Soft Batch Pumpkin Sugar Cookies

If you’re a fan of soft, melt-in-your-mouth cookies with a hint of pumpkin spice, these Soft Batch Pumpkin Sugar Cookies are about to become your new fall favorite. These cookies are pillowy soft, perfectly spiced, and lightly sweetened with a delicious sugar coating that gives them the perfect texture. Whether you’re baking for a cozy afternoon treat or planning a holiday cookie platter, these pumpkin sugar cookies are sure to please!

Ingredients:

For the Cookies:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/2 cup pumpkin puree (canned or homemade)
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin pie spice (cinnamon, nutmeg, ginger, cloves)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

For Rolling:

• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Preparation:

1: Preheat the Oven

• First, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set them aside.

2: Cream the Butter and Sugars

• In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This process should take about 2-3 minutes.

3: Add the Wet Ingredients

• Next, mix in the pumpkin puree, egg, and vanilla extract until the wet ingredients are fully incorporated and smooth.

4: Combine the Dry Ingredients

• In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.

5: Combine Wet and Dry Ingredients

• Gradually, add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix the dough, as this will keep the cookies soft and tender.

6: Chill the Dough

• Afterward, cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. This helps the dough firm up and makes it easier to roll into balls.

7: Prepare the Sugar Coating

• Meanwhile, in a small bowl, combine the 1/4 cup granulated sugar and 1 teaspoon of ground cinnamon for rolling.

8: Shape and Roll the Cookies

• Scoop the dough into tablespoon-sized portions and roll each one into a ball. Then, roll each ball in the cinnamon-sugar mixture until fully coated.

9: Bake the Cookies

• Place the cookie dough balls onto the prepared baking sheets, about 2 inches apart. Slightly flatten each ball with the palm of your hand.
• Bake the cookies for 10-12 minutes, or until the edges are set but the centers remain soft. Remember, the cookies will continue to firm up as they cool.

10: Cool and Enjoy

• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations:

• Glazed Pumpkin Sugar Cookies: For an extra touch of sweetness, drizzle the cooled cookies with a simple vanilla glaze made from powdered sugar, milk, and vanilla extract.
• Pumpkin Chocolate Chip Sugar Cookies: Add 1/2 cup of mini chocolate chips to the cookie dough for a delightful pumpkin-chocolate combo.
• Pumpkin Spice Cream Cheese Frosting: If you want to take these cookies to the next level, top them with a dollop of pumpkin spice cream cheese frosting for a decadent treat.
• Gluten-Free Pumpkin Sugar Cookies: Replace the all-purpose flour with a gluten-free baking blend to make these cookies gluten-free without sacrificing their soft texture.

Cooking Notes:

• Chilling the dough: Don’t skip the chilling step! Chilling the dough helps solidify the butter, making the cookies less likely to spread and ensuring a soft, thick cookie.
• Adjusting the sweetness: If you prefer a less sweet cookie, reduce the amount of sugar for rolling, or skip the cinnamon-sugar coating altogether.
• Pumpkin puree: Make sure to use plain pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.

Serving Suggestions:

• Pair with coffee or tea: These soft batch pumpkin sugar cookies pair beautifully with a hot cup of coffee or tea, making them the perfect afternoon snack or breakfast treat.
• Holiday cookie trays: Add these cookies to your holiday cookie trays or gift boxes for a festive touch. Their bright orange hue and warm spice flavor make them a hit during Thanksgiving or Christmas.
• Ice cream sandwiches: For a fun twist, make pumpkin ice cream sandwiches by placing a scoop of vanilla or pumpkin ice cream between two cookies for a delightful fall-inspired dessert.

Tips:

• Use a cookie scoop: To ensure all the cookies are uniform in size and bake evenly, use a cookie scoop when portioning out the dough.
• Store in an airtight container: Keep the cookies fresh by storing them in an airtight container at room temperature for up to 5 days. You can also refrigerate or freeze them for longer storage.
• Make ahead: If you’re planning ahead, you can prepare the cookie dough a day in advance and keep it in the fridge until you’re ready to bake. The chilled dough can also be frozen in pre-portioned balls for easy baking later.

Prep Time:

15 minutes (plus 30 minutes chilling)

Cooking Time:

10-12 minutes per batch

Total Time:

1 hour (including chilling and baking time)

Nutritional Information (Per Cookie):

• Calories: 150
• Protein: 2g
• Sodium: 80mg

FAQs:

Q: Can I freeze the cookie dough?
A: Yes, the cookie dough can be frozen in balls for up to 2 months. Just roll the dough balls in the cinnamon-sugar coating before freezing, then bake straight from frozen, adding an extra 1-2 minutes to the baking time.

Q: Why do my cookies spread too much?
A: If your cookies spread too much during baking, it’s possible the dough wasn’t chilled long enough. Make sure to chill the dough for at least 30 minutes before baking to prevent spreading.

Q: Can I use homemade pumpkin puree?
A: Absolutely! Just make sure it’s well-drained so the cookies don’t become too soft from excess moisture. You can strain the homemade puree through a cheesecloth if needed.

Q: Can I substitute other spices?
A: Yes! If you don’t have pumpkin pie spice, you can use a blend of cinnamon, nutmeg, and ginger, or customize the spices to your liking by adding a pinch of cloves or allspice.

Conclusion:

In conclusion, these Soft Batch Pumpkin Sugar Cookies are the ultimate fall cookie—soft, chewy, and filled with the warm flavors of pumpkin and spices. Whether you’re looking for a cozy snack, a holiday treat, or a sweet gift, these cookies are sure to impress. Easy to make and perfect for all occasions, this recipe is one you’ll come back to every fall season!

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