Description

These Chewy Pumpkin Cookies are soft, flavorful, and perfectly spiced for fall. Featuring a unique step to dry the canned pumpkin for the best texture, these cookies blend brown sugar, pumpkin pie spice, and vanilla for a warm, cozy treat that stays soft and chewy. Rolled in a spiced sugar mix before baking, they offer a delightful balance of sweetness and spice that makes them irresistible for pumpkin lovers.

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 preferred)
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

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Instructions

Make Spiced Sugar: In a small bowl, combine the granulated sugar and pumpkin pie spice. Stir well and set aside.
Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy removal and cleanup.
Dry the Pumpkin Purée: Spread the canned pumpkin evenly onto a plate. Lightly press with a paper towel to absorb excess moisture. Repeat this pressing process at least four more times until the pumpkin reduces from 1/2 cup to about 1/4 cup and hardly any liquid transfers to the paper towel. This drying step is crucial to prevent soggy cookies.
Mix Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on high speed to cream the softened butter and brown sugar together 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 batter turns pale and fluffy, about 1–2 minutes.
Incorporate Pumpkin Purée: Add the dried pumpkin purée and mix on medium-low speed just until combined.
Add Dry Ingredients: Gradually add the dry ingredient mixture and mix on low speed until the dough just comes together. Avoid overmixing.
Form and Coat Dough Balls: Using a 2-tablespoon cookie scoop, portion the dough and roll each portion into a ball. Then roll the dough balls in the prepared spiced sugar mixture. If the dough feels sticky, chill it in the fridge for 10 minutes before rolling.
Arrange on Baking Sheets: Place the coated dough balls at least 2 inches apart on the prepared baking sheets. Typically, bake 6 cookies per sheet to ensure even spacing.
Bake: Bake in the preheated oven for 12–14 minutes. Bake for 12 minutes if you want chewy centers, or 14 minutes for slightly crispier edges. The centers will look puffy when baked; they will deflate and develop a wrinkled appearance as they cool.
Cool: Allow cookies to cool on the baking sheets for 5 minutes to firm up, then transfer to a wire rack to cool completely. For the best texture, enjoy after cooling at least 15 minutes.

Notes

Drying the canned pumpkin is essential to avoid soggy dough and ensure proper cookie texture.
Use Libby’s canned pumpkin for consistent moisture content and best results.
If your dough is sticky and hard to work with, chill it briefly in the refrigerator before shaping.
Adjust baking time depending on your texture preference: shorter for chewier, longer for crisper edges.
Cookies keep well stored in an airtight container for up to 5 days; reheat slightly to refresh softness.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 120mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg