Soft Batch Pumpkin Sugar Cookies

Ingredients for Soft Batch Pumpkin Sugar Cookies

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar (plus extra for rolling)
• ½ cup light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• ¾ cup canned pumpkin puree (not pumpkin pie filling)

Kitchen Equipment Needed

• Large mixing bowl
• Hand mixer or stand mixer
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats
• Cookie scoop

Step-by-Step Directions

1. Preheat the Oven

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

2. Mix the Dry Ingredients

1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.

3. Cream the Butter and Sugars

1. In a large mixing bowl, using a hand mixer or stand mixer, cream the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2-3 minutes.

4. Add the Wet Ingredients

1. Add the egg, vanilla extract, and pumpkin puree to the butter-sugar mixture. Beat until well combined and smooth.

5. Combine the Dry and Wet Ingredients

1. Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough comes together. It will be soft but thick.

6. Shape and Coat the Cookies

1. Using a cookie scoop or tablespoon, scoop out dough and roll it into balls about 1 ½ inches in diameter.
2. Roll each dough ball in granulated sugar to coat.

7. Bake the Cookies

1. Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
2. Gently press down each ball with the back of a spoon or your hand to slightly flatten.
3. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.

8. Cool and Serve

1. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. These cookies will stay soft and chewy, even after cooling.

Notes and Tips

• Don’t Overbake: These cookies are meant to be soft and tender. To achieve the perfect texture, remove them from the oven when the edges are just set but the centers still look slightly underbaked. They’ll continue to firm up as they cool.
• Pumpkin Pie Spice Substitute: If you don’t have pumpkin pie spice, you can use a combination of cinnamon, nutmeg, ginger, and cloves.
• Chilling the Dough: If you find your dough is too sticky to work with, you can chill it in the fridge for 30 minutes before rolling. This helps make it easier to handle.