Thee BEST Pumpkin Cookies Recipe (2024)

FAQs

Why are my pumpkin cookies sticky after baking? ›

Pumpkin cookies can be sticky after baking due to the pumpkin puree's high moisture content. If pumpkin puree isn't drained slightly before mixing into the batter, the pumpkin puree can lead to more of a cakey texture than a cookie texture.

To complement pumpkin with sweet flavor pairings, consider using spices like nutmeg, cinnamon, allspice and vanilla, or sweet ingredients like chocolate, maple, honey, cranberries or brown sugar. Create savory dishes by pairing pumpkin with spices like chilies, cajun, cayenne or pepper.

Butternut Squash and Sweet Potatoes

These ingredients, in these amounts, are interchangeable in most recipes to achieve the same texture and most similar flavor. For 1 cup canned pumpkin or pumpkin puree, substitute 1 cup cooked, mashed sweet potato or butternut squash.

PLACE cookie dough rounds about 2 inches apart on ungreased cookie sheet. BAKE 14 to 18 minutes or until edges are light golden brown. COOL 3 minutes; remove from cookie sheet.

The first and easiest surefire way to prevent sticky tops on your baked goods is to ensure that they are completely cooled before closing them in an airtight container. When a baked item “cools down”, during this process there is an amount of moisture, or water, that is being released into the surrounding air.

Yes, adding more flour can help make your dough less sticky. However, be careful not to add too much flour, as it can change the texture and taste of the cookies. It's best to add flour a little at a time until the desired consistency is reached.

For even more flavor, you can add spices (like the celebrated pumpkin pie spice!) to the purée during the cooking step. Heating spices “blooms” them, releasing their flavorful, fragrant oils.

Pumpkin spice (a.k.a. pumpkin pie spice) is an aromatic blend of cinnamon, nutmeg, cloves, and ginger. Sometimes allspice is included. You can buy the spice blend at the store or use ingredients you already have on hand to make DIY pumpkin spice.

Canned pumpkin (labeled as "100% pure pumpkin") is a purée of pumpkin that is sometimes mixed with other kinds of winter squash. It is unsweetened and does not contain any added spices. Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks.

What happens if you use pumpkin pie mix instead of pumpkin puree? ›

Pumpkin pie filling shouldn't be used in place of pumpkin puree since the finished dish will be too sweet. You can always set the can aside to make a quick pumpkin pie another day.

While both are made from cooked and mashed pumpkin, pumpkin puree is simply that - pure pumpkin.

A post on O Chef discusses the chemical reaction that turned my cookies green: All plants contain chlorogenic acid, mostly in the stems and leaves, but sunflowers also have it in the seeds. A spokeswoman for Red River Commodities says that SunButter does indeed turn cookies and other baked products green as they cool.

Storage. If the cookies aren't glazed, they can be stored at room temperature for up to 3 days in an airtight container. And if the cookies are glazed, they should be refrigerated because of the milk in the glaze.

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.

Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making. Over proofing or fermenting the dough can also result in the gluten structure weakening causing sticky dough.

You have to get it right: If it's underdone, you have raw crust and gooey filling; if it's overdone, you have a cracked top and rubbery texture. And too much poking and prodding can make your lovely creation resemble the dark side of the moon by serving time.

This sap comes out of the insect quickly, and will fall on the leaf or whatever is below. This sometimes ends up creating pumpkins that are covered with the honeydew aphids create, and this sugary honeydew can then get moldy. This sticky mold renders pumpkins unmarketable and is hard to wash off.

Texture: Touch the surface of the cookies gently. They are likely not fully cooked if they feel excessively soft or doughy. Properly baked cookies should have a slightly firm texture on the outside. Spread: Raw or undercooked cookies may spread excessively during baking and have a flatter shape than desired.