These chewy pumpkin cookies are packed with just the right amount of pumpkin spice, and each bite melts in your mouth. With soft, chewy centers and a spiced sugar topping, these cookies are an irresistible fall treat! If you’re after a pumpkin cookie recipe that delivers a chewy texture without any cakiness, this is the one for you. These cookies are made for fans of the ultimate chewy bite.
INGREDIENTS
For the Spiced Sugar
- 1/4 cup (50 g) granulated white sugar
- 1/2 tsp pumpkin pie spice
For the Pumpkin Cookies
- 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
- 1/2 cup (122 g) canned pumpkin puree (Libby’s works best)
- 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
For the Spiced Sugar
In a small bowl, combine the granulated sugar and pumpkin pie spice. Set aside.
For the Pumpkin Cookies
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Begin by drying the pumpkin (this step is crucial for the best texture). Spread the canned pumpkin on a plate and lightly blot it with a paper towel to remove excess liquid. Repeat this process at least four times until the pumpkin is very dry, reducing the 1/2 cup to about 1/4 cup of concentrated pumpkin. The pumpkin should feel nearly dry to the touch, and no liquid should transfer onto the paper towel. (Libby’s canned pumpkin is ideal for this, as it’s consistently the right texture.) Set the dried pumpkin 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 together the softened butter and brown sugar using an electric mixer on high speed for 1-2 minutes until light and fluffy.
- Add the egg yolks and vanilla, mixing on medium speed until the mixture becomes pale and fluffy, about 1-2 minutes.
- Mix in the pumpkin until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Using a 2 tbsp cookie scoop, scoop the dough and roll into balls. Roll each dough ball in the spiced sugar mixture. (If the dough is too sticky, refrigerate it for 10 minutes before proceeding.)
- Place the dough balls on the prepared baking sheets, spacing them at least 2 inches apart. Bake 6 cookies at a time.
- Bake for 12-14 minutes, depending on your preferred texture. (12 minutes for soft, chewy centers; 14 minutes for slightly crispier cookies.) The cookies will puff up in the center as they bake, then flatten slightly and form wrinkles as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. For the best texture and flavor, allow them to cool for at least 15 minutes before enjoying!
Notes
Store cookies in an airtight container for up to three days.
