Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated white sugar
- 3/4 cup packed light brown sugar
- 1/2 cup canned pumpkin puree (moisture blotted out)
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: 1/2 cup coarse sugar for rolling
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats. To ensure the cookies stay chewy rather than cakey, place your pumpkin puree on a plate lined with paper towels. Press another paper towel on top to soak up the excess moisture. You should end up with a thick, concentrated pumpkin paste. Measure out 1/3 cup of this blotted pumpkin for the recipe.
- In a large mixing bowl or the bowl of a stand mixer, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed. Continue mixing for about 2-3 minutes until the mixture looks light, fluffy, and pale. This process creates the necessary air pockets for a perfect cookie structure.
- Add the blotted pumpkin puree, the egg yolk, and the vanilla extract to the butter mixture. Beat on medium speed until fully combined. Scrape down the sides of the bowl with a spatula to ensure everything is incorporated evenly. Note that we only use the yolk to keep the moisture levels low and the chewiness high.
- In a separate medium bowl, whisk together the all-purpose flour, pumpkin pie spice, extra cinnamon, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients while mixing on low speed. Mix just until the white streaks of flour disappear. Do not overmix, as this can make the cookies tough.
- Scoop about 1.5 tablespoons of dough for each cookie and roll into a smooth ball. If desired, roll the balls in coarse sugar for an extra crunch. Place the balls on the prepared baking sheets, spaced 2 inches apart. Bake for 10-12 minutes. The edges should be set and slightly golden, but the centers should still look a little soft. Let them cool on the pan for 10 minutes before transferring to a wire rack.
- Cook Time: 30 minutes