why make this recipe
Soft and chewy pumpkin cookies are a delightful treat that capture the essence of the fall season. With their warm spices and rich pumpkin flavor, these cookies are perfect for cozy gatherings, holiday celebrations, or simply satisfying your sweet tooth. They are easy to make and offer a comforting taste that everyone will love.
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 (for rolling)
- ½ tablespoon pumpkin pie spice (for rolling)
Directions:
In a small saucepan over medium-low heat, melt the butter. Once melted, increase the heat to medium and let the butter foam. Stir it for 2-3 minutes until it turns brown and smells nutty. Pour it into a medium mixing bowl and let it cool completely.
After 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 the mixture is smooth.
In a separate large bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
Carefully fold the dry ingredients into the wet ingredients until a dough forms. Cover the bowl with plastic wrap and chill the dough 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 the cookie dough using a large cookie scoop or spoon to form about 2-tablespoon balls. Mix the remaining white sugar and pumpkin pie spice in a small bowl. Roll each cookie dough ball in this sugar mix.
Place the dough balls on the prepared baking sheets, leaving 3-4 inches between them.
Bake in the preheated oven for 10-14 minutes. The edges should be set, while the centers look slightly underbaked.
how to serve Soft and chewy pumpkin cookies
Serve these pumpkin cookies warm or at room temperature. They are great on their own or can be paired with a hot cup of tea or coffee for a cozy snack. For an extra treat, consider drizzling them with a simple glaze or adding a scoop of vanilla ice cream on top.
how to store Soft and chewy pumpkin cookies
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookies. Place them in a freezer-safe bag or container, and they will last for up to three months. Just thaw them at room temperature before serving.
tips to make Soft and chewy pumpkin cookies
- Make sure your butter is brown but not burnt for the best flavor.
- Chill the dough properly to prevent the cookies from spreading too much while baking.
- If you want a stronger pumpkin flavor, you can increase the amount of pumpkin puree by a couple of tablespoons.
- Don’t skip the rolling in sugar and spice; it adds a nice sweetness and flavor on the exterior.
variation
You can add chocolate chips or nuts to the dough for extra texture and flavor. Alternatively, try replacing some of the all-purpose flour with whole wheat flour for a healthier twist.
FAQs
1. Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is already sweetened and spiced. It’s better to use plain pumpkin puree for this recipe.
2. What can I substitute for the butter?
You can use coconut oil or a vegan butter substitute for a dairy-free option.
3. Can I make the dough ahead of time?
Yes, you can make the dough in advance and keep it in the fridge for up to 2 days before baking or freeze it for up to 3 months. Just remember to thaw it before baking.
Soft and Chewy Pumpkin Cookies
- Total Time: 44 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightfully soft and chewy pumpkin cookies that capture the essence of fall with warm spices and rich pumpkin flavor.
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 foam. Stir it for 2-3 minutes until it turns brown and smells nutty. Pour it into a medium mixing bowl and let it cool completely.
- After 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 the mixture is smooth.
- In a separate large bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- Carefully fold the dry ingredients into the wet ingredients until a dough forms. Cover the bowl with plastic wrap and chill the dough 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 the cookie dough using a large cookie scoop or spoon to form about 2-tablespoon balls. Mix the remaining white sugar and pumpkin pie spice in a small bowl. Roll each cookie dough ball in this sugar mix.
- Place the dough balls on the prepared baking sheets, leaving 3-4 inches between them.
- Bake in the preheated oven for 10-14 minutes. The edges should be set, while the centers look slightly underbaked.
Notes
For best flavor, ensure the butter is brown but not burnt. Chill the dough well to prevent spreading. Optional: Add chocolate chips or nuts for extra texture.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pumpkin cookies, fall dessert, chewy cookies, pumpkin spice