Pumpkin Cookies
Delicious, chewy pumpkin cookies. Be sure to follow the recipe and don’t skip any steps!
The flavor profile of this cookie is outstanding, achieving a harmonious blend of pumpkin goodness. The use of real pumpkin puree infused the treat with an authentic, earthy sweetness that beautifully captured the essence of fall.
Pumpkin Cookies
Print Recipe
Ingredients
Cookies
- 3/4 cup unsalted butter softened
- 1 cup light brown sugar packed
- 2 egg yolks room temperature
- 2 tsp vanilla
- 1/2 cup canned pumpkin puree
- 1¾ cups all purpose flour
- 1 tbsp pumpkin pie spice
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Sugar Coating
- ¼ cup granulated sugar
- ½ tsp pumpkin pie spice
Instructions
Sugar Coating
- In a small bowl mix the granulated sugar and pumpkin pie spice together. Set aside.
Cookies
- Preheat oven to 350 degrees and line two baking sheets with parchment paper or silicone sheets.
- Dry pumpkin. 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 ½ cup dried down to just about a ¼ cup. Set aside.
- In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
- In a large bowl cream the softened butter and brown sugar together with an electric or stand mixer on high speed for 1-2 minutes until light and fluffy.
- Add in the egg yolks and vanilla and mix on medium speed until pale and fluffy, about 1-2 minutes.
- Add in the pumpkin and mix on medium-low speed to combine.
- Add the dry ingredients and mix on low speed just until combined.
- Chill dough in refrigerator for 10 minutes.
- Scoop the dough with a 2 tablespoon cookie scoop, and roll them into balls. Then roll the dough balls in the sugar coating.
- Place the cookie dough balls at least 2 inches apart on the baking sheets.
- Bake the cookies for 12-14 minutes. Less time will result in a "chewier" cookie. More time gives a "crispier" cookie.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to finish cooling.
Servings: 18
Be sure to check out our baking tips!
Update your spice collectionDisclaimer: This page contains affiliate links. If you choose to make a purchase after clicking a link, we may receive a commission at no additional cost to you. Thank you for your support!
