pumpkin cookies 🍪
#pumpkinrecipes #lemon8challenge
Chewy Pumpkin Cookies
Yield: 18 cookies
Prep: 30minutes mins
Cook: 12minutes mins
These chewy pumpkin cookies have the perfect amount of pumpkin spice and each bite truly melts in your mouth. With chewy centers and spiced sugar topping, you will not believe how delicious these fall cookies are!
Ingredients
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
▢1/2 cup (122 g) canned pumpkin puree, Libby's works best
▢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
For the Spiced Sugar
In a small bowl mix the granulated sugar and pumpkin pie spice together. Set aside.
1/4 cup (50 g) granulated white sugar,1/2 tsp pumpkin pie spice
For the Pumpkin Cookies
Preheat oven to 350 degrees and line two baking sheets with parchment paper.
Start by drying your pumpkin. (This step is not optional. The cookies will not bake properly if you skip this step.)
Spread the canned pumpkin on a plate and lightly press with a paper towel to absorb the excess liquid. Repeat the step at least four more times.
The pumpkin should be dry enough that it goes from being 1/2 cup dried down to just about a 1/4 cup. Hardly any liquid should transfer onto a paper towel once it has been dried enough.
(Like stated above, try to use Libby's canned pumpkin as almost all cans of it have the same consistency and are not too wet.)
Then set aside.
1/2 cup (122 g) canned pumpkin puree
In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
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
In a large bowl cream the softened butter and brown sugar together with an electric mixer on high speed for 1-2 minutes until light and fluffy.
3/4 cup (168 g) unsalted butter, softened,1 cup (220 g) light brown sugar, packed
Add in the egg yolks and vanilla and mix on medium speed until pale and fluffy, about 1-2 minutes.
2 egg yolks, at room temperature,2 tsp vanilla
Add in the pumpkin and mix on medium-low speed to combine.
Add in the dry ingredients and mix on low speed just until combined.
Scoop the dough with a 2 tbsp cookie scoop, and roll them into balls. Then roll the dough balls in the spiced sugar.
(If the dough is too "sticky" chill it in the fridge for 10 minutes, then proceed.)
Place the cookie dough balls at least 2 inches apart on the baking sheets. (I usually bake 6 at a time.)
Bake the cookies for 12-14 minutes. (12 minutes for really chewy centers, 14 minutes for a slightly crispier cookie). When the cookies are done baking the centers will be puffy. As they cool the centers will fall and the cookie will get "wrinkly".
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to finish cooling. They are best enjoyed when they have cooled for at least 15 minutes!
Notes
* Store the cookies in an airtight container for up to three days.
When making pumpkin cookies, the key to achieving that perfect chewy texture lies in the drying process of the pumpkin puree. As emphasized in the recipe, drying the canned pumpkin by pressing out excess liquid with paper towels is essential to prevent the cookies from turning soggy. This drying step ensures the dough has the right consistency for baking and helps maintain the cookie’s structural integrity. Using Libby's canned pumpkin is recommended because of its consistent texture and moisture level, making it easier to control the dough’s hydration. If you cannot find Libby’s, try to choose a pure pumpkin puree with minimal added liquid or drain and dry any brand thoroughly. The spiced sugar topping, a simple mixture of granulated white sugar and pumpkin pie spice, adds a delightful crunchy finish and enhances the warm fall flavors of the cookies. Pumpkin pie spice is a blend typically containing cinnamon, nutmeg, ginger, and cloves — these spices are what give pumpkin desserts their iconic taste. For best results with these cookies, chill the dough briefly if it feels too sticky to handle. This step not only makes scooping and shaping the dough balls easier but also helps the cookies bake more evenly. Baking times can be adjusted depending on your preference: 12 minutes for soft, chewy centers, or up to 14 minutes for a cookie with slightly crisp edges. After baking, the cookies will appear puffy but will settle into a tender and slightly wrinkled surface as they cool. Storing the cookies in an airtight container keeps them fresh for up to three days, though they are best enjoyed within the first day or two when their texture and flavor are at their peak. You can also freeze the cookie dough balls to bake fresh cookies on demand during the fall season. These pumpkin cookies make a perfect seasonal treat and pair wonderfully with a warm cup of tea, coffee, or a glass of milk. Whether for a festive occasion or daily indulgence, this recipe brings warmth and comfort with every bite.
