Description
Delight in these chewy pumpkin cookies that perfectly blend warm pumpkin pie spice with rich brown sugar and creamy butter. Soft and tender with a spiced sugar coating, these cookies offer a moist, flavorful bite that's perfect for fall or any cozy occasion.
Ingredients
Spiced Sugar
- 1/4 cup (50 g) granulated white sugar
- 1/2 tsp pumpkin pie spice
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 (preferably Libby's)
- 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
- Mix Spiced Sugar: In a small bowl, combine the granulated sugar and 1/2 teaspoon pumpkin pie spice. Set aside for coating the cookie dough balls later.
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper to prevent sticking.
- Dry the Pumpkin Purée: Spread the canned pumpkin puree on a plate and press lightly with a paper towel to soak up excess liquid. Repeat pressing with fresh paper towels at least four more times until the volume reduces from 1/2 cup to about 1/4 cup and little to no moisture transfers to the paper towel. This step is crucial for proper cookie texture.
- Combine Dry Ingredients: In a small bowl, whisk together the flour, 1 tablespoon pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer on high speed, beat the softened butter and brown sugar for 1-2 minutes until the mixture is light and fluffy.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract on medium speed until the mixture turns pale and fluffy, about 1-2 minutes.
- Incorporate Pumpkin Purée: Lower the mixer speed to medium-low and blend in the dried pumpkin purée until combined.
- Add Dry Ingredients: Mix in the flour mixture on low speed just until everything is combined to avoid overmixing, which could toughen the cookies.
- Shape and Coat Dough Balls: Using a 2-tablespoon cookie scoop, portion out dough and roll into balls. Roll each ball in the prepared spiced sugar. If the dough feels too sticky to handle, chill it in the refrigerator for 10 minutes before shaping.
- Arrange on Baking Sheets: Place the cookie dough balls at least two inches apart on the lined baking sheets. Plan to bake about six cookies at a time to ensure even baking.
- Bake the Cookies: Bake in the preheated oven for 12-14 minutes. Twelve minutes yields a chewy center, while 14 minutes produces a slightly crispier edge. When done, centers will be puffed up; they will deflate and become wrinkly as they cool.
- Cool Before Serving: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool for at least 15 minutes before enjoying for the best texture and flavor.
Notes
- Drying the pumpkin puree is essential to prevent soggy cookie dough and achieve the right chewy texture.
- Libby's canned pumpkin is recommended for consistent moisture content.
- If the dough is sticky, refrigerate before shaping to make handling easier.
- Cookies taste best after cooling completely, allowing centers to set properly.
- You can adjust baking time slightly for your preferred chewiness.
