Pumpkin Cookies Are A Soft & Chewy Fall Favorite

Makinze Gore
·1 min read

Yields: 12

Prep Time: 10 mins

Total Time: 1 hour 30 mins

Ingredients

  • 1/2 c.

    (120 g.) pumpkin puree

  • 1 1/2 c.

    (180 g.) all-purpose flour

  • 1 tsp.

    baking soda

  • 1/2 tsp.

    kosher salt

  • 2 tsp.

    ground cinnamon, divided

  • 1/2 c.

    (1 stick) unsalted butter, softened

  • 3/4 c.

    (160 g.) packed light brown sugar

  • 1/2 c.

    (100 g.) granulated sugar, divided

  • 2

    large egg yolks

  • 1 tsp.

    pure vanilla extract

Directions

  1. Spread pumpkin onto a plate in an even layer. Press with paper towels to absorb excess moisture. Repeat 3 times with clean paper towels.

  2. In a medium bowl, whisk flour, baking soda, salt, and 1 tsp. cinnamon.

  3. In a large bowl, using a handheld mixer on medium speed, beat butter, brown sugar, and 1/4 c. granulated sugar until creamy. Add egg yolks and beat until combined. Add pumpkin and vanilla and beat until incorporated. Add dry ingredients and beat on medium-low speed until just combined.

  4. Using a large cookie scoop (about 3 Tbsp.), scoop dough onto a parchment-lined baking sheet, spacing 2" apart. Refrigerate until cold, about 30 minutes.

  5. Preheat oven to 350°. In a small bowl, mix remaining 1/4 c. sugar and 1 tsp. cinnamon. Roll dough in sugar mixture and return to baking sheet.

  6. Bake cookies until edges are just set and centers are still soft, 12 to 14 minutes. Let cool 5 minutes on baking sheet, then transfer to a wire rack and let cool completely.

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