Introduction

These chewy pumpkin spice cookies offer a perfect blend of warm spices and rich, buttery flavor. Ideal for fall, they boast a soft texture with a cinnamon sugar coating that adds a delightful crunch. Baking these will fill your kitchen with an irresistible aroma that’s sure to warm any day.

A close-up view of three round cookies with a cracked, textured surface in a warm brown color, sprinkled lightly with granulated sugar. One cookie, positioned at the bottom left, shows a bite taken out of it, revealing a slightly softer inside. All cookies rest on a sheet of white parchment paper placed over a wooden board with a light natural wood tone. Some cookie crumbs are scattered on a white marbled surface around the board. Small drops of syrup or glaze are visible near the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

226 g unsalted butter (1 cup)
200 g light brown sugar
150 g granulated sugar
1 large egg (50 g without shell), room temperature
1 tsp vanilla extract
35 g molasses (2 tablespoons)
56 g canned pumpkin puree
1 1/2 tsp ground cinnamon
3/4 tsp salt
3/4 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp ground ginger
1 tsp baking soda
295 g all-purpose flour
For the cinnamon sugar coating:
- 50 g sugar
- 2 tsp ground cinnamon

Instructions

Step 1: Melt the butter in a small pot over medium heat. Whisk gently and continuously as it begins to brown and develop a nutty aroma. Once browned, remove from heat and pour into a heat-safe bowl. Let it cool at room temperature for 30 minutes until slightly warm or room temperature.
Step 2: In a large bowl, stir together the browned butter, light brown sugar, and granulated sugar until smooth. Add the egg, vanilla, and molasses, stirring to combine. Then mix in the pumpkin puree.
Step 3: Add the cinnamon, salt, allspice, cloves, ginger, baking soda, and flour to the wet ingredients. Stir until the dough comes together evenly.
Step 4: Using a heaping 1 1/2 tablespoon cookie scoop or a level 2 tablespoon scoop, portion out the dough. Optionally, weigh each dough ball to about 28-29 grams for consistent size. Roll each ball between your hands to smooth the surface, then place them on a lined baking sheet. Cover and refrigerate the dough for at least 2 hours or overnight.
Step 5: Preheat your oven to 350°F (175°C). Remove the chilled dough balls from the refrigerator.
Step 6: In a small bowl, mix together the 50 grams of sugar and 2 teaspoons of cinnamon to create the coating. Roll each dough ball in the cinnamon sugar mixture just before baking.
Step 7: Bake the cookies on parchment-lined half-sheet pans for 10 to 12 minutes. They are done when the tops appear slightly dry but the cracks still look moist.
Step 8: Transfer the cookies to a cooling rack. Enjoy them warm or cooled.

Tips & Variations

Chilling the dough overnight enhances the flavor and helps control spreading for thicker cookies.
For extra spice, add a pinch of nutmeg or cardamom to the dry ingredients.
Substitute half the all-purpose flour with whole wheat flour for a nuttier taste and added texture.
Use fresh pumpkin puree if possible for the best flavor, or see this USDA guide for safe canned pumpkin options.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They keep their chewy texture best when kept sealed. To reheat, warm briefly in the microwave for 10 to 15 seconds or enjoy at room temperature.

How to Serve

Three round cookies with a cracked and textured brown surface are laid on a white marbled surface covered partially with white parchment paper. The cookies have a sprinkled sugar layer on top giving a slight glimmer. One cookie is whole and placed near the top of the frame, another cookie is held by a woman's hand from the bottom right, showing the top surface clearly, and the third cookie lies at the bottom with a large bite taken out of it, exposing a dense, chewy interior. The edges of the cookies are slightly raised, darker in color, and have a rough texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree, but be sure to cook and puree the pumpkin well so it’s smooth and thick. This prevents excess moisture that could affect the cookie texture.

How can I make these cookies gluten-free?

Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure the blend includes xanthan gum or add 1/2 teaspoon separately to help maintain structure and chewiness.