Chewy Pumpkin Cookies
These chewy pumpkin cookies combine the earthy flavor of pumpkin with the sweetness of brown sugar, creating a delightful autumn treat that’s soft and chewy with a hint of spice.
Ingredients
Cookie Base Ingredients
- 1 cup granulated white sugar Adds sweetness and helps create the perfect cookie texture.
- 1 cup light brown sugar Adds a molasses flavor, enhancing depth and moisture in the cookies.
- 1 cup unsalted butter Provides richness and contributes to a soft, chewy texture.
- 2 large egg yolks Create structure and richness while helping bind the ingredients together.
- 2 teaspoons vanilla extract Enhances flavor with a warm aromatic touch.
- 1/2 cup canned pumpkin puree Adds moisture and a robust pumpkin flavor.
Dry Ingredients
- 2 cups all-purpose flour Provides structure for the cookies.
- 1 teaspoon baking soda Acts as a leavening agent.
- 1 teaspoon baking powder Works together with baking soda to create a light texture.
- 1/2 teaspoon salt Balances the sweetness and enhances flavor.
- 2 teaspoons pumpkin pie spice Infuses warm, aromatic flavors.
Spiced Sugar Coating
- 1 cup granulated sugar Used for rolling the cookie dough balls.
- 2 teaspoons pumpkin pie spice Adds flavor to the sugar coating.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a small bowl, mix 1 cup granulated sugar and 2 teaspoons pumpkin pie spice for spiced sugar and set aside.
- Dry the canned pumpkin by spreading it on a plate and pressing with paper towels to absorb excess liquid until reduced from 1/2 cup to about 1/4 cup.
- In another bowl, whisk together 2 cups flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt; set aside.
Cooking
- In a large bowl, cream 1 cup unsalted butter and 1 cup light brown sugar with an electric mixer until light and fluffy, about 1-2 minutes.
- Add in 2 egg yolks and 2 teaspoons vanilla extract, mixing until pale and fluffy.
- Add the dried pumpkin and mix to combine.
- Gradually add the dry ingredients on low speed until just combined.
- Scoop dough using a 2 tbsp cookie scoop, roll into balls, then roll in the spiced sugar. If the dough is sticky, chill for 10 minutes.
- Place cookies on baking sheets 2 inches apart and bake for 12-14 minutes. (12 minutes for chewy centers, 14 for slightly crispy cookies.)
- Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Enjoy after cooling for at least 15 minutes.
Notes
To improve texture, always press the pumpkin puree to remove excess liquid. Store cookies in an airtight container to retain their softness.