As the leaves start to turn, an irresistible aroma wafts through my kitchen, hinting at the cozy fall treats to come. Today, I’m excited to share my beloved Pumpkin Cookies Recipe, which captures the essence of the season with every soft, chewy bite. What makes these cookies truly special is the nutty flavor of brown butter combined with warm, aromatic pumpkin spices—perfectly sweet, yet comforting. Not only is this an easy recipe that doesn’t require any fancy equipment, but these delightful cookies are a crowd-pleaser that will have everyone reaching for seconds. Trust me, you won’t want to miss out on these scrumptious cookies! Shall we preheat the oven and get baking together?
Why are these pumpkin cookies a must-try?
Simplicity reigns supreme here: This Pumpkin Cookies Recipe is effortless, requiring no mixers or complicated techniques. Deliciously Chewy: Each cookie boasts a soft, chewy texture that melts in your mouth, enhanced by the warm spices. Nutty Brown Butter: The rich flavor of brown butter elevates these cookies, making them a standout treat for your fall gatherings. Pair them with a warm beverage, like coffee or tea, for the ultimate cozy experience. Versatile Options: Want to switch it up? Consider adding chocolate chips or nuts for an extra crunch. Store these beauties for a week, or freeze the dough for fresh cookies anytime—just like our Cabbage Fat Burning Soup!
Pumpkin Cookies Recipe Ingredients
• For the Cookie Batter
- Unsalted Butter – Adds richness and moisture to cookies; try European-style butter for an enhanced flavor.
- Light Brown Sugar – Provides depth of flavor and moisture; substitute with dark brown sugar for a stronger molasses taste.
- White Sugar – Sweetness and texture; regular granulated sugar is best—avoid substitutes for optimal results.
- Egg Yolk – Adds richness; use at room temperature for better emulsification.
- Vanilla Extract – Enhances flavor profile; prefer pure vanilla for best quality.
- Maple Syrup – Adds complexity and a mild sweetness; can be omitted if unavailable.
- Pumpkin Puree – The star of this Pumpkin Cookies Recipe; use 100% pumpkin puree, not pumpkin pie filling.
- Pumpkin Pie Spice – Contributes warm spices; substitute with a mix of cinnamon, nutmeg, and ginger if needed.
- Ground Cinnamon – Adds warmth; it’s essential for that classic pumpkin flavor.
- All-Purpose Flour – Provides structure to cookies; don’t use whole wheat flour for this recipe.
- Baking Soda – Helps cookies rise; ensure it’s fresh for the best results.
- Baking Powder – Adds fluffiness; both baking powder and soda are needed for the right texture.
- Kosher Salt – Balances sweetness; fine salt can be used at half the amount.
• For the Coating
- Pumpkin Pie Sugar – A delightful mix of white sugar and pumpkin pie spice, perfect for rolling the cookies.
Step‑by‑Step Instructions for Soft and Chewy Pumpkin Cookies Recipe
Step 1: Brown the Butter
Begin by melting ½ cup of unsalted butter in a small saucepan over medium-low heat. Stir continuously until it turns a rich golden-brown color and releases a nutty aroma, taking about 5-7 minutes. Once browned, remove it from heat and let it cool for about 10 minutes while you prepare the other ingredients.
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together the cooled brown butter with ¾ cup light brown sugar, ½ cup white sugar, 2 tablespoons maple syrup, 1 egg yolk, 1 teaspoon vanilla extract, and ½ cup pumpkin puree. Blend until the mixture is smooth and well combined, achieving a creamy texture that brings warmth to your Pumpkin Cookies Recipe.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 1 teaspoon pumpkin pie spice, and 1 teaspoon ground cinnamon. This dry mixture should be fluffy and well blended, ensuring a balanced flavor and structure for your cookies.
Step 4: Form Dough
Carefully fold the dry ingredients into the wet mixture until just combined, avoiding overmixing to maintain that soft and chewy texture. Once fully blended, cover the dough with plastic wrap and chill it in the refrigerator for 30 minutes. Chilling helps develop flavors and prevents spreading during baking.
Step 5: Preheat Oven & Prepare Baking Sheets
While the dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure easy removal of the cookies after baking, creating a non-stick surface for your delightful pumpkin cookies.
Step 6: Shape Cookies
Once chilled, use a cookie scoop or tablespoon to form balls of dough, about 1 to 2 inches in diameter. Roll each ball in the pumpkin pie sugar mixture for a sweet coating, then place them on the prepared baking sheets, leaving ample space between each for spreading.
