Soft Pumpkin Sugar Cookies

These Soft Pumpkin Sugar Cookies are the perfect way to celebrate the flavors of fall. With just the right amount of spice and a tender, melt-in-your-mouth texture, they’re ideal for any fall gathering or cozy afternoon. The easy glaze adds a sweet finish without overpowering the cookies. A must-bake recipe for pumpkin lovers!

Nothing makes me happier than a soft sugar cookie with icing. Throw pumpkin into the mix and I’m in heaven. If you’re looking for a new and delicious fall cookie, these Soft Pumpkin Sugar Cookies are just the treat. They’re loaded with warm spices like cinnamon, cloves, and nutmeg, creating a cozy flavor that feels like autumn in every bite. Plus, they have a soft, cake-like texture that’s topped with a simple, spiced glaze, making them both delicious and beautiful.

One of the things I love about these cookies is their versatility. They’re great for sharing at fall gatherings, packing up as a thoughtful gift, or simply enjoying at home with a cup of coffee. The recipe makes a generous batch, so there’s plenty to go around. If you’re a fan of pumpkin spice or soft sugar cookies, you’ll want to make these all season long.

Why You’ll Love This Recipe

• These cookies are perfectly soft with just the right amount of pumpkin flavor. The addition of fall spices like cinnamon, cloves, and nutmeg gives them a cozy, seasonal taste that’s ideal for autumn.
• The recipe is straightforward and approachable. The steps are simple, and you’ll have a batch of delicious cookies in no time.
• The glaze adds a sweet touch without being overwhelming. It complements the pumpkin flavor beautifully, enhancing the overall taste without taking over, leaving you with the perfect balance.
• These cookies are not only delicious but also versatile. They’re great for sharing, packaging up for a fall gift, or simply enjoying with a cup of coffee on a cool day. You’ll find yourself coming back to this recipe again and again.

Looking for more fall cookie recipes? Well you’re in luck because I have an entire post dedicated to all my favorite recipes. You must check out this delicious collection of my best fall cookie recipes.

Ingredients

Before we can make these Soft Pumpkin Sugar Cookies will need to gather up a few ingredients. Let me walk you through the full list.

• All-purpose flour – This provides the structure for the cookies, giving them a soft but sturdy texture that’s perfect for holding the glaze.
• Baking soda – Helps the cookies rise and gives them a slight lift, resulting in a lighter texture.
• Cream of tartar – Adds a bit of tang while also helping the cookies maintain their soft texture.
• Salt – Balances the sweetness and enhances the flavors of the spices and pumpkin.
• Pumpkin pie spice – A blend of warm fall spices that brings out the cozy, pumpkin flavor in every bite.
• Cinnamon – Adds a subtle warmth and sweetness that complements the pumpkin perfectly.
• Ground cloves – Just a pinch of cloves adds a deep, earthy spice note that pairs well with the pumpkin.
• Nutmeg – Brings a touch of nutty warmth that enhances the overall spiced flavor.
• Unsalted butter – Gives the cookies richness and a soft, tender crumb without overpowering the other flavors.
• Vegetable oil – Adds moisture, making the cookies extra soft and helping to keep them fresh longer.
• Pumpkin puree – The star of the show, this brings in natural sweetness and moisture while giving the cookies that unmistakable pumpkin flavor.
• Granulated sugar – Sweetens the cookies and helps achieve that perfect soft texture.
• Powdered sugar – Adds extra sweetness and helps create a lighter, melt-in-your-mouth feel.
• Vanilla extract – Rounds out the flavors with a subtle sweetness and adds depth to the overall taste.
• Eggs – Help bind the ingredients together, giving the cookies structure and richness.

For the Glaze:

• Powdered sugar – The base for the glaze, giving it sweetness and a smooth texture.
• Half & half or milk – Adds just enough liquid to create the right consistency for the glaze.
• Pumpkin pie spice – Infuses the glaze with a warm, spiced flavor that complements the cookies perfectly.
• Cinnamon – A touch of extra spice for a warm finish to the glaze.
• Kosher salt – Balances the sweetness and brings out the flavors in the glaze without making it too salty.

How to Make

Ready bake? I’ll walk you through the steps below. For your convenience, I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.

1. Preheat your oven to 350 degrees F.
2. In a large bowl, whisk together the flour, baking soda, cream of tartar, salt, and spices; set aside. In another large bowl, beat together the butter, oil, pumpkin, sugars, vanilla, and eggs. Mix until smooth. Then, slowly mix in the dry ingredient until completely incorporated.
3. Using a 1 1/2 tablespoon scoop, place the dough onto a baking sheet lined with parchment paper (or a silicone baking mat). Use a glass to flatten the dough to about 1/2 inch thick. (If the dough sticks, press the bottom of the class in granulated sugar before flattening the dough.) Bake for 8-9 minutes.

