Description
These Soft Batch Pumpkin Sugar Cookies are soft, tender, and packed with cozy pumpkin flavor. Made with pumpkin puree, brown sugar, vanilla, and warm pumpkin spice, they’re the kind of fall cookie that’s wonderfully soft in the center with lightly golden edges.
Ingredients
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/2 cup packed brown sugar
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 pumpkin pie spice
Instructions
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until smooth and creamy.
3. Add the pumpkin puree, egg yolk, and vanilla extract. Beat until well combined and smooth.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
5. Gradually add the dry ingredients to the pumpkin mixture, mixing just until a soft cookie dough forms. Do not overmix.
6. Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving space between the cookies.
7. Gently flatten the tops with the back of a spoon or lightly floured fingers because the cookies won’t spread as much as traditional sugar cookies.
8. Bake for 10–12 minutes, or until the edges are set and the centers look soft but no longer wet.
9. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
10. Serve the cookies plain or dust them lightly with powdered sugar before serving.
Notes
Use softened butter rather than melted butter for the best cookie texture.
Use pumpkin puree rather than pumpkin pie filling.
Measure the flour carefully to keep the cookies soft and tender.
Don’t overmix the dough after adding the flour.
The dough will be softer and more moist than traditional sugar cookie dough because of the pumpkin.
Flatten the cookies slightly before baking because they don’t spread dramatically in the oven.
Don’t overbake the cookies. The centers should still look soft when they come out of the oven.
Allow the cookies to cool on the baking sheet briefly before moving them to a rack.
Store cooled cookies in an airtight container for up to 4 days.
For longer storage, freeze the baked cookies in a freezer-safe container for up to 2 months.
Thaw frozen cookies at room temperature before serving.
For extra fall flavor, add a light dusting of powdered sugar after the cookies have cooled completely.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert, Cookies, Fall Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 8g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg