Pumpkin Spice Cookie

With just the right amount of pumpkin spice, these chewy pumpkin cookies melt in your mouth with every bite. These fall cookies are really wonderful, with chewy interiors and a spiced sugar coating!

Look no further if you’ve been searching for a pumpkin cookie recipe that will produce really chewy cookies that aren’t at all cakey! For everyone who enjoys chewy cookies, these pumpkin cookies are for you. Their “mouth feel” and texture are the best. I can’t wait for you all to bake these cookies this fall because they are genuinely amazing in every mouthful! I’m sure you’ll adore them!

Why You’ll Love These Chewy Pumpkin Cookies

Not cakey, but chewy pumpkin cookies. Cookie recipes using pumpkin are SO HARD to get properly. It tends to make baked foods extremely moist due to its moisture content. For cakes, this works well, but not for cookies. These cookies are the complete antithesis of the cakey, mushy pumpkin cookies that are typically found. Every bite of these chewy treats melts in your tongue. To get a chewy center in your cookies, you have to create them in a very specific way. Make sure you follow each step to learn how!

The ideal quantity of pumpkin spice. The ideal amount of pumpkin pie spice is added to the dough, which is then rolled in seasoned sugar before baking. It will taste like fall in every bite!

Making these is really simple. These are really easy cookies. You can prepare them in less than half an hour because they don’t need to chill!

Ingredients for Chewy Pumpkin Cookies

Butter– Ensure that it is thoroughly softened and unsalted.
Brown Sugar– To maintain the extra chewiness of these cookies, we exclusively use brown sugar.
Egg Yolks–Verify that they are at room temperature.
Vanilla–As usual, I suggest using vanilla bean paste for the greatest flavor, but extract will also work just fine.
Canned Pumpkin Puree– Using Libby’s canned pumpkin is what I suggest. Because practically every can of pumpkin I’ve tried has had the same consistency and isn’t overly wet, it’s the best pumpkin to use.
Flour– This recipe calls for precisely the proper amount of all-purpose flour to give these cookies the ideal texture.
Pumpkin Pie Spice– Warm fall tastes are added to these cookies with a blend of cinnamon, nutmeg, allspice, ginger, and cloves.
Baking Soda & Baking Powder– These cookies are just slightly risen by using equal parts.
Salt– enhances every flavor in these cookies
Granulated Sugar–Right before baking, the cookie dough is rolled with spiced sugar.

Step By Step Instructions

STEP ONE: Let your pumpkin dry first. The only way to ensure that these cookies bake properly and don’t get overly sweet is to follow this strange recipe! Arrange the pumpkin onto a dish and cover it with a paper towel. Press gently to absorb the liquid. At least four more times, repeat this step. (It must be reduced from 1/2 cup to 1/4 cup). Put aside.

STEP TWO: Mix the flour, baking soda, baking powder, pumpkin pie spice, and salt in a small bowl. Put aside.

STEP THREE: Using an electric mixer, beat the softened butter and brown sugar in a large bowl.

STEP FOUR: Once the mixture is pale and frothy, add the egg yolks and vanilla and stir for one minute.

STEP FIVE: Mix in the pumpkin after adding it.

STEP SIX: Add the dry ingredients and stir.

STEP SEVEN: 18 balls of dough should be formed; roll them in the seasoned sugar. After baking, allow the cookies to cool slightly before consuming!