Soft Pumpkin Sugar Cookies

**The giveaway has ended. Congratulations to Julie P.!! Enjoy your new Canopy Green mixer!!**

Welcome back to Day 2 of Fall Cookie Week!

As you may have guessed from the title of this post, you’re not just getting a cookie recipe today. Because of this deliciously fun week, I thought it was only appropriate to have a little giveaway, too. Plus, it’s been ages since I’ve had a giveaway on IBC, so I figured it was about time.

First, let’s talk cookies. Then I’ll share the details of how you can win a KitchenAid Artisan Mixer.

Since fall is upon us and we are officially in Pumpkin-Flavored-Everything Season, I chose these Soft Pumpkin Sugar Cookies for today.

Soft Pumpkin Sugar Cookies

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.

Soft Pumpkin Sugar Cookies

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.

Soft Pumpkin Sugar Cookies

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.

Soft Pumpkin Sugar Cookies

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.

Soft Pumpkin Sugar Cookies

Here's what you will need:
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 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

For the Glaze:
3 cups powdered sugar
4 tablespoons half & half (or milk)
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon

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.


Yum! Delicious bite-sized pumpkin goodness. I could snack on these all fall!

Soft Pumpkin Sugar Cookies

Okay, now it’s time for you to enter to win a KitchenAid Artisan Stand Mixer* in your choice of color. As usual, I’ll be using Rafflecopter to manage this giveaway because it makes the process super easy. The widget will appear below; just give it a few seconds to load. If you want to watch a video or read more about how to enter a Rafflecopter giveaway, click here. 
All right, let’s do this!

KitchenAid Mixer Giveaway

To enter, use the Rafflecopter widget below. (Those viewing this in an email or blog reader will need to visit the actual blog post by clicking here. The widget may not appear if you are on a mobile device such as a smartphone or tablet.) Again, please allow a few moments for it to appear. Simply answer the question in the widget to be entered to win this fabulous prize! Bonus entries are available for following along on Facebook, Twitter, Pinterest, Instagram, and BlogLovin’. This giveaway is available to readers worldwide. It will end on Sunday, September 28th, 2014 at 11:59PM. The winner will be randomly selected and announced at the top of this post shortly after the giveaway closes.

a Rafflecopter giveaway

While comments below are always appreciated, you must use the Rafflecopter widget above to be entered to win. Good luck, everyone!

I’ll meet you back here tomorrow for Day 3 of Fall Cookie Week!

Inspired By Charm

*This giveaway is not sponsored. It’s just my way of saying thanks for reading IBC.
It is available to readers worldwide. You must be 18 or older to win. Void where prohibited. This giveaway will end Sunday, September 28, 2014 at 11:59 pm EST. The winner will be randomly selected and announced at the top of this post.


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  • Melissa Duca at

    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!

  • Mindy at

    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?? ?

  • Candace at

    Can you recommend a substitute for the eggs in this recipe? I really want to make these!

    • Michael Wurm, Jr. at

      I’m sorry, I never made them with anything other than eggs, so I’m not sure.

      xo Michael

  • Natalie at

    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 ?

  • Christian at

    How many cookies does this recipe yield?

    • Michael Wurm, Jr. at

      About 3 dozen.

      xo Michael

  • Janet at

    What is the measurement of canned pumpkin? There are 2 different sized cans of it here in Canada. Thanks!

    • Janet at

      Sorry, Guess I need glasses?! Read can, not cup!

  • Mariya at

    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!

  • Rachel at

    Also wondering about the giveaway.

    • Michael Wurm, Jr. at

      Oh yes! I’m sorry. The winner has been selected and contacted. I’ll update the post now.


  • Brittany at

    Hey has the winner been selected?

    • Michael Wurm, Jr. at

      Yep! So sorry for the delay. It’s announced at the top of the post. The winner has been emailed. 🙂

      xo Michael

  • Christina at

    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.

  • Christina at

    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.

    • Michael Wurm, Jr. at

      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

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