Chewy Pumpkin Cookies
These delightful Chewy Pumpkin Cookies are perfectly soft and gooey in the center, bursting with rich pumpkin flavor and warm spices, making them a cozy fall treat!
Ingredients
Main ingredients
- 1 cup pumpkin puree fresh or canned—just ensure it's 100% pumpkin
- 1 cup brown sugar adds moisture and a deeper flavor
- 1/2 cup granulated sugar for sweetness
- 1/2 cup unsalted butter softened, room temperature for easy creaming
- 1 count egg to bind the ingredients
- 2 cups all-purpose flour for perfect structure
- 1 teaspoon baking soda for leavening
- 1 teaspoon baking powder adds additional lift
- 1 teaspoon pumpkin spice a mix of cinnamon, nutmeg, and ginger
- 1/2 teaspoon salt to enhance the flavors
- 1/4 cup granulated sugar for sprinkling on top before baking
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the pumpkin puree, brown sugar, and granulated sugar until smooth (about 2-3 minutes).
- Beat in the softened butter and egg until well combined (another 1-2 minutes).
- In another bowl, mix together the flour, baking soda, baking powder, pumpkin spice, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, mixing just until combined. Be careful not to over-mix.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper, giving them space to spread out.
- Sprinkle the tops with granulated sugar.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
If using fresh pumpkin for the puree, ensure it's well-pureed and not too watery. For a gluten-free option, substitute with a 1:1 gluten-free flour blend. Try adding a pinch of sea salt on top before baking for an elevated flavor!