Introduction
Soft Batch Pumpkin Sugar Cookies are the kind of cookie that just feels like fall. They’re cozy, tender, and full of that sweet pumpkin spice magic we all crave as soon as the leaves start to change. What makes them even more special? They’re not your average cakey pumpkin cookie—these are soft and chewy, with just the right amount of sugar and spice, and the kind of homemade goodness you’ll want to share with everyone.
This recipe brings together real pumpkin, warm spices, and a soft-batch texture that practically melts in your mouth. Whether you’re baking for a fall gathering, prepping for Thanksgiving dessert tables, or simply want to fill your kitchen with the scent of cinnamon and nutmeg, these cookies deliver. They’re easy enough for beginners and delicious enough to become a seasonal tradition. Let’s dive in.
Why You’ll Love This Recipe
Key Benefits
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Soft and Chewy, Not Cakey
These cookies stay tender in the middle with a slight crisp around the edges—thanks to the perfect balance of butter, oil, and pumpkin puree. -
Perfectly Spiced
Every bite carries the warmth of cinnamon, nutmeg, and a whisper of ginger—just enough to make your kitchen smell like autumn. -
Quick to Make
No rolling pins, no chilling for hours, no fuss. You’ll go from mixing bowl to cookie tray in under 30 minutes. -
Crowd-Pleaser
These cookies have a melt-in-your-mouth texture that everyone loves, from kids to pumpkin spice die-hards. -
Great for Gifting or Freezing
They keep beautifully in a cookie tin or zip-top bag—and they freeze like a dream. Make them ahead and always have a taste of fall ready.
Suitable For
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Fall Holidays and Gatherings
These are the cookies you’ll want at Halloween parties, Thanksgiving dessert spreads, or your next cozy movie night. -
Beginner Bakers
No complicated techniques here. This is a great recipe to start with if you’re new to baking or looking for something foolproof. -
Family Baking Days
The dough is simple enough for little helpers to roll and scoop—plus, they’ll love sneaking a few extra sprinkles of cinnamon sugar on top. -
Anyone Who Loves a Little Comfort
These cookies are pure comfort. Serve them warm with a mug of cider or cocoa, and you’ve got fall wrapped up in a bite.
Ingredients for Soft Batch Pumpkin Sugar Cookies
Core Ingredients
Let’s take a closer look at what makes these cookies shine:
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All-Purpose Flour
The foundation of most great cookies. Just enough to hold everything together without making them dry. -
Baking Soda & Baking Powder
A dynamic duo that gives the cookies a slight lift while keeping them soft, not puffy. -
Salt
A pinch makes all the sweet and spice flavors pop. -
Ground Cinnamon, Nutmeg, Ginger, and Cloves
These spices work together to create that classic pumpkin pie aroma and warmth. You can adjust to taste, but don’t skip the cinnamon. -
Unsalted Butter and Vegetable Oil
Butter brings flavor and richness, while oil adds moisture and softness. This combo is the secret to that dreamy texture. -
Granulated Sugar and Brown Sugar
A mix of sugars means crisp edges from the white sugar and deeper flavor from the molasses in the brown sugar. -
Pumpkin Puree (not pumpkin pie filling)
This is the star ingredient. Be sure to use pure pumpkin, not the pre-sweetened pie mix. -
Egg
Just one large egg to bind everything together and keep the dough smooth. -
Vanilla Extract
Adds a warm, sweet undertone that rounds out the spices beautifully.
Substitutions and Tips
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Need it Dairy-Free?
Swap the butter for your favorite plant-based alternative and make sure your sugar is vegan-friendly. -
No Cloves? No Problem.
Leave them out or bump up the cinnamon and nutmeg just slightly. The flavor will still be rich and comforting. -
Want Extra Flavor?
Add a tablespoon of maple syrup to the wet ingredients. It enhances the pumpkin and adds a subtle, caramel-like depth. -
Using Fresh Pumpkin?
You can! Just be sure to strain it well—homemade puree tends to hold more water than canned and can make the dough too soft.
Best Pumpkin Puree for Soft Batch Cookies
Not all pumpkin is created equal, especially when it comes to baking.
