Chewy Pumpkin Cookies

5 from 17 reviews

These chewy pumpkin cookies are super soft and chewy pumpkin cookies. They are rolled in cinnamon sugar for the perfect fall cookie.

Prep Time15

Cook Time15

Total Time30

Servings: cookies

Calories: 289kcal

2 cups All-purpose flour
2 tsp Ground cinnamon
1 tsp Pumpkin pie spice
1 tsp Baking soda
1 tsp Salt
1 cup Unsalted butter room temperature
1 cup Brown sugar packed light or dark brown sugar
1/4 cup White granulated sugar
3/4 cup Canned pumpkin puree blotted out the extra moisture. Not pumpkin pie filling
1 tsp Pure vanilla extract
1 Large egg yolk room temperature
1/2 cup White granulated sugar
1 tsp Ground cinnamon

In a medium bowl, sift the flour, cinnamon, pumpkin pie spice, baking soda, and salt. Set aside. Place the pumpkin puree on top of a plate. Press 1 paper towel on the pumpkin to soak up the moisture. Do this again 4 more times. In the end it will look like a soft dough.
2 cups All-purpose flour, 2 tsp Ground cinnamon, 1 tsp Pumpkin pie spice, 1 tsp Baking soda, 1 tsp Salt, 3/4 cup Canned pumpkin puree
Using a mixer, beat the butter, brown sugar, and sugar on high speed for 2 minutes. Add the pumpkin puree, vanilla, and egg on medium speed until combined.
1 cup Unsalted butter, 1 cup Brown sugar, 1/4 cup White granulated sugar, 1 tsp Pure vanilla extract, 1 Large egg yolk
Add the dry ingredients and mix on low speed until just combined.
Preheat the oven to 350°. Line two cookie sheets with parchment paper. Let the dough sit for 10 minutes while the oven preheats. In a small bowl, mix the sugar and cinnamon together.
1/2 cup White granulated sugar, 1 tsp Ground cinnamon
Use a large cookie scoop to scoop the cookies. Roll each cookie dough ball into cinnamon sugar. Place 6 cookie dough balls on to the cookie sheet. Sprinkle extra cinnamon sugar on top. Lightly press down on the cookie dough balls with your hands to flatten them.
Bake on sheet at a time for 13-15 minutes. Bake until the edges are slightly golden.
Let the cookies sit for 5 minutes before transferring to a cooling rack.

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.

High altitude baking- Add an extra 2 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.