Description
Soft, spiced, and unbelievably chewy, these pumpkin cookies are the perfect no-chill fall treat—ready in 30 minutes with bold flavor in every bite.
Ingredients
¾ cup (168g) unsalted butter, softened
1 cup (220g) light brown sugar, packed
2 egg yolks, room temperature
2 tsp vanilla extract or vanilla bean paste
½ cup (122g) canned pumpkin puree (Libby’s preferred; must be dried down to ¼ cup)
1¾ cups (219g) all-purpose flour
1 tbsp pumpkin pie spice
½ tsp baking soda
½ tsp baking powder
½ tsp salt
Spiced Sugar Coating:
¼ cup (50g) granulated sugar
½ tsp pumpkin pie spice
Instructions
1. Preheat oven to 350°F (177°C) and line baking sheets with parchment.
2. Dry pumpkin puree thoroughly by patting with paper towels until reduced to ¼ cup.
3. Mix flour, pumpkin spice, baking soda, baking powder, and salt in a bowl.
4. Cream butter and brown sugar until light and fluffy.
5. Beat in egg yolks and vanilla until pale and fluffy.
6. Mix in dried pumpkin puree until fully incorporated.
7. Add dry ingredients to wet, mixing until just combined.
8. Scoop dough into 2-tbsp balls and roll in spiced sugar.
9. Place dough 2 inches apart on baking sheets.
10. Bake for 12–14 minutes, until edges are set.
11. Cool on tray 5 minutes, then transfer to wire rack.
12. Best texture after cooling 15 minutes.
Notes
Drying the pumpkin puree is critical—too much moisture will make the cookies cakey.
Use a round cookie cutter after baking to shape perfectly.
Cookies will appear puffy out of the oven but settle as they cool.
For best results, bake for 12 minutes and let cool fully.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 40mg
Keywords: chewy pumpkin cookies, fall cookies, soft pumpkin cookies