will add too much moisture to the cookie. For full recipe details including ingredients and measurements, see the printable recipe card down below. Here are step-by-step instructions for how to make these sugar cookies!

Preheat oven to 350° F. Line light colored cookie sheets with parchment paper and set aside.

In a large mixing bowl, combine butter, oil, sugars, vanilla, eggs and pumpkin together using an electric mixer or stand mixer, until well incorporated. Next, slowly incorporate the dry ingredients into the wet ingredients and mix until just combined.


Using a cookie scoop, place cookie dough balls onto prepared baking sheets. Press the bottom of a small cup into granulated sugar and press each cookie down to flatten slightly. Bake 8-9 minutes or until the edges are starting to become lightly golden brown. Allow to cool for a couple minutes on the cookie sheet, then move to a cooling rack.

Make the Glaze

While the cookies are baking, combine powdered sugar, water and pumpkin pie spice in a medium bowl. Stir until incorporated and you have a nice smooth and thick glaze. Spread 1 1/2 teaspoons glaze over the top of each cookie while still warm. Let glaze harden 2-3 hours before serving. Or eat them warm with lots of runny glaze. 🙂

Pro Tip: Want to take it to a whole new level? Try my tangy cream cheese frosting or a simple vanilla buttercream. Dust the frosted cookies with a little pumpkin pie spice for a beautiful presentation and extra flavor! So so delicious!

Storing Pumpkin Sugar Cookies

Allow cookies and icing to cool completely to room temperature. By then the icing will have hardened and you’ll have an easier time storing them. Store in an airtight container with good fitting lid. These sugar cookies will stay soft and fresh for up to 5 days.

FAQ About Pumpkin Sugar Cookies

Butter and Vegetable Oil? Why use both in sugar cookies?

When testing this recipe, I used all butter, all oil, and then a combination of both and found that using both butter and vegetable oil gave me the texture I was looking for while still giving that buttery flavor. Butter adds flavor and the vegetable oil keeps the cookies moist and soft all the way through.

Can I freeze these pumpkin sugar cookies?

Yes! If you want to make these pumpkin sugar cookies now and bake later, you totally can. Wrap the cookie dough tightly in plastic wrap and then place into a freezer safe zip top bag and into the freezer for up to 3 months! When ready to bake, allow to thaw overnight and then bake as the recipe card directs.
You can also freeze these cookies after they’ve been baked. Layer into an airtight container with parchment paper separating each layer. Freeze for up to 3 months.

top down view of pumpkin sugar cookies on a cooling wrack

And if you’re looking for more pumpkin recipes, check out my full list here.

I hope you love these soft pumpkin sugar cookies as much as we do. They are perfect for fall and even through the holiday season! The printable recipe card is down below. Enjoy 🙂

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.

Pumpkin Sugar Cookies
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4.14 from 135 votes

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!
servings 36
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes


for the glaze-

  • 3 cups powdered sugar
  • 4 tablespoons water
  • 1/4 teaspoon pumpkin pie spice


  • 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, stir all ingredients together for glaze until smooth.
  • Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving. OR eat them warm with lots of runny glaze 🙂



Calories: 172kcal | Carbohydrates: 28g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 67mg | Potassium: 29mg | Fiber: 1g | Sugar: 17g | Vitamin A: 623IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: Pumpkin Sugar Cookies
4.14 from 135 votes (66 ratings without comment)

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Recipe Rating

393 Responses
  1. All Things Thursday: Flatulence Free Undies Edition - I bake he shoots

    […] 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 […]

  2. barbara

    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(:

    1. Beverly

      5 stars
      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!

  3. Denise

    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 !


    […] – 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 […]

  5. Livin' The Yeh Life

    […] 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 […]

  6. Amy

    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!!

  7. Anne @ezglutenfree

    Dear Lord! These look freakin FANTASTIC!!
    I’m going to try converting them to a gluten free version. I just love pumpkin season.

    1. Laurie

      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.

      1. Cheryl

        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!!

  8. Pumpkin Bread | Georgia Peach On My Mind

    […] Soft Glazed Pumpkin Sugar Cookies via Lauren’s Latest ~ this looks like a child’s dream. […]

  9. Cindy M

    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.

  10. Marianne Odell

    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.

  11. Jolene (www.everydayfoodie.ca)

    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!

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    […] Butterscotch Pumpkin Whoopie Pies 22. Pumpkin Pie with Caramel Brandy Hard Sauce 23. Soft Glazed Pumpkin Sugar Cookies 24. Pumpkin Cheesecake Crescent Rolls 25. Pumpkin […]

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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 […]

  14. Megan {Country Cleaver}

    5 stars
    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!!

  15. Lisa

    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.

      1. Lauren

        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.

  16. Roselyn D

    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!

    1. Jacinda Cote

      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!

    2. Erin

      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!

      1. Elsa

        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?

  17. Averie @ Averie Cooks

    5 stars
    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!

  18. Weekly Wrap | Mother Thyme

    […] 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 […]

  19. Dana

    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!

    1. Mary Keutzer

      5 stars
      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!

      1. Lauren

        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.