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Soft Glazed Pumpkin Sugar Cookies

IMG_0031 Soooo, I made cookies the other day. I think it’s safe to say that you, my readers, love your cookies….or is it my cookies?

Just cookies in general.

I posted a picture of these cookies on my Instagram feed and my facebook page and you all went a little nuts. BTW- if you don’t follow me on instagram you’re missing out on a WORLD of boring FUN!! I post lots of random stupid pictures that is in no way a waste of time and/or does not clog up your feed. Like I said, a world of fun. Also included are photos of my children, the occasional sunset and food.

Follow me @laurens_latest. You’re welcome in advance.

Soooo, back to these cookies. SOFT. GLAZED. PUMPKIN. SUGAR. COOKIES.

Yup, that pretty much sums it up.

IMG_0050 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. Haaaaaaalo. {Watch this if you don’t know what I just tried to type…skip to 2:20.}

I don’t know about you, but I LOVE a good sugar cookie. Especially if pumpkin is involved in some way. My only caution: don’t over bake them! You want these to stay tender and moist! I used pumpkin pie spice to give these cookies some jazz, not only in the cookie itself, but in the glaze too. If you don’t have pumpkin pie spice on hand, you can check out this recipe to make some yourself.

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

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Enjoy! Have a great weekend 😉

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Soft Glazed Pumpkin Sugar Cookies

The perfect sugar cookie for Fall! Sweet, spicy and soft!

Yield: 3-4 dozen Prep Time: 20 minutes Cook Time: 8 minutes Total Time: 28 minutes

Ingredients:

1/2 cup softened butter
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
1/2 teaspoon pumpkin pie spice

for the glaze-
3 cups powdered sugar
4 tablespoons water
1/4 teaspoon pumpkin pie spice

Directions:

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 :)

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135 Comments

  1. Yay for pumpkin! Love these!

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  2. 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!

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  3. Well these are just perfect! They don’t look as cakey as most pumpkin cookies so YAY for that!

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  4. You are the cookie champion, for sure!@!

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  5. These look divine! Im gonna pick up a can of pumpkin and try them this weekend!

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  6. These are EXACTLY the kind of cookies I want today!! How did you know? 😉

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  7. 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!

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  8. 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!

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  9. 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!

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    • Shaun — August 24th, 2014 @ 4:27 pm

      mmmmmm. So what did you come up with? Roselyn? How much extra Pumkin?

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    • Jacinda Cote — September 2nd, 2014 @ 8:16 pm

      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!

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      • Barbara Johns — September 7th, 2014 @ 6:48 pm

        Absolutely need more pumpkin. Next time I will double it.

    • Shelly — September 14th, 2014 @ 6:22 pm

      They are very soft but not much pumpkin flavor….I was a little disappointed

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  10. 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.

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    • Lauren — September 22nd, 2013 @ 7:46 pm

      Ooh, thanks for the tip!

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      • Lisa — September 23rd, 2013 @ 8:32 pm

        Yup, & thank you for this recipe! They didn’t come out cakey like other recipes so these are perfect :)

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  11. 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!!

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  12. 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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  13. 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.

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  14. Oh yes! Pinning to a few boards :)

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  15. 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.

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  16. This was a wonderful recipe. I need to bring the rest to work tomorrow so that I don’t eat them all.

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

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    • Judy Mosby — August 22nd, 2014 @ 5:48 am

      Oh please send me your GF version, would greatly appreciate it. I am not good at converting recipes.

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    • Laurie — September 19th, 2014 @ 5:19 pm

      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.

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      • Cheryl — November 26th, 2014 @ 8:20 pm

        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!!

    • Rose — October 17th, 2014 @ 10:06 am

      I’d love to have your recipe for gluten free if you find one or come up with one
      .

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  18. 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!!

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    • Elaine — September 9th, 2014 @ 9:34 am

      Amy, how about a pringles can or cans?

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  19. These had a nice soft texture, but for me, had very little pumpkin flavor.

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  20. 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 !

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  21. For those who added more pumpkin, what other changes did you make to the recipe?

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  22. 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(:

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  23. Just made and these are so good! I also used half whole wheat flour and a bit more pumkin and still delicious. Thank you!

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  24. 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 :)

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  25. 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!

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  26. 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.

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  27. I made these but it came out Cakey and not much rise. Is it 4 cups of flour? Is that a lot?

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  28. Did you use an electric mixer? Or can these cookies be whipped by hand? Thanks! They look super-duper scrumptious :)

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    • Lauren — July 8th, 2014 @ 5:12 am

      Both are a.o.k!

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  29. 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).

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  30. Just made them and YUM!!!!!!

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  31. 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!!

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  32. 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!

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    • pam — August 16th, 2014 @ 11:48 pm

      also wonder if some or all stevia could be used

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  33. 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.

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    • ohnoes — August 24th, 2014 @ 12:52 pm

      I had the same issue. Very dissapointed. I even needed to extend the bake time and they were still too wet.

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  34. Have you tried in lieu of reg sugar, using sweetner?

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    • Lauren — August 14th, 2014 @ 6:49 pm

      No, I haven’t.

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      • Gloria E — September 12th, 2014 @ 5:51 am

        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

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  35. 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:)

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  36. 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.

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  37. 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!

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    • Linda G — September 1st, 2014 @ 9:01 am

      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.

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      • Melissa — September 24th, 2014 @ 7:25 pm

        Agreed! Mine were really bland, too :(

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