Why are my pumpkin cookies cakey?

Pumpkin naturally adds moisture, which can create a cakey texture. Using the correct amount of flour, properly measuring ingredients, and not overmixing helps maintain the soft-chewy texture in this recipe.

Can I use homemade pumpkin purée?

Yes. just make sure it's very thick. If your homemade purée is watery, strain it through a cheesecloth or paper towel to remove excess moisture before adding it to the dough.

Do these cookies spread while baking?

They spread slightly but still hold a soft, domed shape. If your dough is too sticky or warm, chill it for 20–30 minutes before rolling in the cinnamon sugar.

Can I double the recipe?

Absolutely. This recipe doubles well, and the dough holds up perfectly for larger batches.Great for holidays, gifting, and cookie exchanges.

Pumpkin Churro Cookies - Nibbles and Feasts

Description

These Pumpkin Churro Cookies bring together the best flavors of fall in a fun, nostalgic, and delicious way. With their warm spices, soft texture, and churro-style sugar coating, they’re a must-bake treat for Thanksgiving week and all season long.

Ingredients

Scale

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup dark brown sugar, packed
1 cup pumpkin puree (not pumpkin pie filling)
1 large egg
1 teaspoon McCormick Vanilla Extract
2 ½ cups all-purpose flour
2 teaspoons McCormick Pumpkin Pie Spice
½ teaspoon McCormick ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt

For the cinnamon sugar coating:

¼ cup granulated sugar
1 ½ teaspoons McCormick Ground Cinnamon
½ Teaspoons McCormick Pumpkin Pie Spice

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F. Line baking sheets with parchment paper. Set aside.
Combine butter, granulated sugar, and dark brown sugar in a large mixing bowl. Mix with an electric mixer until fluffy.
Add pumpkin puree, egg, and vanilla. Mix until smooth; 3 minutes.
Whisk together flour, pumpkin pie spice, nutmeg, baking soda, and salt in a separate bowl.
Gradually fold in dry ingredients into wet ingredients until fully combined.
Scoop dough into 1 ½ tablespoon portions and roll into balls.
Make cinnamon sugar coating:
Combine sugar, cinnamon, and pumpkin pie spice in a small bowl and roll each dough ball in the mixture to coat.
Place cookies on prepared baking sheets, about 2 inches apart.
Bake 14-16 minutes or until edges are lightly golden.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy.