Last Saturday, I stopped by our town’s autumn fair after running errands. The whole street was lined with little stalls selling hot cider, roasted nuts, and baked goods that carried the smell of cinnamon down the block.

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One dessert stall had a stack of pumpkin cookies, and though I didn’t buy any, the thought stuck with me all afternoon. When I got home, I decided to make my own version, something soft and spiced just right for my family to enjoy with evening tea.

My daughter helped scoop the pumpkin puree while my son rolled the dough balls in sugar, both laughing when they tried to sneak a taste of the raw dough. My husband brewed a pot of coffee and teased that the kitchen smelled better than the fair itself.

By the time the cookies came out of the oven, warm and fragrant, the house felt cozier than any festival. They disappeared quickly, and the kids even asked me to make another batch the next day to bring in their lunchboxes.

Short Description

Soft batch pumpkin sugar cookies made with warm spices and a sugar coating. These cookies are tender, lightly sweet, and perfect for autumn baking.

Key Ingredients

½ cup unsalted butter, softened
¼ cup granulated sugar
½ cup brown sugar, packed
½ cup canned pumpkin puree
1 large egg yolk
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ cup granulated sugar (for rolling)

Tools Needed

Electric mixer
Mixing bowls
Measuring cups and spoons
Baking sheet
Parchment paper or silicone baking mat
Wire cooling rack

Cooking Instructions

Step 1: Prep the Oven and Pan
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and promote even baking.

Step 2: Cream the Butter and Sugars
In a large bowl, beat butter, ¼ cup granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2–3 minutes. This step adds air to the dough, giving the cookies a softer texture.

Step 3: Add Wet Ingredients
Mix in pumpkin puree, egg yolk, and vanilla extract until fully combined. The batter may look slightly loose, but that’s normal with pumpkin.

Step 4: Combine Dry Ingredients
In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. These spices provide the warm, autumn flavor.

Step 5: Mix Wet and Dry
Gradually add dry ingredients to the wet mixture on low speed until just combined. Do not overmix, as this can make the cookies dense.

Step 6: Shape and Roll
Scoop dough into 1.5-tablespoon balls. Roll each in the ¼ cup granulated sugar until coated. This gives the cookies a sweet, crunchy exterior.

Step 7: Bake
Place dough balls 2 inches apart on the baking sheet. Bake for 10–12 minutes, until edges are set and centers look slightly soft. Slight underbaking keeps them tender.

Step 8: Cool and Serve
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Troubleshooting tip: If the dough feels sticky, refrigerate it for 20–30 minutes before shaping.

Why You’ll Love This Recipe

Soft and Tender: The pumpkin keeps the cookies moist with a melt-in-your-mouth texture.

Perfectly Spiced: Cinnamon, nutmeg, ginger, and cloves give just the right fall flavor.

Family-Friendly: Easy for kids to help with scooping and rolling.

Simple Ingredients: Pantry staples come together quickly without fancy tools.

Great for Sharing: Ideal for potlucks, holiday cookie trays, or casual gatherings.

Mistakes to Avoid & Solutions

Overbaking: Leaving cookies in too long dries them out. Solution: Pull them when the centers are still soft; they’ll firm up as they cool.

Using too much pumpkin: Adding extra puree makes the dough too wet. Solution: Stick to the exact measurement.

Skipping sugar roll: Without it, you’ll lose that crisp coating. Solution: Roll generously for the best texture.

Overmixing the dough: This can make cookies tough. Solution: Mix until just combined after adding dry ingredients.

Crowding the baking sheet: Cookies need space to spread. Solution: Keep 2 inches between each dough ball.

Serving and Pairing Suggestions

Serve with hot coffee or spiced tea for a cozy treat.

Add a scoop of vanilla ice cream and drizzle of caramel for a simple dessert.

Pair with warm cider during autumn gatherings.

Present on a platter at holiday cookie exchanges.

Enjoy as an afternoon snack with milk for kids.

Storage and Reheating Tips

Store cookies in an airtight container at room temperature for up to 4 days.

Refrigerate for up to 1 week, though they may firm slightly.

Freeze baked cookies for up to 2 months; thaw at room temperature.

Reheat in the microwave for 8–10 seconds for that fresh-from-the-oven softness.

FAQs

1. Can I use fresh pumpkin instead of canned puree?
Yes, just make sure it’s well-drained and smooth, or the dough will be too wet.

2. Do I need to chill the dough?
Not required, but chilling helps if the dough feels sticky.

3. Can I double the recipe?
Absolutely. Just bake in batches to avoid crowding the oven.

4. What kind of sugar works best for rolling?
Granulated sugar works best. Coarse sugar can add extra crunch if preferred.

5. Why use only the egg yolk?
The yolk adds richness without extra liquid, keeping the cookies soft and chewy.

Tips & Tricks

Use room-temperature butter for smoother creaming.

A cookie scoop ensures even-sized cookies.

For extra flavor, add a pinch of cardamom or allspice.

Rotate the baking sheet halfway through baking for even cooking.

If you like crisp edges, bake for 1 extra minute.

Recipe Variations

Pumpkin Chocolate Chip: Fold in ½ cup mini chocolate chips before rolling in sugar.

Pumpkin Snickerdoodle Style: Mix ¼ cup sugar with 1 teaspoon cinnamon for the coating.

Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

Frosted Pumpkin Cookies: Once cooled, spread with cream cheese frosting for a richer version.

Pumpkin Pecan: Stir in ½ cup chopped pecans for crunch and nutty flavor.

Final Thoughts

The fair was fun, but the laughter in my kitchen and the sweet smell filling our house meant so much more. These cookies turned into more than just a snack; they became part of an evening together as a family.

They’re quick enough for a weeknight and cozy enough for a holiday tray. I’ve already promised to bake another batch when my parents visit next weekend. Sharing a plate of warm, spiced cookies with coffee feels like the perfect way to welcome fall into our home.

Batch Pumpkin Sugar Cookies