Chewy Pumpkin Cookies
These Chewy Pumpkin Cookies are perfect for the fall baking season. The cookies are crisp around the edges and soft and chewy in the center. They are loaded with pumpkin and a delicious blend of cinnamon and nutmeg. The cookies are rolled in cinnamon sugar prior to baking to give a delicious flavor to these.
I love the fall baking season. Of course, the warm spices, pumpkin and apple flavors are some of my favorites, but I also love the cozy feeling of the season. The weather begins to get cooler. Sweaters and boots make their way out of the closet, and toasty fireplaces get lit for the first time since the past winter.
These pumpkin cookies are the perfect fall bake. They are loaded with pumpkin flavor, warm spices and are rolled in cinnamon sugar prior to baking. They are a twist on the classic snickerdoodle, and trust me, they are good!
Here’s what you need to know…
This pumpkin cookie recipe is straight forward, so there’s not much to explain. There are a few key steps, though, that make these ultra delicious.
Mix the butter and sugar
To begin making these pumpkin snickerdoodle cookies, you’ll cream together the butter and sugars for a few minutes. You can certainly do this by hand, but if you have a stand mixer or electric mixer, it does make it a bit easier. Just be sure to use a spatula to scrape down the sides of the bowl so that everything gets mixed equally.
Remove excess moisture from the pumpkin puree
While the butter and sugars mix together, you can dab the extra moisture off the pumpkin. If you forget to do this step, the cookies may spread a bit more, due to extra moisture. Spread the pumpkin puree on a plate, then, using a paper towel, gently press the paper towel on top of the pumpkin. Lift the paper towel off and repeat 2-3 more times.
Add the pumpkin puree and egg yolks to the sugar and butter. The reason you use only the egg yolk in this recipe, is to create a chewier, tender cookie. The egg white makes the cookie more cake like. Mix the pumpkin and egg yolks until well blended, then add in the flour, salt, baking soda, cinnamon and nutmeg.
Don’t overmix!
Here’s a tip when you add your dry ingredients. You don’t want to overmix the dough once the dry ingredients are added. Why? Overmixing the cookie dough once the flour is added will result in a hard cookie that doesn’t spread. How do I know? I’ve done it! And the cookies were not edible, haha!
Time to bake
Before baking, roll the cookie dough in cinnamon sugar, then press to your desired thickness on the cookie sheet. These cookies actually don’t spread much, so pressing them down prior to baking is key. Once the cookies are baked, allow them to cool a few minutes on the baking sheet then transfer to a wire cooling rack.
If you make this pumpkin cookie recipe, let me know what you thought in the comments and ratings below. I love hearing your thoughts! Also, find me on youtube and instagram for more fun behind the scenes and the full baking video for these.
PrintChewy Pumpkin Cookies
- Total Time: 25 minutes
- Yield: 12 1x
Description
These Chewy Pumpkin Cookies are perfect for the fall baking season. The cookies are crisp around the edges and soft and chewy in the center. They are loaded with pumpkin and a delicious blend of cinnamon and nutmeg. The cookies are rolled in cinnamon sugar prior to baking to give a delicious flavor to these.
Ingredients
- 1 1/2 sticks (3/4 cup), unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 2/3 cup Pumpkin Puree
- 2 large egg yolks
- 2 1/2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
Cinnamon Sugar Coating
- 1/4 cup granulated sugar, for rolling
- 1/2 teaspoon ground cinnamon, for rolling
Instructions
1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. Place pumpkin puree on a plate. Use a paper 2-3 paper towels to dab the extra moisture off of the pumpkin puree. Set aside.
3. In a large bowl, using a whisk or electric mixer, or the bowl of a stand mixer fitted with the paddle attachment, add butter and sugars. Beat until light and fluffy.
4. Add in the pumpkin, egg yolks and vanilla. Beat until combined.
5. Add in the flour, cinnamon, baking soda, salt and nutmeg. Beat just until combined.
6. Make the Cinnamon Sugar Coating. In a small bowl, whisk together the sugar and cinnamon.
7. Scoop cookie dough by 2 tablespoon measurements. Roll in cinnamon sugar coating. Place on prepared baking sheet. Flatten cookie dough to desired cookie thickness, using the palm of your hand. Bake in oven for 10 minutes.
8. Allow to cool 5 minutes on baking sheet before transferring to wire cooling rack. Sprinkle additional cinnamon sugar on cookies if desired. Enjoy!
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Method: Oven
- Cuisine: American