Soft Batch Pumpkin Sugar Cookies (Print Version)

Enjoy soft, pumpkin-spiced cookies coated in sugar and baked to perfect tenderness.

# Ingredients:

→ Dry ingredients

01 - 280 grams all-purpose flour
02 - 1 teaspoon baking powder
03 - 0.5 teaspoon baking soda
04 - 0.5 teaspoon fine salt
05 - 1 teaspoon ground cinnamon
06 - 0.5 teaspoon ground nutmeg
07 - 0.25 teaspoon ground ginger
08 - 0.25 teaspoon ground cloves

→ Wet ingredients

09 - 115 grams unsalted butter, softened
10 - 100 grams granulated sugar
11 - 110 grams packed brown sugar
12 - 1 large egg
13 - 1 teaspoon vanilla extract
14 - 120 grams canned pumpkin puree

→ Finishing

15 - Additional granulated sugar, for rolling

# Instructions:

01 - Preheat oven to 175°C and line a baking sheet with parchment paper.
02 - Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a medium bowl until evenly blended.
03 - In a large bowl, beat softened butter, granulated sugar, and brown sugar together until pale and fluffy.
04 - Add the egg and vanilla extract to the creamed mixture and beat until fully combined.
05 - Mix in pumpkin puree until the batter is homogenized and smooth.
06 - Gradually mix dry ingredients into wet, stirring just until a uniform dough forms.
07 - Scoop tablespoon-sized portions, shape into balls, and coat each with granulated sugar.
08 - Space formed dough balls 5 cm apart on the prepared baking sheet.
09 - Bake for 10–12 minutes until edges set but centers remain soft.
10 - Let cookies rest on the tray for 5 minutes before transferring to a wire rack to cool completely.

# Notes:

01 - Measure flour using the spoon-and-level method to prevent dense cookies.
02 - Use pure pumpkin puree, not pie filling, for optimal flavor and texture.

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