Canned pumpkin cookies are a delightful treat that brings warmth and sweetness to your kitchen. These soft, chewy cookies are incredibly easy to make, perfect for fall gatherings or cozy family nights. With their rich pumpkin flavor and a sprinkle of warm spices, they’re sure to become a family favorite!
Table of Contents
The Best Canned Pumpkin Cookies
Why You’ll Love These Pumpkin Cookies
You’ll fall in love with these canned pumpkin cookies for their delightful texture and flavor. They’re not just tasty; they’re also quick to prepare and perfect for sharing with friends and family. Plus, they make the house smell heavenly as they bake!
Texture: Thick, Soft, and Chewy
These cookies have a thick, soft, and chewy interior that melts in your mouth. The lightly crispy, crackly exterior adds a satisfying contrast. Each bite feels indulgent without being overly sweet, making them the ideal dessert for any occasion.
Flavor: Warm Spices and Sweet Pumpkin
The warm spices of cinnamon, nutmeg, and ginger perfectly complement the sweet pumpkin flavor, creating a comforting treat. Each cookie is like a hug in dessert form, transporting you to cozy autumn days.
Perfect for Make-Ahead Baking
These cookies are fantastic for make-ahead baking. You can chill the dough in advance, allowing you to whip up a batch anytime you crave something sweet. They also improve in flavor and texture after a day, making them an excellent candidate for meal prep!
Canned Pumpkin Cookie Ingredients
Dry Ingredients
- 2 1/2 cups (300g) all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon each ground nutmeg, ground ginger, salt
- 1/4 teaspoon each ground cloves, ground allspice
Creaming Ingredients
- 3/4 cup granulated sugar
- 2/3 cup packed light brown sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
- 1 large egg yolk
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 1/2 teaspoons vanilla extract
Coating Ingredients
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
How to Make Canned Pumpkin Cookies
Combine Dry Ingredients
Start by whisking all the dry ingredients together in a bowl until well combined. This mix will provide the essential structure and flavor for your cookies. Set it aside as you prepare the wet ingredients.
Cream Butter and Sugars
In a stand mixer with a paddle attachment, cream the unsalted butter and both sugars on medium speed for about two minutes. The mixture should become fluffy and pale, filling your kitchen with a sweet aroma.
Add Wet Ingredients
Next, lower the speed and mix in the egg yolk, pumpkin puree, and vanilla extract until fully incorporated. This step adds moisture and flavor, ensuring your cookies are rich and delicious.
Mix in Dry Ingredients
Gradually add the dry ingredients to the wet mixture on low speed. Mix until just combined, being careful not to overwork the dough. Scrape down the sides of the bowl to ensure everything is perfectly blended.
Chill the Dough
Cover the dough and chill it for at least one hour. Chilling is vital to prevent excessive spreading. If you can, let it sit for three hours for optimal results.
Prepare Cinnamon Sugar Coating
While the dough chills, whisk together the coating ingredients in a small bowl. This cinnamon-sugar mix will add a delightful twist to your cookies!
Shape and Coat Cookies
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Use a 2-tablespoon scoop to portion the dough, rolling each scoop into a ball. Coat thoroughly in the cinnamon sugar mixture and shape into tall ovals for a thicker cookie.
Bake to Perfection
Place the dough balls on the prepared sheets, leaving about two inches between them. Bake for 10-13 minutes until the edges are set and the tops are cracking slightly. If they don’t spread by the ninth minute, tap the baking sheet gently on the counter to encourage spreading.
Cool the Cookies
Allow the cookies to cool on the baking sheet for five minutes, then transfer them to a wire rack to cool completely. The warm aroma will fill your home, making it hard to resist sneaking a taste!
Tips for Perfectly Thick Pumpkin Cookies
The Importance of Chilling
Chilling the dough is crucial for thick cookies. It prevents excessive spreading and improves the texture.
Don’t Flatten the Dough Balls
Keep the dough balls tall and round. Flattening them will result in overly thin cookies, so let the oven do the work!
Measuring Flour Correctly
Proper measuring is essential. Use the spoon-and-level method to avoid adding too much flour, which can make cookies dry and dense.
Fresh Leaveners are Key
Ensure your cream of tartar and baking soda are fresh. This makes a big difference in how well your cookies rise and hold their shape.
Troubleshooting Common Issues
If your cookies spread too much, double-check your flour measurement, chill the dough longer, or add a bit more flour. If they turn out dry, they may have been overbaked.
Variations and Add-Ins
Feel free to customize your cookies! You can mix in up to one cup of chocolate chips, nuts, or dried fruit to give them a unique twist. Experimenting with different flavors can make each batch special!
How to Store Pumpkin Cookies
Store your leftover canned pumpkin cookies in an airtight container at room temperature. They stay fresh for up to ten days, and believe it or not, they taste even better after a day!
Freezing Pumpkin Cookie Dough and Baked Cookies
Freezing Cookie Dough
To freeze the dough, roll it into balls, place them on a baking sheet, and freeze until firm. Then, transfer the balls to a freezer bag for up to three months. You can bake them straight from the freezer—just add a few extra minutes to the baking time!
Freezing Baked Cookies
For baked cookies, freeze them on a sheet until solid, then stack them in a freezer bag with parchment between layers. They’ll stay good for about three months. Thaw at room temperature before enjoying.
FAQs
What ingredients do I need for canned pumpkin cookies?
To make canned pumpkin cookies, you’ll need all-purpose flour, cornstarch, cream of tartar, baking soda, baking powder, various spices, granulated sugar, brown sugar, butter, egg yolk, pumpkin puree, and vanilla extract.
How do I make canned pumpkin cookies step by step?
Start by combining the dry ingredients. Then cream butter and sugars together. Mix in the wet ingredients, combine with the dry mixture, chill the dough, coat the cookies in sugar, shape them, bake, and finally cool them.
Can I make canned pumpkin cookies ahead of time?
Yes, you can chill the dough in advance or even freeze the shaped cookie balls for later baking. They taste great even after a day!
How should I store leftover canned pumpkin cookies?
Store leftover cookies in an airtight container at room temperature for up to 10 days. Their flavor improves after a day!
Related Recipes to try
Conclusion
These canned pumpkin cookies are not only easy to make but also irresistible with their delicious flavor and comforting texture. Check out more ideas on Pinterest for baking inspiration. Enjoy the joy of baking and make these delightful cookies today!
Canned Pumpkin Cookies: Delightfully Simple and Irresistible
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.
