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Soft and pillowy pumpkin sugar cookies have been my answer to chilly autumn afternoons when you want something a little extra special. They pack cozy spice and sweetness in every bite but what I love most is that this recipe gives you cookies with tender centers and a delicate sugar crust just right for pairing with coffee or cocoa.
Whenever I bake up a batch the kitchen fills with the aroma of cinnamon and nutmeg. These cookies have become my sister’s request for family pumpkin carving night and now I never arrive without a tin.
Ingredients
- All purpose flour: gives the cookies structure and keeps them soft always fluff your flour and spoon it into the cup for the best results
- Baking powder and baking soda: help create lift for that dreamy soft batch texture always check your leaveners are fresh
- Salt: brightens all the flavors do not skip
- Ground cinnamon nutmeg ginger and cloves: layer in cozy autumn spice so use good quality spices for the boldest taste
- Unsalted butter softened: for that classic cookie richness let it sit out for a couple hours for the best creamy texture
- Granulated sugar: adds sweetness and a little crunch after rolling I like using a fine grain sugar for coating
- Brown sugar: brings a hint of molasses and keeps cookies chewy make sure it is packed when you measure
- Large egg: binds everything together and adds richness pick a fresh egg for best rise
- Vanilla extract: rounds out the spice a real vanilla is worth it here
- Canned pumpkin puree: gives the cookies moisture and signature pumpkin flavor choose pure pumpkin not pie filling for clean taste
- Additional granulated sugar for rolling: adds a sparkling edge
Instructions
- Preheat and Prep:
- Set your oven to three hundred fifty degrees Fahrenheit and line a baking sheet with parchment so the cookies do not stick and bake evenly
- Mix the Dry Ingredients:
- Whisk together flour baking powder baking soda salt and all the spices in a medium bowl making sure everything is well blended with no streaks
- Cream the Butter and Sugars:
- With a hand mixer or stand mixer beat softened butter with both sugars until the mixture is light and fluffy this takes about three minutes and is key for soft cookies
- Blend the Wet Ingredients:
- Beat in one large egg and vanilla extract into the butter mixture until everything is smooth and well combined
- Add Pumpkin Puree:
- Mix in the pumpkin puree until it disappears into the batter the dough may look a little fluffy and orange
- Combine Dry and Wet:
- Slowly add your dry ingredients to the wet and mix just until you do not see flour anymore do not overmix or the cookies can get tough
- Shape and Roll:
- Scoop out tablespoon sized portions of dough and roll them gently between your palms to form balls
- Roll in Sugar:
- Coat each dough ball completely in granulated sugar for that signature sparkle and crunch
- Arrange on Baking Sheet:
- Space the balls about two inches apart on your prepared tray so they have room to puff up beautifully
- Bake:
- Bake for ten to twelve minutes the edges should be set and the centers slightly underbaked for perfect softness
- Cool:
- Let the cookies rest on the baking sheet for five minutes to firm up then move to a wire rack so they do not overbake from residual heat
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Nutmeg is secretly my favorite spice in this batch with its gentle warmth. When I was little my mom would let me measure the spices and I always reached for the nutmeg first because I thought its aroma smelled just like fall at home.
Storage Tips
Store these cookies in an airtight container at room temperature and they will stay soft for three to four days. To freeze stack cooled cookies between sheets of parchment and place them in a zip top freezer bag they keep their texture well after thawing. If you want warm cookies later simply reheat in a low oven for about five minutes.
Ingredient Substitutions
If you are out of brown sugar you can use all granulated sugar but the cookies will be lighter and a touch less chewy. For gluten free baking try an all purpose gluten free flour blend with xanthan gum. Dried pumpkin pie spice can replace the individual spices just use one and a half teaspoons total for similar warmth.
Serving Suggestions
Serve these cookies with hot spiced cider or as a treat alongside pumpkin ice cream for a festive dessert board. I love tucking a couple in a lunchbox or giving them as edible gifts in autumn tied with a ribbon.
Cultural Context
Pumpkin has long been an autumn staple in North American baking. Come fall pumpkin flavored treats appear everywhere but homemade pumpkin cookies capture the spirit of cozy gatherings and the scent of spices wafting through chilly air just makes it feel like the season has finally arrived.
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Soft batch pumpkin sugar cookies always disappear quickly in my house especially when they are still a little bit warm from the oven. Every chance I get I bake a big batch so there are plenty for sharing and a few left to sneak with tomorrow’s coffee. The way the freshly baked cookies make the whole kitchen smell of fall spice is part of the magic.
Frequently Asked Questions
- → How do you keep pumpkin cookies soft?
Baking with pumpkin puree keeps the cookies moist and tender. Avoid overbaking for optimal softness.
- → Can you substitute fresh pumpkin for canned?
Yes, use homemade pumpkin puree, but drain excess liquid for best dough consistency.
- → What spices pair well with pumpkin cookies?
Cinnamon, nutmeg, ginger, and cloves add classic autumn warmth and flavor depth.
- → Why roll cookie dough in sugar?
Rolling adds a sweet, crispy coating that contrasts with the soft interior.
- → How should you store pumpkin cookies?
Keep cookies in an airtight container at room temperature to maintain their softness.