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–+ servings
Soft and Chewy Pumpkin Cookies

Soft and Chewy Pumpkin Cookies That Smell Like Fall Magic

These Soft and Chewy Pumpkin Cookies are easy to make and filled with warm, comforting flavors that embody the essence of fall.
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Prep Time 15 minutes
Cook Time 14 minutes
Chilling Time 30 minutes
Total Time 59 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter Browned and cooled
  • 1 cup Light Brown Sugar Can substitute with dark brown sugar
  • 1/2 cup White Sugar
  • 1 large Egg Yolk Room temperature
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Maple Syrup Honey can be used as a substitute
  • 1 cup Pumpkin Puree 100% puree, not filling
  • 2 teaspoons Pumpkin Pie Spice Can substitute with cinnamon and nutmeg
  • 1 teaspoon Ground Cinnamon
  • 2 cups All Purpose Flour Can use gluten-free blend
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Kosher Salt
For the Pumpkin Spice Sugar Coating
  • 1/4 cup Pumpkin Pie Sugar Blend of white sugar and pumpkin spice

Equipment

  • Saucepan
  • Mixing bowl
  • Whisk
  • Spatula
  • Baking Sheets
  • Parchment paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Brown the Butter: In a saucepan over medium heat, melt your unsalted butter, allowing it to bubble for about 2-3 minutes. Let cool.
  2. 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.
  3. Prepare Dry Ingredients: In another bowl, sift together flour, baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon.
  4. Combine: Fold dry ingredients into wet mixture until a soft dough forms. Cover and refrigerate for 30 minutes.
  5. Preheat and Prepare: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  6. 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.
  7. Bake: Bake for 10-14 minutes until edges are set but centers look slightly underbaked.
  8. Cool: Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 80mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 1350IUCalcium: 15mgIron: 0.5mg

Notes

Allow browned butter to cool completely before mixing. Use a cookie scoop for uniform sizes. Chilling the dough helps achieve chewy cookies.

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