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Easy Chewy Pumpkin Cookies

stack of pumpkin cookies on plate.
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These pumpkin cookies are so soft and chewy, with a crispy edge. They are easy to make with basic ingredients, and with only one bowl!

Ingredients

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  • 1 cup (2 sticks/227 g) unsalted butter, softened
  • 1 cup (210 g) packed light brown sugar
  • 3/4 cup (150 g) granulated sugar, divided
  • 1/2 cup (125 g) canned pumpkin purée (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 3/4 cups (345 g) all-purpose flour
  • 3 teaspoons pumpkin pie spice, divided
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 350 degrees F (177 degrees C). Line 1 (or 2) cookie sheets with parchment paper. Set aside.
  2. Add the softened butter to a large bowl. With a rubber spatula, mash the butter until it's smooth.
  3. Add the packed light brown sugar and only 1/2 cup of the granulated sugar to the butter. Cream together the butter and sugars with the rubber spatula until smooth.
  4. Add the canned pumpkin, egg, and vanilla extract to the bowl. Stir together the ingredients until evenly combined. The mixture will look grainy - that's ok! It will all work out once the flour is added.
  5. Add the all-purpose flour, only 2 teaspoons of the pumpkin pie spice, baking soda, and salt to the bowl. (Before adding the baking soda, break it up with your fingers to make sure there are no lumps.) Stir until all the flour has been incorporated.
  6. In a small dish, mix together the remaining 1/4 cup sugar and 1 teaspoon pumpkin pie spice. With a #20 cookie scoop, scoop a ball of dough and place it in the dish with the sugar. If you don't have a cookie scoop, use a regular spoon to scoop out about 3 tablespoons of dough and form it into a ball slightly larger than a golf ball. If the dough is too soft to shape by hand, place it in the fridge for 5 - 10 minutes.
  7. Rotate the ball of dough in the sugar until evenly coated. Place it on the prepared cookie sheet. Repeat until you have 8 cookie balls evenly spaced on the cookie sheet. If you want to bake 2 trays at once, fill both trays with 8 cookies each. (See the notes section for tips on baking 2 trays at once.)
  8. Bake the cookies in the preheated oven for 13 - 15 minutes, or until the edges are set and lightly browned. The middles will still look soft. Let the cookies cool on the cookie sheet(s) for 10 minutes, then move them to a cooling rack to finish cooling. Repeat the scooping, rolling, and baking process until you've used up all the dough.

Notes

1. To bake two trays at once, arrange the oven racks at the top and bottom 1/3 of the oven. Rotate the trays halfway through cooking, top to bottom, and also front to back, to ensure they cook evenly.

2. The cookies will keep well in a plastic zip top bag (with the air squeezed out) for 3 - 4 days at room temperature, or 2 - 3 months in the freezer.

3. I don't recommend using homemade pumpkin purée because the water content can vary, affecting the texture of the cookies.

Nutrition

Find it online: https://nibbleanddine.com/easy-chewy-pumpkin-cookies/