Soft Batch Pumpkin Sugar Cookies

These soft batch pumpkin sugar cookies are thick, tender, and coated in cinnamon sugar for the coziest fall treat. Pumpkin purée keeps the centers soft while warm spices give every bite a classic pumpkin flavor. The dough is simple to mix, needs only a short chill, and bakes in about 11 minutes.

Why You’ll Love These Pumpkin Sugar Cookies

• Soft and pillowy: Pumpkin purée adds moisture and creates a tender center.
• Easy to make: The dough comes together with simple baking ingredients.
• Warm fall flavor: Cinnamon, nutmeg, and vanilla balance the pumpkin.
• Perfect for sharing: The cinnamon-sugar coating gives the cookies a beautiful crackled finish.

Ingredients You’ll Need

• 2 1/4 cups (280 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fine salt
• 1/2 cup (113 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1/3 cup (80 g) pumpkin purée, not pumpkin pie filling
• 1 large egg yolk
• 1 teaspoon vanilla extract

For the Cinnamon-Sugar Coating

• 1/4 cup (50 g) granulated sugar
• 1 teaspoon ground cinnamon

How to Make Soft Batch Pumpkin Sugar Cookies

1. Prepare the dry ingredients

Whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Set the mixture aside.

2. Cream the butter and sugar

Beat the softened butter and granulated sugar for 2 to 3 minutes, until pale and fluffy. Scrape down the sides of the bowl so everything mixes evenly.

3. Add the pumpkin

Mix in the pumpkin purée, egg yolk, and vanilla until smooth. If the mixture looks slightly separated, continue mixing for another 20 to 30 seconds.

4. Make the cookie dough

Add the dry ingredients to the wet mixture. Fold just until no large streaks of flour remain. Avoid overmixing, which can make the cookies tough.

5. Chill, shape, and coat

Cover and refrigerate the dough for 30 to 45 minutes. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment. Combine the coating sugar and cinnamon. Scoop 1 1/2-tablespoon portions, roll them into balls, and coat each ball in cinnamon sugar. Arrange them 2 inches apart.

6. Bake

Bake for 10 to 12 minutes. The edges should look set while the centers remain soft and slightly underdone. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Tips for the Softest Cookies

• Use pure pumpkin purée, not pumpkin pie filling.
• Blot away excess moisture if the pumpkin looks watery.
• Measure flour by spooning it into the cup and leveling it, or use a scale.
• Do not skip chilling the dough.
• Remove the cookies while the centers still look soft; they finish setting on the hot tray.

Storage and Freezing

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies for up to 2 months and thaw them at room temperature.

You can also freeze coated dough balls on a tray, transfer them to a freezer bag, and bake from frozen. Add 1 to 2 minutes to the baking time.

Frequently Asked Questions

Why are my pumpkin cookies cakey?

Pumpkin naturally adds moisture. Blotting watery pumpkin purée and measuring the flour accurately prevents the cookies from becoming overly cakey.

Can I use pumpkin pie filling?

No. Pumpkin pie filling contains added sugar and spices that change the texture and flavor. Use plain canned pumpkin purée.

Do pumpkin sugar cookies need to be refrigerated?

No. Once baked and cooled, they can be stored in an airtight container at room temperature for up to 4 days.

Can I make the dough ahead of time?

Yes. Cover and refrigerate the dough for up to 24 hours. Let it sit at room temperature for 10 minutes if it becomes too firm to scoop.

How do I know when the cookies are done?

The edges should be set and the tops slightly puffed. The centers may appear soft when you remove the tray, but they will firm as the cookies cool.

Soft Batch Pumpkin Sugar Cookies

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• Author: Emma & Ella Frost
• Total Time: 56 minutes
• Yield: 18 cookies 1x
• Diet: Vegetarian

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Description

Thick and tender pumpkin sugar cookies with warm fall spices and a sparkling cinnamon-sugar coating. They are easy to mix, briefly chilled, and baked until the edges are set and the centers stay soft.

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Ingredients

Scale 1x2x3x

2 1/4 cups (280 g) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon fine salt

1/2 cup (113 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

1/3 cup (80 g) pumpkin purée, not pumpkin pie filling

1 large egg yolk

1 teaspoon vanilla extract

Cinnamon-Sugar Coating

1/4 cup (50 g) granulated sugar

1 teaspoon ground cinnamon

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Instructions

1. Whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Set aside.

2. Beat the softened butter and granulated sugar for 2 to 3 minutes, until pale and fluffy. Scrape down the bowl.

3. Mix in the pumpkin purée, egg yolk, and vanilla until smooth.

4. Fold the dry ingredients into the wet mixture just until no large flour streaks remain. Do not overmix.

5. Cover and refrigerate the dough for 30 to 45 minutes.

6. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Mix the coating sugar and cinnamon.

7. Scoop 1 1/2-tablespoon portions, roll into balls, coat in cinnamon sugar, and arrange 2 inches apart.

8. Bake for 10 to 12 minutes, until the edges are set and the centers remain soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

Use plain pumpkin purée, not pumpkin pie filling. If the purée is watery, blot it gently before measuring. Spoon and level the flour or weigh it for the softest texture. Store cooled cookies airtight at room temperature for up to 4 days, or freeze for up to 2 months.

• Prep Time: 45 minutes
• Cook Time: 11 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 9 g
• Sodium: 95 mg
• Fat: 6 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 27 mg