As the leaves turn to gold and the air fills with the scent of cinnamon, I find myself drawn to the kitchen, ready to embrace the joys of fall. Nothing warms my heart quite like baking a batch of Soft and Chewy Pumpkin Cookies. These delightful treats come together effortlessly in just one bowl—no hand mixer required! Infused with rich brown butter and kissed with pumpkin spice sugar, they radiate cozy vibes perfect for chilly evenings or snack-filled gatherings. Plus, their soft, chewy texture and warm flavors make them an instant crowd-pleaser you’ll want to share (or not!). Curious about how you can create these autumnal wonders in your own kitchen? Let’s dive in!
Why Are These Cookies So Irresistible?
Simplicity reigns supreme in this recipe—only one bowl is needed, making cleanup a breeze! Warm, Comforting Flavors of brown butter and pumpkin spice blend perfectly, enveloping your kitchen in cozy autumn aromas. Crowd-Pleasing Delight means everyone will adore them, perfect for gatherings or a quiet evening at home. Want a twist? You can even add chocolate chips or nuts for extra flair! If you’re looking for more pumpkin inspiration, check out my Pumpkin Pie Cookies or Pumpkin Bread Moist—both are equally delightful!
Soft and Chewy Pumpkin Cookies Ingredients
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For the Batter
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Unsalted Butter – This adds richness and moisture; consider using European-style for an extra flavor boost.
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Light Brown Sugar – Provides a chewy texture and sweetness; feel free to swap with dark brown sugar for a richer flavor.
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White Sugar – Balances the sweetness and helps the cookies spread perfectly.
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Egg Yolk – Essential for binding; make sure it’s at room temperature for the best results. Avoid substituting with a whole egg.
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Vanilla Extract – Enhances the cookie’s flavor and brings everything together beautifully.
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Maple Syrup – Adds a subtle depth of sweetness; honey is a good substitute if necessary.
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Pumpkin Puree – Key for moisture and that delicious pumpkin flavor; make sure it’s 100% puree, not filling.
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Pumpkin Pie Spice – Infuses seasonal essence; if you don’t have it, cinnamon and nutmeg are great alternatives.
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Ground Cinnamon – Adds warm notes that perfectly complement the pumpkin.
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All Purpose Flour – Gives structure; for a gluten-free option, use a 1:1 gluten-free blend.
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Baking Soda – Essential for lift and a perfect spread in your cookies.
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Baking Powder – Works in tandem with baking soda for a superb cookie texture.
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Kosher Salt – Enhances overall flavor; adjust the amount if using different salts.
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For the Pumpkin Spice Sugar Coating
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Pumpkin Pie Sugar – A delightful blend of white sugar and pumpkin spice for rolling the dough balls before baking; it adds irresistible flavor!
Step‑by‑Step Instructions for Soft and Chewy Pumpkin Cookies
Step 1: Brown the Butter
In a saucepan over medium heat, melt your unsalted butter, allowing it to bubble and foam for about 2-3 minutes. Keep an eye on it; you want the butter to develop a golden color and a nutty aroma. Once ready, take it off the heat and let it cool completely to avoid cooking the egg yolk later.
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together the cooled brown butter, light brown sugar, white sugar, maple syrup, and vanilla extract until the mixture is smooth and well combined. Next, add the egg yolk and pumpkin puree, stirring until everything is evenly incorporated. The rich mixture is the foundation of your Soft and Chewy Pumpkin Cookies!
Step 3: Prepare Dry Ingredients
In another bowl, sift together the all-purpose flour, baking powder, baking soda, kosher salt, pumpkin pie spice, and ground cinnamon. Combining these dry ingredients separately will ensure that they are evenly distributed in your cookie dough, promoting uniform texture and flavor in the final product.
Step 4: Combine
Gently fold the dry ingredients into the wet mixture using a spatula until a soft, cohesive dough is formed. Be careful not to overmix! Once combined, cover the bowl with plastic wrap or a clean kitchen towel and refrigerate the dough for approximately 30 minutes. This chilling time is key for achieving perfectly chewy cookies.
Step 5: Preheat and Prepare
While the dough chills, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This preparation step is crucial so that your Soft and Chewy Pumpkin Cookies bake evenly and achieve that slightly crisp edge while remaining gooey in the center.
