Chewy Pumpkin Cookies

It’s the great pumpkin cookie, Charlie Brown! This ultra chewy pumpkin cookie is absolutely fantastic and sure to satisfy your fall cravings.

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Prep Time: 15

Cook Time: 9

Servings: small cookies

Calories: 103kcal

Preheat the oven to 350° F (180° C). Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
Cream together the butter and brown sugar until creamy. Set aside.
Reduce the pumpkin by lining a dinner plate with a few layers of paper towels. Measure out the 1/2 cup of pumpkin and then spread onto the paper towels. Cover with more paper towels and gently press down onto the pumpkin to remove the liquid from the pumpkin. Repeat this step until the pumpkin is thick and has reduced down to about 1/3 cup.
Add the egg, pumpkin, canola oil and vanilla extract to the mixing bowl and mix until well combined.
Add the all-purpose flour, cinnamon, baking soda and salt. Mix until a soft dough forms.
Portion out the cookie dough into 1 1/2 tbsp portions (using #40 scoop) and then roll in the cinnamon sugar mixture before arranging on the prepared pan.
Repeat with remaining dough.
Bake at 350° F (180° C) for 8-10 minutes or until the cookies flatten, and the centers of the cookies no longer look wet and glossy.
Allow the cookies to cool on the pan for 10 minutes before transferring to a wire cooling rack.
Enjoy! Store at room temp in an airtight container for up to 3 days.

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