Introduction:
Soft Batch Pumpkin Sugar Cookies are the perfect way to welcome the fall season. These cookies blend the warmth of pumpkin with the sweetness of sugar cookies, making them an ideal treat for any occasion. Their soft, melt-in-your-mouth texture is what sets them apart from traditional cookies, making them irresistibly tender. Packed with seasonal spices like cinnamon, nutmeg, and cloves, these cookies bring out the best autumn flavors. Whether you enjoy them with a cup of coffee, hot cocoa, or on their own, these pumpkin sugar cookies will quickly become a family favorite!
Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- ¼ cup sugar for rolling cookies
Preparation:
Step 1:
Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper.
Step 2:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set this dry mixture aside for later.
Step 3:
In a large mixing bowl, using an electric mixer, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. Add in the canned pumpkin puree and mix until fully combined.
Step 4:
Beat in the egg and vanilla extract, ensuring everything is well incorporated. The mixture may appear a bit curdled due to the pumpkin, but that’s perfectly normal.
Step 5:
Gradually add the dry flour mixture to the wet ingredients. Mix on low speed until just combined. Do not overmix, as you want the cookies to remain soft.
Step 6:
Using a cookie scoop or tablespoon, scoop the dough and roll each piece into a ball. Roll the dough balls in the ¼ cup of sugar before placing them onto the prepared baking sheets. Leave at least 2 inches of space between each cookie to allow for spreading.
Step 7:
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies should be soft in the center.
Step 8:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variation:
- Glazed Pumpkin Sugar Cookies: If you love a little extra sweetness, drizzle a vanilla glaze over the cookies. Simply mix 1 cup of powdered sugar with 2 tablespoons of milk and 1 teaspoon of vanilla extract, then drizzle over cooled cookies.
- Pumpkin Spice Lovers: For an even stronger spice flavor, add ¼ teaspoon of ground ginger or cardamom to the dry ingredients.
- Cream Cheese Frosting: Frost these cookies with a rich layer of cream cheese frosting for added decadence. You can top the frosting with a sprinkle of cinnamon or nutmeg.
COOKING Note:
- Be sure to use pure pumpkin puree, not pumpkin pie filling, as the latter contains additional spices and sweeteners that may alter the recipe.
- The dough will be slightly sticky due to the pumpkin puree, but that’s normal. If you find it too difficult to work with, refrigerate the dough for 15-20 minutes before rolling it into balls.
Serving Suggestions:
Serve these Soft Batch Pumpkin Sugar Cookies warm or at room temperature. They pair wonderfully with hot beverages like coffee, tea, or hot chocolate, making them perfect for cozy gatherings or autumn celebrations. These cookies can also be packed as gifts for family and friends during the fall season.
Tips:
- For the best texture, avoid overmixing the dough once you add the dry ingredients. This helps the cookies stay soft and tender.
- Use room temperature ingredients, particularly the butter and egg, to ensure even mixing and a smooth dough.
- If you prefer a more pronounced pumpkin flavor, increase the pumpkin puree slightly, but note that this may require adjusting the flour to maintain the right dough consistency.
- These cookies freeze well! Simply store them in an airtight container in the freezer for up to 3 months. Let them thaw at room temperature or pop them in the microwave for a few seconds before serving.
Prep Time:
15 minutes
Cooking Time:
10-12 minutes
Total Time:
25-27 minutes
Nutritional Information:
- Calories: 120 per cookie
- Protein: 2g
- Sodium: 85mg
FAQs:
1. Can I use fresh pumpkin puree instead of canned?
Yes, you can! Just make sure to drain any excess moisture from the fresh puree to avoid making the dough too wet. Canned pumpkin puree is usually denser, so you may need to adjust the flour if using fresh puree.
2. Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free 1-to-1 baking flour. Be sure to check that all your other ingredients, especially the baking powder and spices, are gluten-free as well.
3. How long do these cookies last?
Stored in an airtight container at room temperature, these cookies will stay fresh for up to 5 days. If you want them to last longer, freeze them and thaw when needed.
4. Why are my cookies not spreading as expected?
This can happen if the dough is too cold. Ensure that your butter was softened and that you didn’t chill the dough for too long. If the cookies still don’t spread, press the dough balls down slightly before baking.
5. Can I double the recipe?
Absolutely! This recipe can easily be doubled if you’re baking for a crowd. Just ensure you have enough baking sheets and rotate them in the oven to ensure even baking.
Conclusion:
Soft Batch Pumpkin Sugar Cookies are a delightful fall treat that is sure to impress. They are the perfect balance of sweetness and spice, with a tender and soft texture that will leave everyone asking for more. Whether you’re baking them for a family get-together, a holiday event, or simply to enjoy a cozy day at home, these cookies are bound to bring warmth and joy to your kitchen.
Print
Soft Batch Pumpkin Sugar Cookies
- Total Time: 25 minutes
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- ¼ cup sugar for rolling cookies
Instructions
Step 1:
Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper.
Step 2:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set this dry mixture aside for later.
Step 3:
In a large mixing bowl, using an electric mixer, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. Add in the canned pumpkin puree and mix until fully combined.
Step 4:
Beat in the egg and vanilla extract, ensuring everything is well incorporated. The mixture may appear a bit curdled due to the pumpkin, but that’s perfectly normal.
Step 5:
Gradually add the dry flour mixture to the wet ingredients. Mix on low speed until just combined. Do not overmix, as you want the cookies to remain soft.
Step 6:
Using a cookie scoop or tablespoon, scoop the dough and roll each piece into a ball. Roll the dough balls in the ¼ cup of sugar before placing them onto the prepared baking sheets. Leave at least 2 inches of space between each cookie to allow for spreading.
Step 7:
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies should be soft in the center.
Step 8:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Be sure to use pure pumpkin puree, not pumpkin pie filling, as the latter contains additional spices and sweeteners that may alter the recipe.
- The dough will be slightly sticky due to the pumpkin puree, but that’s normal. If you find it too difficult to work with, refrigerate the dough for 15-20 minutes before rolling it into balls.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 120 per cookie
- Sodium: 85mg
- Protein: 2g