Description
These Chewy Pumpkin Cookies are a perfect fall treat featuring moist pumpkin puree and warming pumpkin pie spice, coated in a sweet spiced sugar for a delightful crunch. Soft in the center with slightly crisp edges, these cookies boast rich flavors and a perfect chewy texture, ideal for autumn dessert lovers.
Ingredients
Units
Scale
Spiced Sugar
- 1/4 cup (50 g) granulated white sugar
- 1/2 tsp pumpkin pie spice
Pumpkin 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 (preferably Libby's)
- 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
- Prepare the Spiced Sugar: In a small bowl, mix together 1/4 cup granulated sugar and 1/2 tsp pumpkin pie spice until combined. Set aside for rolling the cookie dough balls later.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cookie removal and cleanup.
- Dry the Pumpkin Puree: Spread the canned pumpkin puree thinly on a plate. Press lightly with a paper towel to absorb the excess moisture. Repeat this pressing with fresh paper towels at least four more times until the pumpkin reduces from 1/2 cup to about 1/4 cup and minimal liquid transfers to the towel. This step ensures the cookies bake properly and are not overly wet.
- Mix Dry Ingredients: In a separate small bowl, whisk together 1 3/4 cups all-purpose flour, 1 tbsp pumpkin pie spice, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Set aside.
- Cream Butter and Brown Sugar: In a large bowl, use an electric mixer on high speed to cream together the softened butter (3/4 cup) and packed light brown sugar (1 cup) for 1-2 minutes until the mixture is light and fluffy.
- Add Egg Yolks and Vanilla: Mix in the two egg yolks and 2 tsp vanilla extract on medium speed until the mixture becomes pale and fluffy, about 1-2 minutes.
- Incorporate Pumpkin Puree: Add the dried pumpkin puree to the wet mixture and mix on medium-low speed until fully combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix on low speed just until combined, being careful not to overmix.
- Form Cookie Dough Balls and Coat: Using a 2-tablespoon cookie scoop, portion dough and roll into balls. If the dough feels sticky, chill it in the refrigerator for about 10 minutes before proceeding. Roll each dough ball in the prepared spiced sugar mixture, ensuring an even coating.
- Arrange and Bake: Place the coated dough balls at least 2 inches apart on the lined baking sheets (about 6 cookies per sheet). Bake in the preheated oven for 12-14 minutes; 12 minutes yields a very chewy center, while 14 minutes results in a slightly crisper cookie.
- Cool the Cookies: Once baked, allow the cookies to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely, ideally for at least 15 minutes. The centers will deflate and develop characteristic wrinkly tops as they cool.
Notes
- Store the cookies in an airtight container at room temperature for up to three days to maintain freshness.
- Proper flour measurement is crucial for baking success: spoon flour into your measuring cup and level with a knife or weigh your flour (1 cup = 125 grams) rather than scooping directly.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
