Chewy Pumpkin Cookies Recipe
These chewy pumpkin cookies are soft, flavorful, and packed with warm autumn spices. Made with canned pumpkin puree and a blend of cinnamon and pumpkin pie spice, these cookies deliver the perfect balance of sweetness and spice. They feature a tender bite and a cinnamon-sugar coating that adds just the right amount of crunch and sweetness. Perfect for fall baking or any time you crave a comforting, seasonal treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 14 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups All-purpose flour
- 2 tsp Ground cinnamon
- 1 tsp Pumpkin pie spice
- 1 tsp Baking soda
- 1 tsp Salt
Wet Ingredients
- 1 cup Unsalted butter (room temperature)
- 1 cup Brown sugar (packed, light or dark)
- 1/4 cup White granulated sugar
- 3/4 cup Canned pumpkin puree (blotted to remove extra moisture, not pumpkin pie filling)
- 1 tsp Pure vanilla extract
- 1 Large egg yolk (room temperature)
Topping
- 1/2 cup White granulated sugar
- 1 tsp Ground cinnamon
Instructions
- Prepare dry ingredients: In a medium bowl, sift together the all-purpose flour, 2 teaspoons ground cinnamon, pumpkin pie spice, baking soda, and salt. Set this mixture aside.
- Dry the pumpkin puree: Place 3/4 cup canned pumpkin puree on a plate. Press a paper towel onto the pumpkin to soak up moisture. Repeat this five times until the pumpkin has a soft dough-like consistency.
- Cream butter and sugars: Using a mixer, beat 1 cup unsalted butter, 1 cup brown sugar, and 1/4 cup white granulated sugar on high speed for 2 minutes until light and fluffy.
- Add pumpkin and vanilla: Mix in the blotted pumpkin puree, 1 teaspoon pure vanilla extract, and 1 large egg yolk on medium speed until fully combined.
- Combine with dry ingredients: Add the dry ingredient mixture to the wet ingredients and mix on low speed just until combined; avoid overmixing.
- Prepare for baking: Preheat the oven to 350°F (177°C). Line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes while the oven preheats. In a small bowl, mix together 1/2 cup white granulated sugar and 1 teaspoon ground cinnamon.
- Form and coat cookies: Using a large cookie scoop, portion the dough into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
- Place cookies on baking sheets: Place 6 coated cookie dough balls on each cookie sheet, spacing evenly. Sprinkle extra cinnamon sugar on top of each ball and gently press down with your hands to slightly flatten the cookies.
- Bake the cookies: Bake one sheet at a time in the preheated oven for 13-15 minutes, or until the cookie edges are lightly golden.
- Cool: Let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Blotting the pumpkin puree is crucial to prevent excess moisture which could make the cookies too wet or cakey.
- You can use either light or dark brown sugar depending on your preferred depth of flavor.
- For firmer cookies, bake closer to 15 minutes; for softer cookies, aim for around 13 minutes.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze baked cookies in a sealed bag for up to 3 months.
Keywords: pumpkin cookies, chewy pumpkin cookies, fall cookies, cinnamon pumpkin spice cookies, soft pumpkin cookies, autumn dessert
Find it online: https://epicrecipebox.com/chewy-pumpkin-cookies-recipe/