There’s something magical about the first taste of fall, isn’t there? It’s that comforting shift where spices waft through the air, coaxing us back to our cozy kitchens. My Soft and Chewy Pumpkin Cookies blend the richness of brown butter with the warm embrace of pumpkin pie spices, creating a treat that’s simple yet soul-soothing. What makes this Chewy Pumpkin Cookies Recipe a must-try is not just the delightful flavor, but also its easy prep that requires nothing more than a bowl and whisk—no fancy mixer in sight! Perfect for those chilly evenings or a last-minute gathering, these cookies are a hassle-free way to bring seasonal cheer into your home. Are you ready to fill your kitchen with the comforting aroma of baked pumpkin goodness?
Why are these cookies a fall favorite?
Irresistible aroma: As they bake, the warm scent of spices fills your home, creating a cozy, inviting atmosphere.
No complex tools needed: With just a bowl and whisk, you can whip up these pumpkin cookies without any hassle.
Deliciously soft texture: The combination of pumpkin puree and brown butter results in cookies that are soft, chewy, and utterly delightful.
Versatile for gatherings: Pair these cookies with your favorite warm drink or serve them at parties for a crowd-pleasing treat. If you love pumpkin flavors, you should also check out my delicious Thick Chewy Pumpkin cookies and Chewy Chocolate Chip cookies for more festive options!
Comforting fall vibes: Each bite is like wrapping yourself in a warm blanket, making these cookies the perfect indulgence for any autumn occasion.
Chewy Pumpkin Cookies Recipe Ingredients
• Get ready to bake the coziest cookies of fall!
For the Batter
- Unsalted Butter – Adds richness and moisture; consider substituting with European style for extra decadence.
- Light Brown Sugar – Contributes sweetness with a hint of molasses; can be swapped out for regular brown sugar if needed.
- Granulated Sugar – Provides sweetness and enhances texture; white sugar works in place of brown sugar if that’s all you have.
- Large Egg Yolk – Gives structure and moisture; omit the egg white for a chewier cookie.
- Vanilla Extract – Enhances flavor nicely; use pure vanilla for the best result, or substitute with artificial if necessary.
- Maple Syrup – Imparts a subtle sweetness; honey can be used as a substitute, but keep in mind that it will shift the flavor profile.
- Pumpkin Puree – The star ingredient that provides flavor and moisture; ensure it’s 100% pumpkin puree, not pie filling.
- Pumpkin Pie Spice – Adds that warm spice blend we adore; if running low, mix ground cinnamon, nutmeg, and ginger as a backup.
- Ground Cinnamon – Deepens the flavor with warm notes; you can mix in a dash of nutmeg for added spice.
- All-Purpose Flour – Forms the cookie’s base structure; use a gluten-free 1:1 blend if needed.
- Baking Soda & Baking Powder – Essential for puffing up those cookies; make sure they’re fresh for the best rise.
- Kosher Salt – Balances all that sweetness; sea salt is a great alternative, although it could affect the saltiness a bit.
For the Topping
- Pumpkin Spice Sugar Mix – Roll cookie dough balls in this flavorful blend for an extra touch of fall-inspired sweetness.
Step‑by‑Step Instructions for Chewy Pumpkin Cookies Recipe
Step 1: Brown the Butter
In a medium saucepan, melt 1 stick of unsalted butter over medium-low heat, stirring constantly for about 2-3 minutes. Keep an eye on it; you want to cook until it turns golden brown and has a nutty aroma. Once browned, remove it from heat and let it cool slightly while you gather other ingredients.
Step 2: Mix the Wet Ingredients
In a mixing bowl, whisk together the cooled brown butter, ½ cup granulated sugar, ½ cup light brown sugar, ¼ cup maple syrup, 1 large egg yolk, 1 teaspoon vanilla extract, and ½ cup pumpkin puree. Whisk until the mixture is smooth and creamy, ensuring all ingredients are well combined before moving on to the dry ingredients.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt, 1 teaspoon pumpkin pie spice, and 1 teaspoon ground cinnamon. Mix well so that all dry ingredients are evenly distributed, creating a delicious spice blend that will elevate the flavors of your Chewy Pumpkin Cookies.
Step 4: Form the Dough
Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon until a soft dough forms. Be careful not to overmix; it’s okay if there are a few lumps. Once combined, cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes to help the dough firm up and prevent spreading.
Step 5: Preheat and Prepare
While the dough chills, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to ensure the cookies don’t stick and bake evenly. This will help create that perfect soft and chewy texture that everyone loves in these Chewy Pumpkin Cookies.
