The Best Chewy Pumpkin Spice Cookie Recipe

Have you ever wondered what makes the perfect fall treat? Imagine biting into a cookie that’s not only bursting with the warm flavors of pumpkin spice but also has a delightfully chewy texture. If you’re craving something that captures the essence of autumn in every bite, then you’re in for a treat with this chewy pumpkin spice cookie recipe. Let’s dive in and discover how to make these irresistible cookies that will leave everyone asking for more!

Overview

This pumpkin spice cookie recipe is special because it combines the rich, comforting flavors of pumpkin and spices with a perfectly chewy texture. Unlike many pumpkin cookies that can turn out cakey, these cookies maintain a delightful chewiness that melts in your mouth. The recipe is straightforward and doesn’t require any chilling time, making it a quick and easy option for busy bakers. With a preparation time of about 30 minutes and a baking time of 12-14 minutes, you can have fresh, homemade cookies ready in under an hour. The difficulty level is beginner-friendly, so even if you’re new to baking, you can achieve fantastic results!

Essential Ingredients

To make these chewy pumpkin spice cookies, you’ll need a few key ingredients:

1. Unsalted Butter: Make sure it’s softened to room temperature for easy creaming with the sugar.
2. Brown Sugar: Using only brown sugar helps keep the cookies extra chewy and adds a hint of caramel flavor.
3. Egg Yolks: Room temperature egg yolks contribute to the richness and structure of the cookies.
4. Vanilla Extract: Enhances the overall flavor of the cookies.
5. Canned Pumpkin Puree: Libby’s canned pumpkin is recommended for its consistent texture. Avoid using pumpkin pie filling, which contains added spices and sugar.
6. All-Purpose Flour: The right amount of flour gives the cookies their perfect texture.
7. Pumpkin Pie Spice: A blend of cinnamon, nutmeg, allspice, ginger, and cloves brings warm fall flavors to the cookies.
8. Baking Soda and Baking Powder: These leavening agents help the cookies rise just enough.
9. Salt: Enhances all the flavors in the cookies.
10. Granulated Sugar: Used for rolling the cookie dough in spiced sugar before baking.

Substitutions and Variations

• Butter: You can use salted butter, but reduce the added salt by half.
• Pumpkin Pie Spice: Make your own by blending equal portions of ground nutmeg, allspice, and clove with twice as much ginger and three times as much cinnamon.
• Add-Ins: Feel free to add chocolate chips, nuts, or dried fruits for extra texture and flavor.

Step-by-Step Instructions

Follow these detailed steps to make the best chewy pumpkin spice cookies:

1. Dry the Pumpkin Puree: Spread 1/2 cup of canned pumpkin puree on a plate and cover it with a paper towel. Press lightly to absorb the liquid. Repeat this process at least four more times until the pumpkin reduces to about 1/4 cup. This step is crucial to prevent the cookies from becoming cakey.
2. Prepare the Dry Ingredients: In a small bowl, whisk together 1 3/4 cups of all-purpose flour, 1 tablespoon of pumpkin pie spice, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt. Set aside.
3. Cream the Butter and Sugar: In a large bowl, use an electric mixer to cream 3/4 cup of softened unsalted butter and 1 cup of packed light brown sugar together on high speed for 1-2 minutes until light and fluffy.
4. Add Egg Yolks and Vanilla: Add 2 room temperature egg yolks and 2 teaspoons of vanilla extract to the butter and sugar mixture. Mix on medium speed until the mixture is pale and fluffy, about 1-2 minutes.
5. Incorporate the Pumpkin: Add the dried pumpkin puree to the bowl and mix on medium-low speed until well combined.
6. Combine the Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients and mix on low speed just until combined. Be careful not to overmix.
7. Prepare the Spiced Sugar: In a small bowl, mix 1/4 cup of granulated white sugar with 1/2 teaspoon of pumpkin pie spice. Set aside.
8. Form the Cookie Dough Balls: Using a 2-tablespoon cookie scoop, portion out the dough and roll it into balls. If the dough is too sticky, chill it in the fridge for 10 minutes.
9. Roll in Spiced Sugar: Roll each dough ball in the spiced sugar mixture until fully coated.
10. Bake the Cookies: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Place the dough balls at least 2 inches apart on the baking sheets. Bake for 12-14 minutes, or until the edges are slightly firm. For really chewy centers, bake for 12 minutes; for slightly crispier cookies, bake for 14 minutes.
11. Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. Enjoy them once they have cooled for at least 15 minutes.

Assembly

To assemble these cookies, simply follow the rolling and baking instructions above. If you want to present them beautifully, consider these tips:

• Use a Cookie Cutter: While the cookies are still warm, use a circular cookie cutter to gently shape them into perfect circles.
• Stack and Serve: Arrange the cookies on a platter, stacking them slightly for a rustic, inviting look.
• Add a Drizzle: For an extra touch, drizzle some melted white chocolate or caramel sauce over the cookies before serving.

Storage and Make-Ahead Tips

• Storage: Store the cookies in an airtight container at room temperature for up to three days. For longer storage, freeze them for up to two weeks.
• Make-Ahead: You can prepare the cookie dough in advance and refrigerate it for up to 24 hours. Bring the dough to room temperature before baking.

Recipe Variations

Get creative with these variations:

• Chocolate Chip Pumpkin Cookies: Add 1 cup of semi-sweet or white chocolate chips to the dough.
• Nutty Pumpkin Cookies: Incorporate 1/2 cup of chopped walnuts or pecans for added crunch.
• Cinnamon Cream Cheese Frosting: Top the cookies with a cream cheese frosting mixed with 1 teaspoon of cinnamon for an extra layer of flavor.

Conclusion

This chewy pumpkin spice cookie recipe is sure to become a fall favorite. With its perfect blend of warm spices and delightful texture, it’s a treat that everyone will love. Don’t be afraid to experiment with different add-ins and toppings to make it your own. Happy baking, and enjoy the delicious results!

FAQs

Q: Why did my cookies turn out cakey?
A: If your cookies turned out cakey, it’s likely because not enough moisture was removed from the pumpkin puree. Make sure to dry the pumpkin thoroughly before adding it to the dough.

Q: Can I use fresh pumpkin puree?
A: Fresh pumpkin puree tends to be more liquidy than canned, which can affect the texture of the cookies. For best results, stick with canned pumpkin puree.

Q: Can I chill the dough?
A: Yes, you can chill the dough if it’s too sticky to handle. Just make sure to bring it back to room temperature before baking.

Q: How do I store these cookies?
A: Store the cookies in an airtight container at room temperature for up to three days, or freeze them for up to two weeks.

Q: What are the health benefits of pumpkin?
A: Pumpkin is rich in vitamins A and C, as well as fiber, which supports digestive health. It’s also low in calories, making it a great addition to your diet.

Q: Can I make these cookies ahead of time?
A: Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. Bring the dough to room temperature before baking.

With these tips and tricks, you’re ready to make the best chewy pumpkin spice cookies ever. Enjoy the process and savor the delicious results!