Description
These Pumpkin Spiced Halloween Cookies are designed to avoid the common cakey texture, utilizing a moisture management technique to ensure a chewy cookie with seasonal flavors.
Ingredients
Scale
2 ¼ cups All-Purpose Flour
½ cup Pumpkin Purée (Blotted)
¾ cup Unsalted Butter (Melted & Cooled)
1 cup Brown Sugar
½ cup Granulated Sugar
1 tablespoon Pumpkin Pie Spice
1 teaspoon Baking Soda
1 teaspoon Vanilla Extract
Instructions
- Blot the Pumpkin: Place the pumpkin purée on a stack of paper towels and press firmly to remove excess water
- Melt and Bloom: Melt the butter in a small saucepan, stir in the pumpkin pie spice, and let it sit for 5 minutes
- Combine Sugars and Fats: In a large bowl, whisk the melted spiced butter with the brown and granulated sugars, add the blotted pumpkin and vanilla extract, whisk until smooth
- Incorporate Dry Ingredients: Sift the flour, baking soda, and a pinch of salt into the wet mixture, fold until just combined
- Chill the Dough: Cover and refrigerate the dough for at least 30 minutes
- Scoop and Shape: Use a cookie scoop to form balls of dough and place them on a parchment-lined baking sheet
- Bake: Bake at 350°F (175°C) for 10-12 minutes until the edges are set but the centers are soft
- Cool: Let cookies rest for 5 minutes on the hot pan before transferring to a wire rack
Notes
Always blot the pumpkin to ensure a chewy texture.
For best results, use a kitchen scale to measure flour.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165 kcal
- Sugar: 14g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 20mg