Description
These chewy pumpkin cookies are the ultimate fall treat packed with pumpkin spice, rolled in spiced sugar, and soft in every bite. Made with real pumpkin and perfectly balanced warm spices, they’re the cozy cookie your autumn cravings need.
Ingredients
For the Spiced Sugar Coating:
- ¼ cup (50g) granulated sugar
- ½ tsp pumpkin pie spice
For the Cookies:
- ¾ cup (168g) unsalted butter, softened
- 1 cup (220g) light brown sugar, packed
- 2 egg yolks, room temperature
- 2 tsp vanilla extract
- ½ cup (122g) canned pumpkin puree (Libby’s recommended), dried down to ¼ cup
- 1¾ cups (219g) all-purpose flour, spooned and leveled
- 1 tbsp pumpkin pie spice
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Instructions
- Prepare spiced sugar: In a small bowl, mix granulated sugar and pumpkin pie spice. Set aside.
- Dry the pumpkin: Spread ½ cup pumpkin on a plate and blot with paper towels 4–5 times until it reduces to ¼ cup.
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt.
- Cream butter and sugar: In a large bowl, beat butter and brown sugar for 1–2 minutes until light and fluffy.
- Add wet ingredients: Mix in egg yolks and vanilla until pale and smooth, then add dried pumpkin.
- Combine: Gradually add dry ingredients to the wet mixture and mix on low speed until just combined.
- Form cookies: Scoop 2 tbsp dough per cookie, roll into balls, and coat in the spiced sugar.
- Bake: Place cookies 2 inches apart on baking sheets. Bake 12 minutes for chewy, or up to 14 minutes for crisp edges.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Cool completely before storing.
Notes
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Dry the Pumpkin Thoroughly: This step is essential. Too much moisture in the pumpkin puree will result in cakey cookies instead of chewy ones. After blotting, your puree should reduce from ½ cup to about ¼ cup.
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Use Egg Yolks Only: Egg whites can add extra moisture and air, which may lead to puffier, cake-like cookies. Sticking to yolks enhances chewiness and richness.
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Chilling Optional, but Helpful: If your dough feels sticky or too soft, a quick 10–15 minute chill will help prevent overspreading and keep the cookies thick.
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Make-Ahead Friendly: You can freeze the dough balls after rolling in sugar. Just bake from frozen—no thawing required—at 350°F for 14–15 minutes.
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Flavor Boost Tip: For a stronger spiced flavor, add an extra ¼ teaspoon of cinnamon or a pinch of nutmeg to the dough.
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Baking Time Impacts Texture: 12 minutes yields super chewy centers. At 14 minutes, you’ll get crisp edges with a slightly firmer bite.
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Storage: Once cooled completely, store in an airtight container for up to 4 days. For longer storage, freeze the cookies in a single layer and reheat gently in the microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165 kcal
- Sugar: 12g
- Sodium: 85mg
- Fat: 8 g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0 g
- Carbohydrates: 22g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 45mg
Keywords: Pumpkin Desserts, Fall Cookies, Cozy Baking Ideas, Spiced Recipes, Chewy Cookies, Easy Holiday Treats, Autumn Favorites, Homemade Sweets, Dessert Recipes