Soft Batch Pumpkin Sugar Cookies

Instructions

• Preheat Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, approximately 2-3 minutes.
• Add Wet Ingredients: Mix in the pumpkin puree, egg yolk, and vanilla extract until well combined.
• Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves.
• Form the Dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
• Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Coat each ball in granulated sugar.
• Bake: Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the centers remain soft.
• Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• Storage: Store cooled cookies in an airtight container at room temperature for up to one week.
• Freezing: The dough can be frozen for up to three months. To bake, place frozen dough balls on a baking sheet and add an additional 1-2 minutes to the baking time.
• Customization: For added flavor, consider mixing in white chocolate chips or chopped nuts into the dough before baking.