There’s something undeniably special about the arrival of fall, with its crisp air and vibrant leaves. This season brings with it the delightful aroma of pumpkin everything, and trust me, you won’t want to miss out on making Chewy Pumpkin Cookies. They’re soft, warm, and packed with cozy flavors, making them perfect for any get-together or just a cozy night in with friends. Plus, the best part? You don’t need to chill the dough! That means you can whip up a batch and indulge in these treats in no time. Grab your apron and get ready—these chewy delights are sure to become a favorite in your household!
Why This Recipe Works
To make the perfect chewy pumpkin cookies, understanding a bit of science helps. The key is balancing moisture and dry ingredients. Pumpkin puree brings moisture and a unique texture, while the right amount of flour and leavening agents ensures your cookies don’t turn out flat. Pumpkin spices, including cinnamon and nutmeg, amplify the flavor, making these cookies a true taste of autumn.
Why You’ll Love These Chewy Pumpkin Cookies
Imagine walking into a room filled with the warm scent of spiced pumpkin cookies baking. It’s cozy and nostalgic. Not only do these cookies remind us of fall, but they’re also incredibly easy to make. You don’t need to chill the dough, so you can enjoy them faster. Whipping up this batch will soon become a lovely autumn tradition!
Ingredients for Chewy Pumpkin Cookies
Gather these ingredients first:
– ⅔ cup pure pumpkin puree (before squeezing out)
– 1¾ cup all-purpose flour
– ¾ teaspoon baking soda
– ½ teaspoon baking powder
– ½ teaspoon kosher salt
– 3 teaspoons pumpkin pie spice
– ¾ cup unsalted butter (room temperature)
– ⅔ cup light brown sugar (packed)
– ½ cup granulated sugar
– 2 large egg yolks (room temperature)
– 2 teaspoons vanilla extract
– ¼ cup granulated sugar (for rolling)
– 1 teaspoon cinnamon (for rolling)
Perfecting Your Chewy Pumpkin Cookies
Preparing the Pumpkin Puree
Begin by ensuring your pumpkin puree is moisture-free. Too much moisture can lead to soggy cookies. If you’re using fresh pumpkin, roast it and then squeeze out excess water with a clean kitchen towel. Canned pumpkin is convenient, but try to select one that’s dense and thick for the best results.
Mixing Dry Ingredients
Now it’s time to focus on the dry ingredients. In a bowl, combine the flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir them together with a whisk. This not only mixes everything well but also adds some air, which helps your cookies rise evenly.
Creaming Butter and Sugars
Next, let’s cream the butter and sugars together. In a separate bowl, place your softened unsalted butter, light brown sugar, and granulated sugar. Beat them until the mixture is light and fluffy. This process incorporates air, giving your cookies that chewy texture we all love. Don’t rush this—about 3 to 5 minutes should do the trick.
Combining Wet and Dry Ingredients
Now, add the egg yolks and vanilla extract to the butter mixture. Mix until combined. Gradually incorporate the dry ingredients into the wet mixture, mixing just until no flour is visible. The dough will be thick and delightful—don’t overmix it!
Rolling the Cookies
For the rolling stage, combine the additional granulated sugar and cinnamon in a small bowl. Scoop out small balls of dough, approximately 1.5 inches in diameter, and roll them in the cinnamon-sugar mixture. This adds a sweet, crunchy texture on the outside.
Baking the Cookies
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, then place the rolled cookies about 2 inches apart. Bake them for about 10 to 12 minutes. The edges will look set, while the centers might still appear soft. This is perfect for that chewy texture!
Serving Suggestions
Once your cookies are done baking, let them cool slightly before serving. They pair wonderfully with a warm chai tea or a spiced latte. For those extra cozy nights, serve them warm with a dollop of cream cheese frosting. Trust me; it takes these cookies to a whole new level.
Tips for Success
To ensure your cookies turn out perfectly, focus on a few key details. Make sure the pumpkin puree is properly dried to avoid overly soft cookies. Additionally, using room temperature ingredients helps everything blend together smoothly and evenly.
Variations
If you’re feeling adventurous, consider adding chocolate chips or chopped walnuts to the dough for extra texture. You could also mix in different spices like nutmeg or ginger to create unique flavor profiles. These small tweaks can make your cookies even more exciting!
Storage Tips
To keep your cookies fresh, store them in an airtight container at room temperature. They’ll stay good for up to a week. If you want homemade cookies on demand, freeze the dough balls! That way, you can bake fresh cookies anytime.
Pairing Ideas
For dessert lovers, serve these cookies with a scoop of vanilla ice cream for a luscious treat. You could also drizzle them with caramel sauce for that extra indulgence on special occasions.
FAQs
1. Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin works perfectly; just make sure it’s 100% pumpkin puree.
2. How do I store leftover cookies?
Store in an airtight container at room temperature for up to one week.
3. Can I freeze these cookies?
Yes, they freeze well; you can freeze the dough or baked cookies.
4. What can I substitute for pumpkin pie spice?
You can mix cinnamon, nutmeg, and ginger to create your own blend.
5. Why are my cookies flat?
This may be due to too much moisture in the pumpkin or not using enough flour.
These chewy pumpkin cookies are really a treat you won’t forget! With each bite, the rich flavors of pumpkin and spices will remind you of cozy autumn days. They’re perfect for sharing, so consider making a double batch! Happy baking!
Print
Chewy Pumpkin Cookies
These Chewy Pumpkin Cookies are soft, warm, and packed with cozy flavors. A delightful treat for gatherings or a cozy night in, they’re quick to make.
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Ingredients
- ⅔ cup pure pumpkin puree
- 1¾ cup all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 3 teaspoons pumpkin pie spice
- ¾ cup unsalted butter
- ⅔ cup light brown sugar
- ½ cup granulated sugar
- 2 large egg yolks
- 2 teaspoons vanilla extract
- ¼ cup granulated sugar (for rolling)
- 1 teaspoon cinnamon (for rolling)
Instructions
- Prepare pumpkin puree by ensuring it is moisture-free.
- Mix dry ingredients: flour, baking soda, baking powder, salt, and pumpkin pie spice in a bowl.
- Cream together softened butter, light brown sugar, and granulated sugar until fluffy.
- Add egg yolks and vanilla to butter mixture, mix until combined.
- Gradually combine dry ingredients into the wet mixture without overmixing.
- Roll small balls of dough in cinnamon-sugar mixture.
- Preheat oven to 350°F, line a baking sheet, and bake cookies for 10-12 minutes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure pumpkin puree is properly dried to avoid soggy cookies.
Using room temperature ingredients helps in better blending.
Cookies can be stored in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