Step 6: Shape and Sugar Coating
After chilling, scoop out about 2 tablespoons of dough for each cookie. Roll the dough balls in a mixture of pumpkin pie sugar (white sugar and pumpkin spice) until coated. Place them on the prepared baking sheets about 3-4 inches apart, allowing room for spreading during baking.
Step 7: Bake
Carefully transfer the baking sheets to the preheated oven and bake for 10-14 minutes. You’ll know they’re done when the edges are set while the centers look slightly underbaked. This will ensure soft, chewy centers in your delectable pumpkin cookies!
Step 8: Cool
Once baked, let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. This cooling step is essential in ensuring that your Soft and Chewy Pumpkin Cookies maintain their perfect texture and can be enjoyed warm or at room temperature!
Make Ahead Options
These Soft and Chewy Pumpkin Cookies are perfect for meal prep enthusiasts! You can prepare the dough up to 24 hours in advance by mixing all ingredients and then refrigerating it. To maintain their delightful texture, ensure the dough is well-wrapped in plastic wrap to prevent drying out. Alternatively, you can scoop and roll the dough into balls, coat them in pumpkin spice sugar, and freeze them for up to 2 months; just bake directly from frozen, adding a couple of extra minutes to the bake time. When you’re ready to enjoy, bake the chilled or frozen dough, and savor that warm, comforting flavor with minimal effort!
Expert Tips for Soft and Chewy Pumpkin Cookies
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Cool Butter First: Allow browned butter to cool completely before mixing. This prevents cooking the egg yolk, ensuring a better texture.
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Consistent Sizes: Use a cookie scoop for uniform sizes. This ensures even baking and helps achieve those perfectly chewy pumpkin cookies!
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Chilling is Key: Don’t skip refrigeration! Chilling the dough for 30 minutes allows flavors to meld and firms the dough, preventing overly flat cookies.
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Humidity Check: Flour absorption varies by humidity. If your dough feels too sticky, a light dusting of flour on your hands can help shape it without adding too much flour.
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Taste Test: Bake a small test cookie first to check texture. It allows you to adjust time or dough consistency before baking the full batch.
What to Serve with Soft and Chewy Pumpkin Cookies
There’s nothing quite like cozying up with a glass of something special to accompany these delightful autumn treats.
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Creamy Vanilla Ice Cream: This adds a cool contrast to the warm cookies, enriching every bite with a touch of sweetness—it’s simply divine!
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Spiced Chai Latte: Infuse your afternoon with this warm, fragrant drink that complements the pumpkin spices beautifully and wraps you in cozy flavors.
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Maple Glazed Pecans: Their crunch contrasts perfectly with the soft cookies while the maple glaze enhances the autumnal spirit of your dessert table.
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Hot Apple Cider: A steaming cup brings to mind brisk walks through fallen leaves, making the perfect palate cleanser between bites of cookies.
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Whipped Cream Topping: A dollop of sweet whipped cream atop your warm cookies provides a decadent touch, amplifying the cozy experience.
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Chocolate Milk: For a nostalgic treat, this creamy favorite pairs well, its rich flavors balancing the pumpkin and spice.
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Pumpkin Spice Latte: A match made in autumn heaven; the blend of pumpkin and warmth elevates both the cookies and the drink, leaving you craving more.
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Caramel Sauce: Drizzle over the cookies for a sweet finish. Its buttery richness melds beautifully with the flavors of pumpkin and spice.
Soft and Chewy Pumpkin Cookies Variations
Feel free to embrace your creativity and adjust these delightful cookies for a personalized touch that celebrates autumn!
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Applesauce Twist: Substitute half the pumpkin puree with applesauce for a lighter, fruity flavor. This brings a unique twist that pairs wonderfully with the spices!
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Chocoholic Delight: Mix in a handful of chocolate chips or chunks for extra richness. The melty chocolate balances out the pumpkin spice beautifully.
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Nutty Crunch: Add chopped nuts, like pecans or walnuts, to the dough for a satisfying crunch. This can create a heartier bite that adds texture and depth.
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Cream Cheese Surprise: Incorporate a dollop of cream cheese filling by flattening the dough balls and placing the cheese in the center. It adds a creamy richness that complements the pumpkin.
