Chewy Pumpkin Cookies, the Best Fall Treat

With the temperatures dropping, people are staying inside more, and baking is a way to bring people closer in these colder months. For fall, I decided to make pumpkin cookies because pumpkins remind me of the autumnal months.

The recipe I used was Chewy Pumpkin Cookies. This was the first time I had used it. I chose this recipe because I thought it would be a simple treat for the fall season.

Ingredients

For the Spiced Sugar:

1/4 cup (50 g) granulated white sugar

1/2 tsp pumpkin pie spice

For the Pumpkin Cookies:

3/4 cup (168 g) unsalted butter, softened

1 cup (220 g) light brown sugar, packed

2 egg yolks, at room temperature

2 tsp vanilla

1/2 cup (122 g) canned pumpkin puree, Libby’s works best

1 3/4 cups (219 g) 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

Directions

For the spiced sugar;

Mix the granulated sugar and pumpkin pie spice in a small bowl, then set aside.

For the Pumpkin Cookies;

1. Preheat oven to 350, line two baking sheets with parchment paper
2. Start by drying your pumpkin. (This step is not optional. The cookies will not bake properly if you skip this step.) Spread the canned pumpkin on a plate and lightly press with a paper towel to absorb the excess liquid. Repeat the step at least four more times. The pumpkin should be dry enough that it goes from being 1/2 cup dried down to just about a 1/4 cup. Hardly any liquid should transfer onto a paper towel once it has been dried enough. (As stated above, try to use Libby’s canned pumpkin as almost all cans of it have the same consistency and are not too wet). Then set aside.
3. In a small bowl mix the flour, pumpkin pie spice, baking soda, and baking powder then set aside.
4. In a large bowl mix the softened butter and brown sugar together for about 1-2 minutes with an electric mixer on high speed until light and fluffy
5. Add the egg yolks and vanilla and mix on medium speed for 1-2 minutes on medium speed until pale and fluffy.
6. Add the pumpkin and mix on medium-low speed until combined.
7. Add the dry ingredients and mix until just combined on low speed.
8. Scoop the dough with a 2-tablespoon cookie scoop, roll in balls, and then roll the dough balls in the spiced sugar (If the dough is too sticky, chill in the fridge for 10 minutes then continue)
9. Place dough balls at least 2 inches apart on the baking sheets.
10. Bake cookies for 12-14 minutes (14 for a slightly crispy cookie, 12 for really chewy center) When they are done baking, the centers will be puffy. As the cookies cool, the centers will fall and the cookie will get “wrinkly”.
11. Let the cookies cool on the baking sheet for around 5 minutes, then transfer to a cooling rack to finish cooling.

Reviews:

“They are so good!” said Chloe Flynn, a senior at Central High School.

“Let me get the recipe for them so I can make them!” said Ella Flynn, a sophomore at Central High School.

Londyn Bryant, a freshman at Central High School said, “That was literally one of the best cookies I’ve ever had.”