🎃 Soft Batch Pumpkin Sugar Cookies 🍪
Ingredients
1¾ sticks (14 tbsp / 198g) unsalted butter, softened
1½ cups granulated sugar (plus extra for rolling)
1 large egg yolk
½ cup 100% pure pumpkin puree (not pumpkin pie filling)
2 tsp pure vanilla extract
2½ cups all-purpose flour
½ tsp baking powder
½ tsp fine sea salt
½ tsp ground cinnamon
Instructions
Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
Cream Butter & Sugar
Using a stand or hand mixer, beat softened butter and 1½ cups sugar on medium speed for 2–3 minutes until light and fluffy.
Add Wet Ingredients
Beat in the egg yolk, followed by vanilla and pumpkin puree. Mix until smooth and fully incorporated—scrape the bowl as needed.
Incorporate Flour
Gradually add the dry ingredients on low speed, mixing just until no flour streaks remain. Avoid overmixing.
Chill the Dough
Cover the bowl and refrigerate for 20 minutes. This firms the dough for easier handling and prevents overspreading.
Preheat & Prep
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Shape & Sugar-Coat
Scoop dough into 1-inch balls (about 1½ tbsp each). Roll each gently in granulated sugar until fully coated. Place 2 inches apart on baking sheets and press down slightly with the palm of your hand.
Bake
Bake for 14–16 minutes, rotating pans halfway through, until edges are set and centers look just barely soft. The cookies will firm as they cool.
Cool
Let cookies rest on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
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