Soft Pumpkin Sugar Cookies Recipe (Print Version)

# Ingredients:

01 - 1/2 cup unsalted butter, softened.
02 - 1/4 cup granulated sugar.
03 - 1/2 cup brown sugar, packed.
04 - 1/2 cup canned pumpkin puree.
05 - 1 large egg yolk.
06 - 1 teaspoon vanilla extract.
07 - 1 1/2 cups all-purpose flour.
08 - 1/4 teaspoon baking powder.
09 - 1/4 teaspoon baking soda.
10 - 1/4 teaspoon salt.
11 - 1 teaspoon ground cinnamon.
12 - 1/2 teaspoon ground nutmeg.
13 - 1/4 teaspoon ground ginger.
14 - 1/4 teaspoon ground cloves.
15 - 1/4 cup granulated sugar (for rolling).

# Instructions:

01 - Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 - Cream softened butter, granulated sugar, and brown sugar with electric mixer until fluffy, 2-3 minutes.
03 - Mix in pumpkin puree, egg yolk, and vanilla extract until well combined.
04 - Whisk together flour, baking powder, baking soda, salt, and all spices in separate bowl.
05 - Gradually add dry ingredients to wet ingredients, mixing on low until just combined.
06 - Scoop 1.5-tablespoon dough balls and roll in granulated sugar.
07 - Place dough balls on baking sheet, 2 inches apart.
08 - Bake 10-12 minutes until edges are set but centers still soft.
09 - Let cool on baking sheet 5 minutes, then transfer to wire rack.

# Notes:

01 - Use pure pumpkin puree, not pumpkin pie filling.
02 - Chill dough 20 minutes if too sticky.
03 - Spices can be adjusted to taste.
04 - Keeps in airtight container at room temperature.
05 - Can be frozen up to three months.

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