Chewy Pumpkin Cookies: Easy Fall Recipe

Name: Chewy Pumpkin Cookies
Prep time: 30 min
Cook time: PT-489868H53M12S
Total time: PT-489868H53M12S
Cuisine: American
Ingredients: 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 extract; 1/2 cup (122 g) canned pumpkin puree (Libby’s recommended); 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; 1/4 cup (50 g) granulated white sugar; 1/2 tsp pumpkin pie spice (for spiced sugar)

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Pumpkin-flavored treats are a staple of autumn, and if you’re a fan of chewy cookies, this chewy pumpkin cookies recipe will become your go-to dessert this fall. With the perfect balance of warm pumpkin spice and a spiced sugar topping, these cookies are the ideal fall snack. Not only do they have a delightful chewy texture, but their flavor is enhanced by the pumpkin’s natural sweetness, making each bite irresistible.

Chewy Pumpkin Cookies with spiced sugar topping

Why You’ll Love These Chewy Pumpkin Cookies

These chewy pumpkin cookies stand out because of their exceptional texture and rich flavor. Unlike many pumpkin cookies, which can turn out cakey, these are perfectly chewy with a melt-in-your-mouth quality. The secret lies in how you handle the pumpkin—removing excess moisture is key to achieving the perfect cookie texture. With just the right amount of pumpkin spice, they offer a warm and aromatic fall flavor that’s perfect for any occasion. And the best part? These cookies are easy to make and can be whipped up in less than 30 minutes, making them an ideal option for a quick treat.

Ingredients for Chewy Pumpkin Cookies

Unsalted Butter: Provides a rich, smooth texture and depth of flavor.
Light Brown Sugar: Adds moisture and helps achieve the chewy texture.
Egg Yolks: Ensure a rich consistency and smooth dough.
Vanilla Extract: Enhances the overall flavor, giving a subtle sweetness.
Canned Pumpkin Puree: The star of the recipe; it provides flavor and moisture.
All-Purpose Flour: Creates structure for the cookie while keeping the texture chewy.
Pumpkin Pie Spice: A blend of cinnamon, nutmeg, and cloves to give the cookies their signature fall flavor.
Baking Soda & Baking Powder: A balanced combination helps the cookies rise without making them too fluffy.
Salt: Enhances the sweetness and balances the flavors.
Granulated Sugar: Used for rolling the dough, adding a spiced sugar coating that adds texture and flavor.

Alternative Ingredient Suggestions

For those with dietary restrictions or preferences, there are some easy swaps you can make:

Dairy-Free Option: Use dairy-free butter and ensure the pumpkin puree is free of any added dairy.
Sugar-Free Version: You can experiment with sugar substitutes like stevia or monk fruit, but be sure to adjust for sweetness to taste.
Flour Substitute: For a gluten-free option, use a gluten-free all-purpose flour blend, but make sure to check the texture, as gluten-free flour can sometimes affect the consistency.

Step-by-Step Instructions

Dry the Pumpkin: The first step is crucial for achieving the chewy texture. Spread the pumpkin puree on a plate and cover it with a paper towel. Gently press the towel to absorb excess moisture. Repeat this until you’ve reduced the pumpkin from 1/2 cup to about 1/4 cup. This ensures that your cookies won’t turn out too cakey.
Mix Dry Ingredients: In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat the softened butter and brown sugar with an electric mixer on high for 1-2 minutes until light and fluffy.
Add Egg Yolks and Vanilla: Add the egg yolks and vanilla, mixing until pale and fluffy.
Add Pumpkin: Mix in the dried pumpkin until well combined.
Combine Wet and Dry Ingredients: Slowly incorporate the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
Shape and Bake: Scoop the dough into 2-tablespoon balls and roll them in the spiced sugar. Place them on a parchment-lined baking sheet, spacing the cookies 2 inches apart. Bake for 12-14 minutes, depending on how chewy or crispy you prefer the cookies. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips & Tricks

Proper Pumpkin Handling: The key to chewy cookies is ensuring the pumpkin is properly dried. If there’s too much moisture, your cookies will end up cakey, so be diligent about pressing the excess liquid out.
Correct Flour Measurement: Always spoon your flour into the measuring cup and level it off. Scooping directly from the flour bag can lead to too much flour, which will affect the texture.
Shaping: For perfectly round cookies, use a circular cookie cutter immediately after baking to shape the cookies before they cool completely.

Pairing Ideas and Variations

Chewy pumpkin cookies pair wonderfully with a cup of hot coffee or spiced tea, making them perfect for cozy fall afternoons. For a fun twist, try topping the cookies with a cream cheese glaze or adding chopped walnuts for some crunch. If you’re looking for a gluten-free version, simply swap in a gluten-free all-purpose flour blend.

You can also make these cookies ahead of time. Store them in an airtight container for up to three days, or freeze them for up to two weeks for a later treat. Just be sure to let them cool completely before storing.

Make-Ahead & Storage

To ensure the best texture, store your chewy pumpkin cookies in an airtight container for up to three days. You can freeze them for longer storage, but be sure to wrap them tightly to prevent freezer burn.

Seasonal Delight

These chewy pumpkin cookies are the epitome of fall baking. The blend of pumpkin spice and the chewy texture is perfect for Halloween, Thanksgiving, or just a chilly fall day. They capture the essence of autumn in every bite, making them a seasonal favorite. Whether you’re serving them at a holiday gathering or enjoying them with your family at home, these cookies will quickly become a cherished fall tradition.

Conclusion

These chewy pumpkin cookies are a delightful fall treat that will quickly become a favorite in your baking repertoire. With their perfect balance of chewy texture, warm pumpkin spice, and spiced sugar topping, they offer an irresistible flavor that truly captures the essence of autumn. Whether you’re baking for a holiday gathering or simply craving a cozy snack, these cookies are sure to impress. Plus, with their easy-to-follow steps and minimal prep time, making these delicious treats is as enjoyable as eating them!

FAQs about Chewy Pumpkin Cookies

Why did my chewy pumpkin cookies turn out cakey?

If your pumpkin cookies came out cakey, it’s most likely due to too much moisture in the pumpkin puree. Be sure to dry the pumpkin thoroughly by pressing out the excess liquid with paper towels. The pumpkin should be reduced to about 1/4 cup of moisture, ensuring a chewy, not cakey, texture.

Can I use fresh pumpkin puree instead of canned pumpkin?

While fresh pumpkin puree may seem like a good option, it’s often more watery than canned pumpkin, which could lead to a cakier cookie. For the best results, stick with canned pumpkin, preferably from a brand like Libby’s, known for its consistency.

Can I chill the dough before baking?

Yes, you can chill the dough if it’s too sticky. Chilling it for about 10 minutes in the fridge can help with easier handling and shaping of the dough into balls. Just remember to bring the dough back to room temperature before baking for the best results.

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