clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Sugar Cookies #SundaySupper

  • Total Time: 30 minutes
  • Yield: 30 cookies 1x




  • 1 stick unsalted butter, room temperature
  • ½ cup olive oil
  • ½ cup pure pumpkin puree
  • 2 teaspoons pure vanilla extract
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs
  • 4 cups all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon cream of tartar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon salt


  • 2 cups confectioners sugar
  • 24 tablespoons milk (I used almond, use what you love)
  • 1 teaspoon ground cinnamon
  • Pecan halves for topping


  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment.
  2. In a large bowl, whisk together butter, oil, pumpkin, sugars, and vanilla until well combined. A hand or stand mixer will do the job as well. Beat in the eggs one at a time. Add the baking soda, cream of tartar, cinnamon, ginger, salt, and slowly add the flour. Stir until all the dry ingredients are well combined.
  3. Scoop approximately 2 tablespoon sized amounts of dough onto the prepared pans. Bake about 15 minutes until puffy and just barely set on top. Cool completely on trays.
  4. Once the cookies are cool, make the glaze. In a medium bowl, stir together sugar, milk, and cinnamon. Spread glaze onto each cookie and while it is still wet, press a pecan into the glaze. Allow to firm up before serving.
  5. Cookies may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about 1 hour.


Additional chilling time is necessary

Recipe adapted from Together As Family

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes