Ingredients for Soft Batch Pumpkin Sugar Cookies
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon pumpkin pie spice
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar (plus extra for rolling)
½ cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
¾ cup canned pumpkin puree (not pumpkin pie filling)
Kitchen Equipment Needed
Large mixing bowl
Hand mixer or stand mixer
Measuring cups and spoons
Baking sheets
Parchment paper or silicone baking mats
Cookie scoop
Step-by-Step Directions

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Mix the Dry Ingredients
   In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
3. Cream the Butter and Sugars
   In a large mixing bowl, using a hand mixer or stand mixer, cream the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2-3 minutes.
4. Add the Wet Ingredients
   Add the egg, vanilla extract, and pumpkin puree to the butter-sugar mixture. Beat until well combined and smooth.
5. Combine the Dry and Wet Ingredients
   Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough comes together. It will be soft but thick.
6. Shape and Coat the Cookies
   Using a cookie scoop or tablespoon, scoop out dough and roll it into balls about 1 ½ inches in diameter.
   Roll each dough ball in granulated sugar to coat.
7. Bake the Cookies
   Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
   Gently press down each ball with the back of a spoon or your hand to slightly flatten.
   Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
8. Cool and Serve
   Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. These cookies will stay soft and chewy, even after cooling.
   Notes and Tips
   Don’t Overbake: These cookies are meant to be soft and tender. To achieve the perfect texture, remove them from the oven when the edges are just set but the centers still look slightly underbaked. They’ll continue to firm up as they cool.
   Pumpkin Pie Spice Substitute: If you don’t have pumpkin pie spice, you can use a combination of cinnamon, nutmeg, ginger, and cloves.
   Chilling the Dough: If you find your dough is too sticky to work with, you can chill it in the fridge for 30 minutes before rolling. This helps make it easier to handle.

FAQ Section

1. Can I make these cookies ahead of time?
   Yes! You can make the cookie dough and refrigerate it for up to 48 hours before baking. Just be sure to let the dough come to room temperature for a few minutes before rolling it into balls.
2. How should I store leftover cookies?
   Store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and delicious, making them perfect for make-ahead treats.
3. Can I freeze these cookies?
   Absolutely! You can freeze both the cookie dough and the baked cookies. For the dough, roll it into balls, freeze them on a baking sheet, then transfer to a freezer-safe bag. When ready to bake, just add a minute or two to the baking time. For baked cookies, freeze them in a single layer and thaw at room temperature before serving.
4. Can I add mix-ins like chocolate chips or nuts?
   Yes! Feel free to fold in chocolate chips, white chocolate chips, or chopped nuts like pecans or walnuts to add extra texture and flavor.

Variations and Swaps
Gluten-Free Version: Use a 1:1 gluten-free flour blend to make these cookies gluten-free.
Spiced Sugar Coating: For an extra fall flavor, mix a teaspoon of cinnamon into the sugar that you roll the cookies in before baking.
Frosted Pumpkin Cookies: Top these cookies with a cream cheese frosting for an extra layer of indulgence.
Pumpkin Spice Latte Cookies: Add a teaspoon of instant espresso powder to the dough to create a pumpkin spice latte-flavored cookie.
Serving Suggestions
These Soft Batch Pumpkin Sugar Cookies are perfect on their own, but here are a few ways to serve them:

With a Cup of Coffee: The warm spices in these cookies pair perfectly with a cup of hot coffee or a pumpkin spice latte.
Drizzled with Caramel Sauce: For an extra indulgent treat, drizzle the cookies with caramel sauce or serve them alongside a scoop of vanilla ice cream.
Halloween or Thanksgiving Dessert: Decorate them with festive sprinkles or icing to make them a hit at any fall gathering.
Call to Action
These Soft Batch Pumpkin Sugar Cookies are the ultimate fall treat—soft, chewy, and bursting with pumpkin spice flavor. Whether you’re making them for a special occasion or just to satisfy your pumpkin craving, they’re sure to be a hit. Try them today, and don’t forget to share this recipe with your friends and family. Be sure to subscribe to my blog for more cozy fall recipes and baking inspiration!

