Soft Pumpkin Sugar Cookies
This Post May Contain Affiliate Links. Please Read Our Disclosure PolicySince fall is upon us and we are officially in Pumpkin-Flavored-Everything Season, I chose these Soft Pumpkin Sugar Cookies for today.
Nothing makes me happier than a soft sugar cookie with icing. Throw pumpkin into the mix and I’m in heaven. So, when I saw this recipe from Lauren’s Latest, I knew I had to give it a try with a few IBC tweaks.
This particular recipe is so simple to make. One thing to remember, though, is that you don’t want to over bake the cookies. Keeping these babies in the oven for just the right amount of time is the secret to their soft texture.
Also, as you might notice, there are several fall spices in these cookies. Make sure to include them all. As I discovered (and have mentioned here before) with pumpkin baking, you really need this blend of spices to get a vibrant pumpkin flavor. Trust me on this one.
And that’s it, friends. You can find the recipe below, and don’t forget to enter the giveaway at the end of this post.
Yum! Delicious bite-sized pumpkin goodness. I could snack on these all fall!
Soft Pumpkin Sugar Cookies
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.
I just found this recipe and tried it last night, I think I have had a dozen cookies just today and my husband can’t stop raving about them. It is the perfect cookie for your coffee in the morning or dessert at night. I hate the word but they are MOIST! Best pumpkin cookie!
Oh, MY…these sound and look amazing!
I am always looking for a wonderful sugar cookie recipe for my friend. She LOVES soft sugar cookies, and has a huge amount of dietary restrictions. Pumpkin happens to be one thing she IS able to eat, so this recipe is perfect for her! I see this makes about 3 dozen…she will love to receive one and a half dozen of these delectable creations. Guess who is getting the OTHER dozen and a half?…LOL! Yep! I’m couldnt very well give them ALL away after baking them could I?? ?
Can you recommend a substitute for the eggs in this recipe? I really want to make these!
I’m sorry, I never made them with anything other than eggs, so I’m not sure.
xo Michael
These came out like expected! Maybe I just have a taste for things super sweet but for me the cookie itself wasn’t very sweet, just wondering if that’s how they are supposed to be or if I should have used pumpkin pie mix instead of the plain purée ?
How many cookies does this recipe yield?
About 3 dozen.
xo Michael
What is the measurement of canned pumpkin? There are 2 different sized cans of it here in Canada. Thanks!
Sorry, Guess I need glasses?! Read can, not cup!
These were fabulous! This is great recipe to tuck into favorites file, pull it out a couple times a year, than leave your family begging for more. Thanks, Michael!
Also wondering about the giveaway.
Oh yes! I’m sorry. The winner has been selected and contacted. I’ll update the post now.
Thanks!
Hey has the winner been selected?
Yep! So sorry for the delay. It’s announced at the top of the post. The winner has been emailed. 🙂
xo Michael
Hi, Michael. I did that. I entered my comment abd then I hit the green enter button. It keeps saying this message, “aw, shucks. We didn’t get your entry. Plz try again.” That’s all it says no matter how many times I try to do it.
Hi, Michael. I’m trying to enter the giveaway and it just keeps saying you didn’t receive the entry about what I would make with my new mixer. It won’t let me unlock the rest of the entries. Any idea why? I would really love a chance to win it since I’ve never had one.
Christina, you have to provide an entry for the first question to unlock the rest. In the Rafflecopter widget, answer the question, hit the green enter button, and then you’ll have access to the rest of the bonus entries.
I hope that helps. Good luck!
xo Michael