Welcome to your new favorite fall treat: incredibly Chewy Pumpkin Cookies! These cookies are a celebration of autumn, featuring rich brown butter and a delightful blend of warm spices. You’ll love their soft, dense, and perfectly chewy texture, a refreshing change from typical cakey pumpkin cookies. Coated in sparkling cinnamon sugar, they are truly irresistible, making them perfect for any fall gathering or holiday celebration.
Why You’ll Love These Chewy Pumpkin Cookies
These exceptional pumpkin cookies are destined to become a staple in your recipe box.
- Rich Brown Butter Flavor: Browning the butter adds a deep, nutty, caramel-like note that elevates the entire cookie.
- Incredibly Soft & Chewy Texture: This recipe guarantees a dense, moist, and perfectly chewy pumpkin cookie every time, never dry or crumbly.
- Aromatic Pumpkin Pie Spices: A cozy blend of cinnamon, nutmeg, ginger, and cloves brings warmth and classic fall comfort.
- Delightful Cinnamon Sugar Coating: Rolling the dough in cinnamon sugar creates a beautiful crackled top and a sweet, subtly spiced crisp exterior.
- Intense, Concentrated Pumpkin Taste: Blotting the pumpkin puree ensures a bolder pumpkin flavor without adding excess moisture, which can lead to a cakey texture.
Ingredients
Gather these simple ingredients to create your batch of delightful Chewy Pumpkin Cookies. The combination of pantry staples and a few special touches ensures a wonderfully flavorful result.
- ½ cup (113g) unsalted butter
- ¾ cup (165g) packed light brown sugar
- 1 large egg yolk
- 1 tablespoon (15ml) honey
- 1 teaspoon (5ml) pure vanilla extract
- ⅓ cup (80ml) pure pumpkin puree, blotted to reduce to ¼ cup
- 1 ¼ cups (180g) all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½-¾ teaspoon baking soda
- Heaped ¼ teaspoon salt
- 3 tablespoon (42g) granulated sugar
- 1 teaspoon ground cinnamon
Notes & Substitutions
- Brown Butter: This step is truly transformative. It adds depth and a nutty aroma, but be aware it reduces moisture slightly.
- Butter: Use unsalted butter to control the salt content. If using salted, reduce the added salt to a scant ¼ teaspoon.
- Pumpkin Puree: Always use 100% pure canned pumpkin, not pumpkin pie filling. Blotting out the excess moisture is critical for a dense, chewy texture versus a cakey one.
- Egg Yolk: The single egg yolk is vital for richness and chewiness. Do not substitute or add the whole egg.
- Brown Sugar: Light brown sugar contributes molasses notes and moisture, keeping these cookies soft and fudgy.
- Flour: Measure your flour accurately, preferably by weight. Too much flour results in dry, crumbly cookies. Avoid over-mixing once combined.
- Pumpkin Pie Spice: A store-bought blend works perfectly. You can also create your own with cinnamon, ginger, nutmeg, and a pinch of cloves.
- Baking Soda: The amount of baking soda influences spread. Adjust slightly based on your desired cookie thickness.
Equipment
You won’t need specialized tools to make these fantastic Chewy Pumpkin Cookies. Here’s a list of the basic kitchen equipment you’ll use:
- Medium saucepan
- Large mixing bowl
- Whisk and rubber spatula
- Measuring cups and spoons
- Paper towels
- Baking sheets and parchment paper
- Cookie scoop (1.35-oz)
- Wire cooling rack
- Kitchen scale (recommended for accuracy)
How To make Chewy Pumpkin Cookies
Follow these simple steps to bake the most delicious Chewy Pumpkin Cookies. Precision in steps like browning butter and blotting pumpkin ensures the perfect texture.
- Brown the butter: Melt ½ cup (113g) unsalted butter in a medium saucepan over medium heat. Continue cooking, stirring occasionally, until it gently boils, foams, and develops golden-brown specks with a nutty aroma (8-10 minutes). Immediately pour the brown butter into a large mixing bowl and let it cool for 20-30 minutes, until it’s fluid but no longer hot.
- Prepare pumpkin: Spread ⅓ cup of canned pumpkin puree on a plate. Fold a paper towel in half and lightly blot the pumpkin puree to absorb excess moisture. Repeat this step two more times with fresh paper towels. The pumpkin should reduce from ⅓ cup to approximately ¼ cup. This step is crucial for extra chewy pumpkin cookies.
