Soft and chewy pumpkin cookies are a delightful treat that can brighten up any day. With their warm spices and comforting pumpkin flavor, these cookies are perfect for autumn but can be enjoyed year-round. They bring a cozy vibe to gatherings, family dinners, or even just a snack with your afternoon tea.
Why Make This Recipe
Making soft and chewy pumpkin cookies is a great way to enjoy the flavors of fall. They are easy to prepare and require simple ingredients you may already have in your kitchen. These cookies are not only delicious, but they also make your home smell amazing while they bake. Plus, they are a fun activity to share with kids or friends. You can bring smiles to the table whether it’s a holiday celebration or a casual get-together.
How to Make Soft and Chewy Pumpkin Cookies
To make these delicious pumpkin cookies, follow the easy steps below!
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. Cook and stir until it turns brown and smells nutty (about 2-3 minutes). Pour it into a medium mixing bowl and let it cool completely.
Once the brown butter has cooled, add the granulated sugar, brown sugar, and maple syrup. Whisk them together.
Add the egg yolk, vanilla extract, and pumpkin puree to the mixture. Whisk until everything is smooth.
In a separate large bowl, combine the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
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 your oven to 350℉ (175℃) and line two baking sheets with parchment paper.
Scoop out the cookie dough using a large cookie scoop or spoon, aiming for about 2 tablespoons per cookie. In a small bowl, mix together the white sugar and pumpkin pie spice. Roll each cookie dough ball in the sugar mixture.
Place the cookies on the prepared baking sheets, keeping them 3-4 inches apart.
Bake in the preheated oven for 10-14 minutes. The edges should be set, but the middles will look underbaked.
How to Serve Soft and Chewy Pumpkin Cookies
These cookies are delicious on their own, but you can also serve them with a glass of milk or a warm cup of coffee or tea. They are perfect for sharing with friends and family or enjoying as a sweet snack whenever you need a little comfort.
How to Store Soft and Chewy Pumpkin Cookies
To store these cookies, place them in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, you can freeze the cookies. Just place them in a freezer-safe bag, and they will stay good for up to three months.
Tips to Make Soft and Chewy Pumpkin Cookies
- Make sure your butter is completely melted and slightly brown for the best flavor.
- Chill the dough to help the cookies maintain their shape while baking.
- Don’t overbake the cookies; they should look slightly underbaked for a soft texture.
- Feel free to add chocolate chips or nuts for an extra twist!
Variation
If you’re looking to switch things up, consider using different spices such as ginger or nutmeg. You can also try adding chocolate chips or chopped nuts for extra texture and flavor.
FAQs
1. Can I use canned pumpkin puree?
Yes, canned pumpkin puree works great in this recipe. Make sure to use 100% pumpkin and not pumpkin pie filling.
2. Is it necessary to chill the cookie dough?
Chilling the dough helps the cookies hold their shape and makes them extra chewy, so it’s recommended!
3. How do I know when the cookies are done?
The edges should be set, and the middles should still look slightly soft. They will continue to bake slightly after being taken out of the oven.
Now you can enjoy making and sharing these delightful soft and chewy pumpkin cookies! Happy baking!
Soft and Chewy Pumpkin Cookies
Ingredients
Wet Ingredients
- ¾ cup unsalted butter Melted and browned
- 1 cup light brown sugar Packed
- ¼ cup white sugar For the dough
- 1 large egg yolk Room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon maple syrup
- ¼ cup pumpkin puree Canned or fresh
Dry Ingredients
- 1 teaspoon pumpkin pie spice
- 1½ teaspoons ground cinnamon
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
Coating
- ½ cup white sugar For rolling
- ½ tablespoon pumpkin pie spice For rolling
Instructions
Preparation
- In a small saucepan over medium-low heat, melt the butter. Cook and stir until it turns brown and smells nutty (about 2-3 minutes). Pour it into a medium mixing bowl and let it cool completely.
- Once the brown butter has cooled, add the granulated sugar, brown sugar, and maple syrup. Whisk them together.
- Add the egg yolk, vanilla extract, and pumpkin puree. Whisk until smooth.
- In a separate large bowl, combine the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- 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.
Baking
- Preheat your oven to 350℉ (175℃) and line two baking sheets with parchment paper.
- Scoop out the cookie dough using a large cookie scoop or spoon, aiming for about 2 tablespoons per cookie. In a small bowl, mix together the white sugar and pumpkin pie spice. Roll each cookie dough ball in the sugar mixture.
- Place the cookies on the prepared baking sheets, keeping them 3-4 inches apart.
- Bake in the preheated oven for 10-14 minutes. The edges should be set, but the middles will look underbaked.