Pumpkin Sugar Cookies

These are soft and chewy pumpkin sugar cookies that are melt-in-your mouth delicious.

You’ll love this recipe, featuring a cream cheese glaze for a little fall flavor you’ll want to savor all year!

Package these sweet little pumpkin sugar cookies to make the perfect holiday gift for friends, family and neighbors!

I love all things fall – especially fall cookies! Don’t skip my collection of the best recipes around.

I never really thought I was a pumpkin fan until I took a bite of these pumpkin sugar cookies. I was happy to oblige since it’s the season of pumpkin everything, but once again, I was surprised.

The subtle pumpkin flavor paired with a cream cheese glaze makes these soft and chewy cookies irresistible.

Get all the best tips, tricks and recipes for your fall pumpkin baking right here. My ultimate pumpkin baking guide is totally free and filled with delicious possibilities! 

Pumpkin Sugar Cookies

A cookie should look as good as it tastes and these certainly do.

If you love everything cinnamon, don’t miss my Snickerdoodle Cookies Without Cream of Tartar!

If you’ve ever wanted pumpkin pie wrapped into a cookie you’ll love these Pumpkin Spice Sugar Cookies. There’s no need to purchase store-bought dough – these are so incredibly easy to make and have bakery-style quality that melts-in-your-mouth!

Ingredients and Substitutions

• Butter – Unsalted butter please – if you use salted butter be sure to go lighter on the additional salt in this recipe! Make sure it is slightly softened. Learn how to soften butter quickly here.
• Vegetable Oil – You need a neutral flavored fat for moisture and tenderness. It’s part of the reason why these pumpkin cookies are so soft and chewy.
• Canned Pumpkin – Yes, canned pumpkin! It’s what makes this cookie recipe quick and easy.
• Sugar – For sweetness, of course!
• Powdered Sugar – Powdered sugar is made with a touch of cornstarch, which helps give the cookies a tender texture.
• Vanilla – Use pure vanilla extract for the best flavor.
• Eggs – Fresh, organic eggs help bind the pumpkin cookie ingredients together.
• Flour – I like unbleached, all-purpose flour. But whatever flour you have in your pantry will work.
• Baking Soda – It gives these pumpkin cookies their lift.
• Cream of Tartar – A secret ingredient! The cream of tartar stabilizes these cookies and creates the soft pillowy style of a snickerdoodle.
• Salt – I use fine sea salt for all my baking recipes.
• Cinnamon and Nutmeg – These two warm spices make me think of all things fall! Use this pumpkin pie spice as an alternative.

Cream Cheese Glaze Ingredients

• Cream Cheese – Full-fat cream cheese is best since this is the main ingredient.
• Butter – Softened, both for texture and flavor.
• Vanilla – Again, make sure to use pure vanilla extract for the best flavor.
• Powdered Sugar – The powdered sugar creates a smoother frosting.
• Corn Syrup – Optional, but I find it adds that extra bit of shine.

How to Make

1. Prep – Preheat the oven as directed.
2. Combine Wet Ingredients and Sugars – In a large bowl, combine butter, vegetable oil, pumpkin, sugars, vanilla, and eggs until smooth.
3. Add Dry Ingredients – Gradually add the dry ingredients and mix until just combined.
4. Make Cookies – With two tablespoons, drop dough balls onto parchment-lined baking sheet and flatten using the bottom of a glass dipped in sugar.
5. Bake – Bake until the cookies are a light golden brown.
6. Make Icing – Meanwhile, combine glaze ingredients until smooth.
7. Glaze – Once the pumpkin cookies are completely cool, top with cream cheese glaze by spooning on or smoothing on with a spatula. Allow to completely set.

How to Store

• Room Temperature – Bring to room temperature. Store without glaze in an airtight container or plastic bag up to three days. If you add the cream cheese glaze, these cookies need to be refrigerated about approximately two hours at room temperature.
• Refrigerate – Allow cookies to cool. Cover or store in an airtight container and refrigerate up to five days.
• Freeze – Allow to cool. Freeze up to three months. Bring cookies to room temperature to thaw.