Description
These chewy pumpkin cookies are packed with warm fall flavors, featuring nutty brown butter, pure pumpkin, and a blend of cozy spices. Coated in a cinnamon-sugar mix for an extra touch of sweetness and crunch, they bake up soft, slightly puffy, and perfectly chewy—ideal for the autumn season.
Ingredients
Pumpkin Cookies
- 1 cup (220g) unsalted butter
- 1 1/2 cups (280g) dark brown sugar, packed
- 1 large egg yolk
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1/3 cup (80g) pumpkin puree
- 2 1/4 cups (280g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
Coating
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1 tsp cinnamon
Instructions
- Brown the Butter: Melt 1 cup of butter over medium heat, stirring continuously until it reaches a rich amber color with browned bits at the bottom. Pour into a measuring glass, scraping all browned bits, and refrigerate for about 20 minutes until cooled but not solidified.
- Preheat Oven and Prepare Baking Sheet: Heat oven to 350°F and line a large baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
- Combine Browned Butter and Sugar: In a large mixing bowl, whisk the cooled brown butter with the packed dark brown sugar until the mixture looks like clumpy, wet sand.
- Add Wet Ingredients: Whisk in the egg yolk, maple syrup, vanilla extract, and pumpkin puree until smooth.
- Incorporate Dry Ingredients: Fold the dry ingredients into the wet mixture using a rubber spatula. If the dough feels too thin and won’t hold shape, chill for 15-20 minutes until thickened.
- Prepare Coating: In a small dish, mix together brown sugar, granulated sugar, and cinnamon for the coating.
- Form and Coat Cookies: Using a large cookie scoop (2 oz) or 1/4 cup measuring cup, scoop dough balls and toss them in the cinnamon-sugar coating until covered. The dough will be soft but not sticky.
- Arrange on Baking Sheet: Place coated dough balls on the parchment-lined sheet about 3 inches apart, fitting 4-5 cookies per batch.
- Bake: Bake for 12-15 minutes until edges are darkened and centers are puffed and slightly underdone.
- Cool: Let cookies rest on the baking sheet for a couple of minutes before transferring to a cooling rack. Repeat baking with remaining dough.
- Serve: Allow cookies to fully cool, then enjoy these warm, chewy pumpkin treats!
Notes
- Chill dough if it feels too soft after mixing to ensure cookies keep their shape.
- Use fresh pumpkin pie spice or a homemade blend for best flavor.
- Brown butter carefully to avoid burning; this adds deep nuttiness to the cookies.
- Cookies may look slightly underbaked in the centers; this ensures chewiness once cooled.
- For consistent cookie size, use a 2-ounce cookie scoop or a 1/4 cup measure for scooping dough.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
