Chewy Pumpkin Cookies
Our Chewy Pumpkin Cookies are a delightful autumn-inspired treat that combines the warm flavor of pumpkin with a soft texture. These cookies are easy to make and perfect for enjoying during the fall season or any time you're craving a comforting and pumpkin spiced dessert.
Servings: 24
Calories: 96kcal
Equipment
- electric hand mixer or stand mixer
Ingredients
- ½ cup butter room temperature
- ¾ cups light brown sugar
- ⅓ cup pumpkin puree
- 1 large egg room temperature
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon extract or more vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 1½ tablespoon milk
- orange food coloring optional for color enhancement
Instructions
- Using an electric hand mixer or stand mixer, cream the softened butter and brown sugar on medium speed until combined. Add pumpkin puree, egg, vanilla extract and cinnamon extract. Mix until combined, about 1 minute.
- Add all-purpose flour, pumpkin spice seasoning, baking powder, baking soda and salt. Beat for 2-3 minutes until well combined, using a spatula to push down any flour stuck to the sides of the bowl. Add the milk and beat on medium until the dough is smooth, about 30 seconds. *If using orange food coloring to enhance the color, add a few drops with the milk.
- Chill the bowl of dough for 30-60 minutes. *You can skip chilling the dough, but the resulting cookie will be flatter and more spread.
- Once chilled, preheat the oven to 400℉. Roll about 2 tablespoons of dough into a ball and place 2 inches apart on a parchment-lined baking sheet.
- Bake for 8-12 minutes, until the edges just begin to set and a toothpick inserted into a cookie comes out mostly clean. Remove the baking sheet from the oven and let cool for 5 minutes. Then transfer cookies to a cooling rack using a spatula. Let cool for 10-15 minutes more before serving.
Notes
Storing: Store cookies in an airtight container at room temperature for 2-3 days for optimal quality. They can be frozen when sealed in an airtight and freezer safe container for up to 6 months.
Chill the dough for a longer amount of time, even overnight, if you'd like. It's easy to work with when cooled. You can chill it in the fridge for 2-3 days or even freeze it for up to 3 months.
I add a few drops of orange food coloring to make my pumpkin cookies a brighter orange shade.
Nutrition
Serving: 1oz | Calories: 96kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 71mg | Potassium: 22mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 661IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 0.2mg
