Soft & Chewy Pumpkin Cookies
a sweet treat recipe
by Kelly Ryan
For as long as she can remember, Kelly Ryan has loved to bake up treats to share with loved ones. Her love of baking comes from her mother and grandmother, both talented home cooks. After graduating from the Culinary Institute of America, Kelly worked at America’s Test Kitchen for a few years before venturing off to do food photography and recipe development full-time. Her blog, Butter & Thyme, focuses on elevated nostalgic comfort food recipes. Find more of Kelly’s recipes at butterandthyme.com
The key to the chewy texture of these pumpkin cookies is to under-bake them ever so slightly and let them cool on the tray. They’re delicious all on their own, but even better topped with a simple homemade cream cheese frosting.
TIME (ACTIVE) | 22 M
TIME (INACTIVE) | 1 H
TOTAL | 1 H 22 M
| 3 in cooki
make the cookie dough:
Using an electric mixer, cream the butter and sugars for about 2 minutes on medium speed. Then add the pumpkin, egg, molasses, vanilla, pumpkin pie spice, baking soda, and salt. Add the flour and stir on low speed until just combined.
Portion the cookie dough into balls using a cookie scoop, roll in granulated sugar, and place on a baking sheet lined with parchment paper. Place them a few inches apart since the cookies will spread quite a bit, and press down to flatten slightly.
Bake at 350°F for 11-12 minutes until set but slightly underdone in the center. Let cool completely on the trays before frosting.
make the cream cheese frosting: Using an electric mixer, beat the cream cheese and butter together. And powdered sugar and vanilla and continue to mix until smooth.
Frost each cookie with about 2 tablespoons of frosting and sprinkle extra pumpkin spice seasoning on top.
For enhanced texture and flavor, chill the cookie dough for 1-2 hours before portioning and baking.
Special beyond the seasonal fervor, pumpkin pie spice delivers all the aromas and flavors of a kitchen filled with fresh baked goods. It's autumn in jar.