Chewy Pumpkin Cookies
Pumpkin cookies are the ultimate fall treat - these pumpkin cookies are chewy on the inside with a sugar and spice topping!
Ingredients
PUMPKIN COOKIES
- 1/2 cup pumpkin puree
- 1/2 stick butter melted
- 1/2 cup white sugar + 3 tbsp sugar for rolling
- 1/2 cup brown sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 3 tbsp sugar
PUMPKIN PIE SPICE MIX
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp allspice
Instructions
Blot the pumpkin
- Add the pumpkin puree to a bowl or plate lined with a paper towel.
- Blot the pumpkin puree to remove the excess moisture.
Prepare the sugar spice.
- Add 1 tsp of pumpkin pie spice to a shallow bowl and 2-3 tbsp of white sugar. Mix and set aside.
Make the cookie batter.
- Add the melted butter, pumpkin puree, brown and white sugars to a large bowl. Mix until fully incorporated. Next, add the egg yolk and vanilla and continue mixing until fully incorporated.
- Add the dry ingredients (flour, salt, baking soda, and 1 tsp of pumpkin pie spice). Mix well until all the dry ingredients are combined with the wet ingredients. Don’t overmix.
- Roll a spoonful of cookie batter into your hand and then roll it into the sugar spice mix.
- Chill the cookies in the fridge for at least 30 minutes (or overnight). The longer, the better.
Bake the cookies
- Once ready to bake the cookies, preheat the oven to 325ºF, and prepare a baking sheet with parchment paper or silicone liner.
- Bake at 325ºF for 12-18 mins until the cookies look set and start to brown a little.
- Cool slightly on the tray then carefully transfer to a wire rack to cool completely.