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Chewy Pumpkin Cookies Recipe

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★★★★★

4.7 from 109 reviews

These chewy pumpkin cookies are a perfect fall treat, combining warm pumpkin pie spice with a soft, chewy texture. Made with canned pumpkin puree, brown sugar, and a blend of spices, these cookies are deliciously moist and flavorful, ideal for enjoying with a cup of tea or coffee during the cooler months.

Ingredients

Scale

Spiced Sugar

  • 1/4 cup (50 g) granulated white sugar
  • 1/2 tsp pumpkin pie spice

Cookies

  • 3/4 cup (168 g) unsalted butter, softened
  • 1 cup (220 g) light brown sugar, packed
  • 2 egg yolks, at room temperature
  • 2 tsp vanilla extract
  • 1/2 cup (122 g) canned pumpkin puree (Libby’s works best)
  • 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Instructions

  1. Make the Spiced Sugar: In a small bowl, mix the granulated sugar and 1/2 teaspoon pumpkin pie spice together. Set this mixture aside to use later for rolling the cookies.
  2. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  3. Dry the Pumpkin: Spread the canned pumpkin puree on a plate. Press lightly with a paper towel to absorb excess moisture. Repeat this drying process at least four more times until the pumpkin reduces from 1/2 cup to about 1/4 cup and no liquid transfers to the paper towel. This step is essential for proper cookie texture.
  4. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, 1 tablespoon pumpkin pie spice, baking soda, baking powder, and salt. Set this mixture aside.
  5. Cream Butter and Sugar: In a large bowl, beat the softened butter and packed brown sugar with an electric mixer on high speed for 1-2 minutes until the mixture is light and fluffy.
  6. Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract on medium speed until the batter is pale and fluffy, about 1-2 minutes.
  7. Incorporate Pumpkin: Add the dried pumpkin puree to the mixture and blend on medium-low speed until combined evenly.
  8. Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined to avoid overmixing.
  9. Form Cookie Dough Balls: Use a 2-tablespoon cookie scoop to portion out dough. Roll each portion into a ball, then roll the ball in the spiced sugar mixture prepared earlier. If the dough feels sticky, chill it in the fridge for 10 minutes before rolling.
  10. Prepare for Baking: Place the cookie dough balls at least 2 inches apart on the lined baking sheets, typically 6 cookies per sheet.
  11. Bake: Bake the cookies in the preheated oven for 12 to 14 minutes. Bake for 12 minutes for a chewy center or 14 minutes for slightly crispier edges. The centers will look puffed when done, and they will deflate and wrinkle as they cool.
  12. Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack. For best flavor and texture, let them cool at least 15 minutes before serving.

Notes

  • Drying the pumpkin puree is crucial to avoid excess moisture and ensure the cookies bake properly with the right chewy texture.
  • You can store these cookies in an airtight container for up to 5 days, or freeze the dough balls before baking for later use.
  • For a vegan version, substitute butter with vegan butter and use flax eggs or another egg replacement.
  • Use Libby’s canned pumpkin puree for consistent moisture and flavor results.
  • Adjust baking time slightly depending on your oven for perfect chewiness.

Keywords: pumpkin cookies, chewy pumpkin cookies, fall desserts, pumpkin pie spice cookies, easy pumpkin recipe

Find it online: https://foodbylina.com/chewy-pumpkin-cookies-recipe/