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Heavenly Soft Batch Pumpkin Sugar Cookies

These delightful cookies bring together the warm, cozy flavors of pumpkin and spices for the ultimate fall indulgence.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 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)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Cream together the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, about 2-3 minutes.
  3. Add the pumpkin puree and mix until well combined, then beat in the egg yolk and vanilla extract until smooth.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Gradually add the dry ingredients to the wet mixture, stirring just until everything’s well incorporated.
  6. Chill the dough for 30 minutes in the refrigerator.
Baking
  1. Scoop out tablespoon-sized portions of dough, roll into balls, and coat completely in the reserved granulated sugar.
  2. Bake for 10-12 minutes until the edges are set but the centers look slightly underdone.

Notes

These cookies should be enjoyed fresh and can be stored in an airtight container at room temperature for 3-5 days or frozen for up to 3 months. Reheat in the microwave for 10-15 seconds for a fresh-baked taste.