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Chewy Pumpkin Cookies Recipe

Chewy Pumpkin Cookies Recipe
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★★★★★

5 from 18 reviews

These chewy pumpkin cookies are a delightful burst of fall flavors, featuring browned butter, warm spices, and a tender, soft texture. Rolled in a spiced sugar coating, these cookies perfectly balance sweetness and spice, making them an irresistible treat for the autumn season.

Ingredients

Scale

Wet Ingredients

  • ¾ cup unsalted butter, melted and browned
  • 1 cup light brown sugar
  • ¼ cup white sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 tablespoon maple syrup
  • ¼ cup pumpkin puree

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon pumpkin pie spice (¾ teaspoon in dough + ½ tablespoon for rolling)
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt

For Rolling

  • ½ cup white sugar
  • ½ tablespoon pumpkin pie spice

Instructions

  1. Brown the Butter: In a small saucepan over medium-low heat, melt the butter. Once melted, increase heat to medium and cook, stirring often, until the butter foams and turns golden brown with a nutty aroma, about 2-3 minutes. Pour into a medium mixing bowl and let cool completely.
  2. Mix Wet Ingredients: Once the browned butter is cooled, whisk in the light brown sugar, white sugar, and maple syrup until combined.
  3. Add Egg and Pumpkin: Add the egg yolk, vanilla extract, and pumpkin puree to the butter and sugar mixture. Whisk until smooth and fully incorporated.
  4. Combine Dry Ingredients: In a large separate bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, pumpkin pie spice, and ground cinnamon until evenly mixed.
  5. Form the Dough: Fold the dry ingredients into the wet ingredients gently until a soft dough forms. Cover the bowl tightly with plastic wrap and chill in the refrigerator for 30 minutes.
  6. Prepare Oven and Rolling Mixture: While the dough chills, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a small bowl, mix together ½ cup white sugar and ½ tablespoon pumpkin pie spice for rolling.
  7. Shape Cookies: Using a large cookie scoop or spoon, scoop the dough into balls about 2 tablespoons each. Roll each dough ball in the spiced sugar mixture until coated.
  8. Arrange and Bake: Place the coated dough balls on the parchment-lined baking sheets, spacing them 3-4 inches apart to allow for spreading. Bake for 10-14 minutes until edges are set but centers still look slightly underbaked.
  9. Cool and Serve: Remove from oven and let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Make sure to allow the browned butter to cool before mixing with sugars to prevent cooking the egg yolk.
  • Rolling the dough balls in spiced sugar creates a flavorful, slightly crunchy exterior that complements the soft center.
  • Do not overbake; the cookies will appear slightly underbaked in the center but will firm up as they cool.
  • You can store cookies in an airtight container for up to 5 days at room temperature or freeze for longer storage.
  • For a vegan version, substitute egg yolk with a flax egg and use vegan butter.

Nutrition

Keywords: pumpkin cookies, chewy pumpkin cookies, fall cookies, brown butter cookies, pumpkin spice cookies, autumn recipes, baked pumpkin treats

Find it online: https://bakedbylisa.com/chewy-pumpkin-cookies-recipe/