Step 6: Scoop and Roll
After chilling, use a 2-tablespoon cookie scoop to portion out the dough. Roll each scoop into a ball and then roll in a pumpkin spice sugar mixture (for added sweetness). Place the dough balls about 2 inches apart on your prepared baking sheets, ensuring they have room to spread while baking.
Step 7: Bake to Perfection
Bake the cookies in your preheated oven for 10-14 minutes. Keep an eye on them; you want the edges to be set while the centers may look slightly underbaked. This will ensure that your Chewy Pumpkin Cookies turn out soft and delicious every time.
Step 8: Cool and Store
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Store your cookies in an airtight container at room temperature for up to a week or freeze unbaked dough for future enjoyment.
Chewy Pumpkin Cookies Recipe Variations
Feel free to add your personal touch to these delightful cookies and make them your own.
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Chocolate Chip Boost: Mix in semi-sweet chocolate chips for a rich, decadent twist. The chocolate pairs beautifully with pumpkin and spices, creating a delightful flavor contrast. Imagine the lovely melty bites that await you!
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Cream Cheese Filling: Try adding a dollop of cream cheese filling in the center for an indulgent surprise. This adds a tangy richness that perfectly complements the sweetness of pumpkin.
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Nutty Crunch: Fold in chopped walnuts or pecans to give your cookies a delightful crunch. The added texture enhances every bite, making them even more satisfying.
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Gluten-Free: Substitute regular flour with a 1:1 gluten-free flour blend to accommodate dietary needs. Enjoy the same delicious flavors without compromising on texture!
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Spicy Kick: For those who like a little heat, add a pinch of cayenne pepper or more ginger to the dough. This warming spice will give your cookies a surprising and delightful kick.
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Maple Glaze: Drizzle prepared cookies with a maple glaze after baking for an extra layer of sweetness. This rich topping adds a beautiful sheen and a delightful burst of flavor.
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Sweet Potato Option: Swap pumpkin puree with cooked and mashed sweet potatoes for a different taste profile. This twist keeps the cookies flavorful while giving you a unique treat to savor.
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Pumpkin Spice Sugar Topping: Instead of rolling in plain sugar, mix some pumpkin pie spice into your sugar coating for an extra flavor boost. It’s a simple enhancement that brings out the fall vibes even more!
These variations allow you to explore and enjoy your baking adventure while savoring the delightful essence of fall. And if you find yourself in a pumpkin mood, don’t forget to check out my delicious Thick Chewy Pumpkin cookies and Chewy Chocolate Chip cookies for even more scrumptious options!
Expert Tips for Chewy Pumpkin Cookies
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Brown Butter Secret: Start by browning your butter slowly to enhance its flavor. Keep a close watch to avoid burning; a perfect nutty aroma is your sign!
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Chill Out: Don’t skip the chilling step! Cooling the dough helps prevent spreading and ensures those cookies come out delightfully chewy.
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Bake One at a Time: For the best results, bake one tray at a time and keep the remaining dough in the fridge. This ensures consistency in texture throughout your batch.
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Perfect Timing: Aim for a baking time where the edges are just set but the centers remain slightly underbaked. This is key for that delicious chewy texture.
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Storage Hack: Store cookies in an airtight container at room temperature for freshness. Alternatively, freeze unbaked dough balls for a quick treat anytime you crave these Chewy Pumpkin Cookies!
What to Serve with Soft and Chewy Pumpkin Cookies
There’s nothing like a warm treat that brightens your day and makes your kitchen feel like home on a crisp fall afternoon.
- Chai Latte: The warm spices in chai complement the pumpkin pie flavors wonderfully, wrapping you in autumnal comfort with every sip.
- Cinnamon Apple Crisp: This dessert brings a delightful contrast of textures with its crunchy topping and soft apples, enhancing the cozy feel of your pumpkin cookies.
- Maple Pecan Coffee: The nutty notes from pecans create a beautiful harmony with the cookies, while the maples accentuate the pumpkin flavor perfectly.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream adds a soothing coolness that pairs beautifully with the warm pumpkin cookies, creating a perfect contrast you won’t want to miss.
- Roasted Sweet Potato Wedges: These savory sweet potatoes bring out the natural sweetness of the pumpkin, while their crispy exterior offers a lovely texture contrast.
- Pomegranate Salad: This fresh salad provides a burst of juiciness and crunch, balancing the cookie’s richness and adding a delightful pop of color to your dessert spread.
