Chewy Pumpkin Cookies recipe
Embrace the warmth of fall with these irresistible Chewy Pumpkin Cookies. Each bite melts in your mouth, delivering a delightful blend of pumpkin spice and sweet, chewy perfection. A spiced sugar coating adds a subtle crunch, elevating these cookies to seasonal must-haves.
The secret to their soft, pillowy centers lies in a well-dried pumpkin puree, creating a perfectly balanced texture. Every bite bursts with cozy autumn flavors, making these cookies ideal for cool-weather gatherings or simply savoring with a cup of tea.
With a straightforward process and ingredients, these pumpkin cookies are sure to become a seasonal favorite in your home.
Chewy Pumpkin Cookies Ingredients: A Closer Look
In this Chewy Pumpkin Cookies ingredients section, each element plays a vital role in achieving the perfect balance of flavor and texture:
- Pumpkin Purée: The heart of these cookies, lending rich moisture and earthy sweetness, creating that unmistakable fall flavor.
- Brown Sugar: Adds depth and caramel-like richness, ensuring a chewy, tender bite in every cookie.
- Unsalted Butter: A creamy foundation that delivers a rich, smooth texture, binding all the flavors together.
- Pumpkin Pie Spice: A warm blend of cinnamon, nutmeg, and cloves, bringing that classic autumn aroma and spice to each bite.
- All-Purpose Flour: Provides structure to the cookies, creating a soft, melt-in-your-mouth consistency.
- Vanilla: A subtle touch that enhances the overall sweetness, offering a fragrant, mellow finish.
These ingredients come together to create an unforgettable batch of cookies that celebrate the comforting flavors of the season.
Recipe Tips
- Drying the Pumpkin Puree: Don’t skip the drying process for your pumpkin puree. Canned pumpkin can contain excess moisture, which could lead to soggy cookies. Spread the puree onto a plate and press gently with a paper towel to absorb the liquid. Repeat this step until the pumpkin reduces by half. A well-dried puree is essential for chewy centers and helps prevent the cookies from spreading too much during baking.
- Chilling the Dough for Better Shape: If your cookie dough feels too sticky to handle, pop it into the fridge for 10-15 minutes before rolling into balls. Chilling the dough makes it easier to work with and helps the cookies maintain their shape while baking. This step is especially important if you want evenly sized, round cookies with a perfect chewy center.
- Measuring Flour Correctly: Accurate flour measurement is critical in baking these cookies. Too much flour can result in dense, dry cookies. For best results, spoon the flour into your measuring cup and level it off with a knife, or use a kitchen scale for precision. Properly measured flour ensures a light, tender crumb while keeping that sought-after chewiness.
What to Serve with Chewy Pumpkin Cookies
- Hot Spiced Cider: Pair these chewy pumpkin cookies with a warm cup of spiced apple cider. The rich, caramel notes of the cookies blend seamlessly with the sweet and tangy cider, creating the ultimate autumnal treat. A sprinkle of cinnamon on top of the cider enhances the flavor harmony.
- Vanilla Bean Ice Cream: For a delightful contrast, serve these cookies with a scoop of vanilla bean ice cream. The creamy, cold texture of the ice cream complements the warm, spiced flavors of the cookies. Try sandwiching a scoop between two cookies for an indulgent pumpkin-spice ice cream sandwich.
- Chai Tea Latte: The warm, spiced flavors of a chai latte perfectly match the pumpkin spice in these cookies. The combination of cinnamon, cardamom, and cloves in the tea enhances the cookie’s spiced notes, making for a comforting and cozy pairing on a chilly day.
FAQ
1. Can I use fresh pumpkin puree instead of canned?
Yes, you can use fresh pumpkin puree, but it’s crucial to remove as much moisture as possible. Fresh puree tends to be wetter than canned, so dry it thoroughly using paper towels before incorporating it into the dough.
2. Why do my cookies turn out too flat?
If your cookies are spreading too much, it could be due to not drying the pumpkin puree enough or the butter being too warm. Make sure to dry the puree properly and chill the dough before baking to help maintain a thicker shape.
3. How do I store these cookies to keep them fresh?
Store these chewy pumpkin cookies in an airtight container at room temperature for up to three days. To keep them extra soft, you can place a slice of bread in the container—the bread helps maintain moisture in the cookies.
4. Can I freeze the dough for later use?
Yes, you can freeze the dough. Scoop and roll the dough into balls, place them on a baking sheet, and freeze until solid. Transfer the frozen dough balls into a resealable bag, and bake from frozen, adding an extra 2-3 minutes to the baking time.
Chewy Pumpkin Cookies
Ingredients
- FOR THE SPICED SUGAR
- Granulated white sugar 1/4 cup (50 g)
- Pumpkin pie spice 1/2 tsp
- FOR THE PUMPKIN COOKIES
- Unsalted butter softened, 3/4 cup (168 g)
- Light brown sugar packed, 1 cup (220 g)
- Egg yolks at room temperature, 2
- Vanilla extract 2 tsp
- Canned pumpkin puree Libby’s recommended, 1/2 cup (122 g)
- All-purpose flour spooned and leveled, 1 3/4 cups (219 g)
- Pumpkin pie spice 1 tbsp
- Baking soda 1/2 tsp
- Baking powder 1/2 tsp
- Salt 1/2 tsp
Instructions
- FOR THE SPICED SUGAR
- In a small mixing bowl, combine the granulated sugar with the pumpkin pie spice. Set this mixture aside for later use.
- FOR THE PUMPKIN COOKIES
- Preheat your oven to 350°F (175°C) and prepare two baking sheets with parchment paper.
- Begin by drying the canned pumpkin puree. Spread the puree evenly onto a plate and gently press with a paper towel to absorb excess moisture. Repeat this process four times, until the puree reduces from 1/2 cup to approximately 1/4 cup, ensuring minimal moisture remains. Set the dried pumpkin aside.
- In another bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt until well blended.
- In a large bowl, using an electric mixer on high speed, cream the softened butter and light brown sugar for 1-2 minutes until the mixture is light and fluffy.
- Add the egg yolks and vanilla to the butter mixture, mixing at medium speed until the mixture is pale and fluffy, about 1-2 minutes.
- Incorporate the dried pumpkin puree into the mixture, blending on medium-low speed until just combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough forms without overmixing.
- Using a 2-tablespoon cookie scoop, portion the dough and roll each into a ball. Roll the dough balls in the spiced sugar mixture, ensuring even coating. If the dough is too sticky, chill it in the refrigerator for 10 minutes before proceeding.
- Arrange the dough balls on the prepared baking sheets, leaving at least 2 inches of space between each. Typically, six cookies are baked per sheet.
- Bake in the preheated oven for 12-14 minutes—12 minutes yields chewier centers, while 14 minutes offers a slightly crisper texture. The cookies will be puffy upon removal and will flatten as they cool, forming a signature wrinkled surface.
- Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack to finish cooling. For the best flavor, enjoy after cooling for at least 15 minutes.
Notes
For accurate flour measurement, avoid scooping directly with the measuring cup, as this can lead to excess flour. Instead, spoon flour into the cup and level off with a knife, or use a kitchen scale for precision (1 cup equals 125 grams).
