Soft and chewy pumpkin cookies infused with warm spices and the perfect fall flavors. They stay chewy thanks to the dried pumpkin puree, making them a delicious autumn treat!
Ingredients:
1 cup unsalted butter
2/3 cup pumpkin puree (well-drained)
1/2 cup granulated sugar
1/2 cup + 2 tbsp dark brown sugar
2 large egg yolks
2 tsp vanilla extract
1 2/3 cup + 1 tbsp all-purpose flour
1 1/2 tsp pumpkin pie spice
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1/3 cup granulated sugar (for rolling)
1 tsp ground cinnamon (for rolling)
Directions:
Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper.
Brown the butter over medium heat, stirring occasionally. Once browned, chill in the fridge for 45-60 minutes, stirring every 20 minutes.
Drain excess moisture from the pumpkin puree using paper towels until it has a dry, playdough-like texture.
Once the butter has cooled, whisk it with the sugars for 1 minute. Add the egg yolks, vanilla, and dried pumpkin puree.
Fold in the flour, pumpkin spice, baking soda, cream of tartar, and salt. Refrigerate the dough for 5-10 minutes if needed.
Roll the dough into balls, coat with cinnamon sugar, and place on the baking sheet 2-3 inches apart.
Bake for 10-12 minutes, allowing the cookies to set while cooling.
Prep Time: 1 hour | Cooking Time: 10-12 minutes | Total Time: 1 hour 15 minutes
Kcal: 193 kcal per cookie | Servings: 13 cookies