Pumpkin lovers, gather ’round! I have something for you!
It’s that magical time of year when everything turns pumpkin-spiced, and I’ve got a treat that’ll make your taste buds do a happy dance.
We’re talking about pumpkin cookies, guys, it’s not just any pumpkin cookies, but the kind that’ll make you want to curl up with a good book, a cozy blanket, and a plateful of these babies.
So, let’s roll up our sleeves and get started already!
Pumpkin Cookies
First things first, let’s chat about what makes these cookies special.
Picture this: a soft, chewy cookie with just the right amount of pumpkin flavor, kissed with warm spices and rolled in a sparkly spiced sugar.
Sounds pretty dreamy, right?
Well, buckle up, buttercup, because we’re about to make that dream a reality.
Now, before we get started, I’ve got a little secret to share.
The key to perfect pumpkin cookies? It’s all about drying out that pumpkin puree. I know, I know, it sounds a bit weird, but trust me on this one. We’re going to turn that liquidy canned pumpkin into a thicker, more concentrated pumpkin goodness. It’s like pumpkin boot camp – we’re whipping that puree into shape!
Ingredients:
Ingredients:
For the Spiced Sugar:
- ¼ cup (50 g) granulated white sugar
- ½ teaspoon pumpkin pie spice
For the Pumpkin Cookies:
- ¾ cup (168 g) unsalted butter, softened
- 1 cup (220 g) light brown sugar, packed
- 2 egg yolks, at room temperature
- 2 teaspoons vanilla extract
- ½ cup (122 g) canned pumpkin puree (Libby’s recommended)
- 1 ¾ cups (219 g) all-purpose flour, spooned and leveled
- 1 tablespoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
We’re using unsalted butter here because we want to control the salt level. And brown sugar? Oh yeah, that’s our secret weapon for chewy, flavorful cookies. We’re using just the yolks of the eggs for richness without too much moisture. And of course, the star of the show – pumpkin puree. Pro tip: Libby’s is the way to go. It’s consistent and not too wet, which is exactly what we want.
Recipe
Now, let’s get down to business.
Preheat that oven to 350°F (175°C) and line your baking sheets. It’s time for the pumpkin boot camp I mentioned earlier. Spread that pumpkin puree on a plate and get ready for some paper towel action. We’re going to press that puree with paper towels until it’s about half its original volume. It’s like a pumpkin spa treatment – we’re getting rid of all that excess moisture.
While your pumpkin is drying out, let’s mix up our dry ingredients. Flour, pumpkin pie spice, baking soda, baking powder, and salt – just whisk them together and set them aside. Easy peasy, right?
Now for the fun part – creaming the butter and sugar. Get your mixer ready, because we’re about to make some magic happen. Cream that butter and brown sugar until it’s light and fluffy. It should look almost like whipped cream. Then add in those egg yolks and vanilla, and mix until it’s pale and fluffy. This is where the magic happens, folks. We’re creating little air pockets that’ll give our cookies that perfect texture.
Time to add our star player – the pumpkin! Mix it in gently. We don’t want to deflate all those air bubbles we just created. Then slowly add in the dry ingredients. Remember, we’re not making bread here – don’t overmix! Just mix until everything’s combined.
Now, here’s where we get fancy. We’re going to roll our cookie dough in a spiced sugar mixture. It’s like giving each cookie a sweet, spicy hug before it goes into the oven. If your dough feels too sticky, just pop it in the fridge for a few minutes. Cold dough is easier to handle.
Scoop out your dough (a 2 tablespoon scoop works great), roll it into balls, then roll those balls in the spiced sugar. Place them on your baking sheet, making sure to give them some space. These cookies like their personal bubble!
Into the oven they go! Now, here’s where you get to choose your own cookie adventure. Want them super chewy? Bake for 12 minutes. Like them a bit crispier? Go for 14 minutes. Either way, when they come out, they’ll be puffy in the middle. Don’t worry, as they cool, the centers will sink down and get all wrinkly and beautiful.
Let them cool on the baking sheet for a few minutes before moving them to a cooling rack. I know it’s tempting to dive right in, but trust me, these cookies are at their best when they’ve had a chance to cool down for about 15 minutes.
And there you have it, folks! Pumpkin cookies that are soft, chewy, and bursting with fall flavors. They’re perfect for an after-school snack, a coffee break treat, or, let’s be honest, breakfast (I won’t tell if you won’t).
Now, let me share a few extra tips to make sure your pumpkin cookie game is strong:
- Measure your flour correctly. This is crucial, people! Don’t just scoop it willy-nilly into your measuring cup. Spoon it in gently and level it off with a knife. Better yet, use a kitchen scale. 125 grams = 1 cup of flour. Precision is key!
- Make sure your butter is truly softened. Not melted, not still cold, but soft enough that when you press it with your finger, it leaves an indentation. This will help you get that perfect creamy texture when you mix it with the sugar.
- Don’t skip the pumpkin drying step. I know it seems like a pain, but it really does make a difference. Too much moisture in your dough will lead to cakey cookies instead of chewy ones.
- Feel free to play around with the spices. Like it spicier? Add a bit more pumpkin pie spice. Want a hint of ginger? Throw some in! These cookies are pretty forgiving, so have fun with it.
- These cookies store well in an airtight container for up to three days. But let’s be real, they probably won’t last that long!
So there you have it, my friends. A recipe for pumpkin cookies that’ll make you the hero of your next fall gathering (or your next Netflix binge session, no judgment here). They’re sweet, they’re spicy, they’re everything nice-y. So go forth and bake! And remember, in the wise words of the Cookie Monster, “Today me will live in the moment, unless it’s unpleasant, in which case me will eat a cookie.” Words to live by, if you ask me. Happy baking!