Chewy Pumpkin Cookies

5 from 2 votes

These chewy pumpkin cookies are bursting with fall flavors. Every bite feels like being wrapped in a cozy blanket. They are baked with lots of pumpkin puree and the warm spices really bring the whole flavors together. The recipe is very easy and you make the dough in under 10 minutes!

Prep Time10

Cook Time11

Chill Time30

Servings: cookies

Author: Bea & Marco

Ingredients

Dry Ingredients

2 ¼ cup all-purpose flour
1 tablespoon pumpkin pie spice powder
1 ½ teaspoon cinnamon powder
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients

½ cup unsalted butter , melted
½ cup pumpkin puree
¾ cup granulated sugar
⅓ cup brown sugar
1 large egg , room temperature
1 teaspoon vanilla extract

Coating (optional)

some granulated sugar , to roll and coat the cookies with

Instructions

Dry Ingredients

Add all-purpose flour, pumpkin pie spice powder, cinnamon powder, salt, and baking soda in a bowl and mix well using a spoon. Set aside.

Wet Ingredients

Add granulated sugar, brown sugar, melted butter, egg, pumpkin puree, and vanilla extract into a stand mixer bowl. Mix for 1 minute until everything is well incorporated using a paddle attachment.
Add the dry ingredients mixture into the bowl, and mix just until everything is well combined.

Chill And Assemble

Chill the dough in the fridge for 30 minutes, uncovered. The dough will be more manageable. Using a 1.5 tablespoon ice cream scoop, scoop the dough, gently roll it into a ball, and coat it in sugar (optional but highly recommended!). Place the balls on a baking tray lined with parchment paper, with 2 inches of space in between.

Bake

Bake in a preheated oven at 350ºF (175ºC), on the middle rack, using the top and bottom heat for 8 minutes. Remove the tray from the oven and bang it against the kitchen counter 4,5 times to flatten the cookies.
Continue baking for another 3 minutes and give another 4,5 bangs as soon as they're out of the oven. Leave for 5 minutes before transferring them to a cooling rack to cool completely. Enjoy!

Notes

Use the spoon and level method for cup measurements. This will prevent the use of excessive flour that'll make the cookies tough and cakey.
A kitchen scale is a more precise tool in baking. I use it all the time for dry ingredients like flour and sugar.
Use a portable oven thermometer to get the accurate oven temperature. I use it every single time I bake.
Chill the dough for a few minutes longer if it's too sticky to form into a ball.

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