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Chewy Pumpkin Cookies

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Soft and chewy pumpkin cookies packed with warm pumpkin pie spice and coated in a sweet spiced sugar. Drying the pumpkin puree gives these cookies their perfectly chewy, wrinkled texture.

Ingredients

  • 1/4 cup (50 g) granulated white sugar
  • 1/2 tsp pumpkin pie spice
  • 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
  • 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. In a small bowl, mix the granulated sugar and 1/2 tsp pumpkin pie spice together. Set aside.
  2. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  3. Spread the canned pumpkin puree on a plate and lightly press it with a paper towel to absorb excess liquid. Repeat at least four more times, until the pumpkin is reduced from about 1/2 cup to about 1/4 cup and very little moisture transfers to the paper towel. Set aside.
  4. In a small bowl, whisk together the flour, 1 tbsp pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
  5. In a large bowl, cream the softened butter and brown sugar with an electric mixer on high speed for 1-2 minutes, until light and fluffy.
  6. Add the egg yolks and vanilla and mix on medium speed for 1-2 minutes, until pale and fluffy.
  7. Add the dried pumpkin and mix on medium-low speed until combined.
  8. Add the dry ingredients and mix on low speed just until combined.
  9. Scoop the dough using a 2 tbsp cookie scoop and roll into balls. Roll each dough ball in the prepared spiced sugar.
  10. Place the dough balls at least 2 inches apart on the prepared baking sheets, baking about 6 cookies at a time if needed.
  11. Bake for 12-14 minutes. Bake for about 12 minutes for very chewy centers or closer to 14 minutes for slightly crispier cookies. The centers should be puffy when they come out of the oven and will fall and wrinkle as they cool.
  12. Cool the cookies on the baking sheet for 5 minutes, then transfer to a cooling rack. Allow them to cool for at least 15 minutes before serving.

Notes

  • Drying the pumpkin puree thoroughly is essential for achieving the correct chewy texture.
  • Libby’s canned pumpkin is recommended because of its reliably thick consistency.
  • If the dough is too sticky to roll, refrigerate it for 10 minutes before shaping.
  • Bake for 12 minutes for chewier centers or up to 14 minutes for slightly crispier cookies.

Nutrition

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