Soft and chewy pumpkin sugar cookies are made with pumpkin purée and brown sugar. They have a hint of spice. These cookies are the perfect fall twist on a classic cookie.
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Pumpkin Purée
This star ingredient is more than just a flavor enhancer. It’s the secret to achieving that wonderfully moist and tender texture that distinguishes a truly great pumpkin cookie. Its natural, earthy sweetness also provides a foundational seasonal flavor, making these cookies an autumn essential.
Brown Sugar
Beyond its delightful sweetness, brown sugar contributes deeply nuanced caramel notes that add complexity to the overall flavor profile. Crucially, its higher moisture content is responsible for the delightfully chewy softness that makes these cookies so irresistible.
White Sugar
While brown sugar handles the chewiness, white sugar is essential for achieving that classic cookie sweetness. It also plays a vital role in creating those subtly crisp edges. These edges provide a pleasing textural contrast to the soft interior.
Eggs
Acting as a crucial binder, eggs hold all the ingredients together, ensuring the cookies maintain their shape during baking. Furthermore, they impart a rich flavor and contribute to the cookie’s overall structure, preventing them from being too crumbly.
All-Purpose Flour
As the backbone of the recipe, flour provides the necessary structure and stability. It creates a sturdy base. This base allows the cookies to be soft and tender. They remain intact without collapsing, ensuring a satisfying bite every time.
TIPS & TRICKS FOR THE BEST PUMPKIN SUGAR COOKIES
Reduce Excess Moisture from Pumpkin Purée
This is a critical step often overlooked. Pumpkin purée contains a significant amount of water, which can lead to cakey or overly soft cookies. To prevent this, remove the pumpkin puree from the can. Let it sit out for two hours to absorb excess moisture.
Why are my cookies cakey?
One common reason cookies turn out thick and cakey is the way the eggs are incorporated into the dough. This affects their ability to be flat and chewy. Over-whipping eggs can introduce too much air. This results in a lighter, more voluminous batter. It bakes up more like a cake than a cookie. This issue often occurs when using a stand mixer on a high speed. A stand mixer can quickly incorporate a significant amount of air into the mixture. To achieve a chewier, flatter cookie, mix the eggs only until they are just combined. This avoids excessive aeration.
Chill the Dough Before Baking
Resist the urge to bake immediately! Chilling the cookie dough for at least 30 minutes (or even longer) is a game-changer. This process solidifies the fats in the dough. It prevents the cookies from spreading too much during baking. It ensures they maintain their desired shape and thickness.
Roll Dough in Sugar for Sparkle and Crunch
For an extra touch of elegance, roll the chilled cookie dough balls in granulated sugar. This adds a delightful textural element before placing them on the baking sheet. As the cookies bake, the sugar caramelizes, creating a beautiful sparkly crust and a satisfyingly subtle crunch with every bite.
Store in an Airtight Container with Parchment
To maintain the softness and freshness of your pumpkin cookies, proper storage is key. Once completely cooled, store them in an airtight container. For optimal results, layer the cookies with small pieces of parchment paper between each layer. This prevents sticking and helps to retain their moist, tender texture for several days.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Measuring Spoons
Measuring Cups
Whisk
Rubber Spatula
Sifter
Baking Sheet
SIMILAR INGREDIENTS TO
Frosted Peanut Butter Cookies
Tellicherry Black Pepper Hot Cocoa
Brownie Batter Pancakes
ENJOY THIS RECIPE WITH
Walnut Chocolate Chip Cookies
Chewy Chocolate Chunk Cookies
Brown Butter & Almond Shortbread Cookies
RECIPE
Pumpkin Sugar Cookies
Ingredients
Method
- Prepare Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, vanilla extract, and pumpkin puree until just combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- Form Dough: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the butterscotch chips.
- Rest Dough: Let the cookie dough rest for 10 minutes.
- Bake Cookies: Preheat your oven to 350°F (175°C). Lightly spray a baking sheet with cooking spray.
- Using a 1-ounce scoop, drop about 8 cookies onto the prepared baking sheet. Gently press each cookie with your finger and lightly dust with powdered sugar.
- Place the baking sheet on the top rack of your oven and bake for 10-12 minutes, or until the edges are lightly golden.
- Cool and Repeat: Remove the cookies from the oven and transfer them to a wire rack to cool. Repeat the baking process with the remaining dough until all cookies are baked.
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