Description
These soft batch pumpkin sugar cookies combine the warm, cozy flavors of pumpkin and autumn spices with a melt-in-your-mouth, chewy texture. Perfect for fall gatherings or a comforting treat with a hot beverage, these cookies are easy to make and even easier to enjoy. The secret to their soft texture lies in the balance between pumpkin puree, butter, and chilling the dough before baking.
Ingredients
- 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
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside. This helps the cookies bake evenly and prevents sticking.
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. This step is crucial as it incorporates air into the dough, making the cookies soft and light.
Add the pumpkin puree, egg yolk, and vanilla extract to the butter mixture, mixing until well combined. The pumpkin adds moisture, making these cookies extra soft, while the egg yolk adds richness.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. These spices are the stars of the show, giving the cookies their warm, autumnal flavor.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix, as this can make the cookies tough.
Scoop the dough into 1.5-tablespoon-sized balls and roll them in the additional granulated sugar. This adds a sweet, crunchy coating to the outside of the cookies.
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. The cookies will spread as they bake, so give them some room.
Bake for 10-12 minutes, or until the edges are set and the centers are still soft. The key to soft cookies is to slightly underbake them, so don’t be tempted to leave them in the oven too long.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set without becoming too crisp.
Notes
- Checking for Doneness: These cookies should have a soft, slightly underbaked center when removed from the oven. This ensures they remain chewy even after cooling. If you prefer a crispier cookie, bake for an additional 1-2 minutes, but be careful not to overbake.
- Chilling the Dough: Chilling is essential for keeping the cookies from spreading too much while baking. If you’re short on time, you can chill the dough for as little as 30 minutes, but for the best results, an hour or more is ideal.
- Optional Mix-Ins: Chocolate chips, white chocolate chunks, or chopped nuts like pecans or walnuts can add interesting flavors and textures to the cookies. For extra indulgence, drizzle some melted white or dark chocolate on top after baking.
- Pumpkin Puree: Make sure to use plain canned pumpkin puree, not pumpkin pie filling. The latter contains added sugar and spices that could throw off the flavor and texture balance of the cookies.