Description
These chewy pumpkin cookies are soft, tender, and packed with cozy pumpkin spice flavor — perfect for fall baking.
Ingredients
3/4 cup unsalted butter, softened
1 cup packed light brown sugar
2 egg yolks, room temperature
2 tsp vanilla
1/2 cup canned pumpkin puree (Libby’s recommended)
1 3/4 cups all-purpose flour, spooned and leveled
1 tbsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 cup granulated white sugar (for spiced sugar)
1/2 tsp pumpkin pie spice (for spiced sugar)
Instructions
1. Preheat oven to 350°F and line baking sheets with parchment paper.
2. Dry pumpkin by spreading on a plate and pressing with paper towels until reduced to about 1/4 cup.
3. Whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt.
4. Cream softened butter and brown sugar until light and fluffy.
5. Add egg yolks and vanilla and beat until pale and fluffy.
6. Mix in dried pumpkin puree.
7. Gradually mix in dry ingredients just until combined.
8. Scoop dough into balls (about 2 tbsp each).
9. Roll dough balls in spiced sugar.
10. Place on baking sheets at least 2 inches apart.
11. Bake 12-14 minutes until centers are puffy.
12. Cool on baking sheet 5 minutes then transfer to rack.
13. Best enjoyed after cooling at least 15 minutes.
Notes
Pumpkin must be properly dried to avoid cakey cookies.
Measure flour correctly (125g per cup).
Dough can be chilled if sticky but bring to room temp before baking.
Cookies can be stored in airtight container up to 3 days or frozen up to 2 weeks.
Fresh pumpkin puree not recommended due to excess moisture.
Libby’s canned pumpkin preferred for consistency.
Shaping tip: use a circular cookie cutter after baking for perfect shape.
- Prep Time: 30 minutes
- Cook Time: 12-14 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg