Here’s a cozy, fall-inspired treat: Soft Batch Pumpkin Sugar Cookies — ultra-soft, melt-in-your-mouth cookies with warm pumpkin spice flavor and a light sugary crunch on top. Perfect for autumn or any time you crave pumpkin!
🎃 Soft Batch Pumpkin Sugar Cookies
🍪 Ingredients:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- ⅓ cup pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp cream of tartar (for soft texture)
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp pumpkin pie spice
- Extra sugar for rolling
👩🍳 Instructions:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugars in a large bowl until light and fluffy (2–3 minutes).
- Mix in pumpkin puree, egg yolk, and vanilla until smooth.
- In a separate bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Scoop dough into tablespoon-sized balls, roll gently in granulated sugar, and place 2 inches apart on baking sheets.
- Slightly flatten each ball with the bottom of a glass or your fingers (they won’t spread much on their own).
- Bake for 9–11 minutes, just until edges are set. The centers will look soft — that’s perfect!
- Cool on the sheet for 5 minutes before transferring to a wire rack.
🍁 Tips & Variations:
- Don’t overbake — these are best when slightly underdone in the middle.
- Add-ins: White chocolate chips, chopped pecans, or a maple glaze.
- Want a glazed version? Mix 1 cup powdered sugar + 2–3 tsp milk + ½ tsp maple or vanilla and drizzle on cooled cookies.