When autumn arrives, the craving for cozy desserts increases, making these Soft Batch Pumpkin Sugar Cookies the perfect treat. Their soft texture and rich flavor capture the essence of the season, combining the warmth of pumpkin and spices in each bite. Ideal for any fall gathering or as a comforting snack, these cookies offer a delightful twist on classic sugar cookies, incorporating pumpkin to create a moist and tender treat that melts in your mouth.

These cookies are exceptionally easy to make, and you’ll love how the pumpkin puree brings both moisture and an authentic autumn flavor. Each bite reveals a harmonious blend of cinnamon, nutmeg, ginger, and cloves, making these cookies taste like a warm hug. They’re perfect for fall baking, whether you’re new to baking or a seasoned pro. Additionally, they pair wonderfully with a cup of tea or coffee, enhancing their appeal as a relaxing dessert option.

For those interested in learning more about the role of ingredients in baking, consider exploring the role of butter in baking and the benefits of pumpkin in recipes like these. With the right mix of spices and high-quality ingredients, you can create cookies that are as delicious as they are comforting.

Ingredients and Their Roles

To create the best Soft Batch Pumpkin Sugar Cookies, it’s essential to understand the role of each ingredient. Here’s a breakdown of how each component contributes to the final product:

• Butter: Softened, unsalted butter is key to achieving a soft, tender texture. By creaming the butter with sugar, you introduce air, which helps the cookies rise slightly. For more details on how this works, see the creaming method.
• Sugars: Using both granulated sugar and brown sugar gives these cookies a balanced sweetness and slight caramel flavor. The brown sugar, in particular, adds moisture and chewiness, which are essential for soft-batch cookies.
• Pumpkin Puree: This ingredient brings moisture and a mild pumpkin flavor that embodies fall. Unlike pumpkin pie filling, pumpkin puree is pure pumpkin, making it ideal for baking. Learn more about the different uses of pumpkin in baking with this pumpkin puree guide.
• Egg Yolk: Using just the egg yolk enhances the cookie’s texture, making it rich and dense. It binds the ingredients together without adding excess moisture, which could lead to overly soft cookies.
• Vanilla Extract: A staple in many baked goods, vanilla extract adds depth and rounds out the flavors. It complements the spices and pumpkin, bringing warmth to the cookies.
• Dry Ingredients: This mix includes all-purpose flour, baking powder, baking soda, and salt, which work together to provide structure and a slight lift. For more on the role of flour in baking, visit this all-purpose flour guide.
• Spices: A blend of cinnamon, nutmeg, ginger, and cloves captures the cozy flavors of fall. These spices are essential for achieving the iconic pumpkin spice flavor that makes these cookies irresistible.
• Sugar for Rolling: Rolling the dough balls in granulated sugar creates a sweet, crackled surface that adds texture and a touch of crunch to each cookie.

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Step-by-Step Recipe Instructions

To make these delicious Soft Batch Pumpkin Sugar Cookies, follow these simple steps to ensure perfect results every time.

Step 1: Preheat the Oven and Prepare Baking Sheet

1. Begin by preheating your oven to 350°F (175°C). Proper preheating ensures the cookies bake evenly.
2. Line a baking sheet with parchment paper or a silicone baking mat. This prevents the cookies from sticking and promotes even baking.

Step 2: Cream Butter and Sugars

1. In a large bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy. This process should take about 2-3 minutes. Creaming these ingredients together helps incorporate air into the mixture, giving the cookies a soft texture.
2. If you’d like to understand more about this process, check out the creaming method in baking.

Step 3: Add Wet Ingredients

1. To the butter mixture, add the pumpkin puree, egg yolk, and vanilla extract. Mix until well combined. The pumpkin puree will add moisture and flavor, while the egg yolk will enhance the cookie’s structure without making it cakey.
2. For a better understanding of how pumpkin puree enhances the recipe, see pumpkin benefits in baking.

