Soft and chewy pumpkin cookies

Why Make This Recipe

Soft and chewy pumpkin cookies are perfect for fall or any time you want a cozy treat. They have a rich pumpkin flavor and warm spices that make them super comforting. These cookies are not just easy to make but also a delicious way to use pumpkin. Plus, they will make your kitchen smell amazing while baking!

How to Make Soft and Chewy Pumpkin Cookies

Ingredients:

• ¾ cup unsalted butter
• 1 cup light brown sugar
• ¼ cup white sugar
• 1 large egg yolk (room temperature)
• 2 teaspoons vanilla extract
• 1 tablespoon maple syrup
• ¼ cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1 ½ teaspoons ground cinnamon
• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• ½ cup white sugar
• ½ tablespoon pumpkin pie spice

Directions:

1. In a small saucepan over medium-low heat, melt the butter. Once melted, increase the heat to medium and let it foam. Cook and stir until the butter starts to brown and has a nutty smell, about 2 to 3 minutes. Pour the brown butter into a medium mixing bowl and let it cool completely.

2. Once cool, whisk in the granulated sugar, light brown sugar, and maple syrup.

3. Add the egg yolk, vanilla extract, and pumpkin puree, stirring until smooth.

4. In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.

5. Fold the dry ingredients into the wet ingredients until a dough forms. Cover the bowl with plastic wrap and chill in the fridge for 30 minutes.

6. While the dough is chilling, preheat the oven to 350℉ (175℃) and line two baking sheets with parchment paper.

7. Scoop out the cookie dough with a large cookie scoop or spoon, making the balls about 2 tablespoons each. Mix the white sugar and pumpkin pie spice in a small bowl, then roll each cookie dough ball in this mixture.

8. Place the dough balls on the prepared baking sheets, leaving 3-4 inches between them.

9. Bake in the preheated oven for 10-14 minutes. The edges should be set, but the middles will look underbaked.

How to Serve Soft and Chewy Pumpkin Cookies

These cookies are delightful on their own, but you can also enjoy them with a glass of milk or a warm cup of coffee. They make a great dessert for gatherings or an afternoon snack.

How to Store Soft and Chewy Pumpkin Cookies

Store your cookies in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, you can freeze them for up to three months.

Tips to Make Soft and Chewy Pumpkin Cookies

• Make sure your butter is completely cooled before mixing with sugar to avoid cooking the egg yolk.
• Chill the dough for at least 30 minutes. This helps the cookies keep their shape while baking.
• Don’t overbake! To keep the cookies soft and chewy, take them out of the oven even if the center looks a bit underbaked. They will continue to cook as they cool.

Variation

You can try adding chocolate chips or nuts to the cookie dough for extra flavor and texture. Swap the pumpkin puree for sweet potato puree for a different twist as well.

FAQs

Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: It is best to use plain pumpkin puree for this recipe. Pumpkin pie filling contains added sugar and spices, which will change the flavor.

Q: Can I make these cookies gluten-free?
A: Yes, you can use a gluten-free all-purpose flour blend instead of regular flour.

Q: How do I know when the cookies are done?
A: The edges should be set, while the center may still look a little soft. They will harden as they cool.