Snuggle up in your coziest sweater and dive into fall with these deliciously soft, homemade pumpkin sugar cookies. These are EXACTLY what a cookie should be: crispy on the outside, chewy on the inside, full of fall pumpkin flavor, then coated in the most satisfying, easy-to-make ginger maple glaze.
These pumpkin sugar cookies are all about flavor and texture, not that dense, cakey thing pumpkin cookies sometimes fall into. They bake up tender with lightly crisp edges and a soft center, with warm pumpkin flavor that’s earthy, gently sweet, and nicely spiced. Thanks to the balance of butter, coconut oil, and granulated sugar, they stay rich and moist without tipping into muffin territory.
Pumpkin purée adds depth and color while serving as a binder, keeping the cookies together without eggs. Cinnamon, allspice, and nutmeg (or a good pumpkin pie spice ) give them that unmistakable fall warmth, while vanilla rounds everything out. The use of granulated sugar is key here—it encourages those crisp edges and keeps the texture chewy rather than fluffy.
They come together quickly and bake in minutes, making them an easy, satisfying cookie to turn to when the craving hits. Warm, spiced, and perfectly balanced, these are pumpkin cookies for people who love real cookie texture—soft, chewy, and absolutely not cakey.
Tips for the best pumpkin sugar cookies
- Measure carefully: Cooking leaves room for creativity, but baking is precise. Small changes can throw off the final result, so skip the eyeballing and use proper measuring cups to keep everything on track.
- Chill the dough: If the dough feels too soft to work with, refrigerate it for 30–60 minutes. Chilling allows the flour to fully hydrate and firms up the butter, which helps the cookies spread less as they bake.
- Use parchment: Line your baking sheets with parchment paper or a reusable baking mat to prevent sticking and promote even baking.
- Glaze, if you like: The glaze recipe lightly coats all 15 cookies. If you want a thicker, sweeter finish, make extra glaze and apply a second layer—just be sure the first coat is completely dry before adding more.
- Learn the why: If you’re curious about the science behind cookie baking, The Ultimate Cookie Handbook by Tessa Arias of Handle the Heat is a fantastic resource. It breaks down how small changes affect texture, flavor, and spread so you can bake with confidence.
Pumpkin Sugar Cookies Recipe
- Pin
Ingredients
- ▢ ½ cup butter (melted)
- ▢ ½ cup coconut oil (melted)
- ▢ ½ cup canned pumpkin
- ▢ 1 ¼ cups granulated sugar
- ▢ 1 teaspoon vanilla
- ▢ 3 cups all-purpose flour
- ▢ 2 teaspoons baking soda
- ▢ 2 teaspoons cinnamon
- ▢ 1 teaspoon sea salt
- ▢ ½ teaspoon EACH: allspice and nutmeg
The Glaze
- ▢ 2 inch piece of ginger
- ▢ 1 ¼ cups powdered sugar
- ▢ 2 tablespoons maple syrup
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Add the butter, coconut oil, pumpkin, sugar, and vanilla to a large bowl and beat with electric beaters. ½ cup butter, ½ cup coconut oil, ½ cup canned pumpkin, 1 ¼ cups granulated sugar, 1 teaspoon vanilla
- Add the flour, baking soda, cinnamon, sea salt, allspice, and nutmeg to the bowl and beat until a crumbly batter forms. 3 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons cinnamon, ½ teaspoon EACH: allspice and nutmeg, 1 teaspoon sea salt
- Divide the batter into 15 balls, place them onto baking sheets, and press each down to ¼ inch thick cookies. Bake for 12-15 minutes per batch, or until the cookie bottoms start to brown. Remove the cookies from the oven and wait until they are completely cool before you frost them.
- Prepare the glaze just before you frost the cookies. Peel then grate the ginger using a microplane or the small holes on your grater. Squeeze the juice from the grated ginger into a small bowl and discard the pulp. You want to have ½ teaspoon of ginger juice. 2 inch piece of ginger
- Combine the ginger juice with the powdered sugar and maple syrup in a small bowl. Add one tablespoon of water and mix the glaze. If the glaze is too thick, you can add a small amount of water, ½ teaspoon at a time, until it is thin enough to spoon over the cookies. 1 ¼ cups powdered sugar, 2 tablespoons maple syrup
- Pour the glaze over the cooled cookies and use a spoon to spread it around. Let the glaze harden for a few minutes and then store the cookies in a sealed container … or dig in and eat them right away! Note: For an extra treat, double the icing. Wait for the first layer to harden before adding the second coat.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More pumpkin desserts
For more inspiration, check out all of our cookie recipes !
Vegan Chocolate Pumpkin Pie
Pumpkin Pie Ice Cream
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Pumpkin Sugar Cookies Recipe
Ingredients
- ½ cup butter , melted
- ½ cup coconut oil , melted
- ½ cup canned pumpkin
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon sea salt
- ½ teaspoon EACH: allspice and nutmeg
The Glaze
- 2 inch piece of ginger
- 1 ¼ cups powdered sugar
- 2 tablespoons maple syrup
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Add the butter, coconut oil, pumpkin, sugar, and vanilla to a large bowl and beat with electric beaters. ½ cup butter, ½ cup coconut oil, ½ cup canned pumpkin, 1 ¼ cups granulated sugar, 1 teaspoon vanilla
- Add the flour, baking soda, cinnamon, sea salt, allspice, and nutmeg to the bowl and beat until a crumbly batter forms. 3 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons cinnamon, ½ teaspoon EACH: allspice and nutmeg, 1 teaspoon sea salt
- Divide the batter into 15 balls, place them onto baking sheets, and press each down to ¼ inch thick cookies. Bake for 12-15 minutes per batch, or until the cookie bottoms start to brown. Remove the cookies from the oven and wait until they are completely cool before you frost them.