- Combine wet ingredients: Stir the cooled brown butter and ¾ cup (165g) packed light brown sugar together in the large bowl until blended. It will resemble wet sand. Add 1 large egg yolk, 1 tablespoon (15ml) honey, and 1 teaspoon (5ml) pure vanilla extract, stirring until the mixture becomes smooth and glossy.
- Add pumpkin: Incorporate the blotted ¼ cup of pumpkin puree into the wet mixture, stirring until fully combined.
- Combine dry ingredients: Add ½-¾ teaspoon baking soda, heaped ¼ teaspoon salt, and 1 teaspoon pumpkin pie spice to the wet ingredients. Whisk them well to blend.
- Mix wet and dry: Add 1 ¼ cups (180g) all-purpose flour to the wet mixture. Use a rubber spatula to fold the dry ingredients into the wet until just combined. Do not overmix.
- Chill dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes. This helps firm up the dough and enhances flavor.
- Preheat oven: While the dough chills, preheat your oven to 350°F (175°C). Line two large cookie sheets with parchment paper.
- Prepare cinnamon sugar: In a small bowl, combine 3 tablespoons (42g) granulated sugar and 1 teaspoon ground cinnamon, stirring to blend evenly.
- Scoop and coat: Use a 1.35-oz cookie scoop to portion mounds of dough, then roll them into smooth balls about 1 ½ inches in diameter. Drop the dough balls into the cinnamon sugar mixture and roll them around to coat evenly.
- Bake cookies: Place the coated dough balls onto the prepared baking sheets, spaced about 3 inches apart. Gently flatten each ball slightly with the palm of your hand. Bake for 9-12 minutes, or until the edges are golden brown and the centers look puffed and slightly cracked but still appear soft.
- Cool cookies: Allow the baked Chewy Pumpkin Cookies to rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Pro Tips & Troubleshooting
Achieving perfect Chewy Pumpkin Cookies is easier with a few expert insights. Keep these tips in mind for consistently delicious results.
- Accurate Flour Measurement: Weighing flour with a kitchen scale (180g for 1 ¼ cups) ensures the ideal chewy texture. Too much flour results in dry cookies.
- Dry Pumpkin is Key: Blotting pumpkin puree removes excess water. This prevents cakey cookies and promotes that desirable dense, chewy texture.
- Chill the Dough: Chilling for 30 minutes helps the flavors meld and prevents excessive spreading, contributing to a chewier cookie.
- Cinnamon Sugar Coating: Don’t skip this step. It provides a delightful crisp exterior and signature crackled top, enhancing both flavor and appearance.
- Uniform Scoops: Use a cookie scoop for consistent cookie size. This ensures all your cookies bake evenly at the same rate.
- Cookies Didn’t Spread? This often indicates too much flour or insufficient baking soda. Double-check your measurements next time.
- Don’t Overbake: Pull the cookies from the oven when the edges are set but the centers still look slightly soft. They continue to cook on the hot baking sheet.
Serving, Storage & Variations
These Chewy Pumpkin Cookies are versatile, whether you enjoy them fresh, store them for later, or get creative with additions.
- Serving: Enjoy these delightful cookies warm from the oven, allowing them to cool slightly, or at room temperature. They pair wonderfully with a cup of coffee, tea, or a cold glass of milk.
- Storage: Store cooled Chewy Pumpkin Cookies in an airtight container at room temperature for up to 1 week. They tend to get even chewier the next day!
- Freezing Baked Cookies: Once completely cooled, flash freeze cookies individually on a baking sheet until firm. Transfer them to a freezer-safe bag or container, layered with parchment paper, for up to 3 months. Thaw at room temperature.
- Freezing Dough: Scoop and roll the dough balls in cinnamon sugar, then freeze them on a baking sheet. Once solid, transfer to a freezer bag. Bake from frozen, adding 2-4 minutes to the baking time.
- Variations: Feel free to mix in 1/2 cup of chocolate chips (dark, milk, or white), chopped pecans, or walnuts. For an extra decadent treat, drizzle cooled cookies with a simple cream cheese glaze.
