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.

IMG_0076

Enjoy! Have a great weekend ;)

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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121 Responses to “Soft Glazed Pumpkin Sugar Cookies”

  1. #
    1
    Maria — September 20, 2013 at 5:19 am

    Yay for pumpkin! Love these!

    Reply

  2. #
    2
    Jennifer @ Mother Thyme — September 20, 2013 at 5:55 am

    I am drooling over these cookies! They look simply irresistible!

    Reply

  3. #
    3
    Dana — September 20, 2013 at 6:12 am

    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!

    Reply

  4. #
    4
    Barbara @ Barbara Bakes — September 20, 2013 at 6:12 am

    A perfect cookie for fall. Love the glaze.

    Reply

  5. #
    5
    Angela @ Shake Bake and Party — September 20, 2013 at 6:13 am

    Saw these on Pinterest and had to stop by! They look absolutely divine! I followed you on Facebook! : )

    Reply

  6. #
    6
    Erin @ The Spiffy Cookie — September 20, 2013 at 6:14 am

    Oh my gosh, they look like lofthouse cookies but PUMPKIN!

    Reply

  7. #
    7
    Mimi @ Culinary Couture — September 20, 2013 at 6:41 am

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

    Reply

  8. #
    8
    Marilyn Brennan — September 20, 2013 at 7:29 am

    You are the cookie champion, for sure!@!

    Reply

  9. #
    9
    Ashley — September 20, 2013 at 9:37 am

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

    Reply

  10. #
    10
    Christina — September 20, 2013 at 10:44 am

    These are EXACTLY the kind of cookies I want today!! How did you know? ;)

    Reply

  11. #
    11
    Chels R. — September 20, 2013 at 11:08 am

    Mmm, I’m just all over this!

    Reply

  12. #
    12
    Lynelle — September 20, 2013 at 1:23 pm

    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!

    Reply

  13. #
    13
    Amanda @ Once Upon a Recipe — September 20, 2013 at 1:43 pm

    I’m busting out the pumpkin for baking this weekend. These cookies may have to make an appearance!

    Reply

  14. #
    14
    Shelly (Cookies and Cups) — September 20, 2013 at 5:24 pm

    These look so good! Pumpkin cookies are sooooo good!!

    Reply

  15. #
    15
    Averie @ Averie Cooks — September 21, 2013 at 3:59 am

    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!

    Reply

  16. #
    16
    Julie @ Julie's Eats & Treats — September 21, 2013 at 5:19 am

    These look amazing and absolutely perfect!!

    Reply

  17. #
    17
    Roselyn D — September 21, 2013 at 12:40 pm

    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!

    Reply

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

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

      Reply

    • 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!

      Reply

      • 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

      Reply

  18. #
    18
    Stephanie @ Eat. Drink. Love. — September 21, 2013 at 5:29 pm

    I’m totally a soft cookie kind of gal! Love these!

    Reply

  19. #
    19
    Lisa — September 21, 2013 at 6:32 pm

    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.

    Reply

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

      Ooh, thanks for the tip!

      Reply

      • 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 :)

  20. #
    20
    Megan {Country Cleaver} — September 22, 2013 at 8:01 am

    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!!

    Reply

  21. #
    21
    Sommer @ ASpicyPerspective — September 22, 2013 at 4:47 pm

    Wow! These look good, Lauren! They just made the top spot on my “must make” list! :)

    Reply

  22. #
    22
    Stephanie @ PlainChicken — September 23, 2013 at 5:28 am

    these look amazing!

    Reply

  23. #
    23
    Jolene (www.everydayfoodie.ca) — September 23, 2013 at 5:55 pm

    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!

    Reply

  24. #
    24
    Marianne Odell — September 24, 2013 at 11:56 am

    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.

    Reply

  25. #
    25
    marla — September 28, 2013 at 3:36 am

    Oh yes! Pinning to a few boards :)

    Reply

  26. #
    26
    Cindy M — September 28, 2013 at 3:56 am

    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.

    Reply

  27. #
    27
    Bridget — September 29, 2013 at 1:36 pm

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

    Reply

  28. #
    28
    Anne @ezglutenfree — October 2, 2013 at 5:08 am

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

    Reply

    • 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.

      Reply

  29. #
    29
    Amy — October 3, 2013 at 9:09 am

    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!!

    Reply

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

      Amy, how about a pringles can or cans?

      Reply

  30. #
    30
    kelley {mountain mama cooks} — October 3, 2013 at 11:42 am

    These look delicious, Lauren! A nice change from a straight up pumpkin cookie!!

    Reply

  31. #
    31
    Jill — October 6, 2013 at 10:05 am

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

    Reply

  32. #
    32
    Denise — October 6, 2013 at 11:47 am

    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 !

    Reply

  33. #
    33
    Christine H. — October 6, 2013 at 10:55 pm

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

    Reply

  34. #
    34
    Dawn @ Words Of Deliciousness — October 12, 2013 at 7:31 pm

    Yum, I love pumpkin and soft cookies. These look amazing.

    Reply

  35. #
    35
    barbara — October 13, 2013 at 6:17 pm

    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(:

    Reply

  36. #
    36
    Shari — October 16, 2013 at 4:35 pm

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

    Reply

  37. #
    37
    C, Drake — November 12, 2013 at 9:05 am

    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 :)

    Reply

  38. #
    38
    Eileen — November 13, 2013 at 7:19 pm

    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!

    Reply

  39. #
    39
    Linda Whitehead — November 15, 2013 at 2:16 pm

    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.

    Reply

  40. #
    40
    Tina — December 24, 2013 at 12:40 am

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

    Reply

  41. #
    41
    Katie — July 7, 2014 at 8:21 am

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

    Reply

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

      Both are a.o.k!

      Reply

  42. #
    42
    Barbara — July 18, 2014 at 9:56 am

    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).

    Reply

  43. #
    43
    Terri lee — August 5, 2014 at 1:39 pm

    Just made them and YUM!!!!!!

    Reply

  44. #
    44
    Jenna — August 6, 2014 at 12:36 pm

    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!!

    Reply

  45. #
    45
    Laura — August 8, 2014 at 3:11 pm

    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!

    Reply

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

      also wonder if some or all stevia could be used

      Reply

  46. #
    46
    Elizabeth Green — August 12, 2014 at 1:51 pm

    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.

    Reply

    • 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.

      Reply

  47. #
    47
    Nan — August 14, 2014 at 11:36 am

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

    Reply

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

      No, I haven’t.

      Reply

      • 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

  48. #
    48
    Donna Lindsey — August 19, 2014 at 1:37 pm

    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:)

    Reply

  49. #
    49
    K — August 20, 2014 at 7:08 pm

    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.

    Reply

  50. #
    50
    Deborah Park — August 22, 2014 at 12:54 pm

    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!

    Reply

    • 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.

      Reply

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