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Gluten-Free Option: Swap all-purpose flour with a 1:1 gluten-free blend to make these cookies accessible to all. Don’t skimp on flavor with this smart substitution!
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Spicy Heat: Sprinkle a pinch of cayenne pepper into the dough for a spicy kick. It’s a fun way to elevate the classic pumpkin flavor with a warming touch.
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Maple Kick: Boost the sweetness by using maple sugar instead of white sugar. This adds a rich, caramel-like flavor that will please your taste buds.
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Creating a Sandwich: Make pumpkin cookie sandwiches by spreading cream cheese frosting between two cookies. They’ll taste like mini cakes and feel extra indulgent!
For more autumn-inspired treats, don’t miss my White Chocolate Pumpkin Snickerdoodles and Pumpkin Cupcakes Brown that complement these chewy cookies beautifully!
How to Store and Freeze Soft and Chewy Pumpkin Cookies
Room Temperature: Store baked cookies in an airtight container for up to 1 week at room temperature, maintaining their delightful softness.
Fridge: If you want to extend freshness, place the container in the fridge for up to 10 days, but allow cookies to return to room temperature before serving for the best texture.
Freezer: For longer storage, freeze unbaked dough balls for up to 2 months. Place them in a freezer-safe bag. Bake directly from the freezer, adding an extra minute or two to the baking time.
Reheating: To revive leftover cookies, simply microwave for 10-15 seconds, ensuring they’re soft and warm—perfect for enjoying alongside a cozy cup of tea!
Soft and Chewy Pumpkin Cookies Recipe FAQs
How do I select a good pumpkin puree?
Absolutely! Look for 100% pumpkin puree in a can, avoiding those labeled as “pumpkin pie filling,” which contains added sugars and spices. Additionally, aim for a brand with a smooth texture and rich, vibrant color. If you want a truly fresh option, try making your own by baking whole pumpkins until tender, then pureeing them for an even fresher flavor.
How should I store my baked cookies?
You can store these delightful Soft and Chewy Pumpkin Cookies in an airtight container at room temperature for up to one week. If you’d like to maintain their freshness for a longer period, consider placing them in the fridge, which can extend their life to about 10 days. Just remember to let them return to room temperature before enjoying, as this helps restore their delicious softness.
Can I freeze the cookie dough?
Very! Freezing unbaked dough balls is an excellent way to prepare in advance. Simply scoop and shape the dough, then place the cookie dough balls on a baking sheet. Freeze them until solid, and then transfer to a freezer-safe bag. They can be stored for up to 2 months. When you’re ready to bake, you can bake them straight from the freezer—just add an extra minute or two to the baking time for perfectly chewy results!
What if my dough is too sticky to work with?
If the cookie dough becomes too sticky after chilling, don’t worry! Lightly flour your hands before shaping the dough. You can also sprinkle a little flour directly onto the dough or the work surface to make it easier to handle. Just be cautious not to add too much flour, as this can alter the final texture of your cookies.
Are these cookies safe for pets or individuals with allergies?
While Soft and Chewy Pumpkin Cookies are a fall favorite for humans, they aren’t suitable for pets, especially dogs, due to sugar content and certain spices like nutmeg, which can be toxic. For those with allergies, be mindful of ingredients like flour, butter, and eggs, and opt for allergy-friendly substitutes where necessary. Gluten-free flour blends are a great option for those with gluten sensitivities, allowing everyone to enjoy these tasty treats!
Soft and Chewy Pumpkin Cookies That Smell Like Fall Magic
Ingredients
Equipment
Method
- Brown the Butter: In a saucepan over medium heat, melt your unsalted butter, allowing it to bubble for about 2-3 minutes. Let cool.
- Mix Wet Ingredients: In a mixing bowl, whisk together cooled brown butter, light brown sugar, white sugar, maple syrup, and vanilla extract. Add egg yolk and pumpkin puree, stirring to combine.
- Prepare Dry Ingredients: In another bowl, sift together flour, baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon.
- Combine: Fold dry ingredients into wet mixture until a soft dough forms. Cover and refrigerate for 30 minutes.
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Shape and Sugar Coating: Scoop about 2 tablespoons of dough for each cookie, roll in pumpkin pie sugar, and place 3-4 inches apart on baking sheets.
- Bake: Bake for 10-14 minutes until edges are set but centers look slightly underbaked.
- Cool: Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
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