Soft Glazed Pumpkin Sugar Cookies

Soft Glazed Pumpkin Sugar Cookies are soft, chewy, easy to make, and the perfect cookie for fall! Add in that glaze that tastes like pumpkin pie, and you’ll be in heaven!

Soft Glazed Pumpkin Sugar Cookies...the perfect cookie for Fall!

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.

Soft Glazed Pumpkin Sugar Cookies...the perfect cookie for Fall! 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.

Soft Glazed Pumpkin Sugar Cookies...the perfect cookie for Fall!

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:

Cook Time:

Total Time:

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:

  1. 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.
  2. While cookies bake, stir all ingredients together for glaze until smooth.
  3. 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 🙂

Soft Glazed Pumpkin Sugar Cookies...the perfect cookie for Fall!

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  1. 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
  2. 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
  3. 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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  4. 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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  5. Did you use an electric mixer? Or can these cookies be whipped by hand? Thanks! They look super-duper scrumptious 🙂

    Reply
  6. 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
  7. Just made them and YUM!!!!!!

    Reply
  8. 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
  9. 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
    • also wonder if some or all stevia could be used

      Reply
  10. 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
    • I had the same issue. Very dissapointed. I even needed to extend the bake time and they were still too wet.

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

    Reply
      • 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

        Reply
  12. 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
  13. 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
  14. 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
    • 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
      • Agreed! Mine were really bland, too 🙁

        Reply
  15. Can you replace the vegetable oil with butter or olive oil do you think?

    Reply
  16. This is a great base recipe. It is a little bland. A little more pumpkin and pie spice would do wonders! I am also going to try a buttercream frosting instead of the glaze, the sweetness takes over the cookie.

    Reply
  17. These were good following the recipe the first time, the second time I used a full teaspoon of pumpkin pie spice and used a brown sugar glaze with 3T butter, 1/2 c brown sugar and 4 T of cinnamon roll flavored coffee creamer in place of milk, boil two minutes let cool for about 5 and whisk in 1/2 c powdered sugar until smooth…drizzled over the cookies and….OMG!! Yummy!

    Reply
  18. i am lactose intolerent and can’t have any oil do you have a receipe for oatmeal cookies?

    Reply
  19. I am going to an annual family memorial/reunion on thursday. The service and potluck isn’t until sunday. Since we will be staying at a hotel, I won’t have access to an oven/kitchen. Any tips on how to store them so they are still good to go if I make them on Wednesday? It’s about an 8 hour trip so we are leaving early Thursday. Thanks!

    Reply
  20. Just printed out the recipe – I think I would add applesauce – lots of cinnamon and pumpkin spice as well as some walnuts -and maybe brown sugar 1/2 cup and powdered sugar 1/2 cup – lessen the sugar a bit.. can’t wait to try them

    Reply
  21. Has anyone tried this with Whole Wheat flour? Or should I just play it safe and stick to all purpose?

    Reply
  22. thank you for such great recipes….

    Reply
  23. Wow! These cookies are everything you promised & more! Followed your recipe to a T and they came out perfect! Thanks!!

    Reply
  24. Can you use fresh pumpkin puree that I always make in the fall for pies and pumpkin bread? The canned stuff is ok but this stuff makes the best bread pies ever. Might have to squish some of the water out of the frozen stuff but I am doing some new stuff here soon as the pumpkins are ready to go. The can stuff is a totally different thing made out of squash and sweet pumpkins if you didn’t know that already lol

    Reply
    • As long as you get rid of as much water as you can, it should work just fine!

      Reply
  25. We made them and we like them, but will probably add more spice and sugar to our next batch. I am commenting though because my kids said they taste like Popeye’s bisquits with pumpkin flavoring….and that wasn’t a bad thing. So if you are looking for a not too sweet breakfast bisquit….this might be perfect is you left it a little bit thicker and topped with butter and glaze?

    Reply
  26. These sound great, but I would need to substitute the white flour for GF flour.

    Reply
  27. These were more like cake type of cookies rather than sugar cookies 🙁

    Reply
  28. So easy and delicious! Not overly sweet.

    Reply
  29. These were good but not sure if I messed up somewhere..mine were more like cake cookies, pretty thick and a liitle dry..tasty tho, my daughter helped measure some things so it may have been off..

    Reply
  30. Dont waste your time or ingredients on these cookies. Cookies are bland and somewhat gummy. Icing is horrid. No pumpkin flavor what so ever.

    Reply
  31. I’m going to give these a try. I’m thinking of adding cream cheese to the frosting recipe.

    Reply
  32. Made these today…good flavor…had 2 cook them longer…very very soft!

    Reply
  33. These are amazing – my son absolutely loves them! 🙂

    Reply
  34. Love these! !!! Was wondering how to make them crunchy and like melt in your mouth type sugar cookie?

    Reply
  35. I literally did a *spit take* when Martin Short said ‘haaaaalo!!!’. Love me some Martin Short and Steve Martin!
    And I love me some pumpkin cookies!! I will be trying these in the very near future! Thank you!!

    Reply
  36. Well, I just made these. Recipe definitely needs work. Tastes like flour! I would make these again but would tweak it, cut back on the flour, add more pumpkin & spices. Good attempt but you did not nail it.

    Reply
  37. Just made these to bring to a party!! Delicious!!!

    Reply
  38. If I use fresh pumpkin puree, I always make my own to use, woukd it effect the recipe at all? Like would it be too watery or anything?

    Reply

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