Soft Batch Spiced Pumpkin Sugar Cookies
These cookies are soft, spiced, and perfect for fall. Enjoy the warm flavors of pumpkin and spices in each bite.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
For the Pumpkin Cookie Dough
- ½ cup unsalted butter softened to room temperature
- ¼ cup granulated sugar
- ½ cup brown sugar packed
- ½ cup canned pumpkin puree not pumpkin pie filling
- 1 large egg yolk room temperature
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1½ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
For the Sparkling Sugar Coating
- ¼ cup granulated sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg yolk, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add the dry ingredients to the wet mixture until just combined.
- Drop tablespoons of dough onto the prepared baking sheet. Flatten slightly and sprinkle with sparkling sugar.
- Bake for 10-12 minutes or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store the cookies in an airtight container to keep them soft. You can also add chocolate chips for extra sweetness.