Introduction
Get ready to fall in love with these irresistible Chewy Pumpkin Cookies! They’re the perfect treat to sweeten up your autumn days with a little pumpkin magic. Soft, chewy, and packed with seasonal flavors, these cookies will surely become a favorite in your fall baking lineup.
Detailed Ingredients with measures
- 1 cup unsalted butter, room temp
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
For the Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-27 minutes
- Yield: About 24 cookies
Directions
1. Preheat that oven to 350°F (180°C) and line your baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy.
3. Stir in the vanilla extract and pumpkin puree until well mixed.
4. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
5. Gradually add the dry ingredients to your wet mixture, stirring until combined.
6. In a small bowl, mix together the 1/4 cup sugar and 1 teaspoon cinnamon for the coating.
7. Scoop a heaping tablespoon of the dough, roll it into a ball, and coat it in the cinnamon sugar mixture.
8. Place the dough balls onto the baking sheets, leaving space between each one.
9. Bake for 10-12 minutes, or until edges are set (the centers will continue to set as they cool).
10. Allow cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Each cookie brings a touch of joy with approximately 150 calories. Enjoy your delightful fall treat!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (180°C) and line your baking sheets with parchment paper to prevent sticking.
Step 2: Cream the Butters and Sugars
In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until the mixture becomes fluffy and light in color.
Step 3: Add Vanilla and Pumpkin
Stir in the vanilla extract and pumpkin puree into the creamed butter and sugars until they are thoroughly combined.
Step 4: Whisk the Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, pumpkin pie spice, and salt until evenly mixed.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture, stirring until just combined and no dry flour remains visible.
Step 6: Prepare Cinnamon Sugar Coating
In a small bowl, mix together the 1/4 cup granulated sugar and 1 teaspoon ground cinnamon for the coating.
Step 7: Form the Cookie Balls
Scoop a heaping tablespoon of the cookie dough, roll it into a ball, and then coat it generously in the cinnamon sugar mixture.
Step 8: Arrange on Baking Sheets
Place the coated dough balls onto the prepared baking sheets, ensuring there is adequate space between each ball to allow for spreading.
Step 9: Bake the Cookies
Bake in the preheated oven for 10-12 minutes or until the edges of the cookies are set. Note that the centers will continue to set as they cool.
Step 10: Cool the Cookies
Allow the cookies to cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Cookie Consistency
These cookies are meant to be chewy, so avoid overbaking them to maintain the desired texture.
Storage
Store the cooled cookies in an airtight container at room temperature for up to a week.
Variations
Consider adding chocolate chips or nuts for an extra twist on this classic fall cookie.
Cook techniques
Creaming Butter and Sugars
Begin by using room temperature unsalted butter to ensure a smooth and fluffy texture. Beat the butter together with granulated and brown sugars until the mixture lightens in color and becomes fluffy, which usually takes about 2-3 minutes.
Incorporating Pumpkin Puree
After creaming the butter and sugars, stir in the vanilla extract and pumpkin puree until fully combined. This step adds moisture and a rich pumpkin flavor to the cookies, making them chewy.
Mixing Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, spices, and salt. This ensures even distribution of the leavening agents and spices, helping the cookies rise properly and gain flavor.
Combining Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Avoid overmixing to maintain the cookies’ tenderness.
Cinnamon Sugar Coating
Create a sweet coating by mixing granulated sugar and cinnamon in a small bowl. This will give the cookies a delightful, crunchy outer layer that compliments the soft interior.
Measuring and Baking
Scoop heaping tablespoons of dough and roll them into balls. Roll each ball in the cinnamon sugar mixture before placing them on a lined baking sheet. Bake at 350°F (180°C) for 10-12 minutes, until the edges are set.
FAQ
Can I use canned pumpkin puree for these cookies?
Yes, canned pumpkin puree is perfect for this recipe as it provides the moisture and flavor needed for chewy cookies.
What can I substitute for unsalted butter?
You can use margarine or a dairy-free butter alternative if you’re looking for a substitute. However, be aware that this may slightly alter the flavor and texture of the cookies.
How do I store the cookies?
Store cookies in an airtight container at room temperature for up to one week, or you can freeze them for longer storage.
Can I add nuts or chocolate chips?
Absolutely! Feel free to mix in chocolate chips, nuts, or even dried fruit to customize your cookies to your liking.
Why are my cookies flat?
Flat cookies can result from too much butter, not enough flour, or not refrigerating the dough before baking. Ensure accurate measurements and consider chilling the dough for about 30 minutes before baking.
Conclusion
