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These chewy pumpkin spice cookies have quickly become one of my favorite fall bakes. They capture everything I love about the season in one bite: cozy spices, real pumpkin flavor, and a texture that balances soft chewiness with just a hint of crisp at the edges.
I first tested these on a chilly October afternoon and by the next day, my family had eaten the whole batch. Now, they are a non negotiable tradition in my house every autumn.
Ingredients
- All purpose flour: adds structure and keeps cookies chewy when measured properly
- Salt: enhances flavors and balances sweetness
- Baking powder and baking soda: help the cookies rise lightly
- Ground cinnamon: provides warmth and spice use fresh for the best flavor
- Pumpkin pie spice: deepens pumpkin flavor and gives that fall aroma
- Unsalted butter: melted and cooled for chewiness and flavor
- Brown sugar: brings moisture and a caramel like depth
- Granulated sugar: adds sweetness and crisp edges also used for coating
- Vanilla extract: rounds out the flavor with gentle sweetness
- Pumpkin puree: the star ingredient gives flavor color and chew
Step by Step Instructions
- Mix Dry Ingredients:
- Whisk together flour salt baking powder baking soda half the cinnamon and half the pumpkin pie spice until evenly combined. This ensures even distribution of leavening and spices.
- Combine Wet Ingredients:
- In a separate bowl whisk melted cooled butter with brown sugar granulated sugar and vanilla until smooth. Stir in pumpkin puree making sure it blends fully with the sugar mixture.
- Form the Dough:
- Gradually add dry ingredients into wet mixture stirring until just combined. The dough will feel wetter than a typical cookie dough but it will firm up after chilling.
- Chill the Dough:
- Cover and refrigerate at least one hour or up to twenty four hours. This step is essential to control spreading and to intensify flavor.
- Coat in Spice Sugar:
- Mix remaining granulated sugar with cinnamon and pumpkin pie spice. Scoop dough into balls and roll thoroughly in the mixture ensuring every side is coated for maximum flavor.
- Bake:
- Arrange coated dough balls on a lined baking sheet with space between them. Bake at 350°F until edges are lightly crisp and centers are soft about 10 to 12 minutes. Let them cool on the sheet before transferring.
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Pumpkin puree is my favorite part of this recipe. Every time I open a can the aroma instantly reminds me of childhood fall baking days with my grandmother. She always said pumpkin belonged in cookies just as much as pies.
Storage Tips
Store baked cookies in an airtight container at room temperature for up to three days. For longer storage freeze baked cookies for up to two months and thaw before serving. Dough can be refrigerated up to three days before baking.
Ingredient Substitutions
If pumpkin pie spice is not available combine cinnamon ginger and nutmeg for a homemade blend. Dairy free bakers can replace butter with plant based margarine for a similar texture.
Serving Suggestions
Serve these cookies with a mug of hot cider or pumpkin spice latte for a true seasonal treat. They also make a wonderful base for ice cream sandwiches with vanilla or cinnamon ice cream.
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Cultural Context
Pumpkin flavored sweets have deep roots in American fall traditions especially tied to Thanksgiving. Cookies like these are a modern twist on the classic pumpkin pie and reflect the seasonal pumpkin craze that takes over from September to November.
Frequently Asked Questions About Recipes
- → Why are my pumpkin cookies sticky after baking?
You may have used too much pumpkin. Always measure with a proper measuring cup to avoid excess moisture.
- → Should pumpkin cookie dough be chilled?
Yes, chilling the dough helps the cookies hold their shape and enhances the chewy texture.
- → How can I boost pumpkin flavor?
Use pumpkin pie spice or a touch of pumpkin extract to intensify the flavor in your cookies.
- → Is canned pumpkin better than fresh puree?
Canned pumpkin is more consistent in moisture and texture, making it ideal for baking compared to homemade puree.
- → Can I freeze pumpkin cookie dough?
Yes, freeze uncoated dough balls. Thaw before rolling in cinnamon sugar and baking for best results.