Chewy, Cakey Pumpkin Spice Cookies
Soft, chewy, cookies full of pumpkin and spice flavor. The perfect treat for Fall!
Servings: 18 cookies
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.