Chewy Pumpkin Cookies
Soft, chewy and full of pure pumpkin flavor. These Chewy Pumpkin Cookies scream Fall with loads of pumpkin spice flavors, pecans and pumpkin.
Ingredients
- 7 ounces unsalted butter melted
- 1 ½ cups light brown sugar
- 1 large egg room temperature
- 1 ½ teaspoons vanilla extract
- ⅓ cup pumpkin puree
- 1 teaspoon molasses
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ½ cup pecans chopped
Coating
- ¼ cup sugar
- 1 teaspoon ground cinnamon
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- In a small saucepan over low heat melt the butter. Once melted remove from the pan and allow to cool to room temperature before using. * See note.
- While the butter is cooling combine the dry ingredients in a bowl and whisk until combined. In a small bowl combine the sugar and cinnamon for the coating. Set aside until needed.
- In a large bowl, combine the melted butter and sugar. Mix until fully combined. Whisk in the egg, vanilla, pumpkin puree and molasses until smooth. (You can use a mixer or just a bowl.)
- Stir in the dry ingredients until fully combined. Now fold in the chopped pecans.
- Place the bowl in the refrigerator and chill for 10-20 minutes. Do not chill longer than 20 minutes. Preheat an oven to 350° F.
- Using a 1-ounce portion scoop or 2 rounded tablespoons scoop the dough and place directly into the coating mixture. Toss to evenly coat then place on a parchment lined baking sheet spaced about 2 inches apart.
- Bake for 14 minutes or until the centers look puffed and slightly underdone and the edges are lightly browned. Enjoy!
Notes
- Heat the butter just until it is melted. If pressed for time you can place the butter in a bowl and refrigerate for 5-10 minutes to cool it. Do not let the butter solidify.
- For the perfect size, use a 1-ounce portion scoop or 2 rounded tablespoons for the cookies.
Tried this recipe?Let us know how it was!