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These perfectly soft pumpkin sugar cookies for a Fall dessert recipe spiced up with some pumpkin spice and topped off with an irresistible glaze!

These perfectly soft pumpkin sugar cookies for a Fall dessert recipe spiced up with some pumpkin spice and topped off with an irresistible glaze!I posted a sneak peak of these pumpkin sugar cookies on my Instagram page a few weeks ago and everyone was going crazy asking me for the recipe.  Well, here it is!  These are my new favorite cookies for the fall.

The pumpkin taste is pretty subtle, so if you’re looking for a really powerful, evident pumpkin taste then you might want to increase the pumpkin pie spice a little bit.  Honestly, the taste was perfect to me and the hint of pumpkin taste was just enough.

Are you sick of pumpkin yet? It tends to happen fast for me as I do nothing but eat, sleep and breathe pumpkin and apple for months on end this time of year being a food blogger and all.  I’m still going strong, though.  Apparently, I seem to like it a little more every year.  Yup, pumpkin grew on me.

I still have a very slight aversion to pumpkin pie (don’t hate me) but who knows, maybe that will change someday too.  I’m not repulsed by it, I just really do not enjoy it whatsoever.  Then again, I’m not a pie person in general.  Did I bore you with my rambling?

These pumpkin sugar cookies stayed soft for several days which was a miracle.  I love eating cookies days later and they still taste fresh….and that is what happened here.  It doesn’t happen often!  The cake-like texture helps a lot with that.  I hope you make these and enjoy!

Soft and spicy pumpkin sugar cookies for Fall with a sweet glaze.

Soft Glazed Pumpkin Sugar Cookies
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 or 4 dozen
  • ½ cup unsalted butter, softened
  • ½ cup vegetable or canola oil
  • ½ cup pumpkin puree {canned pumpkin}
  • 1 cup granulated sugar
  • ½ cup powdered sugar
  • ½ teaspoon vanilla
  • 2 large eggs
  • 4 cups all purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon cream of tartar
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 3 cups powdered sugar
  • 4 tablespoons water
  • ¼ teaspoon pumpkin pie spice
  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper or silicone baking mat and set aside.
  3. In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth.
  4. Slowly mix in all dry ingredients until completely incorporated.
  5. Scoop onto prepared baking sheet using 1½ tablespoon scoop and flatten to ½ inch thick using the bottom of a glass where the bottom has been pressed in granulated sugar before flattening.
  6. Bake 8-9 minutes.
  7. While cookies bake, stir all ingredients together for glaze until smooth.
  8. Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack.
  9. Spread 1½ teaspoons glaze over each slightly warm cookie (glaze will run a little off the sides). Let glaze harden 2-3 hours before serving.

Recipe source:  adapted from

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