These chewy pumpkin cookies are infused with the perfect amount of pumpkin spice, offering a delightful melt-in-your-mouth experience with every bite. Ideal for fall, they feature chewy centers and a spiced sugar topping.
Preheat the oven to 350°F and line two baking sheets with parchment paper.
Dry the canned pumpkin by spreading it on a plate and pressing with a paper towel to absorb excess liquid. Repeat this step four more times until it reduces to about 1/4 cup.
In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and brown sugar together with an electric mixer on high speed until light and fluffy.
Add the egg yolks and vanilla to the butter mixture and mix on medium speed until pale and fluffy.
Mix in the dried pumpkin puree on medium-low speed until combined.
Add the dry ingredients to the wet mixture and mix on low speed just until combined.
Scoop the dough with a 2 tbsp cookie scoop, roll into balls, and then roll in the spiced sugar mixture.
Place the cookie dough balls at least 2 inches apart on the baking sheets.
Bake the cookies for 12-14 minutes until the centers are puffy. Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Enjoy the cookies once they have cooled for at least 15 minutes. They are best served warm with a cup of tea or coffee.
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