I’m so excited to share my soft pumpkin sugar cookie recipe with you today. These aren’t your ordinary sugar cookies—they’re pillowy, moist, and bursting with fall flavors. The magic combination of pumpkin puree and warm spices creates something truly special that might just become your new autumn tradition. They’re incredibly easy to make, even for beginner bakers, and the aroma while they’re baking? Simply heaven. Want to know the secret to getting that perfect chewy texture?
Why You’ll Love these Soft Pumpkin Sugar Cookies
Because I’ve been baking cookies for years, I can honestly say these Soft Pumpkin Sugar Cookies are absolutely worth your time. They’re incredibly soft with just the right amount of chewiness that’ll make you reach for seconds. The pumpkin flavor isn’t overwhelming—it’s that perfect balance that makes your taste buds dance.
What makes them special? The combination of brown sugar and pumpkin creates an irresistibly moist texture that store-bought cookies simply can’t match. Plus, they’re super adaptable—want more spice? Add it. Prefer them less sweet? No problem. And that sugar coating gives them a delightful little crunch before the softness takes over.
What Ingredients are in Soft Pumpkin Sugar Cookies?
To make these delicious Soft Pumpkin Sugar Cookies, you’ll need a perfect blend of pantry staples and seasonal ingredients that create that irresistible soft texture and warm flavor.
- 1 cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1 cup brown sugar
- 1 cup pumpkin puree
- 2 egg yolks
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons cinnamon
- 2½ teaspoons pumpkin pie spice
Make sure your butter is properly softened (not melted) for the best texture, and if you’re using homemade pumpkin puree instead of canned, drain off any excess liquid to prevent the cookies from becoming too cakey.
How to Make these Soft Pumpkin Sugar Cookies
Step 1: Preheat and Mix Dry Ingredients
Preheat your oven to 350°F, and while it’s warming up, whisk together 3 cups of all-purpose flour, ½ teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, 1½ teaspoons of cinnamon, and 2½ teaspoons of pumpkin pie spice in a medium bowl. Getting these dry ingredients mixed evenly means every bite will have that perfect pumpkin spice flavor. When preparing your baking ingredients, using stand mixer attachments can make mixing more efficient and consistent.
Step 2: Cream the Butter and Sugars
In a large bowl, cream together 1 cup of softened unsalted butter, ½ cup of granulated sugar, and 1 cup of brown sugar until the mixture is light and fluffy. This might take about 3-4 minutes with an electric mixer, and it’s worth the time—this step creates that perfect soft cookie texture we’re after.
Step 3: Add Wet Ingredients
Add 1 cup of pumpkin puree, 2 egg yolks, and 2 teaspoons of vanilla extract to your butter-sugar mixture. Mix everything until it’s well combined and smooth, scraping down the sides of the bowl as needed to incorporate all ingredients.
Step 4: Combine Wet and Dry Mixtures
Gradually add your flour mixture to the wet ingredients, about a cup at a time, mixing just until the dough comes together. Over-mixing at this point can make your cookies tough rather than soft and tender, so stop once everything is just combined.
Step 5: Form and Sugar-Coat Cookie Balls
Scoop about 2 teaspoons of dough for each cookie, roll it into a ball between your palms, then roll in additional granulated sugar until fully coated. Place each ball on a parchment-lined baking sheet, leaving about 2 inches between each cookie for spreading.
Step 6: Bake to Perfection
Bake the cookies for 10-12 minutes, or until the edges are just beginning to brown while the centers still look slightly underdone. They might seem too soft when you first take them out, but they’ll firm up as they cool—that’s the secret to their amazing texture.
Step 7: Cool Completely
Transfer the cookies to a wire cooling rack and let them cool completely before serving. This cooling time isn’t just about temperature; it’s when the texture develops that perfect soft-batch quality that makes these cookies so irresistible.
Step 8: Store Properly
If you have any cookies left (and that’s a big if in my house), store them in an airtight container at room temperature for up to 5 days. The pumpkin in these cookies actually helps them stay soft longer than traditional sugar cookies, which is just one more reason to love them.
What to Serve with Soft Pumpkin Sugar Cookies
These pillowy pumpkin cookies are perfect on their own, but why stop there? A cold glass of milk is the classic companion—something about that creamy coolness against the spiced sweetness just works. For a more grown-up pairing, try a chai latte or spiced apple cider that echoes those warm fall flavors.
If you’re setting these out for dessert, a dollop of maple whipped cream or a scoop of vanilla bean ice cream turns them into a proper dessert. For a breakfast treat (yes, I absolutely give permission for cookies at breakfast), serve alongside some tangy Greek yogurt drizzled with honey to balance the sweetness. These cookies also make a lovely afternoon pick-me-up with a cup of black coffee, where the bitterness perfectly counters the sugar-coated sweetness.
Soft Pumpkin Sugar Cookies Substitutions and Variations
- Spice it up: Add 1/2 teaspoon of cardamom or ginger for an extra flavor dimension.
- Fun add-ins: Fold in 1/2 cup white chocolate chips, chopped pecans, or dried cranberries.
- Finishing touches: Try a maple glaze (powdered sugar + maple syrup) or press a pecan half into each cookie before baking.
- Make them fancy: Sandwich two cookies with cream cheese frosting for pumpkin whoopie pies.
Leftovers and Storage for these Soft Pumpkin Sugar Cookies
These pillowy pumpkin cookies stay remarkably fresh in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to a week—though I’d be surprised if they last that long!
Want to freeze some? Place cooled cookies in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag or container with parchment between layers. They’ll keep for up to 3 months.
To refresh, let frozen cookies thaw at room temperature, or warm refrigerated cookies for 10 seconds in the microwave. The pumpkin in these cookies actually helps them retain moisture, but if they start to dry out, place a slice of bread in the storage container—it works like magic!
Final Thoughts
These Soft Batch Pumpkin Sugar Cookies bring something special to the classic sugar cookie formula. The addition of pumpkin creates an irresistibly tender texture while warm spices transform them into autumn incarnate. They’re perfect for those crisp weekend afternoons when you want the house filled with the scent of cinnamon and spice, or when you need a foolproof treat for holiday gatherings. I particularly love how the sugar coating creates that delicate crackle on the outside while protecting the pillowy interior. Fall baking doesn’t get more satisfying than watching someone close their eyes in appreciation after taking their first bite of these seasonal treasures.
Frequently Asked Questions
Can I Freeze the Cookie Dough for Later Use?
Yes, you can! I’d recommend scooping the dough into balls first, freezing them on a baking sheet, then transferring to a freezer bag. They’ll keep for up to 3 months this way.
Why Are My Cookies Spreading Too Much During Baking?
Your cookies may be spreading because your butter is too warm or there’s too little flour. Try chilling the dough for 30 minutes before baking and make sure you’re measuring ingredients correctly.
How Do I Know if My Pumpkin Puree Is Too Wet?
I look for puree that’s thick and holds its shape when scooped. If it’s watery, I’ll drain it in a fine mesh strainer or blot with paper towels before adding to my cookie dough.
Can These Cookies Be Made Gluten-Free?
Yes, you can make these gluten-free! I’d substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum for proper binding, or add 1/2 teaspoon yourself if needed.
Will the Cookies Work Without Rolling Them in Sugar?
Yes, I’ve made these without the sugar coating and they work perfectly fine! You’ll miss a bit of that sweet crunch on the outside, but they’ll still be soft and delicious inside.