Canned pumpkin puree is the easiest and most consistent choice. Look for a brand with a deep orange color and smooth texture. Libby’s is a favorite among bakers for its thick consistency and rich flavor.
If you’re feeling adventurous and want to use homemade puree, go for it—but be sure to drain it well. Extra moisture can make the dough too wet, leading to overly cakey or underbaked cookies.
Avoid pumpkin pie filling. It already contains spices and sweeteners, which will throw off the flavor and texture of your cookies.
Kitchen Tools You’ll Need
Must-Have Tools
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Mixing Bowls
You’ll need at least two—one for dry ingredients and one for wet. -
Electric Mixer
A hand or stand mixer will make creaming the butter and sugars a breeze. -
Measuring Cups and Spoons
Precision matters here. Level off your flour and use a liquid measuring cup for the pumpkin. -
Cookie Scoop
Helps keep cookie size consistent, which means even baking. -
Parchment Paper or Silicone Baking Mat
Keeps cookies from sticking and helps them bake evenly.
Nice-to-Have Tools
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Cooling Rack
Letting cookies cool on a wire rack prevents sogginess on the bottom. -
Offset Spatula or Cookie Lifter
Helps move cookies from tray to rack without breakage. -
Decorative Sugar
Roll dough balls in cinnamon sugar before baking for a sparkly finish and extra flavor.
How to Make Soft Batch Pumpkin Sugar Cookies
Baking these cookies is just as comforting as eating them. The steps are easy, forgiving, and totally approachable—even if you’re not a regular baker. Here’s how to bring these soft batch beauties to life in your own kitchen.
Step 1: Preheat & Prep
First things first—preheat your oven to 350°F (175°C). This gives your oven time to heat evenly so your cookies bake just right.
Line your baking sheets with parchment paper or a silicone baking mat. This keeps the cookies from sticking and helps them spread evenly without burning the bottoms.
Tip: If you’re baking in batches, let your cookie sheets cool between rounds to prevent the next batch from spreading too much.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the dry ingredients:
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All-purpose flour
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Baking soda
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Baking powder
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Salt
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Ground cinnamon
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Nutmeg
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Ginger
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Cloves (optional, but lovely)
Whisking ensures everything’s evenly distributed and fluffs up the flour a bit for a lighter texture.
Tip: Measure your flour by spooning it into the measuring cup and leveling it off—don’t scoop directly from the bag or you’ll pack in too much.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the butter, oil, granulated sugar, and brown sugar until the mixture is smooth and fluffy. This helps create that perfect soft texture.
Add in the pumpkin puree, egg, and vanilla extract, and mix until well combined. Don’t worry if the mixture looks slightly curdled at this stage—it’ll smooth out when the dry ingredients go in.
Tip: Use room temperature butter and egg for better mixing and smoother dough.
Step 4: Combine & Chill
Gradually add the dry ingredients into the wet mixture, mixing just until combined. The dough will be soft and a bit sticky—this is totally normal.
If the dough feels too loose to shape right away, pop it in the fridge for 15 to 20 minutes. It firms up just enough to make scooping easier without affecting the final texture.
Tip: Avoid overmixing once the flour is in—this can make the cookies tough instead of tender.
Step 5: Shape & Bake
Scoop about 1 to 2 tablespoons of dough per cookie and drop them onto your prepared baking sheets, spacing them about 2 inches apart.
If you’d like a little sparkle and crunch on top, roll each dough ball in granulated sugar or cinnamon sugar before placing them on the sheet.
Bake for 10 to 12 minutes, just until the edges look set but the centers still look slightly underdone. They’ll continue to set as they cool.
Let the cookies sit on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely.
Tip: Don’t wait for golden brown edges—pumpkin cookies stay soft, and overbaking will dry them out.
Tips for Success
Baking these cookies is pretty forgiving, but here are a few tricks to help them turn out just right every time:
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Don’t overbake. Pumpkin cookies don’t brown much. If you wait for color, they’ll end up dry.
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Chill the dough if it’s too soft to scoop—just 15 to 20 minutes in the fridge can make a big difference.
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Use a cookie scoop for uniform size and even baking.
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Roll in cinnamon sugar for a bakery-style finish and extra flavor.
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Try add-ins like white chocolate chips, chopped pecans, or a drizzle of cream cheese glaze if you’re feeling fancy.
How to Store Soft Batch Pumpkin Sugar Cookies
These cookies are just as friendly with your schedule as they are with your taste buds.
At Room Temperature
Store the cookies in an airtight container at room temperature for up to 5 days. Slip a slice of bread in the container to help keep them soft—it’s an old baker’s trick that works wonders.
In the Refrigerator
You can also refrigerate them in an airtight container for up to 1 week. Just let them come to room temp before serving, or give them a few seconds in the microwave for that fresh-from-the-oven feel.
Freezing Tips
These cookies freeze beautifully both baked and unbaked.
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To freeze unbaked dough: Scoop dough into balls, place them on a baking sheet, and freeze until solid. Transfer to a zip-top freezer bag. When ready to bake, place frozen dough on a baking sheet and bake as directed—just add 1–2 extra minutes.
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To freeze baked cookies: Let them cool completely, then freeze in a single layer before transferring to a container. Thaw at room temperature or microwave briefly.
Tip: Label your frozen dough with the baking time and temperature for a no-brainer treat down the road.
Frequently Asked Questions (FAQs)
Why are my pumpkin cookies cakey instead of chewy?
Pumpkin adds a lot of moisture, so cakiness can happen if there’s too much flour or the dough is overmixed. Make sure to measure your flour properly and only mix until just combined.
Can I use fresh pumpkin instead of canned?
Yes, absolutely! Just be sure to strain your fresh pumpkin puree to remove excess moisture—otherwise, the dough may end up too wet and lead to soft, overly puffy cookies.
Can I make these ahead of time?
Definitely. The dough can be made ahead and stored in the fridge for up to 2 days, or frozen for later. You can also bake and freeze the cookies—just thaw or warm them slightly before serving.
Can I make these gluten-free or vegan?
Yes! For a gluten-free version, use a 1:1 gluten-free baking flour. To make them vegan, use plant-based butter and a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water). They’ll still be soft and delicious.
Related Recipes You’ll Love
If you loved these Soft Batch Pumpkin Sugar Cookies, you might enjoy these cozy seasonal desserts:
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Best Pumpkin Bread Recipe – Moist, warmly spiced, and perfect with your favorite coffee or tea.
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Cinnamon Sweet Potato Breakfast Cookies – A wholesome twist on fall cookies.
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Sweetened Condensed Milk Snowballs Recipe – A melt-in-your-mouth holiday classic.
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Christmas Whipped Shortbread Cookies – Light, buttery cookies that belong on every holiday tray.
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Rice Krispie Chocolate Chip Cookies – A fun texture combo perfect for cookie exchanges.
Conclusion
These Soft Batch Pumpkin Sugar Cookies aren’t just cookies—they’re a celebration of fall in every bite. With their soft centers, cozy spices, and irresistible flavor, they’re sure to become a family favorite. Whether you’re baking for a crowd or just treating yourself, this is one recipe you’ll come back to year after year.
Print
Soft Batch Pumpkin Sugar Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These soft batch pumpkin sugar cookies are tender, chewy, and perfectly spiced with warm fall flavors—ideal for holiday baking or everyday cozy cravings.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves (optional)
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Cream butter, oil, granulated sugar, and brown sugar until smooth.
- Add pumpkin puree, egg, and vanilla extract; mix until fully combined.
- Gradually add dry ingredients to wet mixture; mix until just combined.
- Chill dough for 15–20 minutes if it’s too soft.
- Scoop dough onto baking sheets, roll in sugar if desired, and space 2 inches apart.
- Bake 10–12 minutes, until edges are set but centers are soft.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Roll in cinnamon sugar for extra flavor and sparkle.
- Add white chocolate chips or nuts for variation.
- Freeze dough balls for later use—bake straight from frozen.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 11g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 10mg
Keywords: soft pumpkin cookies, chewy fall cookies, pumpkin spice sugar cookies, easy pumpkin cookie recipe