Step 7: Bake
Slide the baking sheets into the preheated oven and bake the cookies for 10-14 minutes. Look for slightly set edges and a soft center that appears underbaked. The cookies will firm up as they cool, reveling in a perfectly soft and chewy texture for your Pumpkin Cookies Recipe.
Step 8: Cool
After baking, let the cookies cool on the baking sheets for about 5 minutes. This allows them to set before carefully transferring them to a wire rack to cool completely. Enjoy the warm, inviting aroma wafting through your kitchen as they cool!
Expert Tips for the Best Pumpkin Cookies
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Chill the Dough: Refrigerating the dough for at least 30 minutes allows the flavors to meld and helps keep the cookies from spreading too much during baking.
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Even Sizing: Use a cookie scoop to ensure uniform cookie sizes for even baking. This helps achieve that delightful soft and chewy texture throughout your Pumpkin Cookies Recipe.
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Don’t Overbake: Keep an eye on the cookies as they bake; removing them when they look slightly underbaked allows them to maintain their soft, chewy center as they cool.
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Quality Ingredients: Opt for high-quality vanilla extract and fresh spices for the best flavor in your cookies. Quality really shines through in this Pumpkin Cookies Recipe!
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Experiment with Mix-ins: Feel free to get creative! Adding chocolate chips or nuts can bring a new texture and flavor to your cookies, making each bite even more enjoyable.
What to Serve with Soft and Chewy Pumpkin Cookies
Pair these delightful cookies with warm treats and comforting sides that enhance their cozy charm.
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Creamy Hot Cocoa: A rich, velvety hot cocoa pairs beautifully with pumpkin cookies, accentuating their sweetness with a creamy chocolate delight.
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Spiced Chai Latte: This aromatic beverage infused with spices complements the pumpkin flavors, creating a warm, comforting experience perfect for chilly evenings.
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Coffee or Espresso: The boldness of coffee balances the sweetness of the cookies. Either a classic cup or a frothy latte will enhance the flavor profile with each bite.
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Whipped Cream: A dollop of homemade whipped cream adds a light, airy contrast, offering a delightful creaminess that mingles beautifully with the spiced cookies.
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Pumpkin Soup: For a cozy fall meal, serve these cookies alongside a bowl of creamy pumpkin soup. The flavors harmonize to create a comforting dining experience that celebrates the season.
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Apple Pie: Integrating traditional favorites, a slice of warm apple pie with cinnamon will evoke lovely memories of harvest gatherings, making your dessert spread feel complete.
How to Store and Freeze Pumpkin Cookies
Room Temperature: Store baked pumpkin cookies in an airtight container at room temperature for up to 7 days to maintain their soft, chewy texture.
Fridge: If you prefer a longer shelf-life, pumpkin cookies can be refrigerated for up to 10 days, but they might become slightly firmer. Be sure to seal tightly!
Freezer: Freeze unbaked dough balls in a single layer on a baking sheet, then transfer to a zip-top bag for up to 2 months. Bake directly from the freezer, adding a few minutes to the baking time.
Reheating: To enjoy cookies that taste freshly baked, warm them in the microwave for about 10-15 seconds. This will revive their softness and bring back that irresistible flavor.
Make Ahead Options
These delightful Soft and Chewy Pumpkin Cookies are perfect for busy home cooks looking to save time during the week! You can prepare the dough and refrigerate it for up to 3 days; this chilling not only enhances the flavor but also helps maintain the chewy texture. Alternatively, you can roll the cookie dough into balls and freeze them for up to 2 months—just bake them straight from the freezer, adding a minute or two to the baking time. When you’re ready to serve, simply preheat the oven, place the cookies on a baking sheet, and you’ll enjoy that fresh-baked aroma in no time. Trust me, these pumpkin cookies will be just as delicious as when made fresh!
Pumpkin Cookies Recipe Variations
Feel free to get creative and personalize your pumpkin cookies with these delightful twists!
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Chocolate Chip: Add ¾ cup of chocolate chips for a deliciously sweet surprise in each bite.
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Nutty Crunch: Incorporate ½ cup of chopped nuts, like pecans or walnuts, to introduce a satisfying crunch to your cookies.
