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Chewy Pumpkin Cookies

Chewy pumpkin cookies are made with blotted pumpkin puree, brown sugar, and warm spices for soft centers and set edges. Chill the dough before baking, then pull the cookies while their centers look slightly underbaked.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling and cooling 55 minutes
Total Time 1 hour 27 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup pumpkin puree
  • 1.5 cups all-purpose flour spooned and leveled
  • 0.5 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter melted and cooled
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg yolk large
  • 2 teaspoons vanilla extract

Equipment

  • 2 18x13-inch rimmed baking sheets

Method
 

  1. Spread the pumpkin puree over several layers of paper towels, cover with more towels, and press gently until it is reduced to about 1/3 cup.
  2. Heat the oven to 350°F.
  3. Line two 18x13-inch rimmed baking sheets with parchment paper.
  4. Whisk the flour, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl.
  5. Whisk the melted butter, brown sugar, and granulated sugar in a large bowl until smooth.
  6. Whisk in the blotted pumpkin, egg yolk, and vanilla.
  7. Fold the flour mixture into the pumpkin mixture just until no dry flour remains.
  8. Cover and chill the dough for 45 minutes.
  9. Scoop the dough into 1 1/2-tablespoon portions.
  10. Place 9 portions on each prepared sheet with about 2 inches between them.
  11. Flatten each portion slightly.
  12. Bake one sheet at a time on the middle rack for 10–12 minutes, until the edges are set and the centers look slightly underbaked.
  13. Cool the cookies on the baking sheets for 10 minutes.
  14. Transfer them to a wire rack to cool completely.

Notes

Press the pumpkin gently between paper towels until it measures about 1/3 cup for chewy rather than cakey cookies. Store in an airtight container in the refrigerator for up to 5 days; freeze baked cookies for up to 3 months. For a dairy-free option, use a dairy-free butter substitute in place of the unsalted butter.