Soft Batch Pumpkin Sugar Cookies are a perfect fall treat! They’re chewy, spiced, and have that irresistible pumpkin flavor. Here’s a recipe that will give you soft, pillowy cookies every time:
Soft Batch Pumpkin Sugar Cookies Recipe
Ingredients:
- For the Cookies:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- For the Sugar Coating:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions:
1. Preheat Oven and Prep Baking Sheets:
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone baking mats.
2. Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
3. Cream Butter and Sugars:
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until light and fluffy (about 2-3 minutes).
4. Add Wet Ingredients:
- Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Mix until combined and smooth.
5. Combine Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix; you want to keep the dough soft and fluffy.
6. Form the Cookies:
- In a small bowl, mix the sugar and cinnamon for the coating.
- Using a tablespoon or cookie scoop, scoop dough and roll into balls. Roll each ball in the cinnamon-sugar mixture to coat.
- Place the dough balls about 2 inches apart on the prepared baking sheets. Gently press down each ball to flatten slightly (you can also leave them as is for puffier cookies).
7. Bake:
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft. These cookies will look a little puffed when they come out of the oven.
8. Cool and Serve:
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Soft Batch Pumpkin Cookies:
- Don’t overbake: These cookies are meant to stay soft, so make sure you take them out of the oven when the edges are just starting to set.
- Resting the dough: If you have time, refrigerating the dough for 30 minutes before baking helps the cookies keep their shape and prevents them from spreading too much.
- Frosting option: If you want to take these cookies to the next level, you can top them with a cream cheese frosting or glaze for an extra creamy touch.
Serving Suggestions:
These cookies are perfect with a warm drink like hot apple cider, coffee, or chai. They’ll also be a hit at a fall party or holiday gathering!