Pumpkin Cookies Recipe (Soft and Chewy)

  • Preparation 20 min
  • Cooking 20 min
  • Servings 20
  • Freezing Absolutely

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Wet

  • 1/2 cup (115 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) brown sugar, packed
  • 1 cup (250 ml) pure pumpkin puree
  • 1 large egg, at room temperature

Dry

  • 1 1/2 cups (190 g) all-purpose flour
  • 1 tsp (5 ml) baking soda
  • 1 tsp (5 ml) ground cinnamon
  • 1/2 tsp (2 ml) ground ginger
  • 1/2 tsp (2 ml) salt
  • 1/4 tsp (1 ml) ground nutmeg
  • 1/4 tsp (1 ml) ground cloves
  • 1/4 tsp (1 ml) ground allspice

Topping

  • 2 tbsp (25 g) granulated sugar
  • 1 1/2 tsp (7.5 ml) ground cinnamon

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Preparation

  • Heat the oven to 350 °F (175 °C) and line two baking sheets with parchment paper.
  • In a large bowl, cream the softened butter with the granulated sugar and brown sugar for about 1 minute, until smooth. Whisk in the pumpkin puree and the egg until the mixture is smooth.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, salt, nutmeg, cloves and allspice.
  • Stir the dry into the wet with a wooden spoon, only until the flour is moistened. Stop as soon as there are no white streaks. The dough will be sticky, and that is normal.
  • In a small bowl, mix the topping sugar and cinnamon.
  • Take about 2 tbsp (30 ml) of dough per cookie and push it off your finger straight onto the sheet, spacing them well. Drop a small pinch of the cinnamon sugar on top of each and press lightly so it sticks.
  • Bake both sheets at the same time for 18 to 20 minutes, swapping them halfway: the bottom sheet goes up and the top sheet comes down.
  • Let them rest 5 to 10 minutes on the sheet before moving them to a rack. They are soft out of the oven and firm up as they cool.