Chewy Pumpkin Cookies

Instructions

Preparing the pumpkin puree:
Lay some paper towels on a plate or in a bowl. Spread the pumpkin on top and pat it dry with extra paper towels. Alternatively, cook the pumpkin puree in a saucepan over medium heat until it thickens. Let it cool. You should end up with about ¾ cup (170g) of pumpkin puree (a bit less is alright).

Making the cookie dough:
Preheat the oven to 350°F (180°C) and line 2-3 baking sheets with parchment paper.
In a large mixing bowl (using a hand mixer) or the bowl of a stand mixer with a paddle attachment, beat together the sugars and butter until fluffy. Add the reduced pumpkin puree and vanilla extract, beating until well combined.
Add the flour, pumpkin pie spice, baking soda, and baking powder. Mix until just combined. The dough will be very soft and sticky. If it's too sticky, let it sit at room temp for 30 minutes, but sticky dough usually works fine.

Shaping the cookies:
Place granulated sugar in a small bowl.
Using a large cookie scoop, portion the dough into balls of about 3 tablespoons (60g) each. Drop each ball into the sugar, gently rolling to coat. You can shape the balls before or after coating.

Arrange the dough balls on your lined baking sheets, leaving about 2 inches (5cm) between each. Gently flatten them with your fingers.

Baking and storing the cookies:
Bake for 12-15 minutes until the edges look cooked and the cookies puff up. Centers will be soft initially and continue cooking on the trays. As they cool, they'll deflate, showing more cracks. Let them cool on the sheets for 15 minutes before transferring to a wire rack to cool completely.
Enjoy warm or store in an airtight container at room temp for 5 days. Or refrigerate for up to 2 weeks, freeze for up to 2 months. Just bring them to room temp or reheat before digging in again!