Soft Batch Pumpkin Sugar Cookies
These soft batch pumpkin sugar cookies are chewy, moist, and spiced with cinnamon, nutmeg, ginger, and cloves. Rolled in sugar for a crackly, bakery-style finish, they’re the perfect fall treat.
Ingredients
- 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
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in pumpkin puree, egg yolk, and vanilla extract until well combined.
- In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Scoop tablespoon-sized dough balls, roll in granulated sugar, and place on prepared baking sheet, 2 inches apart.
- Bake for 10–12 minutes, until edges are set but centers remain soft.
- Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Chill dough for 30 minutes for thicker, chewier cookies.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze dough balls or baked cookies for up to 2 months.
- Try adding white chocolate chips, pecans, or a maple glaze for variations.