Print

Print Recipe

These chewy pumpkin cookies balance warm pumpkin pie spices with soft, chewy centers and a crunchy spiced sugar topping. They capture classic autumn flavors with a tender texture that melts in your mouth.

Ingredients

Scale
  • 1/4 cup (50 g) granulated white sugar
  • 1/2 tsp pumpkin pie spice (for spiced sugar)
  • 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
  • 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

  1. In a small bowl, stir together granulated sugar and 1/2 tsp pumpkin pie spice; set aside for rolling dough balls.
  2. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  3. Dry 1/2 cup canned pumpkin puree by spreading on a plate and pressing gently with a paper towel to absorb moisture; repeat pressing at least four more times until reduced to about 1/4 cup; set aside.
  4. In a medium bowl, whisk together flour, 1 tbsp pumpkin pie spice, baking soda, baking powder, and salt; set aside.
  5. In a large bowl, cream softened butter and brown sugar with an electric mixer on high for 1–2 minutes until light and fluffy.
  6. Add egg yolks and vanilla to butter mixture; beat on medium speed until pale and fluffy, about 1–2 minutes.
  7. Add dried pumpkin to the butter mixture and mix on medium-low speed until combined.
  8. Gradually add the flour mixture to wet ingredients, mixing on low speed just until dough forms; avoid overmixing.
  9. Using a 2-tablespoon cookie scoop, portion dough into 18 balls.
  10. Roll each dough ball in the prepared spiced sugar until fully coated; if dough is sticky, chill for about 10 minutes before rolling.
  11. Place dough balls at least 2 inches apart on prepared baking sheets, usually 6 per sheet.
  12. Bake for 12–14 minutes: 12 minutes for soft, chewy centers; 14 minutes for crispier edges. Centers will be puffy when done.
  13. Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack and cool at least 15 minutes before serving.

Notes

Store baked cookies in an airtight container at room temperature for up to 3 days; layering with parchment paper helps prevent sticking., Proper flour measuring is crucial: spoon flour gently into measuring cup and level off, or weigh flour aiming for 125 grams per cup for best chewiness., If dough feels too sticky for rolling, chill in fridge for about 10 minutes., You can chill dough for up to 24 hours before baking; bring dough to room temperature before baking for even results., Cookies and dough freeze well: freeze dough balls on tray until firm, then transfer to bags; bake from frozen adding 2–4 minutes to baking time.

Nutrition

Find it online: https://gingerbaking.com/chewy-pumpkin-cookies/