Chewy Pumpkin Cookies Recipe

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If you’re craving a cozy treat that perfectly captures the essence of autumn, look no further than this Chewy Pumpkin Cookies Recipe. Soft, tender, and loaded with warm spices, these cookies offer a delightful balance of rich pumpkin flavor and a melt-in-your-mouth chewiness that’s simply irresistible. Whether you’re sharing with friends or sneaking an extra one (or two!) for yourself, these pumpkin cookies are destined to become a go-to favorite that feels like a warm hug in every bite.

Ingredients You’ll Need

Gathering simple pantry staples is all it takes to create these wonderfully chewy pumpkin cookies. Each ingredient plays a vital role, from the aromatic spices that elevate the pumpkin’s natural sweetness to the sugars and butter that ensure the perfect texture and color.

• 2 cups All-purpose flour: The sturdy base that holds together the cookies and gives them structure.
• 2 tsp Ground cinnamon: Adds that quintessential warm, sweet-spicy note crucial for autumn flavor.
• 1 tsp Pumpkin pie spice: A blend of cinnamon, nutmeg, and cloves that deepens the fall-inspired taste.
• 1 tsp Baking soda: Helps the cookies rise just the right amount, keeping them soft and chewy.
• 1 tsp Salt: Balances the sweetness and enhances all the other flavors.
• 1 cup Unsalted butter (room temperature): Provides richness and keeps the cookies tender and chewy.
• 1 cup Brown sugar (packed light or dark): Adds moisture and a subtle molasses flavor that’s key to chewiness.
• 1/4 cup White granulated sugar: Contributes a little crispness and sweetness to complement the brown sugar.
• 3/4 cup Canned pumpkin puree (well drained): The star ingredient that adds moisture, flavor, and gorgeous color.
• 1 tsp Pure vanilla extract: Rounds out the flavor with subtle sweetness and aroma.
• 1 Large egg yolk (room temperature): Adds richness and helps bind the ingredients for perfect texture.
• 1/2 cup White granulated sugar: For rolling the cookie dough balls to create a sweet, cinnamon-speckled crust.
• 1 tsp Ground cinnamon: Mixed with sugar for that signature cinnamon-sugar coating.

How to Make Chewy Pumpkin Cookies Recipe

Step 1: Prepare the Dry Ingredients

Start by sifting together the all-purpose flour, ground cinnamon, pumpkin pie spice, baking soda, and salt into a medium bowl. This ensures an even distribution of spices and leavening agents so every bite bursts with flavor. Meanwhile, take the canned pumpkin puree and blot it with paper towels several times to remove excess moisture; this step is crucial to achieving the irresistible chewy texture rather than soggy cookies.

Step 2: Cream the Butter and Sugars

Using a mixer, beat the softened butter with both the brown sugar and white granulated sugar on high speed for about two minutes. The mixture should become light and fluffy — this aeration is key to tender, chewy cookies with a lovely crumb.

Step 3: Add Pumpkin, Vanilla, and Egg

Next, mix in the pumpkin puree, vanilla extract, and egg yolk on medium speed until everything is fully incorporated. The wet ingredients come together into a smooth, luscious batter that will keep these cookies wonderfully moist.

Step 4: Combine Dry and Wet Ingredients

Reduce your mixer speed to low, then gradually add the sifted dry ingredients. Mix just until combined to avoid overworking the dough, which can toughen the cookies. This gentle mixing ensures the perfect chewy texture that defines this recipe.

Step 5: Preheat and Prepare to Bake

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup. Let the cookie dough rest for 10 minutes; this short wait helps the ingredients meld together and makes the dough easier to handle.

Step 6: Roll and Coat the Dough Balls

In a small bowl, stir together the remaining granulated sugar and ground cinnamon. Use a large cookie scoop to portion the dough, roll each ball in the cinnamon-sugar mixture to coat generously, then place six dough balls per baking sheet. A gentle press will slightly flatten each ball, setting the stage for a soft yet chewy cookie.

Step 7: Bake to Perfection

Bake the cookies one sheet at a time for about 13 to 15 minutes, or until the edges turn just golden. You want the centers to stay soft and tender, so keep a close eye to avoid overbaking. Let them cool on the baking sheet for five minutes before transferring to a rack to finish cooling.

How to Serve Chewy Pumpkin Cookies Recipe

Garnishes

A light dusting of powdered sugar or a drizzle of white chocolate glaze can elevate these chewy pumpkin cookies to a showstopper status. For a festive touch, sprinkle crushed pecans or a pinch of flaky sea salt on top just after baking to add a delightful crunch and enhance the cookies’ complex flavors.

Side Dishes

These cookies shine alongside a steaming cup of chai latte, spiced coffee, or classic hot chocolate. The warm spices in the drinks complement the pumpkin’s earthiness beautifully, creating an indulgent autumn snack or dessert experience.

Creative Ways to Present

For parties or gift-giving, stack these cookies and tie them with rustic twine or place them in decorative tins with wax paper. You can also sandwich a dollop of cinnamon-spiced cream cheese frosting between two cookies for a fun twist that will wow your guests and keep you coming back for more.

Make Ahead and Storage

Storing Leftovers

Keep any leftover chewy pumpkin cookies in an airtight container at room temperature for up to five days. To maintain that perfect chewy texture, place a slice of bread in the container; it helps keep the cookies moist without making them soggy.

Freezing

You can freeze baked cookies by layering them with parchment paper in a freezer-safe container. They will keep their fresh-baked charm for up to three months. If you’d rather freeze the dough, shape the dough balls and freeze them individually on a tray before transferring to a bag—bake from frozen, adding a couple more minutes to the baking time.

Reheating

To bring your chewy pumpkin cookies back to that fresh-out-of-the-oven softness, warm them in the microwave for 10 to 15 seconds or place in a preheated 300°F oven for about 5 minutes. This little trick refreshes their texture and flavor beautifully.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! Just steam or roast your fresh pumpkin, then puree it well and strain out excess moisture. That way, your cookies retain their signature chewiness without becoming too wet.

Why do I need to blot the pumpkin puree before mixing?

Excess moisture in pumpkin puree can make the dough too wet, leading to cookies that spread too much and become cakey rather than chewy. Blotting removes this moisture, helping you achieve the perfect texture.

Can I substitute the brown sugar with white sugar only?

While you can, brown sugar is key to the chewy texture and moistness thanks to its molasses content. Using all white sugar might result in crunchier, less tender cookies.

What’s the best way to store these cookies if I want to make them ahead of time?

Store baked cookies in an airtight container at room temperature, layering with parchment paper if stacking. For the dough, portion and freeze it. Both methods keep your cookies tasting fresh and delicious.

Can I add mix-ins like nuts or chocolate chips?

Definitely! Chopped pecans, walnuts, or dark chocolate chips complement the pumpkin and spices beautifully, adding texture and extra flavor to the chewy pumpkin cookies.

Final Thoughts

There’s just something magical about this Chewy Pumpkin Cookies Recipe that feels like a warm, comforting embrace from fall itself. Once you try these soft, flavorful cookies, they’ll become your go-to seasonal treat to share (or sneak secretly) all autumn long. So grab your ingredients, preheat that oven, and get ready to fill your kitchen with the scent of cinnamon and pumpkin happiness!

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