Name: Fudgy-Chewy Pumpkin Cookies Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups (240g) King Arthur Unbleached All-Purpose Flour; 2 teaspoons King Arthur Pumpkin Pie Spice; 1 teaspoon table salt; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 14 tablespoons (198g) unsalted butter, cut into pieces; 1 cup (227g) pumpkin purée; 1 1/3 cup (266g) granulated sugar; 1 teaspoon King Arthur Pure Vanilla Extract; 1/4 cup (57g) coarse sparkling sugar, for rolling

Ingredients

2 cups (240g) King Arthur Unbleached All-Purpose Flour

2 teaspoons King Arthur Pumpkin Pie Spice*

1 teaspoon table salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

14 tablespoons (198g) unsalted butter, cut into pieces

1 cup (227g) pumpkin purée

1 1/3 cup (266g) granulated sugar

1 teaspoon King Arthur Pure Vanilla Extract

1/4 cup (57g) coarse sparkling sugar, for rolling

Instructions

Step 1: In a medium bowl, whisk together the flour, pumpkin pie spice, salt, baking powder, and baking soda. Set this dry mixture aside.

Step 2: To brown the butter, melt it in a medium saucepan or skillet over medium heat. Continue cooking, stirring frequently near the end, for 5 to 7 minutes until it smells nutty and brown bits appear on the bottom.

Step 3: Lower the heat and add the pumpkin purée to the browned butter. Stir constantly for 10 to 12 minutes, adjusting heat to avoid scorching, until the mixture is mostly smooth and bubbly. Transfer to a liquid measuring cup; you should have about 1 1/4 cups.

Step 4: In a large bowl, whisk the pumpkin butter mixture with sugar until smooth and glossy, about 30 seconds. Stir in the vanilla extract. Add the dry ingredients and fold with a spatula until a smooth dough forms without flour patches. Cover the dough surface with plastic wrap and chill in the refrigerator for at least 30 minutes.

Step 5: Preheat the oven to 350°F, positioning racks in the upper and lower thirds. Line two baking sheets with parchment paper.

Step 6: Scoop chilled dough with a jumbo cookie scoop or two level tablespoons onto the baking sheets. Roll each portion into a ball, then roll the balls in coarse sparkling sugar to coat. Press each ball to about 1/2 inch thick using a cookie stamp or the bottom of a glass, making them 2 to 2 1/2 inches wide.

Step 7: Bake the cookies for 16 to 18 minutes, rotating the trays halfway through. They should feel firm when done. Let the cookies cool on the baking sheets before serving.

Tips & Variations

For an extra spice boost, add a pinch of ground cinnamon or ginger to the dry ingredients.

Use canned pumpkin purée labeled 100% pumpkin, not pumpkin pie filling.

Try mixing in chopped nuts or chocolate chips for added texture and flavor.

If you don’t have coarse sparkling sugar, granulated sugar works fine for rolling the dough balls.

FAQs

Can I use canned pumpkin purée for this recipe?

Yes, canned pumpkin purée labeled 100% pumpkin is perfect. Avoid pumpkin pie filling since it contains added spices and sweeteners that can affect the flavor.

How do I know when the pumpkin butter mixture is done reducing?

The mixture is ready when it is mostly smooth with slow-bursting bubbles, and a spatula dragged through the center leaves a distinct line that closes in about half a second.