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Perfect Chewy Pumpkin Sugar Cookies: Easy Cinnamon Sugar Recipe

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These chewy pumpkin sugar cookies are soft, dense, and coated in cinnamon sugar, with a crackled top that shatters slightly when you bite in. They’re the perfect fall treat that will change your mind about pumpkin cookies.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract (pure, not imitation)
  • 2 and 1/4 cups all-purpose flour, spooned and leveled
  • 2 tablespoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • Pinch of salt (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, cornstarch, baking soda, baking powder, salt, pumpkin pie spice, and ground cinnamon. Set aside.
  3. In a large bowl, beat softened butter with an electric mixer on medium speed until smooth and creamy, about 1 minute. Add granulated sugar and brown sugar, then beat for 2-3 minutes until light and fluffy. Scrape down sides of bowl.
  4. Beat in pumpkin puree, egg, and vanilla extract on medium speed until combined. The mixture may look slightly separated; this is normal.
  5. With mixer on low speed, gradually add dry ingredients to wet mixture. Mix just until flour disappears. Fold a few times with a spatula to finish incorporating. Do not over-mix.
  6. Cover bowl with plastic wrap and refrigerate dough for at least 30 minutes (1 hour is better).
  7. While dough chills, mix 1/4 cup granulated sugar, 1 tablespoon cinnamon, and a pinch of salt in a small shallow bowl.
  8. Using a cookie scoop (1.5 tablespoons), portion dough into balls. Roll each ball between palms until smooth, then roll in cinnamon sugar mixture until fully coated. Place on prepared baking sheets, spacing 2 inches apart.
  9. Bake one sheet at a time on center rack for 10-12 minutes. Edges should be set and slightly golden, centers still soft and slightly puffed.
  10. Let cookies rest on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Blot pumpkin puree on paper towels to remove excess moisture for a chewier texture. Do not skip chilling the dough; it prevents spreading. For best results, pull cookies when centers still look slightly underdone; they will set as they cool. Cookies taste even better on day two.

Nutrition

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

Find it online: https://ovenmila.com/perfect-chewy-pumpkin-sugar-cookies-easy-cinnamon-sugar-recipe/