As I pulled the warm cookies from the oven, the sweet, nutty aroma of brown butter enveloped my kitchen, instantly transporting me to cozy autumn nights. These Soft and Chewy Pumpkin Cookies are more than just a treat; they’re a celebration of fall’s bounty, filled with pumpkin puree and delicately spiced with pumpkin pie spices. What I love most about this recipe is its simplicity—no mixer needed, just a bowl and a whisk to bring these delights to life. Each bite melts in your mouth, making them perfect for sharing at gatherings or indulging during those quiet moments at home. Plus, they’re a fantastic way to embrace the season without hours of fuss in the kitchen. Curious how to whip up a batch that will quickly become your go-to cookie? Let’s dive into the recipe!
Why are these pumpkin cookies so special?
Melt-in-Your-Mouth Texture: Each cookie boasts a soft and chewy texture that feels like a warm hug.
Simple Preparation: With no mixer required, you can whip these up in no time—just grab a bowl and whisk!
Flavor Explosion: The rich brown butter combined with warm pumpkin pie spices creates an irresistible aroma and taste, perfect for fall.
Crowd-Pleasing Delight: Whether you’re sharing them at a gathering or enjoying them solo, these cookies are sure to be a hit.
Versatile Options: Feel free to add in chocolate chips or nuts to customize each batch to your liking. You’ll definitely want to try these alongside a cup of coffee or even with some Pumpkin Cupcakes Brown for an extra festive treat!
Soft and Chewy Pumpkin Cookies Ingredients
For the Cookies
- Unsalted Butter – Adds richness and depth; for a lighter taste, consider using coconut oil.
- Light Brown Sugar – Provides a moist texture and subtle molasses flavor; you can swap it for regular brown sugar if needed.
- White Sugar – Sweetens the cookies perfectly; cane sugar is a suitable substitute.
- Large Egg Yolk – Gives the cookies structure and moisture; egg whites can reduce richness if preferred.
- Vanilla Extract – Adds warmth and sweetness; almond extract makes a lovely fragrant alternative.
- Maple Syrup – Offers a unique touch of sweetness; honey works as a delightful replacement.
- Pumpkin Puree – The star of these soft and chewy pumpkin cookies, ensuring both flavor and moisture; use 100% pumpkin puree, not pie filling.
- Pumpkin Pie Spice – Brings warmth and coziness; create your own blend using cinnamon, nutmeg, and ginger.
- Ground Cinnamon – Adds depth and comfort to the flavor; you can substitute extra pumpkin pie spice if desired.
- All-Purpose Flour – Provides the necessary structure for the cookies; almond or gluten-free flour are great alternatives.
- Baking Soda & Baking Powder – Essential leavening agents to help your cookies rise; make sure they’re fresh for best results.
- Kosher Salt – Enhances the flavors beautifully; use table salt in lesser amounts if that’s what you have on hand.
Step‑by‑Step Instructions for Soft and Chewy Pumpkin Cookies
Step 1: Brown the Butter
In a medium saucepan over medium heat, melt ½ cup of unsalted butter. Continue cooking until it foams and turns a golden-brown color, about 2-3 minutes, releasing a nutty aroma. Remove from heat and let it cool slightly while you prepare the next steps, allowing the flavor to deepen for these soft and chewy pumpkin cookies.
Step 2: Prepare Wet Ingredients
In a large mixing bowl, whisk together the cooled brown butter, ½ cup light brown sugar, ¼ cup white sugar, ¼ cup maple syrup, and one large egg yolk until smooth and creamy. Then, add 1 teaspoon of vanilla extract and ½ cup of pumpkin puree, mixing well to combine. This mixture will bring warmth and moisture to your delicious cookie dough.
Step 3: Mix Dry Ingredients
In a separate bowl, combine 1 ½ cups of all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon kosher salt. Add in 1 teaspoon of pumpkin pie spice and ½ teaspoon of ground cinnamon for that cozy fall flavor. Stir until well mixed, ensuring no lumps remain. This step is crucial for achieving the perfect texture in your soft and chewy pumpkin cookies.
Step 4: Combine Mixtures
Gently fold the dry ingredient mixture into the wet ingredients until just combined, creating a soft and sticky dough. Avoid over-mixing, as it can lead to tougher cookies. Once combined, cover the dough with plastic wrap and chill in the refrigerator for about 30 minutes. Chilling enhances the flavor and texture, making these pumpkin cookies even more delightful.
Step 5: Preheat Oven
While the dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking. This temperature will create a lovely, golden exterior while keeping the insides soft and chewy, which is the essence of these pumpkin cookies.
