Here’s a cozy fall recipe for Soft Batch Pumpkin Sugar Cookies – thick, soft, and melt-in-your-mouth with warm spices and a sugar sparkle on top.

🎃 Soft Batch Pumpkin Sugar Cookies

Ingredients

For the cookies:

½ cup (1 stick) unsalted butter, softened
½ cup granulated sugar
¼ cup light brown sugar, packed
⅓ cup pumpkin purée (not pumpkin pie filling)
1 large egg yolk (room temp)
1 tsp vanilla extract
1 ½ cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
For rolling:

¼ cup granulated sugar
½ tsp cinnamon (optional, for cinnamon-sugar coating)
Instructions

1. Make the Dough

In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
Mix in pumpkin purée, egg yolk, and vanilla until smooth.
In another bowl, whisk together flour, baking soda, baking powder, salt, and spices.
Gradually mix dry ingredients into wet until just combined (don’t overmix). The dough will be soft.
2. Chill the Dough

Cover and refrigerate for 30–45 minutes. This keeps the cookies thick and chewy.
3. Shape & Coat

Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
Scoop dough into 1 ½ tablespoon balls. Roll in sugar (or cinnamon-sugar).
Place 2 inches apart on the baking sheet.
4. Bake

Bake 10–12 minutes, until edges are set but centers still look slightly soft.
Let cool on the baking sheet 5 minutes before transferring to a wire rack.
🍪 Tips

For extra soft-batch texture, don’t overbake – they’ll finish setting as they cool.
Add a drizzle of vanilla glaze or cream cheese frosting for bakery-style cookies.
Do you want me to also include a frosted version (like pumpkin sugar cookies with cream cheese frosting), or just keep them plain sugared?