These cookies are hands down my favorite pumpkin recipe ever! We take these to my families Thanksgiving every year, and they’re usually gone before we even eat dinner, lol! They’re so soft, sweet, and simple to make! Just a fair warning, once you eat one, you won’t be able to stop. These pumpkin sugar cookies are so addicting y’all, especially with the glaze on top!

I would LOVE to be able to take credit for this delicious pumpkin-y goodness, but sadly, I can’t. I found them on Pinterest a few years ago, and have been making them since! I can’t find the exact pin, cause I wrote this recipe down on a card, but shout-out to the mastermind behind these amazing cookies!

Ingredients for the cookies:

• 1/2 cup softened butter
• 1/2 cup vegetable oil
• 1/2 cup pumpkin puree canned pumpkin
• 1 cup granulated sugar
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla
• 2 large eggs
• 4 cups all purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• a pinch of cloves

Ingredients for the glaze:

• 3 cups powdered sugar
• 4 tablespoons water
• 1/4 teaspoon pumpkin pie spice

Directions:

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set aside for later. In a large bowl, stir together: butter, oil, pumpkin, sugars, vanilla, and eggs, until incorporated and smooth.

In a separate bowl, mix together the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and cloves, and slowly add into the large bowl of wet ingredients. I like to add alittle at a time, so that I’m making sure everything is well mixed.

Using an ice cream scoop (this just makes it so much easier to get all the dough off), scoop onto your prepared parchment paper. Flatten your cookies to your desired thickness, with the bottom of a glass. We like ours about 1/2 inch thick. (This next parts a little trick I learned from a cooking show, lol). If your cookie batter is sticking to the glass, press the bottom of the glass into some sugar, and then flatten out the batter. This prevents the sticking, and adds a little extra sweetness to the tops of your cookies! Bake for 8-9 minutes!

While cookies bake, in a small bowl mix your ingredients together for the glaze, until smooth!

Once cookies have finished baking, let them rest for 3 minutes. Then transfer to a cooling rack. Spread a little bit of the glaze on each cookie. (I’ve found that by taking a spoonful of the glaze, and adding it to the center of the top of the cookie, is usually the perfect amount. Then take the back of the spoon and spread the glaze all around the top of the cookie. You could also just drizzle it over the cookies, but in our opinion, the more glaze the better!

This last part is totally your preference! Usually we just eat the cookies right away, with the runny glaze, if we’re hanging at home, but if you’re preparing them for a get-together, you’ll wanna let the glaze harden a bit, for about 2-3 hours before serving!

Now prepare for a food coma, because these cookies are so stinkin delicious and soft. I guarantee they won’t last long. They sure don’t in our house, lol!