Description
These Chewy Pumpkin Cookies are soft, flavorful, and perfectly spiced with pumpkin pie spice. They feature a unique spiced sugar coating for an extra touch of sweetness and warmth. Made with canned pumpkin puree and a blend of baking soda and baking powder for the ideal chewy texture, these cookies are a delightful fall treat perfect for dessert or snack time.
Ingredients
Units
Scale
For the Spiced Sugar
- 1/4 cup (50 g) granulated white sugar
- 1/2 tsp pumpkin pie spice
For the 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 (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
- Prepare Spiced Sugar: In a small bowl, mix together the granulated sugar and pumpkin pie spice until well combined. Set aside for later use.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure cookies don’t stick and bake evenly.
- Dry the Pumpkin: Spread the canned pumpkin puree on a plate. Use paper towels to gently press and absorb the excess moisture. Repeat pressing with fresh paper towels at least four more times until the pumpkin is reduced from 1/2 cup to about 1/4 cup and no liquid transfers to the towel. This step is crucial for good cookie texture.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer on high speed to cream the softened butter and light brown sugar together for 1-2 minutes until the mixture is light and fluffy.
- Add Egg Yolks and Vanilla: Reduce mixer speed to medium and beat in the egg yolks and vanilla extract until pale and fluffy, about 1-2 minutes.
- Incorporate Pumpkin Puree: Mix in the dried pumpkin puree on medium-low speed until just combined.
- Add Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix on low speed just until combined; avoid overmixing.
- Form Cookie Dough Balls: Use a 2-tablespoon cookie scoop to portion the dough. Roll each portion into a ball, then roll the balls in the prepared spiced sugar mixture to coat. If dough feels sticky, chill it in the refrigerator for 10 minutes before rolling.
- Arrange Cookies on Baking Sheets: Place dough balls at least 2 inches apart on the lined baking sheets (approximately 6 per sheet) to allow for spreading.
- Bake Cookies: Bake the cookies for 12-14 minutes. For chewy centers, bake for 12 minutes; for slightly crispier edges, bake for 14 minutes. The centers will appear puffed up when done and will deflate and wrinkle as they cool.
- Cool: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. They are best enjoyed once fully cooled, about 15 minutes after baking.
Notes
- Store cookies in an airtight container for up to three days to maintain freshness.
- Properly measure the flour by spooning it into your measuring cup and leveling off with a knife or ideally weigh the flour (1 cup = 125 g) to avoid dense cookies.
- Drying the pumpkin puree thoroughly is essential to avoid soggy cookies and achieve the right texture.
- Using Libby’s canned pumpkin is recommended for consistent moisture content.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