- Spiced Hot Chocolate: Cozy up with a cup of this rich drink; its flavors echo the warmth of the cookies, making every bite and sip a comforting celebration of fall.
- Pear Pie: The sweet, juicy pears and flaky crust add a plush sweetness that makes for a comforting dessert pairing, making each meal special.
Make Ahead Options
These Chewy Pumpkin Cookies are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the dough up to 24 hours in advance; simply mix all your ingredients and then cover the bowl tightly with plastic wrap before refrigerating. Additionally, you can scoop the dough into balls and freeze them for up to 3 months—just remember to arrange them on a baking sheet and freeze until firm before transferring to a freezer bag. When you’re ready to bake, there’s no need to thaw; just add a couple of minutes to the baking time for perfectly fresh cookies. This simple prep method allows you to indulge in these seasonal delights with minimal effort on busy days!
How to Store and Freeze Chewy Pumpkin Cookies
Room Temperature: Keep baked cookies in an airtight container at room temperature for up to 7 days to maintain their softness and flavor.
Fridge: If you want them fresher for longer, refrigerate them in a sealed container for up to 10 days; just let them come to room temperature before enjoying.
Freezer: For longer storage, freeze unbaked dough balls. Place them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months for easy baking later.
Reheating: To reheat, simply microwave for about 10-15 seconds or warm in the oven at 350°F (175°C) for 5-7 minutes for that freshly-baked taste in your Chewy Pumpkin Cookies!
Chewy Pumpkin Cookies Recipe FAQs
What should I look for when selecting pumpkin puree?
When choosing pumpkin puree, ensure it’s labeled as 100% pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. Look for a rich, deep orange color, indicating ripeness and flavor. Canned pumpkin is convenient, but if you prefer fresh, opt for sugar pumpkins, which are sweeter and more flavorful.
How should I store Chewy Pumpkin Cookies?
Store your baked Chewy Pumpkin Cookies in an airtight container at room temperature for up to 7 days. If you want to keep them fresher for a longer period, you can refrigerate them in a sealed container for up to 10 days. Just be sure to let them come back to room temperature before enjoying!
Can I freeze the dough for later use?
Absolutely! For longer storage, freeze unbaked cookie dough balls. To do this, place the dough balls in a single layer on a baking sheet and freeze them until solid. After that, transfer them to a freezer bag and they can be stored for up to 2 months. When you’re ready to bake, simply preheat your oven, and bake straight from the freezer, adding a couple of minutes to the baking time.
What do I do if my cookies are too dry?
If your cookies turn out dry, it’s often due to overbaking or insufficient moisture. Make sure to bake them just until the edges are set while the centers look slightly underbaked. For next time, check your oven temperature with an oven thermometer to ensure it heats accurately. You can also consider adding an extra tablespoon of pumpkin puree to the dough for added moisture.
Can I make these cookies nut-free?
Yes! This Chewy Pumpkin Cookies Recipe is naturally nut-free, so no adjustments are needed unless you’re using a specific topping that contains nuts. Always check ingredient labels if you’re concerned about allergies, especially regarding spices or sugars which may be processed in facilities handling nuts.
Can I use a different type of sweetener?
Certainly! While this recipe calls for granulated and brown sugars, you can use coconut sugar for a lower glycemic index option or even maple sugar if you have it on hand. Just keep in mind that using different sweeteners can alter the flavor and texture slightly, so they may not yield the exact same delightful chewiness, but experimentation can lead to delicious results.
Chewy Pumpkin Cookies Recipe: Soft, Spiced Fall Bliss
Ingredients
Equipment
Method
- In a medium saucepan, melt 1 stick of unsalted butter over medium-low heat, stirring constantly for about 2-3 minutes until golden brown.
- In a mixing bowl, whisk together the cooled brown butter, ½ cup granulated sugar, ½ cup light brown sugar, ¼ cup maple syrup, 1 large egg yolk, 1 teaspoon vanilla extract, and ½ cup pumpkin puree until smooth.
- In a separate bowl, sift together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt, 1 teaspoon pumpkin pie spice, and 1 teaspoon ground cinnamon.
- Gently fold the dry ingredients into the wet mixture until a soft dough forms. Cover and chill in the refrigerator for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- After chilling, use a 2-tablespoon cookie scoop to portion out the dough and roll into balls, then roll in a pumpkin spice sugar mixture.
- Bake in the preheated oven for 10-14 minutes, until edges are set while centers look slightly underbaked.
- Let cookies cool on baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
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