They’re absolutely delightful when paired with a warm cup of coffee! -
Oat Flour Blend: Substitute half of the all-purpose flour with oat flour for a heartier texture.
This adds a unique flavor and a wholesome twist, making them even more comforting. -
Gluten-Free Option: Use a gluten-free all-purpose flour blend instead of regular flour.
You can still enjoy the same soft and chewy texture without compromising on flavor. -
Spicy Kick: Add a pinch of cayenne pepper or a sprinkle of ground cloves for a nice heat that complements the pumpkin spice beautifully.
It’s a surprising twist that will leave everyone asking for your secret ingredient! -
Maple Bliss: Substitute the white sugar with an equal amount of maple sugar for a richer, deeper sweetness.
This creates a uniquely flavored cookie that pairs wonderfully with a cup of tea, especially in fall. -
Dipped Delights: Once cooled, dip half of each cookie in melted chocolate for an indulgent treat.
This sweet touch elevates an already delicious cookie to a whole new level of enjoyment. -
Mouthwatering Pumpkin Pie Filling: For a decadent twist, fill the center of each cookie with a teaspoon of pumpkin pie filling before baking.
This yields a deliciously gooey center reminiscent of the flavors we adore in pumpkin pie!
For more delicious inspiration, consider trying a comforting bowl of our Cabbage Fat Burning Soup or enjoy the delightful flavors of Shepherd’s Pie Soup. Happy baking!
Soft and Chewy Pumpkin Cookies Recipe FAQs
How do I select the right pumpkin puree?
Absolutely! When choosing pumpkin puree, opt for 100% pure pumpkin puree instead of pumpkin pie filling, which contains added sugars and spices. Look for labels that read “pure pumpkin” or “100% pumpkin” for the best flavor in your Soft and Chewy Pumpkin Cookies Recipe.
What’s the best way to store leftover pumpkin cookies?
Very! You can store your baked pumpkin cookies in an airtight container at room temperature for up to 7 days. For extended freshness, consider refrigerating them for up to 10 days, but be aware they may become a bit firmer. A tightly sealed container is key to keeping them soft!
Can I freeze the pumpkin cookie dough?
Yes, you can! To freeze unbaked dough balls, first, place them in a single layer on a baking sheet. Once frozen solid, transfer them to a zip-top bag and store for up to two months. You can bake them directly from frozen; just add an extra minute or two to the baking time for perfectly soft cookies!
Why did my cookies turn out flat?
If your pumpkin cookies spread too much, it could be due to several factors. Ensure your butter is chilled before mixing in the dough. Overmixing the batter can also cause the cookies to spread. Finally, be sure to chill the dough for at least 30 minutes; this helps maintain structure during baking.
Are these cookies safe for pets or those with allergies?
No, this Soft and Chewy Pumpkin Cookies Recipe contains ingredients like butter and sugar that may not be suitable for pets. Additionally, be cautious of potential allergies to nuts, gluten, or dairy. Always check ingredient labels and consult with your healthcare provider if you have specific dietary concerns.
How do I know when the cookies are done baking?
Perfect question! Bake your cookies for 10-14 minutes, or until the edges are set but the center still looks slightly underbaked. They will continue to firm up as they cool. Trust your instincts, and if they look too soft, they’re likely just right for that chewy texture!
Soft and Chewy Pumpkin Cookies Recipe for Cozy Fall Nights
Ingredients
Equipment
Method
- Brown the Butter: Melt ½ cup of unsalted butter in a small saucepan over medium-low heat, stirring until golden-brown, about 5-7 minutes. Let cool for 10 minutes.
- Mix Wet Ingredients: In a large bowl, whisk together the cooled brown butter, ¾ cup light brown sugar, ½ cup white sugar, 2 tablespoons maple syrup, 1 egg yolk, 1 teaspoon vanilla extract, and ½ cup pumpkin puree until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 1 teaspoon pumpkin pie spice, and 1 teaspoon ground cinnamon.
- Form Dough: Fold the dry ingredients into the wet mixture until just combined. Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.
- Preheat Oven & Prepare Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Shape Cookies: Use a cookie scoop to form balls of dough, about 1 to 2 inches in diameter. Roll in pumpkin pie sugar and place on prepared sheets.
- Bake: Bake the cookies for 10-14 minutes, until slightly set at the edges and soft in the center.
- Cool: Let the cookies cool on the sheets for about 5 minutes, then transfer to a wire rack to cool completely.