Canned Pumpkin Cookies: Delightfully Simple and Irresistible
These Canned Pumpkin Cookies are incredibly easy to make and deliver a wonderfully soft, chewy texture with a hint of warm spice. Perfect for any occasion, these cookies are a delightful way to use up canned pumpkin and satisfy your sweet cravings.
Equipment
- stand mixer with paddle attachment
- bowl
- small bowl
- baking sheets
- parchment paper or silicone mats
- 2-tablespoon scoop
- wire rack
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour (300g)
- 1 tablespoon cornstarch
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
Creaming Ingredients
- ¾ cup granulated sugar
- ⅔ cup packed light brown sugar
- 12 tablespoons unsalted butter room temperature (1 1/2 sticks)
- 1 large egg yolk
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 ½ teaspoons vanilla extract
Coating Ingredients
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Cookie Preparation
- Whisk together all dry ingredients in a bowl and set aside. In a stand mixer, cream butter and sugars until fluffy, then mix in the egg yolk, pumpkin puree, and vanilla extract on medium-low speed.
- Gradually mix in the dry ingredients on low speed until just combined, scraping down the sides of the bowl. Cover and chill the dough for at least 1 hour, or up to 3 hours for optimal results.
- Whisk together the coating ingredients (granulated sugar and cinnamon) in a small bowl. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- Scoop dough using a 2-tablespoon scoop, roll into a ball, and coat thoroughly in the cinnamon sugar mixture. Shape into tall oval balls to encourage thickness and place 2 inches apart on the prepared baking sheets (6 per sheet).
- Bake for 10-13 minutes until the edges are set and the tops are cracking. If cookies do not spread by minute 9, tap the baking sheet on the counter to encourage spreading. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure leaveners (cream of tartar and baking soda) are fresh. If omitting cream of tartar, substitute it and baking soda with 2 teaspoons of baking powder, noting a reduction in tangy flavor.
- Do not flatten dough balls before baking to prevent excessive spreading. Use pure pumpkin puree, not pumpkin pie filling. Up to 1 cup of add-ins can be mixed into the dough.
- If cookies spread too much, check flour measurement, chill dough sufficiently, or add extra flour. If cookies are dry, they were likely overbaked; remove them slightly before they appear fully set.
Storage and Freezing
- Store cooled cookies in an airtight container at room temperature for up to 10 days. Flavor and chewiness improve after day 2.
- To freeze dough, roll balls, freeze until hard, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a few minutes to baking time.
- To freeze baked cookies, cool completely, freeze on a sheet until solid, then transfer to a freezer bag with parchment between layers for up to 3 months. Thaw at room temperature.
Notes
Ensure leaveners are fresh. If omitting cream of tartar, substitute it and baking soda with 2 teaspoons of baking powder. Do not flatten dough balls before baking to prevent excessive spreading. Use pure pumpkin puree, not pumpkin pie filling. The recipe is versatile; up to 1 cup of add-ins can be mixed into the dough. If cookies spread too much, ensure flour is measured correctly, chill dough sufficiently, or add an extra 2 tablespoons of flour. If cookies are dry, they were likely overbaked; remove them slightly before they look fully set. Store in an airtight container at room temperature for up to 10 days. Flavor and chewiness improve after day 2. Dough can be frozen rolled into balls for up to 3 months. Baked cookies can also be frozen for up to 3 months.