Step 4: Combine Dry Ingredients

1. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and spices—cinnamon, nutmeg, ginger, and cloves.
2. This spice blend is crucial for that classic pumpkin spice flavor. If you want to explore how spices can transform desserts, you might find this spice guide useful.

Step 5: Mix Dry and Wet Ingredients

1. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing, as it can lead to dense cookies.
2. This step is essential for achieving the perfect soft-batch texture.

Step 6: Shape and Roll Cookies

1. Scoop the dough into 1.5-tablespoon-sized balls. Roll each dough ball in granulated sugar to coat it lightly, which will give the cookies a nice crackled finish.
2. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.

Step 7: Bake and Cool

1. Bake the cookies for 10-12 minutes, or until the edges are set but the centers remain soft. This baking time ensures the cookies retain their soft, chewy texture.
2. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Cooling on the baking sheet lets the cookies continue to firm up slightly without becoming hard.

By following these steps, you’ll end up with perfectly soft pumpkin sugar cookies that capture the flavors of fall. Baking with pumpkin is a delightful way to bring seasonal flavors to your table, and this recipe is an excellent choice for both novice and experienced bakers alike.

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Tips for Making the Best Soft Batch Pumpkin Sugar Cookies

• Choose High-Quality Ingredients: Fresh spices are crucial for the best flavor. Using fresh cinnamon, nutmeg, ginger, and cloves will intensify the autumn flavors in your cookies. For further insights into how spices affect baking, you can refer to this cinnamon guide.
• Pumpkin Puree Consistency: Use pure pumpkin puree rather than pumpkin pie filling. The latter contains additional spices and sugar that can alter the recipe’s balance. If your pumpkin puree appears watery, you can strain it through a paper towel or cheesecloth to remove excess moisture.
• Handling the Dough: If your dough feels sticky, chilling it for about 20 minutes can make it easier to handle. While this step is generally optional, it can help prevent the cookies from spreading too much during baking.
• Baking Time and Oven Variations: Since oven temperatures can vary, check your cookies at the 10-minute mark. The edges should be set, and the centers should look slightly underbaked. The cookies will continue to firm up as they cool on the baking sheet, ensuring they remain soft. For more about how flour affects baking, visit the all-purpose flour guide.
• Storage Tips: Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months.

By following these tips, you’ll elevate your pumpkin cookies to bakery-quality standards. With a few adjustments, these cookies can also become a versatile base for your creative additions, such as chocolate chips or nuts, making them a staple in your fall baking repertoire.

Variations and Additions

One of the great things about Soft Batch Pumpkin Sugar Cookies is their versatility. Here are some variations and additions to try:

• Add Nuts for Crunch: Incorporate chopped pecans or walnuts into the dough for added texture. These nuts complement the pumpkin spice flavor and add a pleasant crunch to each bite.
• Chocolate Chips or White Chocolate Chips: For a sweeter twist, mix in chocolate chips or white chocolate chips. These additions melt into the cookies, creating pockets of creamy sweetness that pair wonderfully with the pumpkin and spices. This adds a layer of indulgence to the cookies, making them perfect for those with a sweet tooth.
• Frosting or Glaze: A simple vanilla or cream cheese glaze can elevate these cookies. Drizzle a glaze over the cooled cookies for added flavor and a beautiful presentation. For inspiration on glaze options, check out this vanilla glaze guide.
• Customize the Spice Blend: Adjust the spice levels to your taste, or try adding a pinch of allspice or cardamom for an extra depth of flavor. Each spice brings a unique quality that can transform the flavor profile of your cookies. If you’re interested in experimenting with different spices, explore the spice guide for ideas.

By experimenting with these variations, you can make these pumpkin sugar cookies truly your own. Whether you add nuts, chocolate, or a sweet glaze, these cookies are bound to impress anyone who tastes them.

