These pumpkin sugar cookies are soft and moist with just the right amount of spice and a delicate pumpkin flavor topped off with a nice lightly spiced glaze. They're perfect for a fall after-school snack or light dessert.

Pam Lolley
Source:, August 2020


Recipe Summary

20 mins
1 hr 5 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Place oven racks in upper third and middle positions; preheat to 375 degrees F. Line 3 baking sheets with parchment paper. Beat butter, granulated sugar and brown sugar with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes. Add egg; beat until completely combined, about 30 seconds. Add pumpkin and 1 1/2 teaspoons vanilla; beat until just combined, about 30 seconds.

  • Whisk whole-wheat flour, all-purpose flour, 1 teaspoon pumpkin pie spice, baking powder, baking soda and salt in a medium bowl. Gradually add the flour mixture to the butter mixture, beating on low speed until just combined, about 20 seconds.

  • Scoop the dough using a 1 1/2-inch cookie scoop (or by rounded tablespoonfuls) and arrange 2 inches apart on the prepared baking sheets. Bake 2 of the pans until the cookies are set and lightly browned, 10 to 14 minutes, rotating the pans top to bottom and back to front halfway. Let the cookies cool on the pans for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes. Meanwhile, repeat the process with the remaining pan of cookies, using the middle oven rack.

  • Whisk confectioners' sugar, 1 tablespoon milk and the remaining 1/2 teaspoon vanilla and 1/8 teaspoon pumpkin pie spice in a small bowl. Whisk in more milk 1 teaspoon at a time to reach desired glaze consistency. Drizzle the glaze over the cooled cookies.


To make ahead: Store in an airtight container for up to 3 days.

Equipment: Parchment paper

Nutrition Facts

87 calories; protein 1.2g 2% DV; carbohydrates 14.5g 5% DV; dietary fiber 0.7g 3% DV; sugars 8.3g; fat 2.9g 4% DV; saturated fat 1.7g 8% DV; cholesterol 12mg 4% DV; vitamin a iu 881.9IU 18% DV; vitamin c 0.2mg; folate 13.5mcg 3% DV; calcium 15mg 2% DV; iron 0.5mg 3% DV; magnesium 8.6mg 3% DV; potassium 37.1mg 1% DV; sodium 66.9mg 3% DV; added sugar 8g.

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I like that these aren't too sweet. Read More
Rating: 5 stars
Great recipe. Not overly sweet, just right and the pumpkin spice added to the icing definitely adds to the flavor. On my second batch, I added just a bit more pumpkin and they seemed better. I followed the advice to swap and rotate the pans. I did get more than 36 cookies out of the batch using a small cookie scoop. The kids loved them for Halloween! Read More
Rating: 4 stars
Made as written except used part vegetable shortening and part butter. Tender cookies with a slightly crisp outside. These do need the icing for an extra hit of spice. I don’t have pumpkin pie spice so used 1/2 tsp of cinnamon and 1/4 tsp each of cloves and ginger in the cookie batter. Could have used a bit more, although the flavour might develop as the cookies age. Used only cinnamon in the icing glaze. Read More
Rating: 5 stars
Loved it Read More