Soft Pumpkin Sugar Cookies have a way of instantly transporting me back to crisp autumn days and the scent of cinnamon wafting through the kitchen. Ever since I discovered this recipe, it’s become my go-to for those cozy evenings. The secret to these wonderfully chewy pumpkin sugar cookies lies in a few simple steps, and I’m excited to share exactly how to make soft pumpkin cookies that are simply irresistible. Get ready for a taste of pure fall comfort! Let’s get cooking!
Why You’ll Love These Soft Pumpkin Sugar Cookies
These cookies are a total game-changer for fall baking! Here’s why you’ll adore them:
- Incredible taste: Bursting with warm pumpkin spice and a perfect balance of sweet and tender.
- Quick prep time: You can whip up these easy pumpkin sugar cookies in under 30 minutes.
- Budget-friendly ingredients: Uses pantry staples you likely already have on hand.
- Family-favorite recipe: They’re a hit with kids and adults alike!
- Wholesome goodness: Made with real pumpkin puree for a touch of natural sweetness.
- Homemade perfection: Nothing beats the comfort of these homemade pumpkin sugar cookies.
- Versatile treat: Delicious on their own or with a simple glaze.
- Guaranteed smiles: They bring instant joy with every bite.
Ingredients for Perfect Soft Pumpkin Sugar Cookies
Gather these simple ingredients for the best soft pumpkin sugar cookies you’ve ever made. Using pure pumpkin puree is key to that authentic flavor and moist texture in these sugar cookies with pumpkin puree.
- 1 cup (2 sticks) unsalted butter, softened – this makes creaming easier and ensures a tender cookie.
- 1 ½ cups granulated sugar – for sweetness and that classic sugar cookie taste.
- 2 large eggs – they bind everything together and add richness.
- 1 teaspoon vanilla extract – enhances all the other flavors.
- 1 cup pumpkin puree (not pumpkin pie filling) – the star ingredient for moisture and that lovely fall flavor!
- 2 ½ cups all-purpose flour – the base for our cookie structure.
- 1 teaspoon baking soda – helps the cookies rise and spread slightly.
- ½ teaspoon salt – balances the sweetness.
- 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves – these spices create that warm, cozy pumpkin pie vibe.
- ½ cup granulated sugar, for rolling – gives a delightful crunch and sparkle before baking.
How to Make Soft Pumpkin Sugar Cookies
- Step 1: Get your oven ready by preheating it to 375°F (190°C). While it heats up, line your baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
- Step 2: In a large bowl, cream together the 1 cup (2 sticks) unsalted butter, softened and the 1 ½ cups of granulated sugar. Beat them with an electric mixer until the mixture is light, fluffy, and has a pale yellow color. This step is crucial for creating a tender cookie base.
- Step 3: Add the 2 large eggs one at a time, beating well after each addition. Then, stir in the 1 teaspoon vanilla extract and the 1 cup pumpkin puree. Mix until everything is smoothly incorporated.
- Step 4: In a separate bowl, whisk together the dry ingredients: 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves. This blend creates those wonderful pumpkin spice sugar cookies.
- Step 5: Gradually add the dry ingredients to the wet ingredients in the large bowl. Mix on low speed or by hand until just combined. Be careful not to overmix; you want to avoid developing the gluten too much, which can make the cookies tough.
- Step 6: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour. This step is essential for making the dough easier to handle and preventing the cookies from spreading too much during baking, ensuring you get the best soft pumpkin sugar cookies.
- Step 7: Once chilled, scoop the dough into 1-inch balls. You can use a cookie scoop for uniform size.
- Step 8: Pour the ½ cup granulated sugar into a small bowl. Roll each dough ball generously in the sugar until evenly coated. This adds a delightful sweetness and a lovely sparkle.
- Step 9: Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets. This gives them room to spread slightly.
- Step 10: Bake for 9-11 minutes. You’re looking for the edges to be lightly golden brown, but the centers should still appear soft and slightly underdone. They will continue to cook on the hot baking sheet.
- Step 11: Let the cookies cool on the baking sheets for about 5 minutes before carefully transferring them to a wire rack to cool completely. This allows them to set properly.
Pro Tips for the Best Soft Pumpkin Sugar Cookies
Want to elevate your pumpkin cookies from good to absolutely amazing? I’ve learned a few tricks that make all the difference in getting that perfect texture and flavor every time. Follow these tips for cookies that are truly special.
- Always use pure pumpkin puree, not pumpkin pie filling. The filling has added spices and sugar that can throw off the flavor balance and texture.
- Don’t overmix the dough once you add the flour. Overmixing develops gluten, which can lead to tougher cookies instead of the soft, tender ones we’re aiming for.
- Chilling the dough is non-negotiable for these cookies. It firms up the butter, which prevents excessive spreading and makes scooping and rolling much easier.
- Watch the baking time closely! Pull them out when the edges are just set and the centers look a little soft. They finish cooking on the hot baking sheet.
What’s the secret to perfect soft pumpkin sugar cookies?
The key is the combination of chilling the dough thoroughly and not overbaking. This ensures they stay moist and tender. Following a good moist pumpkin sugar cookie recipe, like this one, is also vital for that perfect texture.
Can I make soft pumpkin sugar cookies ahead of time?
