Introduction
Get ready to dive into pumpkin bliss with these Chewy Pumpkin Cookies! Soft, scrumptious, and bursting with fall flavors, they’ll become your new favorite autumn treat. The delightful mix of pumpkin puree and warm spices makes these cookies perfect for cozy evenings or gatherings with family and friends.
Detailed Ingredients with measures
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 6 tablespoons pumpkin puree
- 1 and 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
For Rolling
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Total Time: 40-42 minutes
- Yield: About 24 cookies
Instructions
1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy. Add the vanilla extract and pumpkin puree, mixing until fully combined.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon.
4. Gradually add the dry ingredients to the wet mixture, stirring until just blended. Chill the dough for at least 30 minutes to firm up.
5. In a small bowl, mix together the additional granulated sugar and cinnamon for rolling.
6. Scoop tablespoon-sized amounts of dough and roll each into a ball. Roll each ball in the cinnamon-sugar mixture to coat.
7. Place the dough balls on the prepared baking sheets, spacing them a couple of inches apart.
8. Bake for 10-12 minutes until the edges are set, but the centers are still soft. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
9. Enjoy these chewy delights with a pumpkin spice latte or your favorite fall beverage!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: Cream the Sugars and Butter
In a mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy. Add the vanilla extract and pumpkin puree, mixing until fully combined.
Step 3: Prepare the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until just blended. Chill the dough for at least 30 minutes to firm up.
Step 5: Make Cinnamon-Sugar for Rolling
In a small bowl, mix together the additional granulated sugar and cinnamon for rolling.
Step 6: Form the Cookie Dough Balls
Scoop tablespoon-sized amounts of dough and roll each into a ball. Roll each ball in the cinnamon-sugar mixture to coat.
Step 7: Arrange on Baking Sheets
Place the dough balls on the prepared baking sheets, spacing them a couple of inches apart.
Step 8: Bake the Cookies
Bake for 10-12 minutes until the edges are set, but the centers are still soft. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Step 9: Serve and Enjoy
Enjoy these chewy delights with a pumpkin spice latte or your favorite fall beverage!
Notes
Cooling Time
Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack to avoid breaking.
Storage
Store the cookies in an airtight container at room temperature for up to one week to maintain their chewiness.
Substitutions
If you prefer a lower sugar option, you can reduce the granulated sugar slightly without significantly affecting the texture.
Cook techniques
Mixing Ingredients
To achieve a creamy texture, ensure the butter is softened before mixing with sugars. This will help to incorporate air and create a light cookie.
Chilling the Dough
Chilling the dough for at least 30 minutes allows the gluten to relax and helps the cookies maintain their shape during baking, resulting in a chewier texture.
Rolling in Sugar
Rolling the cookie dough balls in the cinnamon-sugar mixture before baking adds a sweet and slightly crunchy exterior, enhancing the overall flavor.
Baking Time
Monitor the baking time closely. The cookies should be set around the edges but still soft in the center to ensure a chewy texture.
Cooling Properly
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. This helps them firm up without becoming too hard.
FAQ
Can I use canned pumpkin instead of homemade puree?
Yes, canned pumpkin puree works perfectly for this recipe and provides convenience without sacrificing flavor.
What can I substitute for pumpkin pie spice?
You can mix individual spices like nutmeg, ginger, and allspice with cinnamon as an alternative to pumpkin pie spice.
How do I store leftover cookies?
Store the cookies in an airtight container at room temperature for up to one week to maintain their chewiness.
Can I freeze these cookies?
Yes, you can freeze the baked cookies in a freezer-safe bag or container. They can be thawed at room temperature before enjoying.
What can I add for extra flavor or texture?
Consider adding chocolate chips, nuts, or dried cranberries for added flavor and texture.
Conclusion
These Chewy Pumpkin Cookies are the perfect autumn treat, combining soft texture with delightful fall flavors. Enjoy making and sharing them with friends and family!
