The BEST Chewy Pumpkin Cookies
Soft and chewy Pumpkin Cookies are the quintessential Fall cookie! They are not cakey at all - they are dense and chewy and they stay soft for days! Brown butter and warm spices make these cookies absolutely irresistible.
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.