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Chewy, Cakey Pumpkin Spice Cookies

10/18/2023 by TheDishDiary

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These chewy, cakey pumpkin spice cookies are soft, chewy, and perfectly spiced to fit the season! They are even rolled in extra pumpkin pie spice and sugar for crunch.


Chewy Cakey Pumpkin Spice Cookies

Substitutions + Variations

Sugar – Instead of white granulated sugar, opt for colored sugar. You will have to use closer to 1/3-1/2 cup since the colored sugar granules are larger.
Pumpkin pie spice – You can replace the pumpkin pie spice in the sugar mixture with cinnamon.
Gluten-free – Make this recipe gluten-free by using your favorite 1:1 flour blend.


Chewy Cakey Pumpkin Spice Cookies

Storage

These will keep well in an airtight container at cool room temperature for up to 4-5 days. They also freeze well up to 3 months.
One of my favorite ways to enjoy this cookie is straight from the freezer.


Chewy Cakey Pumpkin Spice Cookies

Other recipes to try

Mini 7-Ingredient Pumpkin Pie Tarts
Pumpkin Spice Cannoli Dessert Ball


Chewy Cakey Pumpkin Spice Cookies
Print Recipe

Chewy, Cakey Pumpkin Spice Cookies

Soft, chewy, cookies full of pumpkin and spice flavor. The perfect treat for Fall!
Prep Time30 minutes mins
Cook Time15 minutes mins
Total Time45 minutes mins
Course: Dessert
Cuisine: American
Keyword: cookie, Fall, pumpkin, pumpkin spice
Servings: 18 cookies
Author: The Dish Diary

Ingredients

Pumpkin Spice sugar

  • ¼ cup granulated sugar
  • ½ teaspoon Pumpkin pie spice

Cookie

  • 15 ounce canned pumpkin puree dried out
  • 1¾ cup all purpose flour
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened
  • 2 teaspoons vanilla extract
  • 2 egg yolks room temperature
  • 1 cup brown sugar light or dark

Instructions

  • In a small bowl mix the granulated sugar and pumpkin pie spice together. Set aside.
  • Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • Start by drying out your pumpkin puree. Spread the canned pumpkin on a plate and press lightly with a paper towel to absorb the liquid. Repeat this step 3-4 times to get all of the water out of the pumpkin. Set aside.
    The pumpkin should be dry enough where you can pick up the dried out puree with your hands.
  • In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
  • In a large bowl cream the softened butter and brown sugar together with a hand mixer on medium-high speed for 1-2 minutes or until the mixture is light and fluffy.
  • Add in the egg yolks and vanilla extract and mix on medium speed until pale, about 1-2 minutes.
  • Add in the dried pumpkin puree and mix on medium-low to combine.
  • Add in the dry ingredients and mix on low until just combined.
  • Scoop out the dough with a 2-3 tablespoon cookie scoop and roll them into balls. Roll the dough balls in the pumpkin spice sugar mixture until coated.
  • Place the cookie dough about 2-inches apart on your prepared baking sheets.
  • Gently press the cookies down until they are about 1-inch in height.
    I like to use the bottom of a glass for this.
  • Bake the cookies for 13-14 minutes. Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to finish cooling.

Notes

These cookies are best enjoyed fully cooled since it gives the spice time to really come through. I also really like them straight from the freezer. 

Filed Under: Dessert, Fall, Recipes Tagged With: cookies, Dessert, Fall, pumpkin, Pumpkin spice

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