Chewy Pumpkin Cookies

These chewy pumpkin cookies have the perfect amount of pumpkin spice and each bite truly melts in your mouth. With chewy centers and spiced sugar topping, you will not believe how delicious these fall cookies are!

Ingredients

• Butter– make sure it’s unsalted and really softened

• Brown Sugar– we’re using only brown sugar to keep these cookies extra chewy

• Egg Yolks– make sure they’re room temperature

• Vanilla– as always I recommend vanilla bean paste for the best flavor, but extract will work perfectly fine as well

• Canned Pumpkin Puree– I recommend using Libby’s canned pumpkin. It’s the best pumpkin to use because almost all cans of it I’ve used have had the same consistency and are not too wet.

• Flour– just the right amount of all purpose flour helps give these cookies their perfect texture

• Pumpkin Pie Spice– a blend of cinnamon, nutmeg, allspice, ginger and cloves is used to bring warm fall flavors to these cookies

• Baking Soda & Baking Powder– equal parts are used to just slightly leaven these cookies

• Salt– Brings out all the flavors in these cookies

• Granulated Sugar– the cookie dough will get rolled in spiced sugar just before baking

For the Spiced Sugar

• 1/4 cup (50 g) granulated white sugar

• 1/2 tsp pumpkin pie spice

For the Pumpkin Cookies

• 3/4 cup (168 g) unsalted butter, softened

• 1 cup (220 g) light brown sugar, packed

• 2 egg yolks, at room temperature

• 2 tsp vanilla

• 1/2 cup (122 g) canned pumpkin puree, Libby's works best

• 1 3/4 cups (219 g) all purpose flour, spooned and leveled

• 1 tbsp pumpkin pie spice

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

Directions

For the Spiced Sugar

Step 1: In a small bowl mix the granulated white sugar and pumpkin pie spice together. Set aside.

For the Pumpkin Cookies

Step 2: Preheat oven to 350 degrees and line two baking sheets with parchment paper.

Step 3: Start by drying your pumpkin. (This step is not optional. The cookies will not bake properly if you skip this step.) Spread the pumpkin puree on a plate and lightly press with a paper towel to absorb the excess liquid. Repeat the step at least four more times. The pumpkin should be dry enough that it goes from being 1/2 cup dried down to just about a 1/4 cup. Hardly any liquid should transfer onto a paper towel once it has been dried enough. (Like stated above, try to use Libby's canned pumpkin as almost all cans of it have the same consistency and are not too wet.) Then set aside.

Step 4: In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.

Step 5: In a large bowl cream the softened butter and brown sugar together with an electric mixer on high speed for 1-2 minutes until light and fluffy.

Step 6: Add in the egg yolks and vanilla and mix on medium speed until pale and fluffy, about 1-2 minutes.

Step 7: Add in the pumpkin and mix on medium-low speed to combine.

Step 8: Add in the dry ingredients and mix on low speed just until combined.

Step 9: Scoop the dough with a 2 tbsp cookie scoop, and roll them into balls. Then roll the dough balls in the spiced sugar. (If the dough is too "sticky" chill it in the fridge for 10 minutes, then proceed.)

Step 10: Place the cookie dough balls at least 2 inches apart on the baking sheets. (I usually bake 6 at a time.)

Step 11: Bake the cookies for 12-14 minutes. (12 minutes for really chewy centers, 14 minutes for a slightly crispier cookie). When the cookies are done baking the centers will be puffy. As they cool the centers will fall and the cookie will get "wrinkly".

Step 12: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to finish cooling. They are best enjoyed when they have cooled for at least 15 minutes!

Notes

Store the cookies in an airtight container for up to three days.

Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. (Trust me, I’ve learned the hard way that I need to measure properly!) Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.

Courtesy of Ginny Dyer