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The BEST Chewy Pumpkin Cookies Recipe

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4.4 from 6 reviews

These chewy pumpkin cookies deliver a perfect balance of warm spices and rich brown butter flavor, resulting in soft, moist, and irresistibly tender treats. Featuring a brown butter base blended with pumpkin puree and spiced with pumpkin pie seasoning, they are rolled in cinnamon sugar for a delightful crunchy coating.

Ingredients

Wet Ingredients

  • ½ cup (113g) unsalted butter
  • ¾ cup (165g) packed light brown sugar
  • 1 large egg yolk
  • 1 tbsp (15ml) honey
  • 1 tsp (5ml) pure vanilla extract
  • ⅓ cup (80ml) pure pumpkin puree (blotted to reduce moisture to about ¼ cup)

Dry Ingredients

  • 1 ¼ cups (180g) all purpose flour
  • 1 tsp pumpkin pie spice
  • ½–¾ tsp baking soda
  • heaped ¼ tsp salt

Coating

  • 3 tbsp (42g) granulated sugar
  • 1 tsp ground cinnamon

Instructions

  1. Brown the Butter: Melt the butter in a medium saucepan over medium heat. Allow it to gently boil, stirring frequently until it foams and turns a dense golden brown with a nutty aroma. This typically takes 8-10 minutes. Watch closely to avoid burning. Immediately pour the browned butter into a large mixing bowl and allow it to cool for 20-30 minutes until it’s room temperature and fluid but not hot.
  2. Prepare the Pumpkin Puree: Spread ⅓ cup canned pumpkin puree on a plate. Press gently with a folded paper towel to absorb excess moisture. Repeat blotting with fresh paper towels at least three times until the pumpkin reduces to about ¼ cup. This moisture removal step is essential for chewy cookies but can be skipped for softer, cakier results.
  3. Combine Wet Ingredients: Add the brown sugar to the cooled browned butter and stir to blend until the texture resembles clumpy wet sand. Next, stir in the egg yolk, honey, and vanilla extract until the mixture is smooth and glossy. Incorporate the dried pumpkin puree, mixing to combine.
  4. Mix Dry Ingredients: Whisk together the baking soda, salt, and pumpkin pie spice, then add this to the wet mixture. Stir to combine fully. Add the flour last and use a rubber spatula to fold it in gently just until the dough comes together.
  5. Chill the Dough: Cover the bowl tightly and refrigerate the dough for 30 minutes while you preheat the oven and prepare for baking. Chilling helps the cookies spread properly and develop texture.
  6. Preheat Oven and Prepare Baking Sheets: Heat your oven to 350°F (175°C) and line two large cookie sheets with parchment paper.
  7. Prepare Cinnamon Sugar Coating: In a small bowl, mix together the granulated sugar and ground cinnamon evenly.
  8. Shape the Cookies: Using a 1.35-oz cookie scoop or a spoon, portion the dough into 12-13 equal mounds about 1½ inches in diameter. Roll each mound into a smooth ball. Roll each ball in the cinnamon sugar mixture until fully coated. Place the coated dough balls onto prepared baking sheets spaced approximately 3 inches apart. Flatten each ball slightly with the palm of your hand to encourage spreading.
  9. Bake: Bake the cookies for 9-12 minutes until edges are browned and centers look puffed and slightly cracked. The centers will still be soft. Once baked, let the cookies rest on the sheet for 2 minutes before transferring them to a wire rack to cool completely.

Notes

  • Removing excess moisture from pumpkin puree enhances cookie chewiness.
  • Adjust baking soda between ½ to ¾ tsp for thinner cookies as per preference.
  • Use a cookie scoop for consistent cookie sizes to ensure even baking and spreading.
  • Cooling the dough before baking helps the cookies maintain shape and develop better texture.
  • Cookies will remain soft in the middle; avoid overbaking.

Find it online: https://bitezly.com/the-best-chewy-pumpkin-cookies-recipe/