Batch Pumpkin Sugar Cookies
Soft batch pumpkin sugar cookies made with warm spices and a sugar coating. These cookies are tender, lightly sweet, and perfect for autumn baking.
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
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.
- Beat butter, ¼ cup sugar, and brown sugar until light and fluffy, 2–3 minutes.
- Mix in pumpkin, egg yolk, and vanilla until smooth.
- Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Add dry ingredients to wet, mixing on low just until combined.
- Scoop 1.5-tablespoon balls, roll in ¼ cup sugar to coat.
- Arrange 2 inches apart. Bake 10–12 minutes, until edges set and centers soft.
- Cool 5 minutes on sheet, then transfer to a wire rack. Serve warm or at room temp.