Fluffy & Soft Batch Pumpkin Sugar Cookies Recipe

Autumn whispers its delicious secrets through these soft batch pumpkin sugar cookies that melt immediately in your mouth.

Crisp leaves dance outside while warm spices fill your kitchen with incredible comfort.

Seasonal baking brings such pure joy to weekend afternoons.

Pumpkin’s rich sweetness blends perfectly with delicate sugar cookie textures.

Sweet memories emerge from each tender bite, connecting you to cozy moments.

Crumbly edges and soft centers create a magical texture combination.

Bake these cookies and watch smiles bloom across eager faces.

Why Soft Batch Pumpkin Sugar Cookies Hit the Spot

• Foolproof Baking: Perfectly simple recipe that requires minimal baking skills, making it ideal for novice and experienced bakers alike.
• Fall Flavor Explosion: Packed with warm, comforting spices like cinnamon, nutmeg, and ginger that capture the essence of autumn in every bite.
• Soft Cookie Perfection: Delivers a dreamy, melt-in-your-mouth texture that's neither crispy nor too cakey, creating the ultimate cookie experience.
• Crowd-Pleasing Treat: Versatile dessert that works wonderfully for family gatherings, potlucks, or as a cozy weekend baking project with kids.

Ingredients for Pumpkin Sugar Cookie Dough

Main Ingredients:

• Butter: Soft and creamy base for rich cookie texture.
• Granulated Sugar: Sweet crystal sugar for classic sweetness.
• Brown Sugar: Adds deep caramel-like flavor.
• Pumpkin Puree: Smooth, rich pumpkin for autumn taste.
• Egg Yolk: Provides richness and helps bind ingredients.
• Vanilla Extract: Warm, classic flavoring.

• All-Purpose Flour: Basic baking foundation.
• Baking Powder, Baking Soda: Leavening agents for soft texture.
• Salt: Enhances overall flavor.

• Cinnamon, Nutmeg, Ginger, Cloves: Warm, cozy autumn spice blend.

• Granulated Sugar: For rolling and sparkling cookie exterior.

How to Make Soft Batch Pumpkin Cookies

Step 1: Prepare Baking Setup

Preheat the oven to 350°F.

Cover a baking sheet with parchment paper or a silicone mat.

Step 2: Whip Creamy Base

• Softened butter
• Granulated sugar
• Brown sugar

Blend until the mixture looks fluffy and light, which takes about 2-3 minutes.

Step 3: Add Moisture Ingredients

• Pumpkin puree
• Egg yolk
• Vanilla extract

Combine these with the butter mixture until everything looks smooth.

Step 4: Create Dry Mixture

• Flour
• Baking powder
• Baking soda
• Salt
• Cinnamon
• Nutmeg
• Ginger
• Cloves

Step 5: Combine Wet and Dry Ingredients

Slowly add dry ingredients to wet ingredients.

Mix on low speed until just combined.

Avoid overmixing the dough.

Step 6: Shape Cookie Balls

Scoop dough into small balls using a 1.5 tablespoon measure.

Roll each ball in additional granulated sugar.

Step 7: Arrange and Bake

Place sugar-coated dough balls on the prepared baking sheet, spacing them 2 inches apart.

Bake for 10-12 minutes until edges look set but centers remain soft.

Step 8: Cool and Enjoy

Let cookies rest on the baking sheet for 5 minutes.

Transfer to a wire rack and allow them to cool completely before serving.

Helpful Tips for Baking Pumpkin Cookies

• Adjust the granulated sugar amount to control sweetness, creating a perfectly balanced cookie that suits your taste preferences.
• Drain excess moisture from pumpkin puree using a cheesecloth to prevent soggy cookies and ensure a soft, tender texture.
• Experiment with different spice combinations like cardamom or allspice to add a unique twist to the traditional pumpkin cookie flavor profile.
• Prepare cookie dough balls in advance, freeze on a baking sheet, then transfer to a freezer bag for quick, fresh-baked cookies anytime.
• Keep cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to maintain their soft, delicate texture.

Store and Warm Pumpkin Sugar Cookies

• Store cooled cookies in an airtight container for up to 5 days. Place parchment paper between layers to prevent sticking.
• Wrap individual cookies or entire batch in plastic wrap, then place in freezer-safe container. Freeze for up to 3 months. Thaw at room temperature for 30 minutes before serving.
• Warm cookies in microwave for 10-15 seconds for soft, fresh-from-the-oven texture. Alternatively, place in 300°F oven for 3-4 minutes to restore crispness.
• Keep cookies at room temperature in sealed container to maintain softness. Enjoy within 2-3 days for best flavor and texture.

