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Chewy Pumpkin Cookies That Burst with Fall Flavors Recipe

Chewy Pumpkin Cookies That Burst with Fall Flavors Recipe
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★★★★★

4.7 from 24 reviews

These chewy pumpkin cookies are packed with warm fall spices and bursting with rich, buttery pumpkin flavor. Brown butter adds a nutty depth, while a sweet maple syrup undertone enhances every bite. Rolled in a spiced sugar mixture, these cookies have a perfect balance of soft texture and subtle crisp edges, making them an irresistible treat for autumn.

Ingredients

Scale

Wet Ingredients

  • ¾ cup unsalted butter (melted and browned)
  • 1 cup light brown sugar
  • ¼ cup white sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 tablespoon maple syrup
  • ¼ cup pumpkin puree

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon pumpkin pie spice (divided: ½ teaspoon for dough, ½ tablespoon for rolling)
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt

For Rolling

  • ½ cup white sugar
  • ½ tablespoon pumpkin pie spice

Instructions

  1. Brown the Butter: In a small saucepan over medium-low heat, melt the butter. Increase the heat to medium and cook, stirring often, until the butter begins to foam and turns a golden brown color, releasing a nutty aroma, about 2-3 minutes. Pour into a medium mixing bowl and let cool completely.
  2. Mix Sugars and Syrup: Once the browned butter has cooled, whisk in the light brown sugar, white sugar, and maple syrup until well combined.
  3. Add Egg and Pumpkin: Whisk in the egg yolk, vanilla extract, and pumpkin puree to the wet mixture until smooth and homogenous.
  4. Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon thoroughly.
  5. Form the Dough: Fold the dry ingredients into the wet ingredients gently until a cohesive dough forms. Cover the bowl with plastic wrap and refrigerate for 30 minutes to chill.
  6. Preheat Oven and Prepare Sheets: While the dough chills, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
  7. Scoop and Roll: Use a large cookie scoop or spoon to portion out dough balls about 2 tablespoons each. In a small bowl, combine white sugar and pumpkin pie spice for the rolling sugar. Roll each dough ball thoroughly in this spiced sugar mixture.
  8. Space Cookies: Place the coated dough balls on the prepared baking sheets, spacing them about 3-4 inches apart to allow room for spreading.
  9. Bake: Bake the cookies in the preheated oven for 10-14 minutes until the edges are set but the centers still appear slightly underbaked. This ensures a soft, chewy center.

Notes

  • Be sure to brown the butter carefully to avoid burning; it adds a rich, nutty flavor that enhances these cookies.
  • Use pumpkin puree, not pumpkin pie filling, to avoid extra sweetness and spices.
  • Chilling the dough helps prevent spreading and improves texture.
  • Cookies will feel soft when fresh out of the oven but will firm up as they cool.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Keywords: pumpkin cookies, chewy pumpkin cookies, fall cookies, brown butter pumpkin cookies, autumn dessert, spiced cookies

Find it online: https://delishfamilyrecipe.com/chewy-pumpkin-cookies-that-burst-with-fall-flavors-recipe/