These Soft Batch Pumpkin Sugar Cookies are tender, chewy, and perfectly spiced with warm fall flavors. I love baking them when I want something cozy and sweet—each cookie melts in my mouth with that irresistible pumpkin twist on a classic sugar cookie.

Why I’ll Love This Recipe

I love how these cookies strike the perfect balance between soft and chewy, with just the right amount of pumpkin flavor. They’re easy to whip up, no chilling required, and they make my kitchen smell like fall. The texture is dreamy—thanks to the pumpkin purée—and they stay soft for days.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
baking soda
salt
ground cinnamon
ground nutmeg
ground ginger
unsalted butter (softened)
granulated sugar
brown sugar
egg yolk
pumpkin purée (not pumpkin pie filling)
vanilla extract
optional: additional sugar for rolling or topping

directions

I begin by preheating the oven to 350°F and lining my baking sheets with parchment paper. In one bowl, I whisk together the dry ingredients—flour, baking powder, baking soda, salt, and the warm spices.

In another large bowl, I cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Then, I mix in the egg yolk, pumpkin purée, and vanilla extract until fully combined.

Next, I gradually add the dry ingredients to the wet mixture, stirring just until everything is incorporated. I scoop out the dough with a cookie scoop or tablespoon and gently shape it into balls. If I want a little crunch, I roll them in sugar before placing them on the baking sheet.

I bake the cookies for 10–12 minutes until the edges are set but the centers are still soft. Once out of the oven, I let them cool on the baking sheet for a few minutes before transferring them to a wire rack. They come out perfectly soft every time.

Servings and timing

Servings: about 24 cookies
Prep time: 15 minutes
Cook time: 10–12 minutes per batch
Total time: 25–30 minutes

Variations

I sometimes add white chocolate chips or chopped pecans for extra texture.
For a stronger spice flavor, I adjust the cinnamon or add a pinch of cloves.
I like to drizzle a simple glaze of powdered sugar and milk over cooled cookies for a little sweetness.
I’ve used whole wheat flour for a slightly nuttier flavor—it works well with the pumpkin.
For a festive look, I roll the dough in cinnamon sugar before baking.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy, especially if I include a slice of bread in the container to maintain moisture. For longer storage, I freeze them in a single layer, then transfer to a freezer bag for up to 2 months. I let them thaw at room temperature or microwave for 10–15 seconds for that fresh-baked feel.

FAQs

Can I use pumpkin pie filling instead of pumpkin purée?

I always use pumpkin purée—pumpkin pie filling has added sugar and spices that would throw off the flavor and texture of the cookies.

Why are my cookies spreading too much?

If my dough is too warm or the butter too soft, the cookies can spread too much. I pop the dough in the fridge for 15–20 minutes if it seems too soft before baking.

Can I freeze the cookie dough?

Yes, I scoop the dough into balls and freeze them on a baking sheet. Once solid, I transfer to a freezer bag. I bake them from frozen, just adding a minute or two to the baking time.

How do I keep the cookies soft after baking?

I store them in an airtight container with a slice of bread—it helps maintain moisture and keeps them soft for days.

Can I make these gluten-free?

Yes, I’ve had success using a 1:1 gluten-free baking flour. I make sure it includes xanthan gum or add a bit myself for the best texture.

Conclusion

These Soft Batch Pumpkin Sugar Cookies are a fall favorite that I come back to year after year. They’re cozy, flavorful, and incredibly easy to make. Whether I’m baking for a holiday, a gathering, or just craving something sweet, these cookies always hit the spot.