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Soft Batch Pumpkin Sugar Cookies

Introduction

If you’re in the mood for a delightful treat that captures the essence of fall, look no further than Soft Batch Pumpkin Sugar Cookies. These cookies are soft, chewy, and full of warm pumpkin flavor. They’re perfect for any occasion, whether you are hosting a cozy gathering or just want a sweet snack with your afternoon tea.

Why Make This Recipe

These cookies bring a blend of sweetness and spice that is hard to resist. Not only are they easy to make, but they also use simple ingredients you likely already have in your kitchen. With the addition of pumpkin puree, these cookies are not only delicious but also add a fun seasonal twist. You can enjoy them fresh out of the oven or share them with friends and family.

How to Make Soft Batch Pumpkin Sugar Cookies

Ingredients:

1¾ sticks (14 tbsp / 198g) unsalted butter, softened
1½ cups granulated sugar (plus extra for rolling)
1 large egg yolk
½ cup 100% pure pumpkin puree
2 tsp pure vanilla extract
2½ cups all-purpose flour
½ tsp baking powder
½ tsp fine sea salt
½ tsp ground cinnamon

Directions:

In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
In a large mixing bowl, beat the softened butter and 1½ cups of sugar on medium speed for 2–3 minutes until it’s light and fluffy.
Add in the egg yolk, then mix in the vanilla and pumpkin puree until well combined. Scrape the sides of the bowl as needed.
Gradually add the dry ingredient mixture on low speed. Mix just until no flour streaks are in the dough. Avoid overmixing.
Cover the bowl and chill the dough in the refrigerator for 20 minutes. Meanwhile, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
Scoop dough into 1-inch balls (about 1½ tablespoons each). Roll each ball in granulated sugar and place them on the baking sheets, about 2 inches apart, pressing down slightly with your palm.
Bake for 14–16 minutes, rotating the pans halfway through. The edges should be set, and the centers will look just barely soft. The cookies will firm up as they cool.
Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

How to Serve Soft Batch Pumpkin Sugar Cookies

These cookies are fantastic when served warm, straight from the oven. You can also pair them with a glass of milk or a cup of coffee for a delicious treat. They make a cozy addition to any fall gathering or holiday celebration.

How to Store Soft Batch Pumpkin Sugar Cookies

To keep these cookies fresh, store them in an airtight container at room temperature. They will stay soft for several days. If you want to enjoy them longer, you can freeze the cookies. Just place them in a freezer-safe bag or container; they will last up to three months.

Tips to Make Soft Batch Pumpkin Sugar Cookies

Make sure your butter is softened to room temperature for the best texture.
Don’t skip chilling the dough; this helps the cookies maintain their shape.
Be careful not to overbake them; they should look soft in the center when you take them out of the oven.

Variation

If you want to try something different, consider adding chocolate chips or chopped nuts to the dough for extra flavor and texture. You can also sprinkle a little extra cinnamon or nutmeg on top before baking for a more spiced flavor.

FAQs

1. Can I use canned pumpkin puree?
Yes, 100% pure canned pumpkin puree works perfectly in this recipe. Just make sure it’s not pumpkin pie filling, which has added sugars and spices.

2. Can I make these cookies gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that the mix contains a binding agent like xanthan gum.

3. How long do these cookies last?
When stored properly in an airtight container, Soft Batch Pumpkin Sugar Cookies can last up to a week at room temperature or up to three months in the freezer.

Enjoy making and sharing these delicious Soft Batch Pumpkin Sugar Cookies!