Soft and Chewy Pumpkin Cookies
Calories: 14
Adjust Servings Here: 12 Cookies
Description
These soft and chewy pumpkin cookies have thick, tender centers, plenty of pumpkin and warm pumpkin spice, and a lightly crisp pumpkin spice sugar coating. Blotting the pumpkin and using egg yolks helps control excess moisture for a chewy rather than cakey cookie.
Ingredients
Cookie Dough (12 or 15 med cookies)
- 170 g (¾ cup) Unsalted butter softened
- 220 g (1 cup) Light brown sugar
- 2 large Egg yolks
- 2 tsp Vanilla extract
- ½ cup (½ cup) Pumpkin purée before blotting
- 230 g (1¾ cup) + 1 tbsp All-purpose flour
- 1 tsp Pumpkin spice
- ½ tsp Baking soda
- ½ tsp Baking powder
- ½ tsp Salt
Pumpkin Spice Sugar Coating
- 50 g (¼ cup) Granulated sugar
- 1 tsp Pumpkin spice
Instructions
- Blot the pumpkin. Spread the pumpkin purée in a thin layer over a plate. Place paper towels over the pumpkin and gently press to absorb the excess moisture. Repeat with fresh paper towels until the pumpkin is noticeably thicker. Set aside.½ cup Pumpkin purée
- Cream butter and sugar. In a large mixing bowl, beat the softened butter and light brown sugar until light and well combined.170 g Unsalted butter, 220 g Light brown sugar
- Add the yolks. Add the egg yolks and vanilla and beat until smooth and incorporated.2 large Egg yolks, 2 tsp Vanilla extract
- Add the pumpkin. Mix in the blotted pumpkin purée until evenly combined.
- Combine the dry ingredients. In a separate bowl, whisk together the flour, pumpkin spice, baking soda, baking powder, and salt.230 g + 1 tbsp All-purpose flour, 1 tsp Pumpkin spice, ½ tsp Baking soda, ½ tsp Baking powder, ½ tsp Salt
- Make the dough. Add the dry ingredients to the pumpkin mixture and mix just until combined. Avoid overmixing.
- Chill. Cover the cookie dough and refrigerate for 1 hour.
- Preheat. Preheat the oven to 350°F / 175°C and line baking sheets with parchment paper.
- Make the coating. Combine the granulated sugar and pumpkin spice in a shallow bowl.50 g Granulated sugar, 1 tsp Pumpkin spice
- Shape. Scoop approximately 3 tablespoons of dough per cookie and roll into balls. Roll each generously in the pumpkin spice sugar.
- Bake. Arrange the dough balls on the prepared baking sheet, leaving space between them to spread. Bake until the edges are set but the centers remain soft. Use your actual tested baking time here.
- Cool. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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