Soft Batch Pumpkin Sugar Cookies
These soft batch pumpkin sugar cookies are a taste of pure nostalgia, perfect for when you need a little bit of fall magic right now. Fast, easy, giftable, and crowd-pleasing, they go from mixing bowl to your mouth in under 30 minutes, filling your home with warm, inviting spices.
Equipment
- Baking sheet
- Parchment paper
- Large mixing bowl
- Electric mixer
- Smaller bowl
- Whisk
- Tablespoon or Small Cookie Scoop
- Wire rack
Ingredients
- 1/2 cup unsalted butter softened
- 1/4 cup granulated sugar for the dough
- 1/2 cup brown sugar packed
- 1/2 cup canned pumpkin puree NOT pumpkin pie filling
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 cup granulated sugar for rolling
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet (or two) with parchment paper.
- Step 2: In a large mixing bowl, cream together the softened butter, the first 1/4 cup of granulated sugar, and the packed brown sugar with an electric mixer until light and fluffy.
- Step 3: Add in the pumpkin puree, egg yolk, and vanilla extract. Mix until wonderfully combined and creamy.
- Step 4: In a separate, smaller bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
- Step 5: Gradually add the dry ingredient mixture to the wet pumpkin mixture. Mix until everything is just combined, being careful not to overmix.
- Step 6: Grab a tablespoon or small cookie scoop. Scoop out portions of dough, gently roll each into a neat ball, and then roll each dough ball in the remaining 1/4 cup of granulated sugar.
- Step 7: Place the sugar-coated dough balls onto your prepared baking sheet, about 2 inches apart.
- Step 8: Bake for 10-12 minutes, until the edges are set but the centers still look wonderfully soft and a touch underbaked.
- Step 9: Let the cookies cool on the baking sheet for about 5 minutes to set up, then carefully transfer them to a wire rack to cool completely.
Notes
Substitutions & Additions: If you're out of individual spices, use a full teaspoon of pumpkin pie spice blend instead. For chocolate lovers, fold in 1/2 cup of white chocolate chips or mini semi-sweet chocolate chips with the dry ingredients. Elevate them with a simple cream cheese frosting (4 oz softened cream cheese, 1/4 cup softened butter, 1 tsp vanilla, 1-2 cups powdered sugar whipped until smooth) once completely cooled. A handful of finely chopped pecans or walnuts can add a lovely texture, or drizzle with a simple vanilla glaze.
Tips for Success: Don't overmix the dough once flour is added, as this can lead to tough cookies. Measure flour correctly by spooning it into the measuring cup and leveling it off. Ensure butter is genuinely softened, not melted or hard, for proper creaming. Crucially, don't overbake; pull them out when centers still look soft for that true 'soft batch' texture. Parchment paper prevents sticking and ensures even baking. If dough is too sticky or you have time, chilling it for 20-30 minutes can make it easier to handle and result in slightly thicker cookies.
How to Store: Store cooled cookies in an airtight container at room temperature for up to 3-4 days. To maintain freshness, place a slice of bread in the container. To freeze dough, scoop and roll balls in sugar, then freeze until solid before transferring to a freezer-safe bag for up to 3 months. Bake from frozen, adding a couple of extra minutes. Fully cooled baked cookies can be frozen in an airtight container or bag for up to 1 month and thawed at room temperature.
FAQs: You can use fresh pumpkin puree if cooked, pureed, and excess liquid is drained. If cookies aren't spreading, check butter softness, oven temperature (could be too high), or flour measurement. To make them even softer, avoid overbaking, utilize brown sugar for moisture, and try the bread storage trick. Dough can be made ahead and refrigerated for up to 2 days; let it sit at room temperature for 15-20 minutes before scooping.