- Prepare the glaze just before you frost the cookies. Peel then grate the ginger using a microplane or the small holes on your grater. Squeeze the juice from the grated ginger into a small bowl and discard the pulp. You want to have ½ teaspoon of ginger juice. 2 inch piece of ginger
- Combine the ginger juice with the powdered sugar and maple syrup in a small bowl. Add one tablespoon of water and mix the glaze. If the glaze is too thick, you can add a small amount of water, ½ teaspoon at a time, until it is thin enough to spoon over the cookies. 1 ¼ cups powdered sugar, 2 tablespoons maple syrup
- Pour the glaze over the cooled cookies and use a spoon to spread it around. Let the glaze harden for a few minutes and then store the cookies in a sealed container … or dig in and eat them right away! Note: For an extra treat, double the icing. Wait for the first layer to harden before adding the second coat.
Notes
https://www.theendlessmeal.com/the-best-pumpkin-sugar-cookies/
Snuggle up in your coziest sweater and dive into fall with these deliciously soft, homemade pumpkin sugar cookies. These are EXACTLY what a cookie should be: crispy on the outside, chewy on the inside, full of fall pumpkin flavor, then coated in the most satisfying, easy-to-make ginger maple glaze.
These pumpkin sugar cookies are all about flavor and texture, not that dense, cakey thing pumpkin cookies sometimes fall into. They bake up tender with lightly crisp edges and a soft center, with warm pumpkin flavor that’s earthy, gently sweet, and nicely spiced. Thanks to the balance of butter, coconut oil, and granulated sugar, they stay rich and moist without tipping into muffin territory.
Pumpkin purée adds depth and color while serving as a binder, keeping the cookies together without eggs. Cinnamon, allspice, and nutmeg (or a good pumpkin pie spice ) give them that unmistakable fall warmth, while vanilla rounds everything out. The use of granulated sugar is key here—it encourages those crisp edges and keeps the texture chewy rather than fluffy.
They come together quickly and bake in minutes, making them an easy, satisfying cookie to turn to when the craving hits. Warm, spiced, and perfectly balanced, these are pumpkin cookies for people who love real cookie texture—soft, chewy, and absolutely not cakey.
Tips for the best pumpkin sugar cookies
- Measure carefully: Cooking leaves room for creativity, but baking is precise. Small changes can throw off the final result, so skip the eyeballing and use proper measuring cups to keep everything on track.
- Chill the dough: If the dough feels too soft to work with, refrigerate it for 30–60 minutes. Chilling allows the flour to fully hydrate and firms up the butter, which helps the cookies spread less as they bake.
- Use parchment: Line your baking sheets with parchment paper or a reusable baking mat to prevent sticking and promote even baking.
- Glaze, if you like: The glaze recipe lightly coats all 15 cookies. If you want a thicker, sweeter finish, make extra glaze and apply a second layer—just be sure the first coat is completely dry before adding more.
- Learn the why: If you’re curious about the science behind cookie baking, The Ultimate Cookie Handbook by Tessa Arias of Handle the Heat is a fantastic resource. It breaks down how small changes affect texture, flavor, and spread so you can bake with confidence.
Pumpkin Sugar Cookies Recipe
- Pin
Ingredients
- ▢ ½ cup butter (melted)
- ▢ ½ cup coconut oil (melted)
- ▢ ½ cup canned pumpkin
- ▢ 1 ¼ cups granulated sugar
- ▢ 1 teaspoon vanilla
- ▢ 3 cups all-purpose flour
- ▢ 2 teaspoons baking soda
- ▢ 2 teaspoons cinnamon
- ▢ 1 teaspoon sea salt
- ▢ ½ teaspoon EACH: allspice and nutmeg
The Glaze
- ▢ 2 inch piece of ginger
- ▢ 1 ¼ cups powdered sugar
- ▢ 2 tablespoons maple syrup
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Add the butter, coconut oil, pumpkin, sugar, and vanilla to a large bowl and beat with electric beaters. ½ cup butter, ½ cup coconut oil, ½ cup canned pumpkin, 1 ¼ cups granulated sugar, 1 teaspoon vanilla
- Add the flour, baking soda, cinnamon, sea salt, allspice, and nutmeg to the bowl and beat until a crumbly batter forms. 3 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons cinnamon, ½ teaspoon EACH: allspice and nutmeg, 1 teaspoon sea salt
- Divide the batter into 15 balls, place them onto baking sheets, and press each down to ¼ inch thick cookies. Bake for 12-15 minutes per batch, or until the cookie bottoms start to brown. Remove the cookies from the oven and wait until they are completely cool before you frost them.
- Prepare the glaze just before you frost the cookies. Peel then grate the ginger using a microplane or the small holes on your grater. Squeeze the juice from the grated ginger into a small bowl and discard the pulp. You want to have ½ teaspoon of ginger juice. 2 inch piece of ginger
- Combine the ginger juice with the powdered sugar and maple syrup in a small bowl. Add one tablespoon of water and mix the glaze. If the glaze is too thick, you can add a small amount of water, ½ teaspoon at a time, until it is thin enough to spoon over the cookies. 1 ¼ cups powdered sugar, 2 tablespoons maple syrup
- Pour the glaze over the cooled cookies and use a spoon to spread it around. Let the glaze harden for a few minutes and then store the cookies in a sealed container … or dig in and eat them right away! Note: For an extra treat, double the icing. Wait for the first layer to harden before adding the second coat.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More pumpkin desserts
For more inspiration, check out all of our cookie recipes !
