Chewy Pumpkin Cookies

Chewy Pumpkin Cookies are the ultimate sweet treat for the fall season! As the leaves change and the air turns crisp, nothing says cozy quite like the smell of freshly baked cookies wafting through your home. With a combination of pumpkin puree and warm spices, these cookies offer a delightful chewiness that’s hard to resist. Friends and family will be impressed, and honestly, who can blame them? Made with simple ingredients, they’re easy to whip up and make a lovely addition to any gathering, whether it’s a cozy night in or a festive fall party. So, grab your apron, and let’s get started on baking some delicious Chewy Pumpkin Cookies that will surely bring comfort and joy!

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Why This Recipe Works

This chewy pumpkin cookies recipe balances the moistness of pumpkin puree with the perfect amount of spice, ensuring each cookie has a soft center and delightful flavor. The pumpkin puree not only adds moisture but also enriches the taste, creating a cookie you’ll crave time and time again. Additionally, drying the pumpkin is key to that coveted chewy texture. The result? A cookie with just the right amount of gooeyness and comforting flavor, making it a must-try for any pumpkin lover.

Why You’ll Love This Chewy Pumpkin Cookies

These chewy pumpkin cookies are the perfect blend of cozy fall flavors. The warm spices make you feel like you’re wrapped up in a soft blanket on a chilly evening. To elevate each bite, there’s a spiced sugar topping, creating a delightful crunch that complements the soft center. They’re easy to make and the practical recipe means you can whip them up quickly. Whether you’re looking to impress guests at a gathering or simply enjoy a sweet treat with your morning coffee, these cookies are festive and delightful enough to brighten your day!

Ingredients

• 1/4 cup (50 g) granulated white sugar
• 1/2 tsp pumpkin pie spice
• 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 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

Preparing the Spiced Sugar

Start by mixing the granulated sugar with the pumpkin pie spice in a small bowl. Giving it a good stir will ensure that the flavors blend nicely, creating a sweet and spiced topping to give your cookies an extra level of deliciousness. This simple step adds an exciting touch that everyone will enjoy!

Drying the Pumpkin

Before baking, preheat your oven to 350°F and line two baking sheets with parchment paper. Take your canned pumpkin puree and spread it onto a plate. Here’s the fun part! Press down with a paper towel to absorb any excess liquid. Doing this a couple of times helps reduce the amount from 1/2 cup to about 1/4 cup. This drying process is crucial for achieving that chewy texture.

Mixing the Dry Ingredients

While your pumpkin is drying, grab a separate bowl and whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Mixing these dry ingredients ensures everything gets combined evenly. Set this mixture aside until you’re ready to add it to the dough.

Creaming Butter and Sugar

Next, in a large bowl, use an electric mixer to cream the softened butter and light brown sugar together on high speed. Doing this for about 1-2 minutes will make your mixture light and fluffy. This step introduces air, making your cookies tender and chewy.

Incorporating Egg Yolks and Vanilla

Once the butter and sugar are fluffy, it’s time to add in the egg yolks and vanilla. Mix on medium speed until the mixture becomes pale and fluffy, which should take around 1-2 minutes. This addition ensures your cookies hold together beautifully and taste absolutely fantastic.

Adding Pumpkin and Dry Ingredients

Now, fold in your prepared pumpkin, blending it well into the butter and sugar mixture. After that, gently add the dry ingredients while mixing on low speed just until everything is combined. This careful mixing helps keep the cookies soft and tender.

Shaping the Dough

Using a 2-tbsp cookie scoop, scoop out the dough and roll it into balls between your palms. Once shaped, coat each dough ball in the spiced sugar mixture. This not only gives the cookies a beautiful appearance but also adds a sweet crunch on top that everyone will love!

Baking the Cookies

Now comes the exciting part—baking! Place the dough balls on the lined baking sheets, ensuring they are at least 2 inches apart. Bake these scrumptious cookies for 12-14 minutes. If you like chewy centers, aim for 12 minutes; if you prefer a crisper cookie, go for 14 minutes. Watch as they puff up in the oven and then flatten slightly as they cool—these visual cues let you know your cookies are on their way to being perfect.

Cooling the Cookies

After taking them out of the oven, let your cookies cool on the baking sheet for about 5 minutes. This short wait helps them firm up a bit before you transfer them to a cooling rack. For the best flavor, let them cool for at least 15 minutes before diving in!

Serving Suggestions

These chewy pumpkin cookies pair wonderfully with a warm cup of spiced chai or a classic latte. Imagine taking a bite of the cookie alongside your favorite hot drink! The warmth of the drink enhances the spices in the cookies, creating an unbeatable combination that will make you feel all the cozy vibes of fall.

Tips for Success

• Make sure the pumpkin is adequately dried, as this step is crucial for achieving chewy cookies that everyone will love.
• If you find that the dough is too sticky during shaping, don’t worry! Just chill the dough in the fridge for a little while, and it will be much easier to handle.

Variations

Want to switch it up? Consider adding chocolate chips or nuts for an extra layer of flavor and texture. If you’re looking for a healthier twist, substitute half of the all-purpose flour with whole wheat. This little change can give your cookies a nuttier flavor while still satisfying your sweet tooth.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, but be sure to cook and properly dry it before using to mimic the texture of canned pumpkin.

2. How can I store leftover cookies?
Simply store them in an airtight container at room temperature for up to 5 days.

3. Can I freeze these cookies?
Absolutely! You can freeze undecorated dough balls or baked cookies for up to 3 months. Just let them cool completely before storing.

4. What can I use if I don’t have pumpkin pie spice?
You can easily create a substitute by mixing together cinnamon, nutmeg, and allspice. This works perfectly in this recipe!

5. What do I do if my dough is too sticky?
If you’re finding it hard to handle, refrigerate the dough for about 10 minutes. That simple chill step will make a big difference!

These chewy pumpkin cookies are more than just a seasonal treat; they embody the essence of fall with every chewy bite. Perfect for sharing, or enjoying by the fireplace, they bring warmth and comfort to any gathering. Whether packed in lunch boxes or presented at a cozy gathering, these cookies are sure to bring smiles and satisfy your sweet tooth! Enjoy baking and savoring these delightful autumn cookies.

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