Description
Delightfully soft and chewy pumpkin cookies infused with warm pumpkin pie spices and a spiced sugar coating. These cookies feature a perfectly balanced texture with a slightly crisp edge and tender center, making them an ideal autumn treat or holiday dessert. Using canned pumpkin puree and a drying technique ensures the cookies bake properly and deliver a rich pumpkin flavor in every bite.
Ingredients
Units
Scale
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 (Libby’s recommended)
- 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
- Prepare the Spiced Sugar: In a small bowl, mix the granulated sugar and pumpkin pie spice until well combined. Set aside for rolling the cookie dough later.
- Dry the Pumpkin Puree: Spread the canned pumpkin puree on a plate. Press lightly with a paper towel to absorb excess moisture. Repeat this pressing at least four more times until the pumpkin volume reduces from 1/2 cup to about 1/4 cup and almost no liquid transfers to the towel. This step is crucial for proper baking.
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt. Set this dry mixture aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer on high speed to cream the softened unsalted butter with the light 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 batter turns pale and fluffy, about 1-2 minutes.
- Incorporate Pumpkin Puree: Blend the dried pumpkin puree into the mixture on medium-low speed until evenly combined.
- Add Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix.
- Form and Coat Dough Balls: Using a 2-tablespoon cookie scoop, portion the dough and roll each ball in the spiced sugar mixture. If the dough feels sticky, chill it for 10 minutes before rolling.
- Arrange and Bake: Place the coated dough balls at least 2 inches apart on the prepared baking sheets. Bake for 12-14 minutes—12 minutes for chewy centers or 14 minutes for a slightly crispier cookie. The centers will be puffy when done baking but will settle and become wrinkly as they cool.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They are best enjoyed after at least 15 minutes of cooling.
Notes
- Drying the pumpkin puree is essential to avoid overly wet dough and ensure proper cookie texture and baking.
- Libby’s canned pumpkin puree is recommended for consistent texture and moisture content.
- If dough is too sticky to handle, chilling it briefly makes it easier to scoop and roll.
- Bake time affects texture: shorter bake for chewy centers, longer for crisp edges.
- Make sure to space cookies well to allow spreading during baking.
- These cookies store well in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
