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Soft Pumpkin Sugar Cookies

4.43 from 52 votes

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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!

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. Ever since I posted this recipe back in 2014, people have been going crazy for Pumpkin Sugar Cookies. Yes, there’s the classic pumpkin pie, pumpkin bars and even old fashioned pumpkin donuts, but pumpkin sugar cookies are the way to my heart.

Pumpkin Sugar Cookies

Pumpkin Sugar Cookies Recipe

This simple 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 over the top with a sweet and spicy glaze.

They are easy to make, stay soft for days and are just the right amount of spicy and sweet. Alone they are kind of boring, but with the glaze, they are addicting. Most food is addicting to me though. These are carbs after all.

Butter and Vegetable oil? Why use both?

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.

Pumpkin Cookies

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! A lot of the 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 (and be super gross).
  1. Preheat oven to 350 degrees. Line light colored baking sheets with parchment paper and set aside.
  2. Stir butter, oil, sugars, vanilla, eggs and pumpkin together until well incorporated.
  3. Slowly incorporate the dry ingredients into the wet until and stir until just combined.
  4. Scoop dough onto prepared baking sheet.
  5. Press the bottom of a small cup into granulated sugar and press each cookie down to flatten slightly.
  6. Bake 8-9 minutes.
  7. Whisk powdered sugar together with water and pumpkin pie spice to create smooth, thick glaze.
  8. Once cookies have cooled, glaze cookies.

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 are fine and work 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 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, simple use 1 1/2 teaspoons total of pumpkin pie spice.

Pumpkin Cookies

Glaze versus 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!

But again, there are lots of people with strong opinions in the comments section that complain about the glaze! If its not spicy enough, add in more pumpkin pie spice or a combo of cinnamon and nutmeg.

Want to take it to a whole new level? Try 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!

Love pumpkin sugar cookies? Try these other pumpkin recipes:

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

4.43 from 52 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 mins
Cook Time 8 mins
Total Time 28 mins

Ingredients

for the glaze-

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

Instructions

  • Preheat oven to 350 degrees. 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 ๐Ÿ™‚

Video

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Nutrition

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

soft pumpkin cookies

Polaroid photo of granola bars

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Recipe Rating




362 Responses
  1. Cinny

    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.

  2. Tammy N

    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.

  3. Ashley

    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!

  4. Dana D

    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??

    1. Lauren

      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.

  5. Jan E.

    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.

  6. Chelan

    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.

  7. Shari

    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)?

  8. Marjorie

    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.

  9. Paulette

    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!

  10. Lindsay

    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!

  11. JulieK

    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! ๐Ÿ™‚
    So yummy and easy, ty for this recipe!

  12. Emily

    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.

  13. Chris

    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

  14. Stacy

    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!! ๐Ÿ™‚

    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!

  15. Colleen

    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.

  16. becky

    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?

  17. Elsie Wulliman

    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

  18. Kathie May

    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.

  19. Jeff

    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…..

  20. Lilifrog

    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!!!

  21. Jen B

    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.

  22. Peaches77

    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.

  23. Anna

    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 ๐Ÿ˜‰

  24. Bonnie Miller

    I made these cookies today. I loved them. I added chocolate chips to some of the dough and they turned out even more amazing. ๐Ÿ™‚

  25. Jackie

    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.

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