Chewy Pumpkin Cookies

 

Nothing will ever replace our famous Pumpkin Chocolate Chip cookies. Still, when my neighbor, Liz, brought over some of these pumpkin cookies, I had to make them. These cookies have less pumpkin and taste more like Snickerdoodles for fall.

The recipe comes from a website called Rich and Delish. Be aware that the dough has to chill for at least an hour before baking. Plan ahead.

Chewy Pumpkin Cookies

Ingredients:

2 sticks of butter, at room temperature

1/2 cup granulated sugar

1 cup Dark brown sugar

1/2 t. kosher salt

1/3 cup pumpkin puree

2 egg yolks

2 t. cinnamon

1/4 t. nutmeg

1/2 t. ginger

2 t. vanilla extract

2 2/3 cups flour

1 t. baking soda

Cinnamon sugar (for rolling):

1 t. cinnamon

2 T. brown sugar

2 T. granulated sugar

Instructions:

Cream butter, dark brown sugar, and sugar with an electric mixer for 2-3 minutes until creamy and light in color.

Add egg yolks, pumpkin puree, cinnamon, salt, nutmeg, ginger, and vanilla. Mix well.

Add flour and baking soda and mix until just combined. Don't overmix or the cookies will come out cakey.

Cover the bowl with plastic wrap and let the dough rest in the fridge for at least one hour or as long as overnight.

Add cinnamon, brown sugar, and granulated sugar to a small bowl. Mix to combine.

Use a cookie scooper to scoop the dough into balls 1 1/2 T. in size. Roll each cookie in the cinnamon sugar mixture and place them on a cookie sheet lined with parchment paper.

Bake in a 350-degree oven for about 10 minutes. Keep an eye on the first batch carefully so they don't burn. They were done in my oven after 8 minutes.

Let the cookies cool on the cookie sheet for 5 minutes and then transfer them to a cooling rack.

Yummy!