Easy Chewy Pumpkin Spice Cookies
These chewy pumpkin spice cookies have crisp edges and soft centers but aren't cakey! They're made with canned pumpkin puree and the perfect amount of warm spices. You can make them in 20 minutes and don't have to chill the cookie dough!
Equipment
- 1 medium cookie scoop 1.5 tablespoon capacity
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Ingredients
Pumpkin Cookies
- 122 grams pumpkin puree
- 200 grams melted unsalted butter room temperature
- 150 grams granulated sugar
- 55 grams brown sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- 300 grams all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 4 teaspoons pumpkin pie spice
- ½ teaspoon salt
Cinnamon Sugar
- 50 grams granulated sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line 2 baking sheets with parchment paper and set aside.
- Dry your pumpkin by spreading it on a plate and blotting with paper towels. You can also squeeze out the water using a cheesecloth. Dry until ¼ cup pumpkin is left. Do not skip this step!122 grams pumpkin puree
- In a large mixing bowl, whisk the melted unsalted butter, granulated sugar, and brown sugar together until well combined.200 grams melted unsalted butter, 150 grams granulated sugar, 55 grams brown sugar
- Vigorously whisk the pumpkin, egg, egg yolk, and vanilla extract into the butter mixture until smooth with a paste-like texture.1 large egg, 1 egg yolk, 1 teaspoon vanilla extract
- Fold half of the flour into the wet ingredients until only a few streaks of flour are left. Add the rest of the flour, baking powder, baking soda, pumpkin pie spice, and salt. Fold until no dry streaks remain.300 grams all purpose flour, ½ teaspoon baking powder, 1 teaspoon baking soda, 4 teaspoons pumpkin pie spice, ½ teaspoon salt
- Combine the sugar and pumpkin pie spice in a small bowl with a fork.50 grams granulated sugar, 1 teaspoon pumpkin pie spice
- Use a medium cookie scoop to portion the cookie dough. Roll each scoop into balls.
- Drop each ball into the bowl of spiced sugar, rolling around until evenly coated. Place the balls 1-2 inches apart from each other on the lined baking trays (about 8 per tray). Press down gently on each to encourage spreading.
- Bake the cookies for 10-12 minutes until the edges are set and the middles are puffy.
- Remove the cookies from the oven and let them cool on the hot tray for 5 minutes. Carefully transfer them to a wire cooling rack. Let the cookies cool completely and enjoy!
Notes
Do not skip drying the pumpkin puree! You have to remove the moisture or the cookies will turn out cakey instead of chewy.
Measure the flour in grams using a kitchen scale or gently scoop it into your measuring cup without packing it in and swipe off the excess. Compacted flour creates dry cookies.
Storage: Store the cookies in an airtight container at room temperature for up to 4 days.
Freezing cookie dough: Scoop cookie dough balls on a lined cookie sheet and freeze for 2 hours until frozen solid. Transfer to a sealed container and freeze for up to 3 months. Bake from frozen, adding 1-2 extra minutes to the bake time.
Freezing baked cookies: Make sure the cookies are completely cool and transfer to a sealed container. Freeze for up to 3 months. Let thaw overnight in the refrigerator or for a few hours at room temperature before enjoying.
Nutrition
Serving: 1cookieCalories: 194.4kcalCarbohydrates: 27.8gProtein: 2.4gFat: 8.4gSaturated Fat: 5.1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.2gTrans Fat: 0.3gCholesterol: 40.2mgSodium: 144.1mgPotassium: 46.9mgFiber: 0.7gSugar: 14.4gVitamin A: 1319.9IUVitamin C: 0.4mgCalcium: 22.2mgIron: 1.1mg
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