Description
Best Chewy Pumpkin Cookies for Fall – Irresistibly Soft!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup pumpkin puree, room temperature
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons packed dark brown sugar
- 2 large egg yolks, room temperature
- 2 teaspoons vanilla extract
- 1 2/3 cups + 1 tablespoon all-purpose flour
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 1/3 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
- In a large bowl, whisk together the flour, pumpkin spice, baking soda, cream of tartar, and kosher salt until well combined. Set aside.
- In a stand mixer with a paddle attachment (or using a hand mixer), cream the softened butter with 1/2 cup granulated sugar and dark brown sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl as needed.
- Reduce mixer speed to low. Add the pumpkin puree and mix until just combined. Then add the egg yolks one at a time, mixing until incorporated, followed by the vanilla extract. Scrape down the bowl.
- Gradually add the dry ingredients to the wet ingredients on the lowest speed, mixing only until just combined and a few streaks of flour remain. Do not overmix. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. In a small bowl, combine 1/3 cup granulated sugar and 1 teaspoon ground cinnamon for rolling.
- Scoop golf-ball sized mounds of chilled dough. Roll each dough ball in the cinnamon-sugar mixture, then place on the prepared baking sheets, spacing them about 2 inches apart. Bake one sheet at a time for 10-12 minutes, until the edges are set and lightly golden, but the centers still look slightly soft.
- Remove baking sheets from the oven and let cookies cool on the sheets for 5-7 minutes. Then, carefully transfer them to a wire rack to cool completely. Store leftover cookies in an airtight container at room temperature for 3-4 days, or freeze for up to 2-3 months.
Notes
- Chill the dough for best results.
- Adjust baking time for desired cookie softness.
- Store cookies in an airtight container.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg