Soft Batch Pumpkin Sugar Cookies
Indulge in these soft, pillowy pumpkin sugar cookies featuring warm fall spices, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour The foundation for a soft and chewy cookie.
- 1 teaspoon baking powder Provides the lifting power for fluffiness.
- 1/2 teaspoon baking soda Helps these cookies spread perfectly.
- 1/2 teaspoon salt Enhances the sweetness and flavor.
- 1 teaspoon ground cinnamon Adds warmth and that pumpkin spice touch.
- 1/4 teaspoon ground nutmeg A distinct spice that brings out coziness.
- 1/4 teaspoon ground ginger Introduces a gentle spiciness.
Wet Ingredients
- 1/2 cup unsalted butter, softened Provides rich flavor and a tender crumb.
- 1 cup granulated sugar Essential for sweetness and that classic charm.
- 1/4 cup brown sugar Adds moisture and depth with caramel notes.
- 1 large egg yolk For richness and tender texture.
- 1/2 cup pumpkin purée (not pumpkin pie filling) Brings moisture and flavor.
- 1 teaspoon vanilla extract Enhances all flavors.
Optional
- as needed additional sugar for rolling or topping For an extra sweetness on the outside.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the egg yolk, pumpkin purée, and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until incorporated.
Baking
- Scoop the dough using a tablespoon or cookie scoop and shape it into balls. Roll in sugar if desired.
- Place on the prepared baking sheet and bake for 10–12 minutes.
- Allow cooling on the baking sheet for 2–3 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container for up to a week or freeze the dough for future baking.