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Chewy Pumpkin Cookies Recipe

Chewy Pumpkin Cookies Recipe
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★★★★★

5 from 18 reviews

These Chewy Pumpkin Cookies are soft, tender, and packed with warm pumpkin pie spices, making them a perfect fall treat. With a delightful spiced sugar topping, they balance sweetness and spice beautifully, creating an irresistible dessert that is easy to make and perfect for sharing.

Ingredients

Scale

Wet Ingredients

  • 3/4 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 2 egg yolks
  • 2 tsp vanilla extract
  • 1/2 cup canned pumpkin puree

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Topping

  • 1/4 cup granulated sugar
  • 1/2 tsp pumpkin pie spice

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Prepare Topping: In a small bowl, combine the granulated sugar and 1/2 teaspoon pumpkin pie spice. Set this spiced sugar mixture aside for topping the cookies later.
  3. Cream Butter and Sugar: In a mixing bowl, beat the softened butter and light brown sugar together until the mixture is light and fluffy, which usually takes about 2-3 minutes.
  4. Add Egg Yolks and Vanilla: Mix in the egg yolks one at a time, then add the vanilla extract and continue mixing until fully incorporated.
  5. Mix in Pumpkin Puree: Stir in the canned pumpkin puree until evenly blended with the wet ingredients.
  6. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt.
  7. Mix Dry into Wet: Gradually add the dry ingredients into the wet pumpkin mixture, stirring gently until just combined. Be careful not to overmix to keep the cookies tender.
  8. Scoop and Top: Using a cookie scoop or spoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Sprinkle each mound with the prepared spiced sugar topping.
  9. Bake: Bake cookies in the preheated oven for about 12 minutes or until the edges start to turn lightly golden. The centers should still be soft for a chewy texture.
  10. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a stronger pumpkin flavor, you can increase the pumpkin puree to 2/3 cup but reduce slightly the flour to maintain dough consistency.
  • Ensure butter is softened, not melted, to achieve the best texture.
  • Do not overbake; cookies continue to set after removing from oven.
  • Use parchment paper or a silicone mat for easy cleanup and to prevent sticking.
  • Cookies can be stored in an airtight container for up to 5 days to maintain freshness.

Nutrition

Keywords: pumpkin cookies, chewy pumpkin cookies, fall recipes, pumpkin pie spice cookies, easy pumpkin dessert, soft pumpkin cookies

Find it online: https://messykitchenmagic.com/chewy-pumpkin-cookies-recipe/