Chewy Pumpkin Sugar Cookies

 

Chewy Pumpkin Sugar Cookies

 

 

Each cookie is like a mini pumpkin patch in your hand, with its rich orange hue and a sprinkle of cinnamon and nutmeg that evokes the essence of fall.

Whether you enjoy them with a hot mug of apple cider, as an afternoon snack, or as a sweet ending to your Thanksgiving feast, pumpkin cookies are the ultimate treat for celebrating the joys of autumn.

So, don your coziest sweater, grab a plate of pumpkin cookies, and savor the flavors of fall in every delectable bite.

It’s a small, sweet reminder that even as the days get shorter and the nights get cooler, there’s always room for a little more warmth and happiness in our lives. Happy fall, y’all!

 

Why You’ll Love These Pumpkin Cookies

• Quick and easy recipe made with pantry staples
• Packed with fall flavors – hello sweater weather!
• Made ahead and freeze the dough for later
• CHEWY!!!!

Ingredients

• all purpose flour: flour is necessary to build structure in cookies
• baking soda: helps to leaven and lift the dough, affects browning and flavor
• cinnamon, nutmeg, ginger and cloves: adds warmth and spice
• salt: enhances the other flavors in the cookies
• unsalted butter: adds flavor and and tender texture
• granulated sugar: adds sweetness, flavor and encourages browning
• brown sugar: adds sweetness, flavor and moisture
• pumpkin puree: binds the cookies together by providing structure like eggs would. Also adds pumpkin flavor.

How to Make Pumpkin Sugar Cookies

1. In a small mixing bowl combine the flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt. Set aside.
2. In a mixing bowl, beat the butter, sugar, and brown sugar with an electric mixer.  Add in the pumpkin, beat again to combine.
3. Gradually add in the dry ingredients, mixing on low or by hand with a spatula.
4. Use a cookie scoop to form balls. Place the dough balls on a silicone lined baking sheet and refrigerate for 30 minutes.
5. Pre-heat the oven to 350ºF. Place 1/4 cup sugar in a bowl for rolling the cookies. Roll each ball in the sugar. Place the cookies 2 inches apart on a silicone lined baking sheet. Bake for 15-19 minutes.

HOW TO PROPERLY MEASURE FLOUR

The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.

If you don’t have a kitchen scale, follow this method.

• Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
• Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
• Use the back of a butter knife to level off the excess.

Total Time Required

• 15 minutes to make the cookie dough
• 30 minutes to chill the dough in the fridge
• 15-19 minutes to bake the cookies
• 15 minutes to cool the cookies

Why Refrigerate Cookie Dough?

The King Arthur website explains, “Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread.”

Refrigerating the cookie dough will help produce cookies that are chewier and softer because they won’t spread as much.

But I get it. Sometimes I really dislike chilling dough. So here’s my suggestion – if you can fit it in, refrigerate the dough, even for 15 minutes. If not, at least refrigerate the dough between baking batches. For example, if you can fit 8 cookies on one baking sheet, bake those and put the dough in the fridge while you’re waiting.

How to Store Cookies

Store soft pumpkin cookies in an airtight container on the counter for up to 5 days.

How to Freeze Pumpkin Cookie Dough

• Form the dough balls. Place them on a baking sheet lined with silicone mat. You can place the dough balls close together since you won’t be baking them.
• Place the baking sheet in the freezer until the cookies are frozen solid, about 1 hour.
• Remove the baking sheet from the freezer and transfer the frozen cookie dough balls to a ziplock freezer bag. Label the bag with baking directions.
• Freeze the cookie dough for up to 3 months.To bake: remove the dough from the freezer. Pre-heat the oven to 350ºF. Roll the balls in sugar and bake for 15-19 minutes. Frozen cookies may need to bake for 1-2 minutes longer than non frozen cookies.

How to Make Gluten Free Pumpkin Cookies

I have made these cookies multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success.

Tips for Success

• Properly measure the all purpose flour using the spoon and level method.
• Use room temperature butter for easier creaming of the butter and sugar.
• Refrigerate the cookie dough for 30 minutes. I’m telling you, this helps to make the best thick & chewy cookies!
• Use a cookie scoop to form cookie dough balls.
• Bake cookies on a silicone baking mat.