What Goes Well with Pumpkin Sugar Cookies

• Pair Warm Spiced Chai Latte: Complement the pumpkin cookies' cozy autumn spices with a creamy, fragrant chai tea latte that echoes the cinnamon and nutmeg notes.
• Brew Mulled Apple Cider: Serve a warm, spiced apple cider alongside these soft cookies to enhance the seasonal flavor profile and provide a complementary sweet-tart contrast.
• Match Vanilla Bean Ice Cream: Create a delightful dessert experience by serving a scoop of creamy vanilla bean ice cream that balances the cookies' warm spices and provides a cool, smooth texture.
• Select Caramel Macchiato: Offer a rich, sweet coffee drink that harmonizes with the cookie's brown sugar and pumpkin undertones, creating a luxurious flavor combination.

Creative Ways to Switch Up Pumpkin Cookies

• Gluten-Free Pumpkin Cookies: Replace all-purpose flour with a gluten-free flour blend, ensuring the same soft texture and rich pumpkin flavor for those with wheat sensitivities.
• Vegan Pumpkin Sugar Cookies: Swap butter with coconut oil, use a flax egg instead of egg yolk, and choose vegan-friendly sugar to create a plant-based version of these tender cookies.
• Low-Sugar Pumpkin Treats: Substitute granulated sugar with monk fruit sweetener or stevia, reducing overall sugar content while maintaining the classic fall-inspired taste.
• Spice-Enhanced Version: Add extra ground cardamom or allspice to intensify the warm, autumnal spice profile of the original pumpkin sugar cookie recipe.

FAQs

• Why is pumpkin puree important in these cookies?

Pumpkin puree adds moisture, subtle sweetness, and creates a soft texture while bringing rich autumn flavor to the cookies without making them too dense.

• Can I use fresh pumpkin instead of canned puree?

While fresh pumpkin can work, canned puree is more consistent in moisture and texture, which helps ensure your cookies turn out perfectly soft and uniform every time.

• How do I know when the cookies are perfectly baked?

Look for slightly set edges and soft centers. The cookies should look slightly underbaked, as they’ll continue cooking on the hot baking sheet after removing from the oven, which helps maintain their soft texture.

• Do these cookies taste strongly of pumpkin spice?

No, the spices are balanced and subtle, creating a gentle warmth without overwhelming the cookie’s sweetness. The pumpkin flavor is present but not dominant, making these cookies appealing to both pumpkin lovers and those who prefer mild spice.

Soft Batch Pumpkin Sugar Cookies Recipe

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4.6 from 15 reviews

• Total Time: 30 minutes
• Yield: 12 1x

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Description

Pumpkin sugar cookies bring autumnal magic to your dessert table, blending seasonal warmth with sweet comfort. Spiced with cinnamon and nutmeg, these tender treats invite you to savor fall’s delightful essence in every delectable bite.

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Ingredients

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Main Ingredients:

• 1/2 cup (113 grams) unsalted butter, softened
• 1 large egg yolk
• 1/2 cup (120 ml) canned pumpkin puree
• 1 1/2 cups (188 grams) all-purpose flour

Sugars:

• 1/4 cup (50 grams) granulated sugar
• 1/2 cup (100 grams) brown sugar, packed
• 1/4 cup (50 grams) granulated sugar (for rolling)

Spices and Leavening Agents:

• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the oven environment by heating to 350°F and arranging a parchment-lined baking sheet for optimal cookie performance.
2. Utilize an electric mixer to transform butter and sugars into a creamy, aerated foundation, blending until the mixture achieves a light, fluffy texture.
3. Introduce moisture and richness by incorporating pumpkin puree, egg yolk, and vanilla extract, ensuring thorough integration with the butter mixture.
4. Craft a delicate spice blend by whisking together flour, leavening agents, salt, and warming spices like cinnamon, nutmeg, ginger, and cloves in a separate vessel.
5. Gently merge dry and wet ingredients, using low-speed mixing to prevent gluten development, stopping precisely when components are harmoniously combined.
6. Shape the dough into uniform spheres, approximately 1.5 tablespoons each, and delicately coat with granulated sugar for a sparkling exterior.
7. Arrange cookie orbs on the prepared sheet, maintaining strategic spacing to allow for gentle spreading during baking.
8. Bake for 10-12 minutes, targeting a configuration where cookie edges stabilize while centers remain tenderly soft.
9. Allow cookies to rest on the baking sheet for a brief 5-minute interval to set their structure before transferring to a cooling rack for complete temperature reduction.

Notes

• Ensure butter is at room temperature for smooth, creamy mixing and better cookie texture.
• Use pure pumpkin puree, not pumpkin pie filling, to maintain the authentic pumpkin flavor and prevent excess sweetness.
• For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain soft cookie consistency.
• Chill dough for 30 minutes before baking to prevent spreading and create thicker, softer cookies with more defined edges.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 150
• Sugar: 12 g
• Sodium: 80 mg
• Fat: 6 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 0.5 g
• Protein: 1.5 g
• Cholesterol: 30 mg