Description
Discover the perfect recipe for delicious pumpkin cookies that are soft, chewy, and packed with fall flavors. Learn how to bake these irresistible treats today!
Ingredients
- – 1/4 cup (50 g) granulated white sugar
- – 1/2 tsp (3 ml) 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 (10 ml) vanilla
- – 1/2 cup (122 g) canned pumpkin puree
- – 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- – 1 tbsp (15 ml) pumpkin pie spice
- – 1/2 tsp (3 ml) baking soda
- – 1/2 tsp (3 ml) baking powder
- – 1/2 tsp (3 ml) salt
Instructions
- In a small bowl, combine the white sugar with the pumpkin pie spice and set it aside.
- Set your oven to 350°F and prepare two baking trays by covering them with parchment paper.
- Begin by removing moisture from the pumpkin. Spread the pumpkin puree on a plate, then use a paper towel to gently press and soak up the excess liquid. Repeat this process at least four times. The pumpkin should lose enough moisture to reduce from 1/2 cup to about 1/4 cup. Once sufficiently dried, set it aside.
- In another small bowl, whisk together the flour, additional pumpkin pie spice, baking soda, baking powder, and salt, then set it aside.
- In a large mixing bowl, use an electric mixer on high speed to blend the softened butter with the packed brown sugar until the mixture is fluffy and light, about 1-2 minutes.
- Incorporate the egg yolks and vanilla into the mixture, beating on medium speed until the blend becomes pale and fluffy, taking about 1-2 minutes.
- Add the dried pumpkin to the mix and blend on medium-low speed until combined.
- Gradually incorporate the dry mixture, mixing on low speed until just blended.
- Use a 2-tablespoon scoop to form dough portions and shape them into balls. Roll these balls in the spiced sugar mixture. If the dough is too sticky, chill it in the refrigerator for 10 minutes before continuing.
- Arrange the dough balls with at least 2 inches of space between them on the baking trays. Typically, bake about 6 at a time.
- Cook the cookies for 12-14 minutes. For softer centers, aim for 12 minutes; for slightly crispier cookies, aim for 14 minutes. The cookies will appear puffed when finished baking. As they cool, the centers will deflate, creating a wrinkly texture.
- Allow the cookies to rest on the baking tray for 5 minutes before moving them to a cooling rack. They are best enjoyed after cooling for at least 15 minutes!
Notes
- Properly dry canned pumpkin puree to reduce excess moisture affecting cookie texture.
- Increase pumpkin pie spice in the spiced sugar mixture for a more pronounced flavor.
- Chill sticky dough before rolling into balls for easier handling.
