Description
These perfectly chewy pumpkin cookies are soft, spiced, and ready in just 30 minutes—no chilling required!
Ingredients
For the Cookies (Makes About 18 Cookies):
- ½ cup unsalted butter, softened
- 1 cup packed light brown sugar
- 2 egg yolks, room temperature
- 2 teaspoons vanilla extract
- ½ cup canned pumpkin purée, blotted and reduced to about ¼ cup
- 1¾ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
For Rolling:
- ¼ cup granulated sugar
- ½ teaspoon pumpkin pie spice
I don’t have pumpkin pie spice? Mix 2 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, pinch of cloves. Works fine. You can use whole eggs too but they won’t be as chewy.
Instructions
1. Blot the pumpkin: Spread pumpkin on paper towels. Press more towels on top. Keep blotting until you use up half a roll of paper towels. This step matters more than anything else.
2. Mix dry stuff: Flour, spices, baking soda, baking powder, salt. Whisk it around. Set aside.
3. Cream butter and sugar: Beat butter and brown sugar until fluffy. Takes about 3-4 minutes. Don’t rush this.
4. Add eggs and pumpkin: Mix in egg yolks and vanilla. Then add your blotted pumpkin. Looks weird? That’s normal.
5. Add flour mixture: Dump in the flour stuff. Mix until just combined. Stop when you can’t see white flour anymore.
6. Heat oven, prep sugar: Oven to 350°F. Mix granulated sugar with pumpkin pie spice in a small bowl.
7. Shape and roll: Make golf ball-sized scoops. Roll each one in the spiced sugar. Put on baking sheets about 2 inches apart.
8. Bake: 12-14 minutes. I do 12 for super chewy, 14 for firmer edges. They puff up then settle down.
9. Cool: Leave on baking sheet for 5 minutes. Then move to cooling rack. They’ll fall apart if you move them too soon.
Notes
Different pumpkin brands have different water amounts. Blotting fixes this problem.
Dough seems stiff? Good. That’s what makes them chewy. Too sticky? Fridge for 15 minutes.
Live somewhere humid? Blot the pumpkin extra.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2h
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg