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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.
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!
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.
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 + Prep Cookie Sheet
Preheat oven to 350° F. Line light colored cookie sheets with parchment paper and set aside.
Make the Sugar Cookie Dough
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.
Bake
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
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.
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.
More Sugar Cookie Recipes!
- Copycat Swig Sugar Cookies
- Frosted Sugar Cookies
- Classic Sugar Cookies
- Lemon Sour Cream Sugar Cookies
- Cut-Out Sugar Cookies
- Sugar Cookie Blossoms
- Sugar Cookie Bars
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
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, 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 🙂
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.