Soft Batch Pumpkin Sugar Cookies

Name: Soft Batch Pumpkin Sugar Cookies
Prep time: 15 min
Cook time: PT-481899H58M35S
Total time: PT-481899H58M35S
Cuisine: American
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)

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Fall is here, and there’s nothing like the warm, comforting aroma of soft batch pumpkin sugar cookies baking in your oven. These cookies are soft, chewy, and filled with the flavors of pumpkin and spices. They are perfect for cozy evenings, holiday gatherings, or just a sweet treat to enjoy with a cup of coffee. Let’s dive into this delicious recipe and make some magic in the kitchen!

Why You’ll Love These Soft Batch Pumpkin Sugar Cookies

These cookies aren’t just your average sugar cookies. The addition of pumpkin puree and a blend of warm spices like cinnamon, nutmeg, and cloves elevates them to a whole new level. Here’s why these soft batch pumpkin sugar cookies will quickly become a favorite in your home:

Incredibly Soft and Chewy: Thanks to the pumpkin puree and egg yolk, these cookies have a tender, melt-in-your-mouth texture.

Perfectly Spiced: The blend of cinnamon, nutmeg, ginger, and cloves provides a warm, autumnal flavor that’s perfect for the fall season.
Easy to Make: With simple ingredients and straightforward instructions, even novice bakers can whip up a batch in no time.
Versatile: These cookies are perfect for any occasion, whether it’s a festive holiday treat or a quick snack with your afternoon coffee.

Ingredients for the Best Soft Batch Pumpkin Sugar Cookies

To make these soft batch pumpkin sugar cookies, you’ll need a handful of simple ingredients. Here’s what you need:

Unsalted butter: Provides a rich, buttery flavor.
Granulated sugar and brown sugar: For sweetness and a hint of caramel flavor from the brown sugar.

Canned pumpkin puree: Adds moisture and a subtle pumpkin flavor.
Egg yolk: Adds richness and helps bind the dough.
Vanilla extract: Enhances the flavor of the cookies.

All-purpose flour: The base of the cookie dough.
Baking powder and baking soda: Helps the cookies rise and stay soft.
Salt: Balances the sweetness and enhances the flavor.

Ground cinnamon, nutmeg, ginger, and cloves: The spices that give these cookies their signature fall flavor.
Additional granulated sugar for rolling: Adds a sweet, crunchy coating to the cookies.

Step-by-Step Directions to Make Soft Batch Pumpkin Sugar Cookies

Ready to make some soft batch pumpkin sugar cookies? Let’s get started with this step-by-step guide:

Preheat Your Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set it aside. This helps the cookies bake evenly and prevents sticking.
Cream the Butter and Sugars: 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 Wet Ingredients: 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.

Combine the Dry Ingredients: 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.
Mix the Dough: 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.
Shape the Cookies: 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.

Bake the Cookies: Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. 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.
Cool and Enjoy: 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.

Pro Tips for Perfect Soft Batch Pumpkin Sugar Cookies

Achieving the perfect soft batch pumpkin sugar cookies requires a few tips and tricks:

Use Room Temperature Ingredients: Ensure your butter and egg yolk are at room temperature for easier mixing and a smoother dough.
Chill the Dough if Necessary: If your dough is too soft or sticky, chill it for 30 minutes to an hour before rolling into balls.
Don’t Overmix the Dough: Overmixing can develop too much gluten in the flour, making the cookies tougher. Mix just until the ingredients are combined.

Measure Ingredients Accurately: Use the spoon-and-level method for flour to avoid dense cookies. Scoop flour into your measuring cup and level it off with a knife for the correct measurement.

Nutritional Information & Health Benefits of Pumpkin Cookies

Not only are these soft batch pumpkin sugar cookies delicious, but they also come with some surprising health benefits thanks to the pumpkin. Pumpkin is packed with nutrients, including vitamins A and C, fiber, and antioxidants, which can support immune health and promote healthy skin.

Nutrition Details (Per Serving)

Serving: 1 cookie

Calories: 120
Carbohydrates: 18g
Protein: 1g

Fat: 5g
Saturated Fat: 3g
Cholesterol: 20mg

Sodium: 75mg
Fiber: 1g
Sugar: 10g

Vitamin A: 2000 IU
Calcium: 10mg
Iron: 0.5mg

FAQ About Soft Batch Pumpkin Sugar Cookies

Can I Make These Cookies Ahead of Time?

Absolutely! You can prepare the dough and freeze it for later. Just scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a zip-top bag. When you’re ready to bake, place the frozen dough balls on a baking sheet and bake, adding an extra minute or two to the baking time.

How Do I Store Soft Batch Pumpkin Sugar Cookies?

To keep your cookies soft and fresh, store them in an airtight container at room temperature for up to a week. You can also freeze baked cookies for up to three months. Just thaw them at room temperature before serving.

Can I Use Fresh Pumpkin Instead of Canned?

Yes, you can use fresh pumpkin puree, but make sure to puree it until smooth and drain any excess moisture, as fresh pumpkin can be more watery than canned.

Why Are My Cookies Flat?

Flat cookies can result from butter that is too soft or dough that is overmixed. Make sure your butter is at the right consistency and avoid overmixing the dough. Chilling the dough for 30 minutes can also help.

Can I Make These Cookies Gluten-Free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum to help the cookies hold together.

Conclusion

With these expanded tips, tricks, and detailed instructions, you’re all set to bake the most delicious soft batch pumpkin sugar cookies that will impress your family and friends. Remember, the key to perfect cookies is using quality ingredients, following the steps closely, and baking with love. So, put on your apron, preheat your oven, and get ready to enjoy the best cookies of the season!

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