Description
These chewy pumpkin cookies are a perfect fall treat, featuring a rich blend of brown butter, warm spices, and pure pumpkin puree. Coated in a fragrant cinnamon-sugar mixture, these cookies bake into soft, delightfully flavorful bites that are perfect for cozy autumn afternoons or holiday gatherings.
Ingredients
Pumpkin Cookies
- 1 cup (220g) unsalted butter
- 1 1/2 cups (280g) dark brown sugar, packed
- 1 large egg yolk
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1/3 cup (80g) pumpkin puree
- 2 1/4 cups (280g) all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
Coating
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1 tsp cinnamon
Instructions
- Brown the Butter: Melt the unsalted butter over medium heat, stirring continuously until it reaches a rich amber color with nutty aroma. Pour it into a measuring glass, scraping the pot to gather all brown bits. Chill in the refrigerator for about 20 minutes, but don’t let it solidify.
- Preheat Oven and Prepare Dry Ingredients: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk the dark brown sugar and cooled browned butter until the mixture resembles clumpy wet sand. Then whisk in the egg yolk, pure maple syrup, vanilla extract, and pumpkin puree until smooth.
- Combine Dough: Fold the dry ingredient mixture into the wet mixture using a rubber spatula until fully incorporated. If the dough feels too thin and doesn’t hold its shape when scooped, chill it for 15-20 minutes until it thickens.
- Prepare Cinnamon Sugar Coating: In a small dish, combine the brown sugar, granulated sugar, and cinnamon to create the coating mixture.
- Shape and Coat Cookies: Using a large cookie scoop (about 2 oz) or 1/4 cup measuring cup, scoop out the dough and toss each piece in the cinnamon sugar mixture until fully coated. The dough will be very soft but not sticky.
- Arrange and Bake: Place the coated dough balls onto the prepared baking sheet spaced about 3 inches apart, fitting 4-5 cookies per sheet. Bake for 12-15 minutes until the edges darken and centers look puffed but slightly underbaked.
- Cool: Let cookies rest on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Repeat baking with remaining dough.
- Serve: Once cooled, enjoy the soft, chewy pumpkin cookies packed with brown butter and warm spice flavors.
Notes
- For best texture, be sure not to let the brown butter solidify before mixing with sugar.
- If dough feels too soft and difficult to handle, chilling it slightly helps it hold shape better.
- Spacing cookies on the baking sheet is important to prevent them from spreading into each other.
- Use a large scoop (2oz) for consistent cookie size and even baking.
- Cookies will appear slightly underdone in the center when removed from oven but will firm up as they cool.
- Store cooled cookies in an airtight container to keep soft and chewy.
