Soft Batch Pumpkin Sugar Cookies: A Cozy Fall Favorite

As the leaves begin to change color and the air becomes crisp, nothing says fall quite like the warm and comforting flavor of pumpkin spice. These Soft Batch Pumpkin Sugar Cookies combine the rich taste of pumpkin with classic autumn spices like cinnamon, nutmeg, and cloves, creating a soft and chewy cookie that’s perfect for the season. Whether you’re baking for a fall gathering, holiday treats, or simply craving something sweet with your coffee, these pumpkin sugar cookies are sure to hit the spot.

With their soft, tender texture and a hint of spice, these cookies are easy to make and even easier to eat. Rolling the dough in granulated sugar before baking gives the cookies a slight crunch on the outside, while the inside remains wonderfully soft. Let’s dive into how to bake these perfect Soft Batch Pumpkin Sugar Cookies!

Ingredients for Soft Batch Pumpkin Sugar Cookies

Wet Ingredients:

1/2 cup unsalted butter, softened: The key to a soft cookie is using softened butter, which helps create a tender crumb.

1/4 cup granulated sugar: Adds sweetness and a little crispness to the exterior of the cookie.
1/2 cup brown sugar, packed: The brown sugar not only sweetens but also adds moisture and depth of flavor.
1/2 cup canned pumpkin puree: This gives the cookies their pumpkin flavor and keeps them moist.

1 large egg yolk: Using just the yolk ensures a richer, more tender cookie.
1 teaspoon vanilla extract: Adds warmth and enhances the flavors of the spices.

Dry Ingredients:

1 1/2 cups all-purpose flour: The base of the cookie, giving structure.

1/4 teaspoon baking powder: Helps the cookies rise slightly.
1/4 teaspoon baking soda: Reacts with the acid in the brown sugar to give the cookies a soft texture.
1/4 teaspoon salt: Balances the sweetness and enhances the flavor of the spices.

1 teaspoon ground cinnamon: A must-have spice for any pumpkin-flavored treat.
1/2 teaspoon ground nutmeg: Adds a subtle warmth to the flavor profile.
1/4 teaspoon ground ginger: Provides a slight zing that complements the other spices.
1/4 teaspoon ground cloves: Brings depth and an earthy sweetness to the cookies.

For Rolling:

1/4 cup granulated sugar: Used to coat the cookie dough balls, giving them a slightly crisp exterior.

How to Make Soft Batch Pumpkin Sugar Cookies

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking, and set it aside.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, about 2-3 minutes. Creaming the butter and sugars properly helps to create a soft and tender cookie.

Step 3: Add the Wet Ingredients

Next, add the pumpkin puree, egg yolk, and vanilla extract to the butter and sugar mixture. Mix on medium speed until everything is well combined. The pumpkin puree adds moisture and flavor, while the egg yolk ensures a soft texture.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and all of the spices: cinnamon, nutmeg, ginger, and cloves. These spices will bring a warm, cozy flavor that’s perfect for fall.

Step 5: Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough instead of soft and tender.

Step 6: Roll the Dough in Sugar

Scoop the cookie dough into 1.5-tablespoon-sized balls (you can use a cookie scoop for even portions) and roll each dough ball in the additional granulated sugar. This coating gives the cookies a delightful slight crunch on the outside.

Step 7: Bake

Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set, but the centers are still soft.

Step 8: Cool and Enjoy

Once baked, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool but will remain soft and chewy in the center.

Tips for Perfect Soft Batch Pumpkin Sugar Cookies

Use room temperature butter: This ensures that the butter and sugars cream together properly, which helps create a light and fluffy dough.
Don’t overmix the dough: Once the dry ingredients are added, mix just until combined. Overmixing can cause the cookies to be dense instead of soft.
Chill the dough if necessary: If your dough is too soft to roll into balls, you can chill it for 15-20 minutes in the refrigerator. This will make it easier to handle.
Adjust the spice level: If you love a spicier cookie, feel free to add a bit more cinnamon, nutmeg, or ginger to suit your taste.
Pumpkin puree, not pumpkin pie filling: Be sure to use plain canned pumpkin puree, not pumpkin pie filling, which has added sugar and spices.

Frequently Asked Questions (FAQ)

1. Can I use fresh pumpkin puree instead of canned?

Yes, you can substitute fresh pumpkin puree for canned pumpkin. Just make sure your fresh puree is well-drained, as it can sometimes be more watery than the canned variety, which could affect the texture of the cookies.

2. Can I freeze the cookie dough?

Absolutely! To freeze, scoop the dough into balls, roll them in sugar, and place them on a baking sheet in the freezer until solid. Once frozen, transfer the dough balls to an airtight container or freezer bag. When you’re ready to bake, add an extra minute or two to the baking time.

3. Can I make these cookies gluten-free?

Yes, you can make these cookies gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure the blend you choose contains xanthan gum or another binding agent to help the cookies hold together.

4. How do I store the cookies?

Store these cookies in an airtight container at room temperature for up to 5 days. If you prefer a chewier texture, place a slice of bread in the container with the cookies to keep them soft.

5. Can I add chocolate chips or nuts to the cookies?

Absolutely! Feel free to mix in chocolate chips, white chocolate chips, or chopped nuts like pecans or walnuts for added texture and flavor.