Pumpkin Sugar Cookies
Pumpkin Sugar Cookies are soft sugar cookies, full of pumpkin fall flavor! This easy pumpkin cookie recipe has a light drizzle/frosting.
Happy September, Friends! I say this is the month to start sharing my favorite fall time Pumpkin Sugar Cookies, with a delicious cardamom and pumpkin frosting on top. Save this recipe for a special treat for the season ahead–they are delish!
Pumpkin Sugar Cookies
This is very different from my Christmas Frosted Sugar Cookies, as the cookies are fluffier and the frosting is more of a drizzle! Or, if you want to make a fall cake, try this Pumpkin Cake with Maple Frosting.
We love a good cookie recipe, but especially in the fall. I don’t know about you, but I just love baking in the fall time, so these Pumpkin Sugar Cookies are a must. And the frosting? Amazing.
Ingredients for pumpkin sugar cookies
- Butter
- Vegetable oil
- Pumpkin puree canned pumpkin
- Granulated sugar
- Powdered sugar
- Vanilla
- Eggs
- All-purpose flour
- Baking soda
- Cream of tartar
- Salt + cinnamon + cardamom + nutmeg
Ingredients for drizzle/frosting for pumpkin cookies
- Powdered sugar
- Water
- Pumpkin pie spice
- Cardamom
Can you make your own pumpkin pie spice?
Yes, you can make your own pumpkin pie spice.
If you don’t have pumpkin pie spice, just use one teaspoon ground cinnamon, half teaspoon ground ginger, and a quarter teaspoon ground nutmeg instead.
How do you make pumpkin cookies?
Use the “glass” trick to make the cookies perfectly round!
- Line a baking sheet with parchment paper.
- In a large bowl, mix butter, oil, pumpkin, sugars, vanilla and eggs together until smooth.
- Slowly add in all dry ingredients and mix together.
- On a prepared baking sheet, spoon or scoop dough onto baking sheet.
- Next, take the bottom of a drinking glass and press down on the cookie dough/balls.
- Bake the cookies!
There are few things better than pumpkin desserts starting in the month of September! One of our favorite ways to serve desserts is on a Fall Dessert Board. Don’t forget the Easy Spiced Whipped Cream in the center of the board.
If you’re feeling a little less ambitious, but still want a sweet pumpkin-y flavor, then you’ve got to try these Pumpkin Sugar Cookies. They are soft, and super easy to make.
Why we love these cookies for fall
We love the pillowy softness on the inside, and a little crispness on the outside.
And guess what? The frosting is optional, but I think it really makes the cookie.
This is what I love about September … we start to think about fall baking (hello pumpkin recipes), cute booties (or boots) and jeans, the change of colors, cool mornings, cozy meals, and so much more.
Enjoy these cookies today!
Happy September!
Try more fall baking with pumpkin recipes:
Whole Grain Pumpkin Scone with Frosting
Pumpkin Cranberry Muffin Recipe
Get the Recipe:
Pumpkin Sugar Cookies with a delicious drizzle!
Ingredients
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- ½ cup pumpkin puree or canned pumpkin
- 1 cup granulated sugar
- ½ cup powdered sugar
- ½ tsp vanilla
- 2 large eggs
- 4 cups all-purpose flour
- ¼ tsp baking soda
- ¼ tsp cream of tartar
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp cardamom
- ½ tsp nutmeg
For the frosting:
- 3 cups powdered sugar
- 3-4 Tbsp water
- ½ tsp pumpkin pie spice
- ¼ tsp cardamom
Instructions
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- In a large bowl, mix butter, oil, pumpkin, sugars, vanilla and eggs together until smooth.
- Slowly add in all dry ingredients and mix together.
- On a prepared baking sheet, spoon or scoop dough (about 1 1/2 Tbsp) about 2-inches apart. Next, take the bottom of a drinking glass and press down on the cookie dough/balls.
- Bake cookies for 8-9 minutes.
Prepare the glaze:
- Mix together the powdered sugar, water (depending on the consistency you want), the pumpkin pie spice and cardamom until smooth.
- When the cookies are baked, allow to cool for 3-5 minutes and then transfer to a baking rack. Right away, spread the glaze (1 tsp or more) over each warm cookie.
- Allow the glaze to set for 2 hours before serving.
Notes
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I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
So good! I have made these cookies several times now and they never disappoint! Others have asked for the rexioe they love them so much ❤️
Thank you for the recipe! It’s very delicious. All my family enjoyed it.