Description
These irresistibly chewy pumpkin cookies strike the perfect balance between soft and firm, with warm fall spices and real pumpkin flavor. Unlike typical cakey pumpkin cookies, these maintain a delightful chewy texture thanks to a special moisture-reduction technique.
Ingredients
Scale
- For the sugar coating:
- 1/4 cup granulated sugar
- 1/2 teaspoon pumpkin pie spice
- For the cookies:
- 1/2 cup canned pumpkin puree (Libby’s recommended)
- 1 3/4 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 2 large egg yolks, room temperature
- 2 teaspoons pure vanilla extract
Instructions
- Preheat and Prepare: Preheat the oven to 350°F. Line two or three large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make Sugar Coating: Combine 1/4 cup granulated sugar with 1/2 teaspoon pumpkin pie spice in a small bowl. Mix thoroughly until well combined and set aside. This will create a flavorful, spiced exterior for your cookies.
- Reduce Pumpkin Moisture: Spread the pumpkin puree on a plate and blot with paper towels. Repeat this process several times until barely any moisture remains, reducing the puree from 1/2 cup to about 1/4 cup. This crucial step prevents cakey cookies and ensures the desired chewy texture.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt until well combined. This ensures the spices and leavening agents are evenly distributed throughout the dough.
- Cream Butter and Sugar: In a mixing bowl, beat the softened butter and brown sugar until light and fluffy, scraping down the sides of the bowl as needed. This incorporates air into the mixture, contributing to the cookies’ texture.
- Add Wet Ingredients: Beat in the egg yolks and vanilla until fully incorporated. Then add the reduced pumpkin puree and beat until blended, creating a smooth, consistent mixture.
- Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients and beat until just combined. Avoid overmixing, which can develop too much gluten and result in tough cookies.
- Shape Cookies: Using a 1-tablespoon or 2-tablespoon cookie scoop, portion the dough and roll into balls. If the dough is too sticky to handle, refrigerate for 10 minutes. Roll each ball in the prepared sugar-spice mixture to coat completely.
- Bake: Place the coated dough balls on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading. Bake for 8-10 minutes for smaller cookies or 12-14 minutes for larger cookies, until they appear dry to the touch.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. This brief rest on the hot pan helps set the cookies’ structure.
Notes
- The step of reducing moisture from the pumpkin puree is essential for achieving the chewy texture that makes these cookies special.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a flavor variation, try adding 1/2 cup of chocolate chips, chopped nuts, or dried cranberries to the dough.
- You can freeze the cookie dough balls (before rolling in sugar) for up to 3 months. When ready to bake, thaw slightly, roll in the sugar mixture, and add 1-2 minutes to the baking time.
- For a more pronounced spice flavor, you can add 1/4 teaspoon of ground ginger or cloves to the cookie dough.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 10g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg