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Soft Batch Pumpkin Sugar Cookies

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Delightful Soft Batch Pumpkin Sugar Cookies, perfect for fall and holiday seasons. Soft, chewy, and infused with pumpkin and spices.

Ingredients

Scale
  • 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)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the canned pumpkin puree, egg yolk, and vanilla extract, mixing until well combined.
  4. Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a separate bowl.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  6. Scoop the dough into 1.5-tablespoon-sized balls and roll them in the additional granulated sugar.
  7. Place the rolled dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are set and the centers are still soft.
  9. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

These cookies can be stored in an airtight container at room temperature for up to a week, or frozen for longer storage.

Nutrition

Keywords: pumpkin cookies, fall recipes, holiday cookies, soft cookies, dessert recipes

Find it online: https://alexandrarecipes.com/soft-batch-pumpkin-sugar-cookies/