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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 🙂
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…
I followed the recipe exactly and my cookies didn’t taste anything like pumpkin and are dry. They don’t look like the photo either. Very disappointing.
[…] Soft glazed pumpkin sugar cookies – add some pumpkin spice to a classic cookie […]
I made this recipe but I didn’t think they tasted too much like pumpkin. I was hoping they’d be more like a sugar cookie. I probably had to bake them at least five minutes longer than it said also. So they were just OK.
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.
Nice texture – easy to scoop, but no flavor.
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.
Really disappointing. The glaze tasted odd so I decided not to use it after putting it on a few cookies. But even without the glaze, the cookies did not have a lot of flavor. I love anything pumpkin ….usually.
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!