Yes! You can prepare the dough up to 24 hours in advance. Once chilled, scoop it into balls, place them on a baking sheet, cover tightly, and refrigerate. Roll them in sugar just before baking.
How do I avoid common mistakes with soft pumpkin sugar cookies?
Avoid using pumpkin pie filling, as it changes the flavor and texture. Also, resist the urge to overbake; it’s better to slightly underbake for that tender pumpkin sugar cookies recipe outcome. Lastly, always chill the dough to prevent flatness.
Best Ways to Serve Soft Pumpkin Sugar Cookies
These delightful cookies are wonderful on their own, but I love dressing them up a bit! A simple dusting of powdered sugar or a light drizzle of pumpkin sugar cookies with glaze really takes them to the next level, especially for fall gatherings. They pair beautifully with a warm mug of apple cider or a creamy chai latte – the flavors just sing together!
For a more festive presentation, arrange them on a platter with other seasonal treats like spiced apple muffins or caramel popcorn. They also make a charming addition to a holiday cookie box, bringing that unmistakable taste of autumn to any celebration.
Nutrition Facts for Soft Pumpkin Sugar Cookies
Here’s a breakdown of the nutritional information for these delightful soft pumpkin sugar cookies, based on one cookie:
- Calories: 150
- Fat: 8g
- Saturated Fat: 5g
- Protein: 2g
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 15g
- Sodium: 70mg
Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.
How to Store and Reheat Soft Pumpkin Sugar Cookies
Once your delicious soft pumpkin sugar cookies have completely cooled, it’s time to think about keeping them fresh. For short-term storage, place them in an airtight container at room temperature. This method is great for keeping pumpkin cookies fresh for about 3 to 4 days. I find that layering them between parchment paper helps prevent them from sticking together.
If you want to enjoy these for longer, freezing is your best bet. Wrap each cookie individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll stay perfectly delicious for up to 3 months! When you’re ready to enjoy them, you can thaw them overnight in the refrigerator or even pop a frozen cookie in the microwave for about 10-15 seconds on low power for a warm, soft treat.
Frequently Asked Questions About Soft Pumpkin Sugar Cookies
Got questions about these delightful cookies? I’ve got answers that will help you bake them perfectly every time!
What makes these soft pumpkin sugar cookies so moist?
The magic comes from a few key things: using pure pumpkin puree, the right balance of wet to dry ingredients, and most importantly, not overbaking. This recipe is designed to yield moist pumpkin sugar cookie results, ensuring they’re tender and flavorful.
Can I add other spices to make them more flavorful pumpkin sugar cookies?
Absolutely! Feel free to experiment. A pinch of ground ginger or a dash of allspice can add another layer of warmth. You can also add a bit more cinnamon if you love a stronger spice profile. Just remember to keep the overall spice blend balanced so it complements the pumpkin.
What’s the best way to decorate these soft pumpkin sugar cookies?
These cookies are lovely as-is, especially rolled in sugar, but they also take decorations beautifully! A simple cream cheese frosting or a basic powdered sugar glaze works wonderfully. You could even add a sprinkle of edible glitter or some cute fall-themed sprinkles before baking for extra flair.
Why did my soft pumpkin sugar cookies spread too much?
This usually happens if the dough wasn’t chilled long enough, or if the butter was too soft when you started creaming it. Making sure the butter is softened but not melted, and chilling the dough for at least an hour, are crucial steps to prevent excessive spreading and ensure that perfect soft texture.
Variations of Soft Pumpkin Sugar Cookies You Can Try
Once you’ve mastered the classic recipe, don’t be afraid to get creative with these delightful soft pumpkin sugar cookies! They’re a fantastic base for all sorts of fun twists.
- Holiday Pumpkin Sugar Cookies: For festive occasions, try adding a touch of orange zest to the dough or a sprinkle of cinnamon sugar on top before baking. You can also use cookie cutters to create fun shapes like pumpkins or leaves.
- Vegan Pumpkin Sugar Cookies: Easily adapt this recipe by swapping the butter for a plant-based butter alternative and using a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) instead of regular eggs. Ensure your sugar is vegan-certified if needed.
- Spiced Up Cookies: Amp up the spice factor by adding a pinch of ground ginger or cardamom to the dry ingredients. This creates even more complex, warm flavors that are perfect for fall.
- Glazed Goodness: A simple glaze made with powdered sugar and a splash of milk or lemon juice adds a touch of sweetness and visual appeal. Drizzle it over the cooled cookies for an extra treat.
Soft Pumpkin Sugar Cookies: 10 Minute Miracle
- Total Time: 1 hour 30 minutes (includes chilling time)
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Enjoy these soft and chewy pumpkin sugar cookies, bursting with warm autumn spices and a delightful pumpkin flavor. Perfect for fall gatherings or a cozy treat.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup granulated sugar, for rolling
Instructions
- Cream together the softened butter and 1 ½ cups granulated sugar in a large bowl until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Chill the dough for at least 1 hour. This makes the dough easier to handle.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Roll the chilled dough into 1-inch balls.
- Roll each ball in the ½ cup of granulated sugar.
- Place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 9-11 minutes, or until the edges are lightly golden and the centers are still soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use pure pumpkin puree, not pumpkin pie filling.
- Chilling the dough is crucial for easy handling and to prevent the cookies from spreading too much.
- Do not overbake; the cookies should look slightly underdone in the center. They will continue to cook as they cool.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
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