Soft Batch Pumpkin Sugar Cookies – The Perfect Fall Treat

There’s something magical about biting into a cookie that’s both pillowy soft and packed with cozy autumn flavor. These Soft Batch Pumpkin Sugar Cookies deliver just that—tender centers, lightly crisp edges, and a warm pumpkin spice aroma that fills your kitchen. Perfect for fall gatherings, holiday cookie trays, or a sweet afternoon pick-me-up, this recipe combines the best of pumpkin desserts with the nostalgic charm of classic sugar cookies.

Why These Pumpkin Sugar Cookies Stand Out

Unlike traditional pumpkin cookies that can be overly cakey, this soft batch version strikes the perfect balance—moist, melt-in-your-mouth centers without losing that slight sugar-cookie chew. They’re quick to make, freezer-friendly, and ideal for anyone who loves pumpkin spice but wants a less dense texture. The cinnamon-sugar coating adds a beautiful sparkle and an irresistible crunch with every bite.

Ingredients for the Perfect Soft Batch Pumpkin Sugar Cookies

• Pumpkin Purée: Brings moisture, natural sweetness, and that signature autumn flavor.
• Unsalted Butter: Adds richness and helps create a soft, tender crumb.
• Granulated Sugar: Sweetens the dough and forms the crisp cinnamon-sugar coating.
• Brown Sugar: Deepens flavor with a hint of molasses, keeping cookies extra soft.
• Egg Yolk: Enhances richness and tenderness without adding excess moisture.
• Vanilla Extract: Adds depth and rounds out the sweetness.
• All-Purpose Flour: Provides structure while keeping the texture light.
• Baking Soda: Ensures the cookies rise just enough for that pillowy bite.
• Pumpkin Pie Spice: Infuses each cookie with warm, aromatic spices.
• Ground Cinnamon: Used in both the dough and coating for layered flavor.
• Salt: Balances sweetness and enhances every other ingredient.

Simple Ingredient Swaps

• Gluten-Free Version: Use a 1:1 gluten-free flour blend for the same soft texture.
• Dairy-Free Option: Swap butter for a plant-based alternative like vegan baking sticks.
• Sugar Alternatives: Coconut sugar can replace brown sugar for a subtle caramel note.

Step-by-Step Instructions for Soft Batch Pumpkin Sugar Cookies

1. Prepare the Coating: In a small bowl, mix sugar and cinnamon for rolling. Set aside.
2. Cream Butter and Sugars: In a mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add Wet Ingredients: Mix in pumpkin purée, egg yolk, and vanilla extract until smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, pumpkin pie spice, cinnamon, and salt.
5. Form the Dough: Gradually mix dry ingredients into wet ingredients until just combined—do not overmix.
6. Chill: Cover and refrigerate the dough for at least 30 minutes to prevent spreading.
7. Shape and Coat: Scoop tablespoon-sized portions, roll into balls, and coat generously in the cinnamon-sugar mixture.
8. Bake: Arrange cookies on a parchment-lined baking sheet and bake at 350°F for 9–11 minutes, until edges are set but centers look slightly underbaked.
9. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.

Expert Tips for the Best Soft Batch Pumpkin Sugar Cookies

• Don’t Skip the Chill: Refrigerating dough prevents excess spread and ensures a thicker, softer cookie.
• Slight Underbake: Removing cookies when they look slightly underdone ensures they stay soft for days.
• Pumpkin Purée Quality: Use pure pumpkin, not pumpkin pie filling, for the right texture and flavor.

Variations and Flavor Twists

• Frosted Pumpkin Cookies: Drizzle with a maple glaze for added sweetness.
• Chocolate Chip Pumpkin Sugar Cookies: Fold in mini chocolate chips for a decadent twist.
• Pumpkin Snickerdoodles: Add cream of tartar for a tangy, snickerdoodle-like bite.

Serving and Storage Suggestions

Serve warm with a cup of chai latte or spiced coffee for the ultimate fall pairing. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months—just thaw at room temperature before serving.

The Cozy Season in Cookie Form

Soft Batch Pumpkin Sugar Cookies aren’t just a dessert—they’re an edible slice of autumn comfort. Whether you bake them for friends, family, or a solo treat, their tender texture, sparkling cinnamon-sugar coating, and rich pumpkin flavor make them an instant seasonal favorite.

Bringing It All Together

Soft Batch Pumpkin Sugar Cookies are the kind of recipe that makes your kitchen smell like pure autumn bliss. Their soft, tender texture and balanced pumpkin spice flavor make them just as perfect for casual coffee breaks as for festive holiday gatherings. Once you try them, they’re bound to become part of your annual fall baking tradition—simple to make, irresistibly delicious, and endlessly adaptable.

Frequently Asked Questions

Can I make these cookies ahead of time?

Yes. You can prepare the dough up to 48 hours in advance and store it in the refrigerator. When ready to bake, simply roll in cinnamon-sugar and follow the baking instructions.

How do I keep Soft Batch Pumpkin Sugar Cookies soft?

Store them in an airtight container at room temperature with a slice of bread inside. The bread helps maintain moisture, keeping cookies soft for days.

Can I freeze these cookies?

Absolutely. You can freeze baked cookies for up to 2 months or freeze unbaked dough balls (without the cinnamon-sugar coating) for the same amount of time. Roll in coating just before baking from frozen—adding 1–2 extra minutes to the bake time.

Can I double the recipe?

Yes, this recipe doubles beautifully. If making a large batch, just be sure to chill the dough in portions so it firms evenly, and bake in batches to avoid overcrowding the pan.

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• Pumpkin Oreo Balls
• Apple Butter Recipe 

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