These Glazed Pumpkin Sugar Cookies are soft, sweet, and perfect for fall! With pumpkin spice mixed in, each bite feels like a cozy hug.
Top them with a shiny glaze, and you’ve got a treat that looks as good as it tastes. I can’t resist sneaking one—or two—right off the cooling rack! 😋
Making these cookies is a breeze. Just mix, scoop, bake, and glaze. They’re great for sharing or enjoying with a cup of tea on a chilly day!
Key Ingredients & Substitutions
All-Purpose Flour: For the best texture, stick with all-purpose flour. If you’re gluten-free, try using a 1:1 gluten-free flour blend. It usually works well in cookies!
Pumpkin Puree: Canned pumpkin is super convenient! If you’re out of canned puree, you can use homemade pumpkin puree or even butternut squash puree for a slight twist in flavor.
Pumpkin Pie Spice: Make your own spice mix using cinnamon, nutmeg, ginger, and allspice if you don’t have pre-made spice ready. It’s a great way to customize the flavor.
Unsalted Butter: Unsalted butter gives you better control over the saltiness of your cookies. If you only have salted butter, just reduce the added salt to 1/4 teaspoon.
How Do I Get the Perfect Cookie Texture?
Getting the right texture can be tricky. Here are a few tips:
- Make sure you’re not overmixing the dough when adding dry ingredients. Mix just until combined to keep your cookies soft.
- Using room temperature butter helps create that light, fluffy consistency. So, don’t skip the softening!
- If your cookies are looking underbaked in the center, don’t stress—they will firm up as they cool on the baking rack.
- Letting them cool for several minutes on the baking sheet before moving them helps maintain their shape and prevents breakage.
How to Make Glazed Pumpkin Sugar Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 3/4 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin puree
For the Glaze:
- 1 1/2 cups powdered sugar, sifted
- 2–3 tablespoons milk (or as needed for consistency)
- 1/2 teaspoon vanilla extract
- Food coloring (orange, white, green) for decorating
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus an additional 10–12 minutes for baking, and about 30–60 minutes to let the glaze set. With just a little time, you’ll have delicious cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line your baking sheets with parchment paper or silicone baking mats for easy cleanup.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. This mix adds warmth and flavor to your cookies. Set the bowl aside for now.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy—about 3 minutes should do the trick!
4. Add Wet Ingredients:
Now, beat in the egg, vanilla extract, and pumpkin puree into your butter-sugar mixture until everything is fully combined. This is where all that pumpkin goodness comes in!
5. Combine:
Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Mix just until combined—be careful not to overmix, or your cookies could turn out tough.
6. Form Cookies:
Scoop out cookie dough using about 1 1/2 tablespoons for each cookie. Place the dough balls about 2 inches apart on your prepared baking sheets. Gently flatten each ball with your fingers or the bottom of a glass so they bake evenly.
7. Bake:
Pop the baking sheets in the oven and bake the cookies for 10–12 minutes. The edges should be set and lightly golden, while the centers might look a little undercooked. That’s okay—they will firm up as they cool!
8. Cool:
Once your cookies are out of the oven, let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
9. Prepare Glaze:
While the cookies are cooling, you can make the glaze! In a medium bowl, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of milk. If it’s too thick, add more milk a little at a time until you achieve a smooth, spreadable consistency.
10. Color the Glaze:
If you want to make your cookies fun and festive, divide the glaze into separate bowls. Tint some with orange and green food coloring for the pumpkin design, leaving some white if you want a simple glaze option.
11. Glaze Cookies:
Once the cookies are cool, it’s time to decorate! Spread or pipe the white or orange glaze on each cookie. While the glaze is still wet, use the green glaze to pipe on little stems for your pumpkin cookies.
12. Set the Glaze:
Let the glazed cookies sit at room temperature until the glaze has set and become firm, which should take about 30 to 60 minutes.
13. Serve and Enjoy:
Finally, stack your beautiful glazed pumpkin sugar cookies on a festive plate and enjoy! They’re perfect for sharing or just for treating yourself. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, just roast it, scoop out the flesh, and puree it until smooth. It’s a great way to use up pumpkins during the fall!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can store them in the fridge for up to a week.
Can I Freeze the Cookies?
Yes, you can freeze these cookies! After baking and allowing them to cool completely, place the cookies in an airtight container or zip-top bag, separating layers with parchment paper. They can be frozen for up to 3 months. Just thaw at room temperature before enjoying.
Can I Make These Cookies Gluten-Free?
Yes! Simply substitute all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum for best results in texture.
