Chewy Pumpkin Cookies

Pumpkin cookies leaning on a cup of pumpkin puree. One has a bite removed.

5 from 26 votes

These soft, chewy pumpkin cookies are filled with pure pumpkin puree and warm pumpkin pie spices to create the ultimate pumpkin spice cookie for fall. This easy no-chill cookie recipe comes together in just thirty minutes and makes for the perfect cozy treat.

Prep Time20

Cook Time10

Cool time5

Total Time35

Course: Dessert, Snack

Cuisine: American

Servings: cookies

Calories: 213kcal

Author: Callan Wenner

Equipment

paper towels, cheesecloth, or dish towel
Stand mixer with paddle attachment, or handheld mixer
Mixing bowls
3-tablespoon cookie scoop
large baking sheets
Parchment paper

Ingredients

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

US Customary - Metric

Instructions

Preheat the oven to 350℉ and line two large cookie sheets with parchment paper.
Add the pumpkin puree to a plate and spread it thin. Press the mixture with one paper towel at a time to soak up all of the moisture, until the paper towels have barely any wet spots on them. Set aside.
⅔ cup pure pumpkin puree
Note: this takes me roughly 15 half sheets of paper towels. You can also use cheesecloth or tea towels. Just be sure to get as much liquid out as possible. The texture should feel like play-doh when it's ready to use.
In a bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin spice. Set aside.
1¾ cup all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt, 3 teaspoons pumpkin pie spice
In the bowl of a stand mixer (with paddle attachment), or with a hand mixer, cream together the butter and sugars on medium speed for 2 minutes. Scrape down the sides.
¾ cup unsalted butter, ⅔ cup light brown sugar, ½ cup granulated sugar
Add the egg yolks, vanilla, and pumpkin and mix on medium speed until combined, about one minute.
2 large egg yolks, 2 teaspoons vanilla extract
Add the flour mixture and mix until the flour is almost combined. Use a rubber spatula to finish folding in any excess flour around the edges of the bowl.
Mix together the sugar and cinnamon in a bowl.
¼ cup granulated sugar, 1 teaspoon cinnamon
Measure out 3 tablespoon sized scoops of dough, then roll them through the sugar and place on the prepared pan. I bake 6 cookies per large sheet, one sheet at a time.
Bake for 10-12 minutes, keeping the cookies still slightly underdone in the center. Cool for 5 minutes on the pan, then transfer to a wire rack to finish cooling.

Video

Notes

Store the cookies in a sealed container at room temperature for up to five days.

Use Libby's brand pure pumpkin puree (not pumpkin pie mix). Libby's has a very consistent product with less water content than other brands and varieties.

I highly recommend using a digital scale to measure the flour in this recipe for the best results. If using measuring cups, be sure to follow the fluff, scoop, and level method.

For extra flavorful cookies, brown the butter (adding 2 extra tablespoons), then transfer to a bowl and allow it to come to a solidified firm room temperature before incorporating into the recipe.

Nutrition