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–+ servings
Chewy Pumpkin Cookies

Chewy Pumpkin Cookies That Bring Fall Flavors to Life

Chewy Pumpkin Cookies are a delightful twist on traditional recipes, perfect for capturing fall flavors with a soft, chewy texture.
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Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 34 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 3/4 cup Unsalted Butter Softened for easier mixing
  • 1 cup Light Brown Sugar Adds sweetness and depth
  • 2 large Egg Yolks Essential for richness
  • 2 teaspoons Vanilla Extract Enhances flavor
  • 1/2 cup Canned Pumpkin Puree Ensure it's dried before use
  • 1 3/4 cups All-Purpose Flour Spoon and level for accuracy
  • 1 tablespoon Pumpkin Pie Spice Infuses fall flavors
  • 1/2 teaspoon Baking Soda Aids in rising
  • 1/2 teaspoon Baking Powder Works with baking soda for texture
  • 1/2 teaspoon Salt Enhances sweetness
For the Spiced Sugar Coating
  • 1/4 cup Granulated Sugar Adds delightful texture with spices

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • Cookie scoop
  • Parchment paper
  • Cooling Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Spread canned pumpkin puree on a plate and press with paper towels to reduce to about 1/4 cup.
  3. In a small bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt.
  4. In a large bowl, cream together softened butter and brown sugar on medium speed until light and fluffy.
  5. Add egg yolks and vanilla extract to the mixture and mix until pale and fluffy.
  6. Add the dried pumpkin puree to the wet ingredients and mix on low speed until combined.
  7. Gradually add the dry mixture to the wet batter, mixing until just combined.
  8. Scoop 2-tablespoon amounts of dough and roll in granulated sugar and pumpkin pie spice.
  9. Place dough balls on the baking sheets, spaced 2 inches apart, and bake for 12-14 minutes.
  10. Let the cookies cool on the sheet for 5 minutes before transferring to a cooling rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 9gVitamin A: 400IUCalcium: 20mgIron: 0.5mg

Notes

These cookies can be stored in an airtight container for up to 3 days at room temperature or in the fridge for up to a week. Freeze for longer storage.

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