Chewy Pumpkin Cookies
Recipe: https://recipestripper.com/recipes/3e0a8e6f-e5db-43a5-9c64-20a87179789d
Original source: https://www.thepancakeprincess.com/chewy-pumpkin-cookies/
Recipe image: https://www.thepancakeprincess.com/wp-content/uploads/2025/10/pumpkin-cookies-3.jpg

These gooey-centered pumpkin cookies taste like pumpkin pie thanks to concentrated pumpkin puree and pumpkin pie spices!
Yield: 10

Ingredients
- 1/2 cup pumpkin puree
- 4.5 tbsp unsalted butter
- 1 tsp ground cinnamon*
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg (fresh or powdered)
- 1/8 tsp ground cloves
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 3/4 cup all-purpose flour
- 2-3 oz white chocolate chips or discs

Instructions
1. Preheat oven to 350 F and line a baking sheet with parchment paper.
2. Add 1/2 cup pumpkin puree to a small saucepan and cook over medium heat, stirring occasionally, until reduced by almost half (around 4-6 minutes). The puree will thicken and turn a few shades darker. You should end up with around 75g of reduced puree, but a little more or less is fine!
3. Remove from heat and add 4.5 tbsp unsalted butter, 1 tsp ground cinnamon*, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg and 1/8 tsp ground cloves. Stir until the butter is melted and the spices are fully incorporated.
4. Transfer the pumpkin mixture to a separate bowl--this will help the dough cool so it doesn't melt the chocolate later on. Add 1/2 cup granulated sugar and 1/4 cup brown sugar and stir until fully combined. Stir in 1/4 tsp baking soda and 1/4 tsp kosher salt until combined, then fold in 3/4 cup all-purpose flour until just a few streaks remain.
5. Fold in 2-3 oz white chocolate chips or discs.
6. Use a #20 cookie scoop to scoop out about 10 cookies (3 tbsp each) and place 5-6 cookies on the prepared pan, spacing the cookies around 2-3" apart--they won't spread very much. Bake for 15-18 minutes, or until cookies are fragrant, golden brown and set around the edges and a mostly matte center. If they still look a little wet in the very center, you can pull them--they'll continue to cook on the baking sheet as they cool. Let cool for at least 10 minutes on the baking sheet, then enjoy!