Ingredients for Soft Batch Pumpkin Sugar Cookies
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon pumpkin pie spice
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar (plus extra for rolling)
½ cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
¾ cup canned pumpkin puree (not pumpkin pie filling)
Kitchen Equipment Needed
Large mixing bowl
Hand mixer or stand mixer
Measuring cups and spoons
Baking sheets
Parchment paper or silicone baking mats
Cookie scoop
Step-by-Step Directions

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Mix the Dry Ingredients
   In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
3. Cream the Butter and Sugars
   In a large mixing bowl, using a hand mixer or stand mixer, cream the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2-3 minutes.
4. Add the Wet Ingredients
   Add the egg, vanilla extract, and pumpkin puree to the butter-sugar mixture. Beat until well combined and smooth.
5. Combine the Dry and Wet Ingredients
   Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough comes together. It will be soft but thick.
6. Shape and Coat the Cookies
   Using a cookie scoop or tablespoon, scoop out dough and roll it into balls about 1 ½ inches in diameter.
   Roll each dough ball in granulated sugar to coat.
7. Bake the Cookies
   Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
   Gently press down each ball with the back of a spoon or your hand to slightly flatten.
   Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
8. Cool and Serve
   Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. These cookies will stay soft and chewy, even after cooling.
   Notes and Tips
   Don’t Overbake: These cookies are meant to be soft and tender. To achieve the perfect texture, remove them from the oven when the edges are just set but the centers still look slightly underbaked. They’ll continue to firm up as they cool.
   Pumpkin Pie Spice Substitute: If you don’t have pumpkin pie spice, you can use a combination of cinnamon, nutmeg, ginger, and cloves.
   Chilling the Dough: If you find your dough is too sticky to work with, you can chill it in the fridge for 30 minutes before rolling. This helps make it easier to handle.

FAQ Section

1. Can I make these cookies ahead of time?
   Yes! You can make the cookie dough and refrigerate it for up to 48 hours before baking. Just be sure to let the dough come to room temperature for a few minutes before rolling it into balls.
2. How should I store leftover cookies?
   Store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and delicious, making them perfect for make-ahead treats.
3. Can I freeze these cookies?
   Absolutely! You can freeze both the cookie dough and the baked cookies. For the dough, roll it into balls, freeze them on a baking sheet, then transfer to a freezer-safe bag. When ready to bake, just add a minute or two to the baking time. For baked cookies, freeze them in a single layer and thaw at room temperature before serving.
4. Can I add mix-ins like chocolate chips or nuts?
   Yes! Feel free to fold in chocolate chips, white chocolate chips, or chopped nuts like pecans or walnuts to add extra texture and flavor.

Variations and Swaps
Gluten-Free Version: Use a 1:1 gluten-free flour blend to make these cookies gluten-free.
Spiced Sugar Coating: For an extra fall flavor, mix a teaspoon of cinnamon into the sugar that you roll the cookies in before baking.
Frosted Pumpkin Cookies: Top these cookies with a cream cheese frosting for an extra layer of indulgence.
Pumpkin Spice Latte Cookies: Add a teaspoon of instant espresso powder to the dough to create a pumpkin spice latte-flavored cookie.
Serving Suggestions
These Soft Batch Pumpkin Sugar Cookies are perfect on their own, but here are a few ways to serve them:

With a Cup of Coffee: The warm spices in these cookies pair perfectly with a cup of hot coffee or a pumpkin spice latte.
Drizzled with Caramel Sauce: For an extra indulgent treat, drizzle the cookies with caramel sauce or serve them alongside a scoop of vanilla ice cream.
Halloween or Thanksgiving Dessert: Decorate them with festive sprinkles or icing to make them a hit at any fall gathering.
Call to Action
These Soft Batch Pumpkin Sugar Cookies are the ultimate fall treat—soft, chewy, and bursting with pumpkin spice flavor. Whether you’re making them for a special occasion or just to satisfy your pumpkin craving, they’re sure to be a hit. Try them today, and don’t forget to share this recipe with your friends and family. Be sure to subscribe to my blog for more cozy fall recipes and baking inspiration!