Chewy Pumpkin Spice Cookies Recipe
Enjoy the cozy flavors of fall with these Chewy Pumpkin Spice Cookies. Made with browned butter, pumpkin puree, and a blend of warm spices, these cookies are soft, flavorful, and finished with a delightful cinnamon sugar coating that adds just the right amount of sweetness and crunch.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours (including chilling time)
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Pumpkin Spice Cookies
- 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 granulated sugar
- 2 tsp ground cinnamon
Instructions
- Brown the Butter: Melt butter in a small pot over medium heat, gently whisking occasionally. Watch for the butter to start browning on the bottom, whisk continuously to prevent burning. Remove from heat once the butter smells nutty and brown bits appear.
- Cool the Butter: Pour the browned butter into a heat-safe bowl and let it cool for 30 minutes at room temperature until it is slightly warm or at room temperature.
- Mix Wet Ingredients: In a large bowl, stir the browned butter, brown sugar, and granulated sugar together until smooth. Then add the egg, vanilla extract, and molasses, stirring to combine. Stir in the pumpkin puree until fully incorporated.
- Add Dry Ingredients: Add the cinnamon, salt, allspice, cloves, ginger, baking soda, and all-purpose flour to the wet mixture. Stir until the dough comes together completely.
- Portion the Dough: Using a heaping 1 1/2 tablespoon or level 2 tablespoon cookie scoop, portion the dough into balls weighing approximately 28-29 grams each. Roll each ball between your hands to smooth the surface.
- Chill the Dough: Place the dough balls on a parchment-lined cookie sheet, cover, and refrigerate for at least 2 hours or overnight to firm up.
- Preheat Oven & Prepare Coating: Preheat the oven to 350°F (175°C). In a small bowl, combine 50 grams sugar and 2 teaspoons cinnamon for the coating.
- Coat the Dough Balls: Remove dough balls from the refrigerator and roll each in the cinnamon sugar mixture to coat evenly.
- Bake the Cookies: Place the coated dough balls on parchment-lined half sheet pans and bake for 10-12 minutes. Cookies are done when slightly dry on top but still moist in the cracks.
- Cool and Serve: Transfer the baked cookies to a cooling rack. Enjoy warm or cooled. Store in an airtight container for up to one week.
Notes
- For best results, chilling the dough overnight is recommended to enhance the flavor and texture.
- Use parchment paper on baking sheets to prevent sticking and aid in even baking.
- Weighing dough portions ensures consistent cookie size and even baking.
- Brown butter adds a nutty depth of flavor that complements the pumpkin and spices beautifully.
- If you prefer less sweetness, reduce the molasses slightly.
Keywords: pumpkin spice cookies, brown butter cookies, chewy pumpkin cookies, fall desserts, cinnamon sugar cookies
