Chewy Pumpkin Cookies Recipe – These chewy pumpkin cookies with a spicy sugar crust top are soft, pillowy, and just melt in your mouth! If you’ve been looking for the best pumpkin cookie recipe, look no further! You’ll love to make these pumpkin cookies this Fall as everyone will ask you for the recipe. Enjoy!
Table of Contents
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Ingredients list for the Pumpkin Cookies Recipe
- 1 cup (220g) unsalted butter
- 1 1/2 cups (280g) brown sugar, packed
- 1 egg yolk
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup (80g) pumpkin puree
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon pumpkin pie spice
- 2 tablespoons granulated sugar for the coating
- 1/2 teaspoon cinnamon + 1 teaspoon for the coating
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Pumpkin Spice Cookies
We love everything pumpkin during the fall season, and you can’t beat these easy pumpkin spice cookies. Usually, pumpkin cookies are pretty soft and almost cakey, but these cookies are crisp with a chewy center, thanks to the right amount of pumpkin puree and pumpkin spices. These pumpkin cookies are super simple and don’t require chill time so you can make them in less than 30 minutes!
Photo credit: © Eatwell101.com
How to make pumpkin cookies
These cookies with pumpkin puree and pumpkin spices are so easy and quick to make. Here’s a detailed list of the ingredients:
- Butter: grass-fed is a plus; make sure it is unsalted.
- Brown Sugar: Brown sugar is great to keep the pumpkin cookies chewy.
- Egg Yolks: Fresh, organic, free-range is best.
- Vanilla extract: Vanilla extract works great. You can also try vanilla bean paste.
- Pumpkin Puree: Make sure it contains only one ingredient – Pumpkin!
- Flour: We used all-purpose flour.
- Pumpkin Pie Spice: You can buy it in any grocery store or make your pumpkin spices mix with a blend of ground cinnamon, nutmeg, allspice, ginger, and cloves.
- Baking Soda + Baking Powder: Do not add too much because they can alter the taste of the cookies. We add them to make the cookie rise a little bit.
- Salt: Salt in pastries helps to bring out all the flavors. You can also add salt flakes to the topping.
- Granulated Sugar: To coat the outside of the cookies. Here we use regular cane sugar because brown sugar tends to get too soft for a crispy top.
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the pumpkin cookies: The first is to brown the butter. Melt 1 cup of unsalted butter in a saucepan over medium heat, continuing to stir until it reaches a rich amber color with a nutty aroma. Remove the brown butter from heat and skim the lactose that floats at the surface. Transfer the brown butter to a measuring cup to adjust the amount. You should get 1 cup. Chill the brown butter in the refrigerator or the counter while you prep the other ingredients. Make sure it doesn’t set, though.
2. Preheat your oven to 350ºF (180ºC) and line a large baking sheet with parchment paper.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin spices. Set aside.
4. In a large mixing bowl, whisk the brown sugar and cooled brown butter. It should have the texture of wet sand. Whisk in the egg yolk, maple syrup, vanilla extract, and pumpkin puree until smooth.
5. Fold all dry ingredients (flour, salt, baking powder, baking soda, pumpkin spices) and use a spatula to combine them into the batter.
6. Prepare a shallow plate with granulated sugar and cinnamon. Scoop out balls of dough with a large cookie scoop. Coat with the sugar and cinnamon mixture.
7. Arrange the dough balls onto the baking sheet, evenly spaced about 3 inches apart, so they have space to spread out while baking. You should be able to bake a batch of 6 cookies at a time. Leave the rest of the dough out at room temperature.
8. Bake the pumpkin cookies for 12-15 minutes or until the edges are darkened and the center looks puffed and slightly underdone.
9. Rest the cookies on the baking sheet for a couple of minutes, then transfer the pumpkin cookies to a cooling rack. Continue with the remaining cookie dough while the first batch is cooling down. Enjoy! ❤️
Photo credit: © Eatwell101.com
Tips for the pumpkin spice cookies recipe
- Depending on the texture of your pumpkin puree, you might want to measure it in a bowl, let it sit for a couple of minutes, then bloat the excess liquid with paper towels. This will ensure the cookie dough doesn’t get soggy.
- Do not mistake pumpkin puree with pumpkin pie filling! Pumpkin pie filling has lots of additives and spices added.
- Add a sprinkle of sea salt flakes on top of the cookies once they’re done to enhance the flavors.
- You can add mini chocolate chips or crushed pecan or walnuts to the pumpkin cookie dough to customize the recipe.
How to keep the pumpkin spice cookies?
Keep the pumpkin cookies in a metal container line with parchment paper for up to one week. But we guarantee these won’t last so long!
More cookie recipes
- Cream Cheese Cookies
- Cranberry Shortbread Cookies
- Easy Cinnamon Sugar Cookies
- 3-Ingredient Peanut Butter Cookies
Photo credit: © Eatwell101.com
