Soft Batch Pumpkin Sugar Cookies

Step 1

to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside. This helps the cookies bake evenly and prevents sticking.

Step 2

In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. This step is crucial as it incorporates air into the dough, making the cookies soft and light.

Step 3

to the butter mixture, mixing until well combined. The pumpkin adds moisture, making these cookies extra soft, while the egg yolk adds richness.

Step 4

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. These spices are the stars of the show, giving the cookies their warm, autumnal flavor.

Step 5

to the wet ingredients, mixing on low speed until just combined. Do not overmix, as this can make the cookies tough.

Step 6

into 1.5-tablespoon-sized balls and roll them in the additional granulated sugar. This adds a sweet, crunchy coating to the outside of the cookies.

Step 7

on the prepared baking sheet, spacing them about 2 inches apart. The cookies will spread as they bake, so give them some room.

Step 8

, or until the edges are set and the centers are still soft. The key to soft cookies is to slightly underbake them, so don’t be tempted to leave them in the oven too long.

Step 9

on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set without becoming too crisp.