Soft And Chewy Pumpkin Cookies With Cinnamon-Sugar Coating
By Isabella Quinn
Prep
30 min
Cook
10 min
Total
100 min
Servings
36
Bake a batch of cookies for a fall event or single servings as afternoon treats. These pumpkin cookies are chewy rather than cakey and include pumpkin pie spice and cinnamon in the batter and cinnamon sugar on top for added flavor with each bite.
Canned pumpkin puree, but not pumpkin pie mix, is drained on paper towels before mixing. Extra butter and brown sugar help make the pumpkin bread more moist and chewy, and an extra egg yolk adds flavor without extra liquid. Flours, pumpkin pie spice, cinnamon, baking soda, and salt are mixed in a separate bowl and added slowly on low speed to the other ingredients.
Expect somewhat sticky dough after removing it from the refrigerator. Possible causes of sticky dough include melted butter and pumpkin puree. One hour of refrigeration should firm the dough enough to roll it into one-inch balls. Cookies that are lightly browned on the bottom and firm on top might have a more cake-like texture if additional flour is added or if excess moisture is not squeezed from the pumpkin puree.
The recipe produces 36 cookies and is suitable for serving at a family gathering or party. Let cookies cool and flatten on the baking sheet before lifting them off. After refrigerating dough overnight, if it is difficult to roll out, let dough stand at room temperature for about 10 minutes.
Why we keep this one around
- Makes 36 cookies, so family members will have plenty to do with them, including taking them to school or work or distributing them. There is no reason to double the recipe.
- People who favor chewy cookies prefer the blotted pumpkin, butter, brown sugar, and egg yolk ingredients in the recipe because they help make the cookies less moist.
- Warm flavors like pumpkin pie spice and cinnamon are appropriate for fall parties. Cinnamon sugar toppings add flavor to cookies.
- The dough can be refrigerated for up to 24 hours. This is a tip to save time for home bakers who prepare dough and bake it at different times.
- Leftover cookies are easy to serve because they are preformed one-inch cookies and do not need to be cut from a pan or other mold.
Ingredients
- •½ cup canned pure pumpkin puree (not pumpkin pie filling)
- •2 ½ cups all-purpose flour (300g)
- •1 tbsp pumpkin pie spice
- •1 ½ tsp ground cinnamon (divided)
- •½ tsp baking soda
- •½ tsp salt
- •¾ cup unsalted butter (170g, 1 1/2 sticks)
- •1 cup packed brown sugar (200g, light or dark)
- •½ cup granulated sugar (100g, divided)
- •1 large egg yolk
- •2 tsp vanilla extract
Instructions
- 1
Line a plate with a few layers of paper towels. Spread the canned pumpkin on top without spreading it too thin, blot the top with one or two paper towels, and let it rest for about 10 minutes.
- 2
In a medium mixing bowl, whisk together the flour, pumpkin pie spice, 1 teaspoon cinnamon, baking soda, and salt. Set aside.
- 3
Melt the butter in a microwave-safe bowl in the microwave or in a pan on the stove.
- 4
Use an electric mixer to mix the melted butter, brown sugar, and 1/4 cup granulated sugar until creamy. Add the pumpkin puree, egg yolk, and vanilla, then mix on medium-low speed until combined.
- 5
Add the dry ingredients in two parts, mixing on low speed until well combined. The dough will be very soft and slightly sticky.
- 6
Cover the bowl and chill the cookie dough in the refrigerator for at least 1 hour and up to 24 hours.
- 7
When ready to bake, preheat the oven to 350°F and line baking sheets with parchment paper.
- 8
Mix the remaining 1/4 cup granulated sugar and 1/2 teaspoon cinnamon in a small, wide, shallow bowl.
- 9
Use a small cookie scoop or spoon to portion the dough and roll it into 1-inch balls. If overnight-chilled dough is too firm, let it sit at room temperature for about 10 minutes first.
- 10
Roll the dough balls in the cinnamon-sugar and place them on the parchment-lined baking sheets about 3 inches apart.
- 11
Bake one pan at a time for 9-11 minutes, until the tops are set and the bottoms are light golden brown. The cookies may be slightly puffy when removed and will flatten more as they cool on the baking sheet.
FAQ
Nutrition (per serving)
104
Calories
1g
Protein
4g
Fat
16g
Carbs
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