Name: Soft Batch Pumpkin Sugar Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 ¼ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground ginger; ¼ teaspoon ground cloves; ½ cup unsalted butter, softened; 1 cup granulated sugar (plus extra for rolling); ½ cup pumpkin puree; 1 large egg; 1 teaspoon vanilla extract

Why You’ll Love This Recipe

I like this recipe because it’s simple, quick, and always delivers bakery-style cookies with minimal effort. The pumpkin puree adds moisture and a subtle sweetness, while cinnamon, nutmeg, ginger, and cloves bring that cozy autumn flavor I can’t resist. These cookies are perfect for holiday baking, gift-giving, or just enjoying with a cup of coffee or tea.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Directions

I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
In a large bowl, I cream the butter and 1 cup sugar until light and fluffy.
I beat in the pumpkin puree, egg, and vanilla until smooth.
I gradually mix the dry ingredients into the wet until just combined.
I scoop the dough by tablespoonfuls, roll them into balls, and coat each one in granulated sugar.
I arrange the dough balls on the prepared baking sheets, spacing them 2 inches apart.
I bake for 10–12 minutes, until the edges are set but the centers are still soft.
I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 24 cookies. It takes 15 minutes to prep, 12 minutes to bake, and about 27 minutes total. Each cookie has around 150 calories.

Variations

I sometimes add white chocolate chips or butterscotch chips for extra sweetness. If I want a spiced kick, I add a pinch more ginger and cloves. For a festive touch, I roll the cookies in cinnamon sugar instead of plain sugar. I’ve also drizzled a simple glaze of powdered sugar and milk over the top when I want them a little fancier.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, I place a slice of bread in the container. They also freeze well for up to 2 months—either baked or as unbaked dough balls ready to bake straight from the freezer.

FAQs

Can I use fresh pumpkin puree instead of canned?

Yes, fresh pumpkin puree works beautifully and adds a slightly richer flavor. I just make sure it’s well-drained so the dough doesn’t get too wet.

How do I keep the cookies soft?

I slightly underbake them and let them finish setting as they cool. Storing them with a slice of bread also helps keep them soft.

Can I make the dough ahead of time?

Yes, I refrigerate the dough for up to 2 days or freeze it for longer storage. Chilled dough may need an extra minute in the oven.

Can I skip rolling them in sugar?

Yes, but I love the little crunch and sparkle it adds. A cinnamon sugar coating is also delicious.

Can I add frosting?

Yes, a cream cheese frosting or simple glaze pairs really well with the pumpkin flavor if I want a sweeter cookie.

Conclusion

Soft batch pumpkin sugar cookies are one of my go-to fall baking recipes because they’re easy, cozy, and always a hit. I love the way the pumpkin and spices shine in every bite, and the sugar coating makes them irresistible. Whether I bake them for a gathering or just for myself, they never last long on the cooling rack.