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Soft Batch Pumpkin Sugar Cookies

Enjoy the warmth of fall with these Soft Batch Pumpkin Sugar Cookies, which are tender, chewy, and bursting with pumpkin flavor. Perfectly spiced and topped with a light dusting of cinnamon sugar, these cookies are an ideal treat for any occasion, especially during the holiday season.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 120 kcal

Equipment

  • 1 Mixing bowls
  • 1 Electric mixer
  • 1 Baking sheet
  • 1 Parchment paper
  • 1 set Measuring cups and spoons
  • 1 Cookie scoop or tablespoon
  • 1 Cooling rack

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup powdered sugar for dusting (optional)

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using an electric mixer until light and fluffy.
  • Add the pumpkin puree, eggs, and vanilla extract to the butter mixture and mix until well combined.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt.
  • Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  • Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10–12 minutes, or until the edges are set and the tops are just barely golden. The centers may look soft, but they will firm up as they cool.
  • Remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 5 minutes before transferring them to a cooling rack.
  • If desired, dust the cooled cookies with powdered sugar before serving.

Notes

For an added festive touch, consider mixing in chocolate chips or white chocolate chips for a decadent variation.
Store cookies in an airtight container at room temperature for up to one week.
These cookies freeze well; layer them between parchment paper in an airtight container for up to three months.