Recipe: Soft and Chewy Pumpkin Cookies Made with Fresh Pumpkin

Instructions

1. Prepare the fresh pumpkin puree: Cut a small sugar pumpkin (about 1 lb) in half, remove seeds, and place cut-side down on a parchment-lined baking sheet. Roast at 350°F for 45-60 minutes until very tender. Let cool, scoop out the flesh, and mash or blend until smooth. Place the puree in a fine-mesh strainer or cheesecloth over a bowl and let drain for 15-20 minutes to remove excess moisture. You need 1 cup of thick, drained puree.

💡 Tip: Removing excess moisture is super important. Fresh pumpkin contains more water than canned, so draining prevents soggy cookies.

2. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.

💡 Tip: Preparing your baking sheets ahead ensures you can work efficiently once the dough is ready.

3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, allspice, and salt until well combined. Set aside.

💡 Tip: Whisking the dry ingredients thoroughly ensures even distribution of leaveners and spices throughout the cookies.

4. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed for 2-3 minutes until light and fluffy.

💡 Tip: Creaming the butter and sugars properly creates air pockets that give the cookies a lighter texture.

5. Add the egg and vanilla extract to the butter mixture and beat until fully incorporated and smooth.

💡 Tip: Make sure the egg is at room temperature to blend more easily with the butter mixture.

6. Add the prepared fresh pumpkin puree to the wet ingredients and mix on low speed until evenly combined. The mixture should be smooth and uniform in color.

💡 Tip: The batter will look quite wet at this stage - this is normal when using fresh pumpkin.

7. Gradually add the dry ingredients to the wet ingredients in two additions, mixing on low speed just until combined. Do not overmix. The dough will be soft and slightly sticky.

💡 Tip: Overmixing can lead to tough cookies, so mix just until no flour streaks remain.

8. Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart (about 12 cookies per sheet).

💡 Tip: A cookie scoop ensures uniform size so all cookies bake evenly.

9. Bake for 11-13 minutes, or until the edges are set and lightly golden but the centers still look slightly soft. Do not overbake.

💡 Tip: The cookies will continue to set as they cool. Over-baking will result in dry, cakey cookies instead of soft and chewy ones.

10. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

💡 Tip: Cooling on the baking sheet allows the cookies to firm up enough to transfer without breaking.