4. Once baked, transfer the cookies to a cutting board to cool.
5. While the cookies cool, prepare the glaze. Whisk together all of the ingredients until smooth. If your glaze is too thick, add more milk. If it’s too thin, add more powdered sugar.

6. Once the cookies are cool, use a spoon and spread glaze over top of each cookie. Let the glaze harden before serving or packing away.

And that’s it, friends. I know you’re going to love them!

This fall cookie recipe is simple enough to whip up on a cozy afternoon, but impressive enough to share with friends and family.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin, but you’ll need to make sure it’s cooked and pureed until smooth. Canned pumpkin puree tends to have a more consistent texture and moisture content, which is why it’s usually preferred. If you use fresh, make sure it’s not too watery, as that can affect the cookie dough consistency.

How do I keep my cookies soft?

The key to keeping these cookies soft is to avoid over-baking them. Bake them just until the edges are set, and the center still looks slightly underdone. They’ll continue to cook as they cool, resulting in a soft, pillowy texture.

Can I make the dough ahead of time?

Yes, you can make the dough in advance and refrigerate it for up to 24 hours. If the dough becomes too firm to scoop, just let it sit at room temperature for a few minutes until it softens up. This makes it easy to prep ahead, especially if you’re baking for a crowd or during the busy holiday season.

Can I freeze the cookies?

Absolutely! These cookies freeze well. You can either freeze the unbaked dough (scoop it into portions and freeze on a baking sheet before transferring to a freezer bag) or freeze the baked cookies after they’ve cooled. Just be sure to add the glaze after thawing so they’re fresh and perfect.

Why is my glaze too runny or too thick?

If your glaze is too runny, add a bit more powdered sugar until you reach your desired consistency. On the other hand, if it’s too thick, add a tiny splash of milk or half & half to thin it out. It should be pourable but thick enough to stick to the top of the cookies without running off.

More Pumpkin Cookies You’ll Love

• Frosted Pumpkin Cookie
• Black and White Pumpkin Cookie
• Pumpkin Cinnamon Roll Cookie
• Pumpkin Spice Latte Cookie
• Cranberry Pumpkin Bars

These Soft Pumpkin Sugar Cookies are a must-bake for fall. With their perfectly spiced flavor and melt-in-your-mouth texture, they capture everything we love about pumpkin season. If you bake these cookies, please stop back and leave a comment and a 5-star rating below. 

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Soft Pumpkin Sugar Cookies

You’re going to love these Soft Pumpkin Sugar Cookies. With a pumpkin spice glaze they are a delightful sweet treat for fall.

Print Pin Rate

Course: cookies

Cuisine: American

Keyword: fall baking, pumpkin cookies, pumpkin spice

Prep Time: 20 minutes minutes

Cook Time: 9 minutes minutes

Total Time: 29 minutes minutes

Servings: 60

Calories: 89kcal

Ingredients

• 4 cups all purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1/2 cup unsalted butter softened
• 1/2 cup vegetable oil
• 1 cup pumpkin puree
• 1 cup granulated sugar
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla
• 2 large eggs

Glaze:

• 3 cups powdered sugar
• 4 tablespoons half & half or milk
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• pinch kosher salt

Instructions

• Preheat your oven to 350 degrees F.
• In a large bowl, whisk together the flour, baking soda, cream of tartar, salt, and spices; set aside. In another large bowl, beat together the butter, oil, pumpkin, sugars, vanilla, and eggs. Mix until smooth. Then, slowly mix in the dry ingredient until completely incorporated.
• Using a 1 1/2 tablespoon scoop, place the dough onto a baking sheet lined with parchment paper (or a silicone baking mat). Use a glass to flatten the dough to about 1/2 inch thick. (If the dough sticks, press the bottom of the class in granulated sugar before flattening the dough.) Bake for 8-9 minutes.
• Once baked, transfer the cookies to a cutting board to cool.
• While the cookies cool, prepare the glaze. Whisk together all of the ingredients until smooth. If your glaze is too thick, add more milk. If it’s too thin, add more powdered sugar.
• Once the cookies are cool, use a spoon and spread glaze over top of each cookie. Let the glaze harden before serving or packing away.

Nutrition

Calories: 89kcal | Carbohydrates: 17g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 47mg | Potassium: 24mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 694IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.5mg