Description
Soft Batch Pumpkin Sugar Cookies are tender, chewy, and filled with warm fall spices. Made with real pumpkin purée, these cookies are cozy, flavorful, and stay soft for days—perfect for autumn baking.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg yolk
- 1/2 cup pumpkin purée (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- Optional: additional sugar for rolling or topping
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in egg yolk, pumpkin purée, and vanilla extract until fully combined.
- Gradually add dry ingredients to the wet mixture, stirring just until incorporated.
- Scoop dough using a tablespoon or cookie scoop and shape into balls. Optionally, roll in sugar.
- Place on prepared baking sheet and bake for 10–12 minutes, until edges are set but centers remain soft.
- Cool on baking sheet for 2–3 minutes before transferring to a wire rack to cool completely.
Notes
- Add white chocolate chips or pecans for extra flavor.
- Adjust spices or add cloves for a stronger spice kick.
- Top with a simple glaze or roll in cinnamon sugar for variety.
- Store in an airtight container with a slice of bread to keep cookies soft.
- Dough can be frozen and baked later with 1–2 extra minutes added to bake time.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 65mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
