Soft, pillowy, and full of cozy fall flavors, these soft batch pumpkin sugar cookies are the perfect treat! With a melt-in-your-mouth texture and a hint of warm spices, they're a deliciously sweet way to celebrate pumpkin season.
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.
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Why You'll Love This Recipe
Fall is here, and there’s no better way to celebrate than with these Soft Pumpkin Sugar Cookies! They’re packed with cozy fall flavors, and the soft, melt-in-your-mouth texture makes them totally irresistible.
Plus, they’re super easy to whip up, so whether you're a pro or new to baking, these cookies are perfect for anyone. You're gonna love them!
Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
- Pumpkin Puree: The star of the show, infusing each bite with the rich, comforting taste of fall.
- Spices: A fragrant blend of cinnamon, nutmeg, and ginger, wrapping each cookie in the nostalgic aromas of the season.
- Butter: For that irresistibly soft, melt-in-your-mouth texture we all crave.
- Sugar & Brown Sugar: Sweetness to balance the spices and pumpkin, creating a symphony of flavors.
- Flour, Baking Powder, & Salt: The foundation of our cookies, ensuring they rise just right and have the perfect chewy texture.
- A Secret Twist: A dash of vanilla extract, elevating the warmth of the spices to new heights.
How to Make Soft Pumpkin Sugar Cookies
[Step 1] In a stand mixer or mixing bowl with a hand mixer, cream together the butter, ½ cup sugar, and brown sugar until light and fluffy about 2-3 minutes. Add pumpkin puree, egg yolks, and vanilla extract and mix until combined.
[Step 2] Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice. Add dry to wet ingredients and mix. The dough will be soft.
[Step 3] Place the remaining sugar in a small bowl and use a 2 Tablespoon cookie scoop to measure the dough and drop into a into the ball. Roll the dough in the sugar and place on baking sheet lined with parchment paper about 2 inches apart.
[Step 4] Bake at 350 degrees for 10-12 minutes until the edges begin to brown. Allow the cookies to rest on the baking sheet for 5 minutes then transfer to a wire rack to cool.
Baking Tips & Tricks
- Get your measurements right: To avoid any baking mishaps, be sure to measure the flour and pumpkin puree accurately for the perfect dough consistency.
- Keep the dough soft: You want your dough to be soft but not sticky, which helps ensure your cookies come out nice and tender.
- Don’t overmix: Just mix until everything's combined—overmixing can make the dough tough.
- Line that baking sheet: Use parchment paper or a silicone mat so your cookies don’t stick and bake evenly.
How to Store Leftovers
To keep your soft batch pumpkin sugar cookies fresh, just store them in an airtight container at room temp. They’ll stay nice and soft for up to a week! If they start to get a little less chewy, pop them in the oven for about 5 minutes, and they'll be soft and delicious again.
Recipe Variations
- Toss in some chocolate chips: They add the perfect gooey texture and rich flavor to your pumpkin sugar cookies.
- Drizzle with a sweet glaze: A little extra sweetness pairs so well with the pumpkin goodness.
- Play with seasonal spices: Try adding more fall spices to boost the warmth and cozy vibes.
- Get creative with mix-ins: Throw in nuts, dried fruits, or even a pinch of espresso powder for fun twists.
Did you try this recipe? Make sure to give it a five star ⭐️⭐️⭐️⭐️⭐️ rating below!
Soft Pumpkin Sugar Cookies
Ingredients
- 1 Cup Butter softened
- 1 Cup Sugar divided
- 1 Cup Brown Sugar
- 1 Cup Pumpkin Puree
- 2 Egg Yolks
- 2 Teaspoons Vanilla Extract
- 3 Cups All-Purpose Flour
- ½ Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 ½ Teaspoons Cinnamon
- 2 ½ Teaspoons Pumpkin Spice
Instructions
- In a stand mixer or mixing bowl with a hand mixer, cream together the butter, ½ cup sugar, and brown sugar until light and fluffy about 2-3 minutes. Add pumpkin puree, egg yolks, and vanilla extract and mix until combined.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice. Add dry to wet ingredients and mix. The dough will be soft.
- Place the remaining sugar in a small bowl and use a 2 Tablespoon cookie scoop to measure the dough and drop into a into the ball. Roll the dough in the sugar and place on baking sheet lined with parchment paper about 2 inches apart.
- Bake at 350 degrees for 10-12 minutes until the edges begin to brown. Allow the cookies to rest on the baking sheet for 5 minutes then transfer to a wire rack to cool.
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