Step 6: Form Cookies
Once the dough has chilled, use a large cookie scoop (approximately 2 tablespoons) to portion out the dough. Roll each scoop into a ball and then roll the balls in a mixture of white sugar and pumpkin pie spice for extra sweetness and flavor. Place the dough balls on the prepared baking sheets, spacing them about 3 inches apart, as the cookies will spread during baking.
Step 7: Bake
Bake the cookies in the preheated oven for 10-14 minutes. The edges should look set while the centers may appear slightly underbaked. Remove them from the oven once they reach this point to maintain their soft and chewy texture. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely, creating the perfect fall treat.
Make Ahead Options
These Soft and Chewy Pumpkin Cookies are perfect for meal prep enthusiasts! You can prepare the cookie dough up to 24 hours in advance, which not only saves time but also allows the flavors to meld beautifully. Simply mix the ingredients as instructed, then cover the dough tightly with plastic wrap and refrigerate. If you’d like to prep even further, you can scoop the dough into balls and freeze them for up to 2 months. When you’re ready to enjoy, bake the frozen dough balls straight from the freezer, adding an extra 2-3 minutes to the baking time for delicious, just-baked cookies that are just as soft and chewy as when made fresh!
Storage Tips for Soft and Chewy Pumpkin Cookies
Room Temperature: Store your cookies in an airtight container for up to 5 days to keep them soft and delicious. A slice of bread in the container can help maintain moisture.
Fridge: If you prefer a chilled treat, these soft and chewy pumpkin cookies can be stored in the fridge for up to a week. Just make sure they’re wrapped or in an airtight container to avoid drying out.
Freezer: Freeze unbaked dough balls for up to 2 months. When you’re ready, bake them straight from the freezer, adding a couple of extra minutes to the baking time for freshly baked cookies.
Reheating: For a warm cookie experience, gently reheat the cookies in the microwave for about 10-15 seconds. This will revive their softness and bring back that just-baked aroma.
Soft and Chewy Pumpkin Cookies Variations
Feel free to get creative with these Soft and Chewy Pumpkin Cookies, as they can easily be customized to suit your taste!
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Chocolate Chip Surprise: Add in 1 cup of semi-sweet chocolate chips for a decadent touch that perfectly complements the pumpkin flavor.
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Nutty Crunch: Incorporate ½ cup of chopped walnuts or pecans for a delightful contrast in texture, adding a satisfying crunch to each bite.
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Sweet Potato Twist: Swap pumpkin puree with an equal amount of sweet potato puree for a slightly different yet just as delicious flavor profile.
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Spicy Kick: For those who love a little heat, mix in ¼ teaspoon of cayenne pepper or chili powder to give your cookies a surprising zing.
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Maple Drizzle: Once baked and cooled, drizzle a simple mixture of powdered sugar and maple syrup over the cookies for an extra layer of sweet goodness.
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Oatmeal Addition: Mix in and ½ cup of rolled oats for a heartier texture. This will give your cookies an added chewiness and nutritional boost.
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Cream Cheese Filling: For a delightful surprise, create a small well in the cookie dough and fill it with softened cream cheese before baking for a tangy contrast.
You’ll love experimenting with these variations, each adding a unique twist to your fall favorites. And why not try a batch alongside Pumpkin Pie Cookie or serve them with a warm cup of Pumpkin Cinnamon Roll for an extra cozy treat?
Tips for the Best Pumpkin Cookies
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Perfect Brown Butter: Ensure to brown the butter carefully until it’s nutty and golden. Overheating can lead to a bitter flavor in your soft and chewy pumpkin cookies.
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Chill the Dough: Don’t skip the chilling step! Chilling the dough for at least 30 minutes helps prevent cookies from spreading too much during baking.
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Measure Accurately: Use a kitchen scale for precise measurements, especially for flour. This will help achieve the ideal texture in your pumpkin cookies.
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Fresh Leavening Agents: Always check that your baking soda and baking powder are fresh. Expired agents can affect the rise and overall texture of your cookies.
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Monitor Baking Time: Keep an eye on your cookies towards the end of the baking time. Remove them when the edges are set but the centers look slightly underbaked for that perfect soft and chewy texture.
What to Serve with Soft and Chewy Pumpkin Cookies
Savor the season with delightful accompaniments that make your cozy moments even more special.