Health and Nutrition Information

Each Soft Batch Pumpkin Sugar Cookie provides a delightful treat without too much guilt. At around 140 calories per cookie, they offer a moderate indulgence perfect for the fall season. Here’s a quick breakdown of the nutritional content per cookie:

• Calories: 140 kcal
• Carbohydrates: Approximately 18 grams
• Fat: Around 6 grams
• Protein: 1 gram

For those looking to modify the recipe to suit dietary needs, consider these options:

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
• Reduced Sugar: Use a sugar substitute like erythritol to lower the overall sugar content without compromising sweetness.
• Dairy-Free: Replace butter with a plant-based alternative to make the cookies dairy-free.

These substitutions can make the cookies accessible for various dietary preferences without losing the soft, chewy texture that makes them so irresistible.

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(FAQ)

• Can I use fresh pumpkin instead of canned?
  • Yes, you can use fresh pumpkin, but it should be pureed and drained to match the consistency of canned pumpkin. Canned pumpkin is often more convenient and yields consistent results, but fresh pumpkin can offer a richer flavor.
• What can I substitute for egg yolk?
  • If you’re looking for an egg-free option, you can replace the egg yolk with a tablespoon of unsweetened applesauce or a flaxseed mixture (1 tablespoon flaxseed meal + 2 tablespoons water). These alternatives will maintain the cookie’s moisture without compromising texture.
• How can I make these cookies dairy-free?
  • You can substitute the butter with a dairy-free margarine or coconut oil. Just ensure that the alternative has a similar fat content for the right consistency. Coconut oil will add a slight coconut flavor, so choose an alternative based on your taste preference.
• How long do these cookies last?
  • Stored in an airtight container, these cookies stay fresh for up to 5 days at room temperature. For longer storage, freeze them in a sealed container, where they can last up to 3 months. This makes them a great make-ahead option for holiday baking.
• Can I freeze the cookie dough?
  • Absolutely! Roll the dough into balls, freeze on a baking sheet, then transfer to a freezer-safe bag. When you’re ready to bake, simply place the frozen dough balls on a baking sheet and add a couple of minutes to the baking time.
• Do I need to chill the dough before baking?
  • Chilling is optional but can help if your dough is too sticky or if you want thicker cookies. A 20-minute chill in the fridge should suffice.

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Soft Batch Pumpkin Sugar Cookies

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★★

2 from 1 reviews

• Author: Naomi
• Total Time: 27 minutes
• Yield: 24 cookies 1x

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Description

These Soft Batch Pumpkin Sugar Cookies are the ultimate fall treat, offering a cozy blend of pumpkin and warming spices in a soft, melt-in-your-mouth cookie. Perfectly spiced with cinnamon, nutmeg, ginger, and cloves, each bite delivers a taste of autumn that’s sure to please any crowd.

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Ingredients

Scale 1x2x3x

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)

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Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the pumpkin puree, egg yolk, and vanilla extract to the butter mixture, mixing until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Scoop the dough into 1.5-tablespoon-sized balls and roll them in the additional granulated sugar.
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set and the centers are still soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• Pumpkin Puree: Make sure to use pure pumpkin puree and not pumpkin pie filling, which has added sugars and spices that can alter the flavor and texture of the cookies.
• Dough Texture: If the dough seems too sticky to handle, a short chill time (about 20 minutes) in the refrigerator will make it easier to roll into balls.
• Spice Adjustments: Feel free to adjust the spices to your preference. If you’re a big fan of pumpkin spice, add a touch more cinnamon or nutmeg to enhance the flavors.
• Storage: These cookies stay soft and flavorful when stored in an airtight container at room temperature. If you need to store them longer, they can be frozen for up to three months. To thaw, simply let them sit at room temperature for a few minutes.
• Baking Time: Keep an eye on the cookies towards the end of the baking time. Removing them when the centers are still slightly soft will result in a chewy texture as they cool.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Calories: 140 kcal