Nutrition Information
Here’s an approximate nutritional breakdown per cookie. These values are estimates and can vary based on specific ingredients and brands used.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 150 kcal |
| Total Fat | 7g |
| Saturated Fat | 4g |
| Cholesterol | 20mg |
| Sodium | 100mg |
| Total Carbohydrate | 20g |
| Dietary Fiber | 1g |
| Total Sugars | 15g |
| Protein | 2g |
FAQ
Got questions about making these delicious Chewy Pumpkin Cookies? Find quick answers here!
- Brown butter: You can skip browning the butter for a slightly softer cookie, but it truly adds unmatched depth of flavor.
- Salted butter: Use unsalted butter if possible. If you only have salted, reduce the added salt in the recipe to a scant ¼ teaspoon.
- Fresh pumpkin: Homemade pumpkin puree can be very watery. It’s generally best to use canned pumpkin for consistency and to ensure a chewy texture.
- Drying pumpkin: Blotting pumpkin puree removes excess moisture, which is essential for a dense, chewy cookie instead of a cakey one. Skipping it results in a softer cookie.
- Chill dough: Yes, chilling the dough is essential. It prevents excessive spreading and allows flavors to deepen, contributing to the ultimate chewy texture.
- Cookies didn’t spread: This usually means too much flour was added or the baking soda lost its potency. Ensure accurate measurements and fresh ingredients.
- Store cookies: Store your Chewy Pumpkin Cookies in an airtight container at room temperature for up to one week for optimal freshness.
- Freeze cookies: You can freeze both baked cookies and raw dough balls. See the “Serving, Storage & Variations” section for detailed instructions.
Conclusion
You now have all the tools and inspiration to bake the most incredible Chewy Pumpkin Cookies! With their irresistible brown butter flavor, warm spices, and signature soft, dense chew, these cookies are truly a dream. They capture the essence of fall in every bite, making them a perfect treat for sharing or enjoying solo. Get ready to bake a batch that will bring joy and deliciousness to your kitchen, creating memorable moments with these delightful Chewy Pumpkin Cookies.
The BEST Chewy Pumpkin Cookies – 4 Easy Steps
A delightful recipe for chewy pumpkin cookies featuring brown butter and a sweet cinnamon sugar coating, perfect for a cozy treat.
Equipment
- Medium saucepan
- Large mixing bowl
- Plate
- Rubber spatula
- Cookie scoop
- Cookie sheets
- parchment paper
- Small bowl
- wire rack
Ingredients
Main Ingredients
- ½ cup unsalted butter (113g)
- ¾ cup light brown sugar (165g) packed
- 1 large egg yolk
- 1 tablespoon honey (15ml)
- 1 teaspoon pure vanilla extract (5ml)
- ⅓ cup pure pumpkin puree (80ml), blotted to reduce to ¼ cup
- 1 ¼ cups all purpose flour (180g)
- 1 teaspoon pumpkin pie spice
- ½-¾ teaspoon baking soda
- heaped ¼ teaspoon salt
Cinnamon Sugar Coating
- 3 tablespoon granulated sugar (42g)
- 1 teaspoon ground cinnamon
Instructions
Preparation
- Brown butter in a medium saucepan for 8-10 minutes until golden brown with a nutty aroma.
- Transfer to a large mixing bowl and cool for 20-30 minutes until room temperature.
Pumpkin Puree
- Blot ⅓ cup of pumpkin puree with paper towels multiple times to remove excess moisture until it reduces to ¼ cup, ensuring chewier cookies.
Dough Assembly
- In a large bowl, combine cooled brown butter and brown sugar, then stir in egg yolk, honey, vanilla, and the blotted pumpkin puree until smooth.
- Whisk baking soda, salt, and pumpkin pie spice into the wet ingredients, then fold in the flour with a rubber spatula until just combined.
- Cover the dough and refrigerate for 30 minutes while preheating the oven.
Baking
- Preheat oven to 350°F and line two large cookie sheets with parchment paper.
- In a small bowl, mix granulated sugar and cinnamon. Use a cookie scoop to portion dough into 1½ inch balls, or divide into 12 equal balls.
- Coat the dough balls evenly in the cinnamon sugar mixture, place them 3 inches apart on the baking sheet, and flatten slightly.
- Bake for 9-12 minutes until edges are browned, then let rest on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Notes
Removing the moisture from pumpkin puree will create extra chewy cookies. You can skip this step of blotting the pumpkin if you are fine with slightly softer, cakier cookies.
