Soft And Chewy Pumpkin Cookies With Cinnamon-Sugar Coating
By Mason Brooks
Prep
30 min
Cook
10 min
Total
100 min
Servings
36
Set out a batch for a fall gathering or pack a few for after-school treats. These pumpkin cookies are soft and chewy rather than cakey, with pumpkin pie spice, cinnamon, and a crisp cinnamon-sugar coating that adds warm flavor to every bite.
Canned pure pumpkin, not pie filling, is blotted on paper towels before mixing to remove excess moisture. Melted butter and a larger share of brown sugar help create the denser chew, while one egg yolk adds richness without extra water. The flour, pumpkin pie spice, cinnamon, baking soda, and salt are whisked separately, then mixed in on low speed.
Expect a very soft, slightly sticky dough before chilling; that is normal with melted butter and pumpkin puree. After an hour in the refrigerator, it should be firm enough to roll into one-inch balls. Bake until the tops are set and the bottoms are light golden brown. Adding too much flour or skipping the pumpkin blotting can push the texture toward puffy and cakey.
The recipe makes 36 cookies, so it suits a family dessert tray or a casual gathering. Let the cookies flatten as they cool on the baking sheet before moving them. If dough chills overnight and feels too firm to roll, let it stand at room temperature for about 10 minutes.
Why you'll love this recipe
- Makes 36 cookies, giving families enough for a dessert tray, lunchbox treats, or sharing without needing to double the recipe.
- Chewy-cookie fans get the texture they want because blotted pumpkin, melted butter, brown sugar, and one egg yolk limit excess moisture.
- Warm pumpkin pie spice and cinnamon suit fall gatherings, while the cinnamon-sugar coating gives each cookie a lightly seasoned exterior.
- The dough can chill for up to 24 hours, helping busy home cooks split the mixing and baking into separate parts.
- Kids and adults can enjoy familiar pumpkin flavor without a muffin-like cookie, since the reduced baking soda keeps the cookies from puffing excessively.
- Leftover cookies remain easy to portion because the recipe bakes individual one-inch rounds, rather than requiring slicing or serving from a pan.
Ingredients
- •0.5 cup canned pure pumpkin puree (not pumpkin pie filling)
- •2.5 cups all-purpose flour (300g)
- •1 tbsp pumpkin pie spice
- •1.5 tsp ground cinnamon (divided)
- •0.5 tsp baking soda
- •0.5 tsp salt
- •0.75 cup unsalted butter (170g, 1 1/2 sticks)
- •1 cup packed brown sugar (200g, light or dark)
- •0.5 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)
Calories
104
Protein
1g
Fat
4g
Carbs
16g
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