Description
These soft and flavorful pumpkin cookies are a perfect fall treat, combining the natural sweetness and moisture of pumpkin puree with warm spices like cinnamon and ginger. The cookies bake to a golden brown exterior with a tender, chewy interior. Easy to prepare and perfect for holiday gatherings or a cozy snack.
Ingredients
Wet Ingredients
- 81 ⅔ g Pumpkin Puree (about 80g)
- 113 g Unsalted Butter (melted)
- 100 g Granulated Sugar
- 110 g Light Brown Sugar
- 1 Large Egg Yolk (room temperature)
- 1 tsp Vanilla Extract
Dry Ingredients
- 180 g All-purpose Flour
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- ½ tsp Salt
- ½ tsp Ground Cinnamon (or pumpkin pie spice)
- ½ tsp Ground Ginger (or pumpkin pie spice)
Instructions
- Prepare the Pumpkin Puree: Spread the pumpkin puree on a plate and blot the excess liquid with paper towels repeatedly until the puree appears dry and flaky, which prevents the cookie dough from becoming too sticky.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, light brown sugar, and the blotted pumpkin puree until just combined. A stand mixer on low speed can be used but is not necessary.
- Add Egg Yolk and Vanilla: Incorporate the egg yolk and vanilla extract into the wet mixture, mixing well.
- Combine Dry Ingredients: Sift the all-purpose flour, baking soda, baking powder, salt, cinnamon, and ginger into a separate bowl and mix to combine.
- Form Dough: Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms and no lumps of flour remain.
- Chill the Dough: Cover and refrigerate the dough for 30 minutes to allow the butter to firm up, making it easier to handle.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (180°C) or 160°C if using a fan-assisted oven. Line a cookie sheet with parchment paper.
- Shape Cookies: Scoop about 2 tablespoons of dough per cookie and roll into balls using your hands or a cookie scoop. Optionally, roll each dough ball in cinnamon sugar for extra flavor and crunch.
- Bake Cookies: Place the dough balls on the prepared sheet and bake for 11 to 14 minutes until golden brown and cooked through.
- Cool Cookies: Remove from the oven and let the cookies rest on the baking sheet for 10 minutes. Then transfer them to a wire rack to cool completely using a cookie lifter or spatula to avoid damage.
Notes
- Blotting the pumpkin puree is key to avoiding soggy cookies by reducing excess moisture.
- Allowing the dough to chill helps the cookies maintain shape during baking.
- Rolling the dough balls in cinnamon sugar adds a delightful texture and enhances the pumpkin spice flavor.
- Use parchment paper to prevent sticking and for easy cleanup.
- Room temperature egg yolk ensures even mixing and better texture.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
