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Heavenly soft batch pumpkin sugar cookies displayed on a wooden table

Heavenly Soft Batch Pumpkin Sugar Cookies

These delightful cookies are soft, spiced, and easy to make, perfect for autumn gatherings and family favorites.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup canned pumpkin puree
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup granulated sugar (for rolling)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  3. Add the pumpkin puree and mix until well combined, then beat in the egg yolk and vanilla extract until smooth.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Gradually add the dry ingredients to the wet mixture, stirring just until everything’s well combined.
  6. Chill the dough for 30 minutes in the refrigerator.
  7. Scoop out tablespoon-sized portions of dough, roll into balls, and coat completely in the reserved granulated sugar.
Baking
  1. Bake for 10-12 minutes until the edges are set but the centers look slightly underdone.

Notes

Store cookies in an airtight container at room temperature for 5-7 days or freeze for up to three months. Thaw in the refrigerator overnight before serving. For extra gooeyness, warm them in the microwave for 10-15 seconds before enjoying.