Soft Pumpkin Sugar Cookies
With the cool weather settling in, there’s nothing more comforting than the warm, cozy flavors of pumpkin. These Soft Pumpkin Sugar Cookies have quickly become a family favorite in our home. They’re the perfect blend of sweetness and spice, with a pillowy-soft texture that just melts in your mouth.
I love making these cookies because they’re so easy to whip up, and they fill the house with the most inviting aroma. My kids adore them, and I always catch my husband sneaking a few extra from the cookie jar! If you’re looking for a treat that’s guaranteed to put a smile on everyone’s face, this is the one.
Questions I Often Get Asked About This Recipe
Q: Can I use fresh pumpkin instead of canned pumpkin?
A: Yes, you can use fresh pumpkin puree if you prefer! Just make sure it’s well-drained to avoid adding extra moisture to the dough, which can affect the cookies’ texture.
Q: How do I keep these cookies soft?
A: The key is not to overbake them. Bake until the edges are set but the centers are still slightly soft. They’ll continue to cook a bit on the baking sheet as they cool.
Q: Can I freeze the cookie dough?
A: Absolutely! Roll the dough into balls, place them on a baking sheet, and freeze until firm. Then, transfer to a freezer-safe bag. When you’re ready to bake, just add a couple of extra minutes to the baking time.
Q: Can I add other spices or mix-ins?
A: Definitely! You can add a pinch of ground cloves or nutmeg for extra warmth, or mix in white chocolate chips or chopped nuts for some added texture.
Q: How should I store these cookies?
A: Store them in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 2 months—just thaw at room temperature when you’re ready to enjoy them.
What You Need to Make Soft Pumpkin Sugar Cookies
- Ingredients:
- Dry Ingredients:
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 0.5 teaspoon salt
- Wet Ingredients:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 0.5 cup (100g) brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 0.5 cup (120g) pumpkin puree
How to Make Soft Pumpkin Sugar Cookies
- Prep the Ingredients:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. - Cream the Butter and Sugars:
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg yolk, pumpkin puree, and vanilla extract, mixing until smooth. - Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix! - Shape the Cookies:
Using a cookie scoop, drop tablespoon-sized balls of dough onto the prepared baking sheet. Lightly flatten each ball with the back of a spoon for even baking. - Bake:
Bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. - Optional Glaze:
If you want to add a sweet touch, whisk together powdered sugar, a little milk, and vanilla extract to make a simple glaze. Drizzle over the cooled cookies.
Tips for the Best Soft Pumpkin Sugar Cookies
- Use Room Temperature Ingredients: Make sure the butter and egg yolk are at room temperature for the smoothest dough.
- Don’t Overmix: Overmixing the dough can result in dense cookies. Mix until just combined for a tender texture.
- Adjust for Sweetness: If you like a sweeter cookie, you can roll the dough balls in sugar before baking for a sparkly, sweet finish.
- For Evenly Sized Cookies: Use a cookie scoop to ensure all cookies are the same size, which helps them bake evenly.
- Make Them Ahead: The dough can be made a day ahead and chilled. This can help the flavors meld together for an even richer taste.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These cookies are so soft and packed with flavor! My kids couldn’t get enough!” – Laura
⭐️⭐️⭐️⭐️ “Perfect for fall! I added some white chocolate chips, and they turned out amazing.” – Samantha
⭐️⭐️⭐️⭐️⭐️ “Love how easy these were to make. The pumpkin flavor is spot on, and they stayed soft for days.” – Jessica
⭐️⭐️⭐️⭐️ “They were a bit sweeter than I expected, but I loved the texture! Will definitely make again.” – Rachel
⭐️⭐️⭐️⭐️⭐️ “Super soft and delicious! These have become a new family favorite.” – Kelly
Printable Recipe
Soft Pumpkin Sugar Cookies
Enjoy soft, melt-in-your-mouth Pumpkin Sugar Cookies that are perfect for fall! Made with pumpkin puree and warm spices, these cookies are the ultimate cozy treat that the whole family will love.
Ingredients
- Ingredients:
- Dry Ingredients:
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 0.5 teaspoon salt
- Wet Ingredients:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 0.5 cup (100g) brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 0.5 cup (120g) pumpkin puree
Instructions
- Prep the Ingredients:Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Cream the Butter and Sugars:In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg yolk, pumpkin puree, and vanilla extract, mixing until smooth.
- Combine Wet and Dry Ingredients:Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Shape the Cookies:Using a cookie scoop, drop tablespoon-sized balls of dough onto the prepared baking sheet. Lightly flatten each ball with the back of a spoon for even baking.
- Bake:Bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Optional Glaze:If you want to add a sweet touch, whisk together powdered sugar, a little milk, and vanilla extract to make a simple glaze. Drizzle over the cooled cookies.
Check Out Some Of Our Other Recipes / Crafts
Blissful Blueberry Shortcake Cake
Make Delicious Ice Cream in a Bag in Just 15 Minutes
If You Enjoyed This Recipe, Please Share!
If you loved these Soft Pumpkin Sugar Cookies, why not share the love? Share this recipe with your friends, family, and fellow cookie enthusiasts on your social media! It’s always a joy to spread the warmth of baking, especially with a recipe that’s as cozy and delightful as this one. Your shares help others discover new favorites, and it means the world to me when you take the time to share your baking adventures. So, snap a pic of your cookies, tag me, and let’s enjoy the magic of fall baking together!
