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Chewy Pumpkin Cookies Recipe

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★★★★★

4.6 from 100 reviews

These Chewy Pumpkin Cookies are soft, spiced treats perfect for autumn or any time you want a cozy, flavorful cookie. Made with canned pumpkin puree, warm pumpkin pie spice, and a combination of sugars, these cookies offer a tender, chewy texture with a delightful spice sugar coating. Perfect for pumpkin lovers seeking a homemade cookie with a rich fall flavor.

Ingredients

Scale

Spiced Sugar

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

Cookie Dough

  • 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 recommended)
  • 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, combine the granulated white sugar with 1/2 teaspoon of pumpkin pie spice and mix well. Set this spiced sugar aside for rolling the cookie dough later.
  2. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
  3. Dry the Pumpkin: Spread the canned pumpkin puree on a plate and press lightly with a paper towel to soak up excess moisture. Repeat this pressing step multiple times (at least four) until the pumpkin’s volume reduces from about 1/2 cup to 1/4 cup and no more liquid transfers to the paper towel. This step is essential to prevent soggy cookies.
  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 until evenly combined. Set aside.
  5. Cream Butter and Brown Sugar: In a large mixing bowl, use an electric mixer on high speed to cream the softened butter and packed light brown sugar for 1 to 2 minutes until the mixture becomes light and fluffy.
  6. Add Egg Yolks and Vanilla: Reduce the mixer speed to medium and blend in the egg yolks and vanilla extract. Continue mixing for about 1 to 2 minutes until the mixture is pale and fluffy.
  7. Incorporate Pumpkin Puree: On medium-low speed, mix the dried pumpkin puree into the wet ingredients until just combined.
  8. Add Dry Ingredients: Lower mixer speed to low and gradually add the dry flour mixture, mixing just until all ingredients are combined without overmixing.
  9. Scoop and Roll Dough: Using a 2 tablespoon cookie scoop, portion out dough balls. If the dough feels too sticky to handle, chill it in the refrigerator for 10 minutes. Then, roll each dough ball in the prepared spiced sugar to coat thoroughly.
  10. Arrange on Baking Sheets: Place the coated cookie dough balls on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading. Bake in batches of about 6 cookies if needed.
  11. Bake Cookies: Bake the cookies at 350°F for 12 to 14 minutes. Baking for 12 minutes results in a chewy center, while 14 minutes yields a slightly crispier edge. The centers will appear puffy when done.
  12. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. The centers will deflate and the surface will become wrinkly as they cool, indicating the chewy texture. Allow at least 15 minutes to cool completely before serving.

Notes

  • Drying the pumpkin puree is critical to avoid overly moist dough and underbaked cookies.
  • Libby’s canned pumpkin puree is recommended for consistent moisture content.
  • If dough is sticky, chilling it briefly will help with rolling.
  • Cookies are best enjoyed after cooling fully to develop their chewy texture.
  • Cookie spacing on baking sheet is important to prevent cookies from merging.

Keywords: pumpkin cookies, chewy pumpkin cookies, fall cookies, pumpkin pie spice, soft cookies

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