Celebrate the flavors of fall with these Soft Pumpkin Sugar Cookies, perfectly spiced and topped with a luscious pumpkin spice glaze. These cookies are light, fluffy, and full of autumnal warmth, thanks to the pumpkin, cinnamon, nutmeg, and cloves. The glaze adds a sweet and spicy touch that makes them irresistible. Whether you’re baking for a cozy afternoon snack, a festive fall gathering, or a holiday treat, these cookies will be a hit with pumpkin lovers and cookie enthusiasts alike.
Ingredients:
For the Pumpkin Sugar Cookies:
- ½ cup (1 stick) butter, softened
- ½ cup canola or vegetable oil
- ½ cup pure pumpkin
- 1 cup granulated sugar
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 large eggs
- 4 cups all-purpose flour
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
For the Pumpkin Spice Glaze:
- 2 cups powdered sugar
- 3-4 tablespoons milk or water
- ¼ teaspoon pumpkin pie spice
Instructions:
- Preheat the Oven:
- Set your oven to preheat at 350°F (175°C) and prepare two baking sheets by lining them with parchment paper.
- Prepare the Cookie Dough:
- In a large mixing bowl, cream together the softened butter, canola oil, pure pumpkin, granulated sugar, and powdered sugar until light and fluffy.
- Add the vanilla extract and eggs, one at a time, beating well after each addition.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, pumpkin pie spice, ground cinnamon, ground nutmeg, baking soda, cream of tartar, salt, and ground cloves.
- Combine Wet and Dry Ingredients:
- Slowly incorporate the dry ingredients into the wet mixture, stirring gently until they are just blended.
- Avoid overmixing.
- Scoop and Bake:
- Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Lightly flatten the dough balls with the back of a spoon or your hand.
- Bake for 10-12 minutes or until the cookies are set but still soft in the center.
- Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Make the Pumpkin Spice Glaze:
- In a small bowl, whisk together the powdered sugar, milk (or water), and pumpkin pie spice until smooth.
- Stir in additional milk or water as necessary to reach your preferred thickness.
- Glaze the Cookies:
- Once the cookies are completely cooled, drizzle the pumpkin spice glaze over the top of each cookie. You can use a spoon to drizzle or dip the tops of the cookies into the glaze for more coverage.
- Let the Glaze Set:
- Allow the glaze to set for about 15-20 minutes before serving.
Conclusion:
These Soft Pumpkin Sugar Cookies are the perfect fall treat, with their tender texture and warm spices that make every bite comforting and delicious. The pumpkin spice glaze adds an extra layer of sweetness and spice, making these cookies even more irresistible. Serve them with a cup of coffee, hot cocoa, or tea for the ultimate cozy snack!
Soft Pumpkin Sugar Cookies with Pumpkin Spice Glaze
Soft pumpkin sugar cookies infused with warm spicesand topped with a sweet pumpkin spice glaze, perfect for fall baking.
Ingredients
For the Pumpkin Sugar Cookies:
- ½ cup 1 stick butter, softened
- ½ cup canola or vegetable oil
- ½ cup pure pumpkin
- 1 cup granulated sugar
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 large eggs
- 4 cups all-purpose flour
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
For the Pumpkin Spice Glaze:
- 2 cups powdered sugar
- 3-4 tablespoons milk or water
- ¼ teaspoon pumpkin pie spice
Instructions
Preheat the Oven:
- Set your oven to preheat at 350°F (175°C) and prepare two baking sheets by lining them with parchment paper.
Prepare the Cookie Dough:
- In a large mixing bowl, cream together the softened butter, canola oil, pure pumpkin, granulated sugar, and powdered sugar until light and fluffy.
- Add the vanilla extract and eggs, one at a time, beating well after each addition.
Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, pumpkin pie spice, ground cinnamon, ground nutmeg, baking soda, cream of tartar, salt, and ground cloves.
Combine Wet and Dry Ingredients:
- Slowly incorporate the dry ingredients into the wet mixture, stirring gently until they are just blended.
- Avoid overmixing.
Scoop and Bake:
- Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Lightly flatten the dough balls with the back of a spoon or your hand.
- Bake for 10-12 minutes or until the cookies are set but still soft in the center.
- Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Make the Pumpkin Spice Glaze:
- In a small bowl, whisk together the powdered sugar, milk (or water), and pumpkin pie spice until smooth.
- Stir in additional milk or water as necessary to reach your preferred thickness.
Glaze the Cookies:
- Once the cookies are completely cooled, drizzle the pumpkin spice glaze over the top of each cookie. You can use a spoon to drizzle or dip the tops of the cookies into the glaze for more coverage.
Let the Glaze Set:
- Allow the glaze to set for about 15-20 minutes before serving.