Print

Chewy Pumpkin Sugar Cookies with Cinnamon Sugar

chewy pumpkin sugar cookies - featured image
Print Recipe

These chewy pumpkin sugar cookies are soft in the middle, slightly crisp on the edges, and coated in warm, crunchy cinnamon sugar. Perfect for fall gatherings, they’re made with simple ingredients and have a texture that stays soft for days.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter, melted and slightly cooled
  • 1 cup light brown sugar, packed
  • ¼ cup granulated sugar (for dough)
  • ¾ cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 large egg, at room temperature
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon (for dough)
  • ½ cup granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)

Instructions

  1. Melt the butter: In a small saucepan or microwave-safe bowl, melt ½ cup unsalted butter. Set aside to cool for about 5 minutes until warm, not hot.
  2. Mix the wet ingredients: In a large bowl, whisk together the melted butter, packed brown sugar, and ¼ cup granulated sugar until smooth and glossy. Add the pumpkin puree, egg, egg yolk, and vanilla extract. Whisk until fully combined. The mixture should look thick and slightly shiny.
  3. Combine the dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and 1 teaspoon cinnamon until no lumps remain.
  4. Fold it together: Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula. Stop as soon as the flour disappears. The dough will be soft and slightly sticky.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 3 days.
  6. Preheat and prepare: When ready to bake, preheat oven to 350°F. Line two baking sheets with parchment paper.
  7. Make the cinnamon sugar coating: In a small bowl, whisk together ½ cup granulated sugar and 2 tablespoons cinnamon.
  8. Shape the cookies: Using a cookie scoop or tablespoon, scoop out about 1.5 tablespoons of dough. Roll into a ball between your palms. Drop the ball into the cinnamon sugar mixture and roll until fully coated. Place on prepared baking sheet, spacing cookies about 2 inches apart.
  9. Bake: Bake for 10-12 minutes. Cookies should look puffed and slightly cracked on top, with edges just starting to set. Centers will look slightly underdone.
  10. Cool properly: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t skip chilling the dough—it prevents spreading and ensures chewy texture. Blot pumpkin puree if watery to avoid flat cookies. Use a cookie scoop for even baking. Rotate pans halfway through baking. Let baking sheets cool completely between batches.

Nutrition

Keywords: pumpkin cookies, chewy pumpkin cookies, sugar cookies, cinnamon sugar cookies, fall cookies, pumpkin dessert, easy pumpkin cookies

Find it online: https://vexifood.com/chewy-pumpkin-sugar-cookies-with-cinnamon-sugar/