Soft, spiced pumpkin cookies with a sweet sugar coating — perfect for fall or any cozy day!

Why You’ll Love This Recipe

Soft & Chewy – Tender pumpkin cookies that stay soft even after cooling.
Warm Spices – Cinnamon, nutmeg, and ginger give a cozy, autumn flavor.
Easy & Quick – Minimal ingredients and simple steps.
Perfect for Fall – Great for holidays, school snacks, or cozy afternoons.

Ingredients

1/2 cup unsalted butter, softened
1/4 cup granulated sugar (plus extra for rolling)
1/2 cup packed brown sugar
1/3 cup pumpkin purée (not pumpkin pie filling)
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 18–20 cookies

Step-by-Step Instructions

Step 1: Prepare Oven & Baking Sheet

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: Cream Butter & Sugars

In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.

Step 3: Add Wet Ingredients

Mix in pumpkin purée and vanilla extract until well combined.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

Step 5: Mix Batter

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Step 6: Shape Cookies

Scoop tablespoon-sized portions of dough, roll into balls, then coat in extra granulated sugar.

Step 7: Bake

Place cookies on the prepared baking sheet about 2 inches apart. Bake 10–12 minutes, until edges are set but centers are slightly soft.

Step 8: Cool

Let cookies cool on the pan for 5 minutes before transferring to a wire rack.

Tips & Variations

Extra Spice – Add ¼ tsp ground cloves for a more intense fall flavor.
Glaze Option – Drizzle with a simple powdered sugar glaze for a sweeter touch.
Storage – Store in an airtight container for up to 3 days to keep soft.
Mini Cookies – Make smaller dough balls for bite-sized cookies.

Frequently Asked Questions

1. Can I use canned pumpkin pie filling?
No, use plain pumpkin purée only. Pie filling has added spices and sugar that can affect texture.

2. How do I keep cookies soft?
Avoid overbaking and store in an airtight container once cooled.

3. Can I freeze the dough?
Yes, scoop dough balls, freeze on a tray, then transfer to a bag for up to 2 months. Bake directly from frozen, adding 1–2 minutes to baking time.

4. Can I use gluten-free flour?
Yes, a 1:1 gluten-free flour blend works well.

Final Thoughts

These Soft Batch Pumpkin Sugar Cookies are tender, spiced, and perfect for cozy days. The sugar coating adds just the right touch of sweetness, making them a favorite for fall, holidays, or anytime you crave a comforting treat.