Soft Batch Pumpkin Sugar Cookies

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Soft Batch Pumpkin Sugar Cookies are the perfect way to embrace the cozy flavors of fall. These cookies are soft, chewy, and packed with warm pumpkin spices like cinnamon, nutmeg, ginger, and cloves. Whether you’re baking for a holiday gathering or simply enjoying a seasonal treat, these cookies are a must-have for pumpkin lovers. Their soft, melt-in-your-mouth texture and rich pumpkin flavor will have everyone asking for seconds.

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)

Directions:

1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set it aside.

2. Cream the Butter and Sugars:
In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

3. Add Wet Ingredients:
Add the pumpkin puree, egg yolk, and vanilla extract to the butter mixture, mixing until well combined.

4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

5. Combine the Mixtures:
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the dough soft and tender.

6. Shape the Cookies:
Scoop the dough into 1.5-tablespoon-sized balls and roll them in the additional granulated sugar.

7. Bake the Cookies:
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the centers remain soft.

8. Cool and Enjoy:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve these deliciously soft and spiced cookies with a hot cup of tea or coffee.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Calories: 140 kcal per cookie | Servings: 24 cookies

Serving and Storage Tips:

Serving Tips:

  • Serve these cookies warm for the best texture and flavor. They’re delicious right out of the oven with a soft, melt-in-your-mouth center.
  • Pair them with a hot beverage like coffee, tea, or hot chocolate to enhance the cozy fall flavors.
  • For an extra indulgence, drizzle the cookies with a simple glaze made from powdered sugar, milk, and a dash of cinnamon.
  • These cookies are perfect for holiday gatherings or as a treat for a cozy fall afternoon.

Storage Tips:

  • At Room Temperature: Store the cookies in an airtight container at room temperature for up to 3-4 days to keep them soft and fresh.
  • Refrigeration: If you want to store them for longer, you can refrigerate the cookies in an airtight container for up to 1 week. Let them come to room temperature before serving.
  • Freezing: You can freeze these cookies by placing them in a freezer-safe container or bag. They’ll last for up to 2 months in the freezer. Thaw at room temperature before enjoying.
  • Freezing Dough: You can also freeze the unbaked cookie dough. Scoop the dough into balls and freeze on a baking sheet before transferring them to a freezer bag. When ready to bake, you can bake the dough balls directly from frozen, just add an extra minute or two to the baking time.

Following these storage tips will help maintain the softness and flavor of your cookies, ensuring they stay fresh and delicious for days!

Variations:

  1. Pumpkin Chocolate Chip Cookies
    Fold in 1 cup of semi-sweet or dark chocolate chips into the cookie dough for a delightful combination of pumpkin and chocolate. This adds a rich, melty texture to the soft cookies.
  2. Glazed Pumpkin Sugar Cookies
    Make a simple glaze by mixing powdered sugar, milk, and a dash of vanilla or cinnamon. Drizzle the glaze over the cooled cookies for an extra touch of sweetness.
  3. Pumpkin Spice Latte Cookies
    Add 1 teaspoon of instant espresso powder to the dry ingredients to give your cookies a subtle coffee flavor. This twist brings the taste of a pumpkin spice latte into your cookie batch.
  4. Pumpkin Cream Cheese Frosted Cookies
    Top the cooled cookies with a cream cheese frosting made by mixing cream cheese, powdered sugar, and a splash of vanilla extract. This adds a tangy, rich layer that complements the pumpkin spice flavor.
  5. Pumpkin Snickerdoodles
    Roll the cookie dough in a cinnamon-sugar mixture (1/4 cup granulated sugar + 1 tablespoon cinnamon) before baking, similar to snickerdoodles. The cookies will have a crisp, sweet coating with a soft center.
  6. Maple Pumpkin Cookies
    Substitute the granulated sugar in the dough with maple syrup or maple sugar for a rich, caramel-like flavor. You can also drizzle maple glaze over the cookies for an extra boost of fall flavor.
  7. Pumpkin Oatmeal Cookies
    Add 1 cup of rolled oats to the dough for a heartier, chewy texture. The oatmeal complements the pumpkin and spices perfectly, making these cookies a bit more rustic and wholesome.
  8. Pumpkin Pecan Cookies
    Stir in 1/2 cup of chopped pecans for a crunchy texture. Pecans add a buttery, nutty flavor that pairs well with the pumpkin and spices.
  9. Pumpkin White Chocolate Cookies
    For a sweeter variation, fold in 1 cup of white chocolate chips into the dough. The sweetness of the white chocolate contrasts nicely with the pumpkin and spices.
  10. Pumpkin Spice Sugar Sandwich Cookies
    Bake the cookies as directed, then sandwich two of them together with a pumpkin-spiced buttercream or cream cheese frosting in the middle. This makes for an indulgent, decadent treat.

These variations offer endless opportunities to customize the base recipe, ensuring there’s a pumpkin cookie for every preference!

FAQs:

  1. Can I use fresh pumpkin instead of canned pumpkin puree?
    Yes, you can use fresh pumpkin puree as long as it’s smooth and not too watery. Make sure to drain excess moisture from the fresh puree to maintain the cookie’s texture.
  2. Can I freeze the cookie dough?
    Yes, you can freeze the unbaked cookie dough. Scoop the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding an extra minute or two to the baking time.
  3. Why are my cookies not soft?
    Overbaking can cause the cookies to lose their softness. Bake until the edges are set and the centers are slightly soft, as they will firm up while cooling. Also, avoid overmixing the dough, which can make the cookies dense.
  4. How can I make the cookies chewier?
    Adding a little more brown sugar (which has more moisture) or using melted butter instead of softened butter can result in chewier cookies. Additionally, underbaking them slightly will help maintain their chewiness.
  5. Can I substitute the butter with oil?
    Yes, you can use vegetable oil or coconut oil instead of butter, but the texture may differ slightly, resulting in a more cake-like consistency.
  6. Can I make these cookies gluten-free?
    Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure the blend is suitable for baking and contains xanthan gum to help bind the ingredients.
  7. How should I store these cookies to keep them soft?
    Store the cookies in an airtight container at room temperature. You can place a slice of bread or apple in the container to help retain moisture and keep the cookies soft.
  8. Can I add mix-ins to the cookie dough?
    Absolutely! You can add chocolate chips, chopped nuts, or even dried fruits like cranberries to the dough to enhance the flavor and texture of the cookies.
  9. How do I prevent my cookies from spreading too much?
    If your cookies are spreading too much, refrigerate the dough for 30 minutes before baking. Chilled dough will hold its shape better during baking.
  10. Can I double this recipe?
    Yes, you can double the recipe easily. Just be sure to mix the dough thoroughly and adjust the baking time as needed if you’re baking multiple batches at once.

These FAQs address common questions and provide helpful tips for ensuring the best results when making Soft Batch Pumpkin Sugar Cookies!

These Soft Batch Pumpkin Sugar Cookies are the ultimate fall dessert. With their tender texture and perfectly spiced flavor, they’re sure to become a seasonal favorite in your household. The simple ingredients and quick prep make them an easy and delightful treat to whip up for any occasion. Whether you’re hosting a holiday party or enjoying a cozy night in, these cookies will bring the warmth and flavors of fall to your kitchen.

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