1-Preheat and Prepare: First, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. This step ensures your cookies bake evenly and don’t stick, setting the stage for that ideal soft texture.

2-Mix the Wet Ingredients: Next, in a large bowl, cream the unsalted butter and shortening with the granulated sugar until it’s well combined and fluffy. Beat in the extra large egg, scraping down the bowl as needed, then add the vanilla extract, pumpkin spice, and the scant cup of pumpkin for that rich flavor base.

3-Add Dry Ingredients: Now, blend in the baking powder, baking soda, and salt. Gradually add the 2 1/2 cups of all-purpose flour, mixing just until no dry flour remains. The dough will be soft, so handle it gently to keep those cookies tender.

4-Shape and Bake: Use a 1 3/4-inch cookie scoop to portion the dough, then sprinkle with granulated sugar and roll gently in your palms to coat. Place the dough balls on your prepared sheet, spaced 2 inches apart, and press down slightly with the bottom of a small glass. Bake for about 10 minutes, checking with an oven thermometer for accuracy, and sprinkle with extra sugar right after if you like.

Let the cookies rest on the sheet for a few minutes before moving them to a cooling rack they’ll firm up as they cool. For a tasty twist, try linking this method with our funfetti greek yogurt muffins recipe for more baking ideas that keep things light and fun.