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!
30 min
18 cookies
Electric mixer, large bowl, whisk, baking tray.
12 min
Store the cookies in an airtight container for up to three days.
Start by drying your pumpkin. This may seem weird but it is the only way these cookies will bake properly and not turn out cakey! Spread your pumpkin on a plate and place a paper towel over the top. Lightly press to absorb the liquid. Repeat the step at least four more times. (It needs to reduce down to ¼ cup from ½ cup). Set aside.
In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
In a large bowl cream the softened butter and brown sugar together with an electric mixer.
Add in the egg yolks and vanilla and mix for one minute until pale and fluffy.
Add in the pumpkin and mix on medium-low speed to combine.
Add in the dry ingredients and mix on low speed just until combined.
Scoop the dough into 18 balls and roll them in the spiced sugar. Scoop the dough with a 2 tablespoon 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.)
Bake the cookies for 12-14 minutes. (12 minutes for really chewy centers, 14 minutes for a slightly crispier cookie).
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!
