Iced Soft and Chewy Pumpkin Cookies
It's Fall and that means it's time to start baking all the pumpkin things! This recipe for Soft and Chewy Pumpkin Cookies is a favorite in our house. The cookies have a hybrid soft and chewy texture with just the right amount of spice.
Servings: 36 cookies
Stand mixer fitted with paddle attachment or hand mixer
Medium/large mixing bowls
oven adjusted to the center rack position
Tablespoon cookie scooper
large baking sheet
Wire rack - to cool cookies
- 1 cup unsalted butter melted, and cooled for at least 15 minutes
- ½ cup granulated sugar
- 1½ cups light brown sugar
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- ⅔ cup pumpkin puree You will be patting this dry to remove excess moisture. I used 4 clean paper towels. *see notes
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon nutmeg
- 2 cups powdered sugar
- 2 -3 tablespoons milk
- 1½ tablespoons corn syrup
- ¼ teaspoon vanilla extract
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer), add sugars and melted butter. Combine over medium speed until light and fluffy. Add blotted pumpkin, egg yolk, and extract and continue to mix.
In a medium-sized bowl, add the flour, salt, baking soda, powder, pumpkin pie spice and nutmeg; whisk to combine. Slowly add in the dry ingredients to the wet ingredients on low speed.
Once combined, turn off the mixer, cover the bowl with plastic wrap, and refrigerate the dough for at least one hour.
At the hour mark, preheat the oven to 350°F. Line one large, or two smaller baking sheets with parchment paper.
Scoop tablespoon-sized cookie balls onto the baking sheet making sure they are at least 2 inches apart from one another. Bake for 13-15 minutes or until cookies are slightly golden on the edges and slightly firm. They will firm up a little more as they cool. Repeat until all cookies have baked.
In a medium bowl, add the sugar, corn syrup, extract, and milk; whisk to combine. If the icing feels to thin, add an additional tablespoon of powered sugar until it is thicker. If it is too thick, add a teaspoon of extra milk. Allow the icing to set for ten minutes to thicken. You might need to mix it briefly before dipping the cookies.
Once cookies are cooled, dip them into the icing and by the base, swirl to remove excess icing, and place them on a wire rack to set for at least 45 minutes.
Nutritional values may vary and are meant to be a guide.
Patting pumpkin puree dry
These cookies get their unique texture from removing a lot of the excess moisture in the pumpkin puree. Add your pumpkin puree to a medium-sized bowl. Using clean paper towels, blot the pumpkin and press the paper towels into it. The pumpkin is not sticky so it should not really stick to the paper towels. Repeat the process with clean paper towels until you are no longer seeing clearish liquid on the towels.
Storing these cookies
These cookies will last at room temperature for up to 5 days when stored in an airtight container.
Serving: 1cookie | Calories: 161cal | Carbohydrates: 28g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 68mg | Potassium: 41mg | Fiber: 1g | Sugar: 19g | Vitamin A: 871IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg