Soft Pumpkin Cookies
Most pumpkin cookies have a cakey texture because of the high water content in pumpkin puree. This version uses melted butter and a blotting technique to create a cookie that is still soft but has a distinct chew.
Ingredients
- 1/2 cup pumpkin puree
- 1 1/2 sticks unsalted butter 3/4 cup, melted
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
Instructions
- Spread pumpkin puree between paper towels, pressing firmly to remove excess moisture. Repeat until puree is dry and crumbly.
- Whisk melted butter, brown sugar, granulated sugar, and blotted pumpkin puree in large bowl.
- Add egg yolk and vanilla, whisk until combined.
- Mix flour, baking soda, baking powder, salt, cinnamon, and ginger in separate bowl.
- Stir dry ingredients into wet ingredients until just combined.
- Chill dough for 30 minutes.
- Preheat oven to 350°F and line baking sheet with parchment.
- Form 1.5-inch dough balls and place on baking sheet.
- Bake 11-14 minutes until edges are golden brown.
- Cool on baking sheet 10 minutes before transferring to wire rack.
Notes
Thoroughly drying the pumpkin puree is crucial for proper cookie texture.