Chewy Pumpkin Cookies Recipe

If you are craving a warm, cozy treat that feels like autumn wrapped in every bite, this Chewy Pumpkin Cookies Recipe will become your new go-to favorite. These cookies perfectly balance the sweetness of pumpkin with a touch of cinnamon spice, all while boasting an irresistibly soft and chewy texture. From the first bite, you’ll notice how the moisture from perfectly prepared pumpkin puree combines with brown sugar and a delicate cinnamon sugar crust to create a comforting fall dessert that’s anything but ordinary. Get ready to delight your taste buds with this classic recipe that’s as fun to make as it is delicious!

Ingredients You’ll Need

The beauty of this Chewy Pumpkin Cookies Recipe lies in its straightforward ingredients, each playing a vital role in delivering that perfect taste and texture. From the luscious pumpkin puree to the aromatic cinnamon, every component is essential in building the cookie’s warm, moist personality and inviting aroma.

• Pumpkin puree: Provides moisture, flavor, and that irresistible autumnal richness; drying it slightly ensures the perfect chewy texture.
• All-purpose flour: The structure backbone of the cookies, giving them just the right bite.
• Baking soda: A gentle leavening agent that helps the cookies rise just enough without becoming cakey.
• Kosher salt: Enhances the cookie’s sweetness and balances the flavors.
• Ground cinnamon: The star spice that pairs beautifully with pumpkin for a cozy flavor profile.
• Unsalted butter (room temperature): Adds richness and tenderness while allowing for proper creaming with sugars.
• Light brown sugar: Infuses moisture and chewiness thanks to its molasses content.
• Granulated sugar: Helps control spread and offers a slight crisp edge.
• Large egg yolks: Bind the ingredients together and contribute to a smooth, chewy crumb.
• Vanilla extract: Enhances all the warm, sweet flavors with a subtle aromatic note.
• Cinnamon sugar mix (for coating): Creates a sweet, crunchy crust that contrasts delightfully with the soft interior.

How to Make Chewy Pumpkin Cookies Recipe

Step 1: Prepare the Pumpkin and Mise en Place

Start by drying the pumpkin puree to get rid of any excess moisture; this step is critical for that chewy texture everyone loves. Press the puree several times between paper towels until most of the liquid is absorbed. While doing this, make sure your butter is out to reach room temperature and gather all your ingredients to streamline the process.

Step 2: Mix the Dry Ingredients

In a small bowl, whisk together the flour, baking soda, kosher salt, and ground cinnamon. Combining these first ensures the leavening and spices are evenly distributed, avoiding uneven flavor bursts or unwanted gaps in texture throughout your cookies.

Step 3: Cream the Butter and Sugars

Beat the softened butter with both the light brown and granulated sugars until the mixture becomes fluffy and pale, around 2 to 3 minutes. This step incorporates air, which helps the dough rise slightly and gives the cookies their signature tender chew. The dual use of sugars strikes a perfect balance: brown sugar brings moisture and chewiness, while granulated sugar keeps the cookies from becoming too dense.

Step 4: Combine Wet Ingredients

Mix the egg yolks, dried pumpkin puree, and vanilla extract into the creamed butter and sugar mixture. This creates a smooth, cohesive dough with the egg yolks acting as an emulsifier, binding the fat and pumpkin perfectly while intensifying the warm spices.

Step 5: Combine Wet and Dry, Then Chill

Gently fold the dry mixture into the wet ingredients until just combined to prevent gluten development, which would make the cookies tough. Use a cookie scoop or spoon to place dough balls on a parchment-lined baking sheet, leaving space for spreading. Chill the dough in the refrigerator for at least 30 minutes so the flavors meld and the cookies bake up thick and wonderfully chewy.

Step 6: Prepare the Cinnamon Sugar Coating and Bake

While chilling, preheat the oven to 350°F (175°C) and combine granulated sugar with cinnamon in a small bowl. Roll each chilled dough ball into this cinnamon sugar mixture, then place back on the baking sheet. Bake for 12 to 14 minutes until edges are set but centers remain slightly underbaked—this is the secret to the perfect chew as they continue cooking with residual heat after removal.

Step 7: Cool and Finish

Allow the cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This brief resting ensures the centers firm up without losing that delicate chewy softness. Once cooled, these cookies can be stored in an airtight container for up to three days, ready to brighten any day with a bite!

How to Serve Chewy Pumpkin Cookies Recipe

Garnishes

Sprinkle a tiny pinch of flaky sea salt or an extra dusting of cinnamon sugar on warm cookies just before serving to elevate the flavors with a little contrast. A swirl of cream cheese frosting or a drizzle of maple glaze also makes a luscious finishing touch for those special occasions.

Side Dishes

These cookies pair beautifully with a hot cup of chai tea or a creamy pumpkin spice latte for a true taste of fall. Serving alongside a scoop of vanilla ice cream or a bowl of whipped cream can effortlessly turn these cookies into an indulgent dessert experience.

Creative Ways to Present

For a charming dessert display, stack these pumpkin cookies tied with rustic twine and place on a wooden board surrounded by autumn leaves or mini pumpkins. Alternatively, sandwich two cookies together with pumpkin spice buttercream for a delightful twist on the classic.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chewy Pumpkin Cookies in an airtight container at room temperature for up to three days. Keeping them sealed helps retain their moisture and soft texture, making sure every bite stays as delicious as when fresh.

Freezing

You can freeze the baked cookies by layering them between sheets of parchment paper in an airtight container or heavy-duty freezer bag. They’ll keep well for up to two months. Just thaw at room temperature before enjoying to bring back that perfect chew.

Reheating

To revive that freshly-baked warmth, microwave a single cookie for about 10 seconds or pop them in a 300°F oven for 5 minutes. This refreshes the soft, chewy texture and enhances the cozy aromas, making it feel like you just pulled them from the oven.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes! In fact, canned pumpkin puree works perfectly. Just be sure to press out some of the excess moisture with paper towels to avoid soggy cookies and help maintain the chewy texture.

Why do I need to chill the dough before baking?

Chilling the dough helps the cookies retain their shape and prevents them from spreading too much, resulting in thicker, chewier cookies with well-developed flavors.

Can I substitute the brown sugar with all granulated sugar?

While you can, it’s not recommended. Brown sugar adds crucial moisture and depth from its molasses, which is key for the chewiness and flavor of these pumpkin cookies.

Are egg yolks required or can I use whole eggs?

Egg yolks are preferred here because they add richness and tenderness without extra moisture that might disrupt the chewy texture. Using whole eggs could lead to cakier results.

How do I store the cookies to keep them soft?

Keep your cookies in an airtight container at room temperature, and consider placing a slice of bread inside the container to help maintain moisture and keep the cookies soft longer.

Final Thoughts

This Chewy Pumpkin Cookies Recipe is such a joy to bake and even more delightful to eat, delivering all the cozy comfort of fall in every bite. With its blend of simple ingredients and thoughtful steps, you’ll create a cookie that’s tender, chewy, and full of heart-warming flavor. I can’t wait for you to try this recipe and see how it becomes one of your beloved seasonal treats to share and savor!

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