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Pumpkin Sugar Cookie Recipe
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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.
Ingredient Notes + Variations
These pumpkin sugar cookies come together with pantry staples, cozy spices, and a few smart tricks that make them melt-in-your-mouth soft. Here’s what you’ll want to know before baking:
- Butter – Use softened, not melted butter. It gives these cookies that classic sugar cookie texture with rich flavor.
- Vegetable Oil – Keeps the dough soft and adds moisture without making it greasy.
- Pumpkin Puree – Use 100% pure pumpkin, not pie filling. It gives the cookies their gorgeous color and soft crumb.
- Sugars – A mix of granulated and powdered sugar creates a light, tender texture and just the right sweetness.
- Vanilla Extract – Rounds out the flavor and ties the pumpkin and spices together.
- Spices – Cinnamon, nutmeg, and a pinch of cloves give that warm pumpkin pie flavor.
- Cream of Tartar – Keeps the cookies soft and gives them that signature sugar cookie tang.
- Pumpkin Pie Spice (for the glaze) – Enhances the flavor and gives that extra fall touch.
How to Make Pumpkin Sugar Cookies
These pumpkin sugar cookies are surprisingly easy to whip up. You’ll mix, scoop, flatten, bake, glaze… and probably eat one before they’ve even cooled. For full recipe details including ingredients and measurements, see the printable recipe card down below.
Step 1: Preheat Oven + Prep Pan
Set your oven to 350° F and line baking sheets with parchment paper or silicone mats.
Step 2: Make the Dough
Mix butter, oil, pumpkin puree, sugars, vanilla extract, and eggs until smooth. Add in dry ingredients and stir until just combined.
Step 3: Scoop + Flatten
Use a 1½ tablespoon scoop to portion dough onto your baking sheet. Flatten each one to about ½ inch thick with the bottom of a glass dipped in sugar.
Step 4: Bake + Cool
Bake 8–9 minutes until soft and set. Let cookies rest on the pan for a few minutes before moving to a cooling rack.
Step 5: Glaze
Whisk powdered sugar, water, and pumpkin pie spice until smooth. Spread about 1½ teaspoons over each cookie while warm. Let the glaze harden for a few hours… or enjoy them warm and gooey.
Tips for Success
- Don’t overmix once you add the flour, or your cookies can turn tough.
- Chill the dough for 10–15 minutes if it feels too sticky to scoop.
- Use pure pumpkin puree (not pumpkin pie mix).
- Add a little extra cinnamon if you love bolder spice flavor.
- If you’re glazing warm cookies, set them on parchment to catch drips.
These pumpkin sugar cookies are everything you want in a fall bake: easy, soft, and perfectly spiced. Once you try them, you’ll see why they’re the cookie everyone keeps asking for. The printable recipe card is down below. Enjoy, friends!
Soft Glazed 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!
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, make the glaze. Stir powdered sugar, water, and pumpkin pie spice together until smooth.
- Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack.
- Spread 1 1/2 teaspoons of glaze over each warm cookie. Let glaze harden 2-3 hours before serving. Or, eat them warm with lots of runny glaze.
Video
Notes
Storage Instructions
Store cooled cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To freeze- place unglazed cookies in a single layer with parchment between each, then freeze up to 2 months. Thaw and glaze before serving. You can also make the dough ahead, chill up to 24 hours, and bake when ready.Nutrition
Calories: 172kcalCarbohydrates: 28gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 17mgSodium: 67mgPotassium: 29mgFiber: 1gSugar: 17gVitamin A: 623IUVitamin C: 1mgCalcium: 6mgIron: 1mg
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More Recipes to Try
- Pumpkin Whoopie Pies with Caramel Pecan Filling
- Soft Sugar Cookies
- Easy Pumpkin Bars
- Snickerdoodle Cookies
- Gingerdoodle Sandwich Cookies
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.
Delicious 😋