Soft Batch Pumpkin Sugar Cookies with Warm Spices and Pumpkin Puree (Print version)

Tender pumpkin sugar cookies with warm spices, pumpkin puree, and a light sugar coating for soft centers and gently crisp edges.

# Ingredients:

For the cookie dough

01 - 1/2 cup (113 g) unsalted butter, softened
02 - 3/4 cup (150 g) granulated sugar
03 - 1/3 cup (70 g) packed light brown sugar
04 - 1/2 cup (120 g) pumpkin puree, blotted thick
05 - 1 large egg yolk
06 - 2 teaspoons vanilla extract
07 - 2 1/2 cups (300 g) all-purpose flour
08 - 1 tablespoon cornstarch
09 - 1 teaspoon baking powder
10 - 1/4 teaspoon baking soda
11 - 1/2 teaspoon fine salt
12 - 1 1/2 teaspoons ground cinnamon
13 - 1/2 teaspoon ground ginger
14 - 1/4 teaspoon ground nutmeg
15 - 1/8 teaspoon ground cloves

For the spiced sugar coating

16 - 1/4 cup (50 g) granulated sugar
17 - 1/2 teaspoon ground cinnamon
18 - 1/4 teaspoon ground ginger

# Instructions:

01 - Spread the pumpkin puree on a few layers of paper towel and press gently with more paper towel until it looks thick and no longer glossy wet.
02 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar for 1-2 minutes until smooth and slightly fluffy.
03 - Mix in the blotted pumpkin puree, egg yolk, and vanilla extract until combined. Scrape the bowl once so the dough mixes evenly.
04 - In a separate bowl, whisk the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Stir into the pumpkin mixture just until no dry flour remains.
05 - Cover the bowl and chill for 30 minutes. Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
06 - Stir the coating sugar, cinnamon, and ginger in a small bowl. Scoop 1 1/2 tablespoon portions of dough and roll each one in the spiced sugar. Place 2 inches apart on the baking sheets.
07 - Bake for 10-12 minutes until the edges are set and the tops look puffed with small cracks. Cool on the pan for 5 minutes, then move to a wire rack.

# Good to know:

01 - The dough can be chilled up to 24 hours before baking.
02 - Cookies taste best once fully cool and keep well for 4-5 days.
03 - Blotting the pumpkin helps the cookies stay soft without turning gummy.

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