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Chewy Pumpkin Cookies

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Ingredients

Warning0 allergens identified

Chewy Pumpkin Cookies

½ cup unsalted butter(softened)

½ cup light brown sugar(packed)

6 tablespoons granulated sugar

6 tablespoons pumpkin puree

½ tsp vanilla extract

1 ⅔ cups all purpose flour

1 ½ teaspoons cornstarch

1 tsp pumpkin pie spice

½ tsp baking soda

¼ tsp baking powder

¼ tsp cream of tartar

½ tsp salt

Instructions

Line two baking sheets with silicone baking mats or parchment paper. Set aside.

Place the butter, granulated sugar, and brown sugar in a medium bowl. Use a mixer to beat on medium speed until well combined, about 1 minute. Add the pumpkin purÃ©e and vanilla extract and continue to beat until smooth, about 30 seconds.

Add the flour, cornstarch, pumpkin pie spice, cream of tartar, baking soda, baking powder, and salt to the bowl. Beat on low speed, scraping the sides of the bowl with a rubber spatula as needed, until a smooth dough forms.

Preheat the oven to 350°F.

Divide the cookie dough into 16 balls, using roughly 1 1/2 tablespoons of dough for each, and arrange them spaced 1 1/2 inches apart on the baking sheets. Transfer the sheets to the freezer for 10-15 minutes. Alternately, freeze the dough balls on a small tray or large plate and transfer to the baking sheets after freezing.

Bake the cookies on middle rack of oven until puffy and golden brown at the edges, 14-17 minutes.

Check to see that cookies are done. Remove from oven or add time as needed.

Allow the cookies to rest on the sheets for 5-10 minutes, then transfer to a wire rack to cool completely before serving

Video Tutorial Bite Tutorial

Nutrition

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Tips & Tricks (5)

Brown Your Butter First 🧈
Toast the unsalted butter until golden and nutty before creaming with sugars to add depth and richness that elevates the cookie's flavor profile.
Cream of Tartar is Non-Negotiable ✨
This ingredient is essential for chewiness—it reacts with baking soda to create a tender crumb, so don't skip or substitute it with baking powder.
Underbake by 1-2 Minutes ⏱️
Remove cookies when the edges are set but the centers still look slightly underdone; they'll continue cooking on the warm baking sheet for perfectly chewy results.
Chill Dough Before Baking 🧊
Refrigerate your pumpkin dough for at least 30 minutes to prevent spreading and ensure thick, chewy cookies with better texture control.
Use Pure Pumpkin Puree 🎃
Always use 100% pumpkin puree, not pumpkin pie filling, as the filling contains added spices and sugar that will throw off your recipe's balance and chewiness.