The BEST Chewy Pumpkin Cookies
Ingredients
- ½ cup 113g unsalted butter
- ¾ cup 165g light brown sugar
packed
- 1 egg yolk
- 1 tsp pure vanilla extract
- ¼ cup 60ml pumpkin puree
- 2 tsp 10ml honey
- 1 ¼ cups 180g all purpose flour
- 1 tsp pumpkin pie spice
- ½ tsp baking soda
- heaped ¼ tsp salt
- 3 tbsp granulated sugar
- 1 tsp tsp cinnamon
Directions
- 1
First, brown the butter. Place butter in a saucepan over medium heat until melted and then continue to cook while stirring occasionally until butter begins to bubble and crackle as the moisture boils off. Keep cooking with frequent stirring until it turns a deep golden color. A dense foam will form at the surface when it is nearly ready. Pour it out into a clean bowl and let it cool for 10-15 minutes.
- 2
Add brown sugar to the cooled brown butter and whisk to blend. It will look like clumpy wet sand. Add egg yolk and vanilla and whisk until it is smooth and glossy. Add pumpkin puree and honey and whisk to incorporate.
- 3
Add baking soda, salt and pumpkin pie spice to the wet ingredients and whisk to blend well. Add the flour and use a rubber spatula fold it in until just combined.
- 4
Cover the bowl and refrigerate for 30 minutes to an hour.
- 5
Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- 6
Mix together the sugar and cinnamon in a small bowl. Scoop up mounds of dough and roll into smooth balls about 1 ¼ inch diameter. Drop them into the cinnamon sugar mixture and toss to coat. Place them onto the baking sheet, spaced about 2 inches apart from each other and flatten slightly. Bake for 9-12 minutes or until the edges are browned and the center looks puffed and slightly cracked.
- 7
Allow them to rest on the baking sheet for a 2 minutes, then transfer to a cooling rack.
The BEST Chewy Pumpkin Cookies
Similar Recipes
Ratings & Reviews
Based on 65 ratings
Rating Breakdown
About this Recipe
As the leaves turn and a crisp autumn chill fills the air, there's nothing quite like the comforting aroma of freshly baked pumpkin cookies. If you've been searching for that perfect, not cakey, soft, and genuinely chewy pumpkin cookie that truly captures the essence of fall, you've found it right here.
This recipe stands apart by delivering dense, delightful chewiness, thanks to a carefully balanced blend of ingredients. The secret lies in the richness of brown butter, which infuses every bite with a deep, nutty complexity. Combined with warm spices, these cookies transcend typical pumpkin treats, staying incredibly soft for days without losing their irresistible texture.
When you bite into these pumpkin cookies, expect a symphony of cozy fall flavors. The sweetness of pumpkin puree and honey harmonizes beautifully with a generous amount of pumpkin pie spice and cinnamon. You'll experience a plush, chewy texture that offers just the right resistance, never a dry or crumbly bite. They’re the kind of cookie that makes you want to curl up with a warm drink and savor every moment.
Feel free to personalize these fall favorites! While perfect as is, you could gently press a pecan half into the top before baking for added crunch. For those who love an extra layer of spice, a tiny pinch of ground ginger or cloves could complement the existing pumpkin pie spice beautifully. If you prefer a less intense sweetness, you might slightly reduce the granulated sugar in the coating, though the balance here is truly exquisite.
These cookies are an ideal treat for any autumn occasion, from casual family gatherings to a cozy evening by the fire. Serve them alongside a mug of hot cider or coffee for the ultimate fall indulgence. They also make a wonderful edible gift, sure to bring a smile to anyone who loves the taste of the season.