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Warm Chai Latte: The spiced flavors of chai elevate the warm essence of your pumpkin cookies, creating a comforting, seasonal vibe. Sip and savor—it’s the perfect pairing for a chilly afternoon.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream beside your cookies brings a delightful contrast and makes each bite even richer. The meltiness complements the chewy texture beautifully.
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Cream Cheese Frosting: A light spread of frosting adds a tangy sweetness, enhancing the cookies’ flavor while offering a luscious texture. It’s like a delightful hug for your taste buds.
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Apple Cider: A warm mug of spiced apple cider brings out the fall flavors in your cookies, blending perfectly with the pumpkin and spice. This pairing invites warmth and nostalgia.
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Walnut Shortbread Cookies: For a classic dessert table, add some walnut shortbread for a lovely crunch that contrasts with the softness of your pumpkin cookies. They invite the perfect variety for every palate.
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Pumpkin Spice Latte: Indulge in the fall classic alongside your pumpkin cookies for a double dose of seasonal bliss. The creamy coffee flavor enriches your afternoon treat experience.
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Salted Caramel Sauce: Drizzling warm salted caramel over your cookies heightens their sweetness and introduces a touch of indulgence, creating an enticing flavor explosion with every bite.
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Pumpkin Cupcakes: For an extra festive touch, serve pumpkin cupcakes as an alternative dessert option. The flavors harmonize wonderfully, making them perfect for gatherings.
Soft and Chewy Pumpkin Cookies Recipe FAQs
What kind of pumpkin puree should I use?
Absolutely! When making your Soft and Chewy Pumpkin Cookies, it’s essential to use 100% pumpkin puree. Make sure to avoid pumpkin pie filling, as it contains added sugars and spices that can alter the taste and texture of your cookies. You can find pure pumpkin puree in cans at the grocery store or make your own by baking fresh pumpkin and pureeing it until smooth.
How should I store the cookies?
You can store your Soft and Chewy Pumpkin Cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container; this little trick helps maintain moisture. If you live in a warm climate, refrigerating them can extend their freshness for about a week, but ensure they’re wrapped well to avoid drying out.
Can I freeze the cookie dough?
Very much so! To freeze the unbaked dough balls, scoop them onto a baking sheet lined with parchment paper and freeze until firm, about 1-2 hours. Once solid, transfer them to a zip-top bag and store in the freezer for up to 2 months. When you’re ready to bake, there’s no need to thaw; just add a couple of extra minutes to the baking time!
Why did my cookies turn out flat?
If your Soft and Chewy Pumpkin Cookies spread too much or turned out flat, it could be due to a few factors. First, check your butter—browning it too long can change its properties. Make sure you chilled the dough for the recommended time; this step is crucial to preventing spreading. If your baking soda or baking powder is stale, they won’t provide enough lift, so always check those for freshness!
Are these cookies safe for pets or allergies?
Absolutely! However, these cookies contain ingredients that could be problematic for pets, especially the sugars and fats. As for allergies, please note that the recipe includes common allergens such as butter (dairy), eggs, and flour (gluten). Always use substitutes (like dairy-free butter or gluten-free flour) according to individual dietary needs, and be cautious about serving these to anyone with allergies.
How do I know when the cookies are done baking?
When baking your Soft and Chewy Pumpkin Cookies, keep an eye on them! They should bake for 10-14 minutes, and you’ll want to pull them from the oven when the edges are set but the centers look slightly underbaked. They will continue to firm up as they cool. This method ensures that delightful chewy texture that makes these cookies a hit!
Soft and Chewy Pumpkin Cookies That Melt in Your Mouth
Ingredients
Equipment
Method
- In a medium saucepan over medium heat, melt the unsalted butter. Continue cooking until it foams and turns a golden-brown color, about 2-3 minutes, releasing a nutty aroma. Remove from heat and let it cool.
- In a large mixing bowl, whisk together the cooled brown butter, light brown sugar, white sugar, maple syrup, and egg yolk until smooth. Then, add vanilla extract and pumpkin puree, mixing well.
- In a separate bowl, combine all-purpose flour, baking soda, baking powder, kosher salt, pumpkin pie spice, and ground cinnamon. Stir until well mixed.
- Gently fold the dry ingredients into the wet ingredients until just combined. Cover the dough with plastic wrap and chill in the refrigerator for about 30 minutes.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Once the dough has chilled, use a cookie scoop to portion out the dough. Roll each scoop into a ball and place them on the baking sheets, spacing them about 3 inches apart.
- Bake the cookies for 10-14 minutes until the edges are set and centers are slightly underbaked. Allow cooling on the baking sheets for a few minutes before transferring to wire racks.
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