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Chewy Pumpkin Cookies Recipe

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★★★★★

4.1 from 77 reviews

These Chewy Pumpkin Cookies offer a perfect balance of tender and chewy textures, infused with warm cinnamon and rich pumpkin flavor. Made with dried pumpkin puree and a cinnamon sugar coating, these cookies stay soft inside with just the right amount of chewiness and a lightly crisp edge, making them an autumn favorite.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 tsp ground cinnamon

Wet Ingredients

  • 1/2 cup pumpkin puree (dried with paper towels)
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large egg yolks
  • 1 tsp vanilla extract

Cinnamon Sugar Coating

  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon

Instructions

  1. Prepare the Pumpkin and Mise en Place: Press 1/2 cup pumpkin puree with paper towels several times to remove excess moisture. This step ensures a chewy cookie texture rather than cake-like. Meanwhile, set out your unsalted butter to reach room temperature and gather all other ingredients.
  2. Mix the Dry Ingredients: In a small bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp kosher salt, and 1 tsp ground cinnamon for even distribution of spices and leavening agents.
  3. Cream the Butter and Sugars: Beat 1/2 cup room temperature unsalted butter with 3/4 cup packed light brown sugar and 1/4 cup granulated sugar until light, fluffy, and pale in color, about 2-3 minutes. This incorporates air into the dough to aid texture.
  4. Combine Wet Ingredients: Add 2 large egg yolks, the dried pumpkin puree from step 1, and 1 tsp vanilla extract to the creamed butter and sugar mixture. Beat until fully combined and smooth.
  5. Combine Wet and Dry, Then Chill: Gently fold the dry ingredients into the wet mixture until just combined to avoid developing gluten and toughening the cookies. Using a cookie scoop or spoon, place dough balls spaced 2 inches apart onto a parchment-lined baking sheet. Refrigerate for at least 30 minutes to meld flavors and prevent spreading.
  6. Prepare the Cinnamon Sugar Coating and Bake: Preheat oven to 350°F (175°C). Mix 1/4 cup granulated sugar with 1 tsp ground cinnamon in a bowl. Roll each chilled dough ball in the cinnamon sugar mixture and place back on the baking sheet. Bake for 12-14 minutes until edges are set but centers still look slightly underbaked.
  7. Cool and Finish: Remove cookies from oven and rest on the baking sheet for 5 minutes to allow centers to firm up while still warm. Transfer to a wire rack to cool completely. Store cooled cookies in an airtight container for up to 3 days.

Notes

  • Drying the pumpkin puree is essential for the chewy texture; do not skip this step.
  • Do not overmix the dough once you add dry ingredients to avoid tough cookies.
  • Chilling the dough helps prevent excessive spreading and enhances flavor melding.
  • Baking until centers look slightly underbaked is key to achieving chewy centers.
  • Store leftover cookies in an airtight container at room temperature for freshness up to 3 days.

Keywords: pumpkin cookies, chewy pumpkin cookies, fall cookies, cinnamon sugar cookies, autumn dessert, pumpkin puree cookies

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