why make this recipe
Soft and chewy pumpkin cookies are a delightful treat perfect for fall or any time you crave something sweet. They offer a warm, comforting flavor thanks to pumpkin and spices, making them ideal for cozy moments. Plus, they are easy to make and sure to impress family and friends!
how to make Soft and chewy pumpkin cookies
Ingredients:
- ¾ cup unsalted butter
- 1 cup light brown sugar
- ¼ cup white sugar
- 1 large egg yolk (room temperature)
- 2 teaspoons vanilla extract
- 1 tablespoon maple syrup
- ¼ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 ½ teaspoons ground cinnamon
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup white sugar
- ½ tablespoon pumpkin pie spice
Directions:
- In a small saucepan over medium-low heat, melt the butter.
- Once melted, increase the heat to medium and let the butter begin to foam.
- Keep cooking and stirring with a spatula until the butter begins to brown and gives off a nutty smell (about 2-3 minutes).
- Pour the browned butter into a medium mixing bowl and let it cool completely.
- Once the brown butter has cooled, whisk in the granulated sugar, light brown sugar, and maple syrup.
- Add the egg yolk, vanilla extract, and pumpkin puree. Whisk until smooth.
- In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- Fold the dry ingredients into the wet ingredients until a dough forms. Cover the bowl with plastic wrap and chill in the fridge for 30 minutes.
- While the cookie dough chills, preheat the oven to 350℉ (175℃) and line two baking sheets with parchment paper.
- Scoop out the cookie dough using a large cookie scoop or spoon, so the cookie dough balls are about 2 tablespoons.
- Whisk together the white sugar and pumpkin pie spice. Roll each cookie dough ball in the sugar.
- Place the dough balls on the prepared baking sheets, keeping them 3-4 inches apart.
- Bake in the preheated oven for 10-14 minutes. The edges should be set, but the middles will still look underbaked.
how to serve Soft and chewy pumpkin cookies
Serve these delicious cookies warm, straight from the oven, or at room temperature with a glass of milk or a cup of coffee. They make a wonderful snack or dessert and are perfect for sharing with friends and family.
how to store Soft and chewy pumpkin cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookies. Just place them in a freezer-safe container, and they will stay good for up to three months.
tips to make Soft and chewy pumpkin cookies
- Make sure your butter is browned properly for the best flavor. Keep an eye on it to prevent burning.
- Chill the dough to help the cookies hold their shape while baking.
- If you like a spicier cookie, increase the amount of pumpkin pie spice or add some nutmeg.
variation
You can add chocolate chips, nuts, or dried cranberries to the dough for extra flavor and texture. Feel free to adjust the spices to match your taste!
FAQs
-
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly for this recipe. Just make sure to use plain pumpkin, not pumpkin pie filling. -
Can I make these cookies vegan?
Yes, you can substitute the butter with a vegan butter alternative and use a flax egg instead of the egg yolk. -
Why do I need to chill the dough?
Chilling the dough helps the cookies maintain their shape and prevents them from spreading too much while baking.
Soft and Chewy Pumpkin Cookies
These soft and chewy pumpkin cookies are a delightful treat perfect for fall, packed with warm flavors from pumpkin and spices.
- Total Time: 44 minutes
- Yield: 24 cookies 1x
Ingredients
- ¾ cup unsalted butter
- 1 cup light brown sugar
- ¼ cup white sugar
- 1 large egg yolk (room temperature)
- 2 teaspoons vanilla extract
- 1 tablespoon maple syrup
- ¼ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 ½ teaspoons ground cinnamon
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup white sugar (for rolling)
- ½ tablespoon pumpkin pie spice (for rolling)
Instructions
- In a small saucepan over medium-low heat, melt the butter.
- Once melted, increase the heat to medium and let the butter begin to foam.
- Continue cooking and stirring until the butter begins to brown and gives off a nutty smell (about 2-3 minutes).
- Pour the browned butter into a medium mixing bowl and let it cool completely.
- Once cooled, whisk in the granulated sugar, light brown sugar, and maple syrup.
- Add the egg yolk, vanilla extract, and pumpkin puree. Whisk until smooth.
- In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- Fold the dry ingredients into the wet ingredients until a dough forms. Cover the bowl with plastic wrap and chill in the fridge for 30 minutes.
- While the dough chills, preheat the oven to 350℉ (175℃) and line two baking sheets with parchment paper.
- Scoop out the cookie dough using a large cookie scoop or spoon, so the cookie dough balls are about 2 tablespoons.
- Whisk together the white sugar and pumpkin pie spice. Roll each cookie dough ball in the sugar.
- Place the dough balls on the baking sheets, keeping them 3-4 inches apart.
- Bake for 10-14 minutes. The edges should be set, but the middles will still look underbaked.
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze them for up to three months.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg