As the autumn leaves begin to paint the landscape with warm hues, I find myself yearning for the comforting embrace of baked goods. Enter my Soft and Chewy Pumpkin Cookies, which capture the essence of fall in every bite. Made with rich brown butter and velvety pumpkin puree, these cookies are not only a delight to make but also a quick and hassle-free treat that uses just a bowl and a whisk! With their inviting spice blend and a soft, chewy texture, they make the perfect companion for cozy evenings or lively gatherings. Whether you’re a passionate home-chef or someone simply looking to indulge in a sweet escape from the usual fast food, these cookies promise a satisfying experience. So, are you ready to fill your kitchen with the sweet scent of autumn and create a batch of these delightful cookies?
Why Are These Cookies So Irresistible?
Soft, Chewy Texture: Each bite melts in your mouth, providing that classic cookie feel we all crave.
Autumn-Inspired Flavor: The warm spices mingle beautifully with the rich pumpkin, bringing a taste of fall to your kitchen.
Quick and Easy: With just a bowl and a whisk, you can whip up these cookies in no time!
Crowd-Pleasing Treat: They’re perfect for gatherings, offering something homemade to share with friends and family.
Versatile Additions: Feel free to customize with chocolate chips or nuts—these cookies can adapt to your taste preferences.
Pair them with a cozy drink, like Pumpkin French Toast, for a delightful autumn experience!
Soft and Chewy Pumpkin Cookies Ingredients
For the Cookie Dough
• Unsalted Butter – Provides richness and flavor. For a dairy-free alternative, use coconut oil.
• Light Brown Sugar – Adds moisture and a subtle caramel flavor. Can substitute with dark brown sugar for a deeper flavor.
• White Sugar – Sweetness and structure. Use cane sugar if preferred.
• Egg Yolk – Adds richness and moisture to the dough. For egg-free options, replace with 1/4 cup applesauce.
• Vanilla Extract – Enhances flavor depth. Use pure vanilla for best results.
• Maple Syrup – Contributes sweetness with a hint of maple flavor. Honey or agave syrup can be used as alternatives.
• Pumpkin Puree – Creates the signature pumpkin flavor and moisture. Ensure it’s 100% pumpkin puree and not a filling.
• Pumpkin Pie Spice – Blends spices for warm flavor. Homemade mix can be used (cinnamon, nutmeg, ginger).
• Ground Cinnamon – Adds warm spice notes. Use Chinese 5 spice for a unique twist.
• All-Purpose Flour – Main structure. Swap with a 1:1 gluten-free blend if necessary.
• Baking Soda & Baking Powder – Leavening agents for texture. Ensure they are fresh for best results.
• Kosher Salt – Enhances flavor. Substitute with half the amount of fine salt if unavailable.
For Rolling
• Pumpkin Pie Sugar – A mix of sugar and pumpkin pie spice for rolling cookies before baking. Can be replaced with cinnamon-sugar.
Step‑by‑Step Instructions for Soft and Chewy Pumpkin Cookies
Step 1: Brown the Butter
In a medium saucepan, melt unsalted butter over medium-low heat. Continue cooking for 2-3 minutes, stirring frequently until the butter turns golden brown and exudes a nutty aroma. Transfer the browned butter to a mixing bowl to cool while you prepare the other ingredients, setting the stage for a rich flavor in your Soft and Chewy Pumpkin Cookies.
Step 2: Mix Wet Ingredients
In the bowl with the cooled brown butter, whisk together light brown sugar, white sugar, maple syrup, egg yolk, vanilla extract, and pumpkin puree. Stir until the mixture is smooth and well combined, ensuring all ingredients are beautifully blended. This creamy base is crucial for creating the tender yet chewy texture of your pumpkin cookies.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and kosher salt. This dry blend adds essential structure and flavor to the dough. Make sure to mix thoroughly so that the leavening agents are evenly distributed, which helps your Soft and Chewy Pumpkin Cookies rise perfectly during baking.
Step 4: Form Dough
Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. Avoid overmixing to ensure your cookies remain soft and chewy. Once the dough is formed, cover the bowl with plastic wrap and chill it in the refrigerator for 30 minutes. Chilling helps intensify the flavors and reduces spreading during baking.
Step 5: Preheat Oven & Prepare Baking Sheets
Preheat your oven to 350°F (175°C) while the dough chills. Line your baking sheets with parchment paper, providing a non-stick surface that will allow for easy removal. Having your trays ready ensures a smooth transition from dough to baking, keeping the process efficient as you get ready to make those delightful Soft and Chewy Pumpkin Cookies.
Step 6: Shape Cookies
After chilling, scoop the dough into balls using a cookie scoop or tablespoon, rolling them in your hands for a smooth surface. Next, roll each ball in pumpkin pie sugar to coat evenly, adding sweetness and a festive touch. Place the cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
Step 7: Bake
Bake the cookies in the preheated oven for 10-14 minutes, checking for doneness when the edges begin to set while the centers remain slightly underbaked. This ensures a soft and chewy interior. Once baked, remove the sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
Expert Tips for Soft and Chewy Pumpkin Cookies
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Brown Butter Bliss: Make sure the butter is browned until it’s golden and nutty. This step enhances the flavor, enriching your Soft and Chewy Pumpkin Cookies.
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Chill for Best Results: Chilling the dough for 30 minutes is crucial. It helps improve texture and prevents the cookies from spreading too much while baking.
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Accurate Measurements: Use a kitchen scale for accuracy, especially with flour. Too much flour can result in dense cookies, so precision is key!
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Monitor Baking Time: Keep an eye on the cookies as they bake; they should look set at the edges but still soft in the center. They will firm up as they cool.
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Avoid Overmixing: When combining wet and dry ingredients, mix just until absorbed. Overmixing can toughen the cookies, disrupting their desired soft and chewy texture.
What to Serve With Soft and Chewy Pumpkin Cookies
As the sweet aroma of pumpkin fills your kitchen, it’s time to think about what delightful companions will make your cookie experience even sweeter!
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Creamy Vanilla Ice Cream: A scoop of this classic treat provides a cool contrast to warm cookies, enhancing their pumpkin flavors beautifully.
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Hot Apple Cider: This inviting drink echoes the spices in your cookies, creating a cozy, autumn-inspired pairing that warms the soul.
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Maple Glazed Pecans: The crunchy texture and sweet glaze complement the soft, chewy cookie while adding a delightful nutty flavor.
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Caramel Sauce: Drizzle this rich sauce over your cookies for an indulgent touch; its sweetness balances the warm spices perfectly.
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Spiced Tea: A warm cup of chai or spiced herbal tea creates a comforting combination that brings out the best of your pumpkin cookies.
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Chocolate Chunks: If you’re feeling adventurous, fold in chocolate chunks before baking for a delightful twist that pairs well with pumpkin’s sweetness.
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Whipped Cream Topping: A dollop of lightly sweetened whipped cream not only looks elegant but also adds an airy texture that complements each bite.
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Pumpkin Spice Latte: For the ultimate fall experience, sip on a pumpkin spice latte alongside your cookies, enhancing the season’s flavors in every sip and bite!
Make Ahead Options
These Soft and Chewy Pumpkin Cookies are perfect for busy home cooks looking to save time in the kitchen! You can prepare the dough up to 24 hours in advance by mixing all the ingredients together, then covering it tightly and refrigerating. This helps the flavors meld beautifully while preventing any dryness. Alternatively, you can scoop the cookie dough into balls, roll them in pumpkin pie sugar, and freeze them for up to 2 months. When ready to bake, simply place froze dough balls on a baking sheet and add an extra 1-2 minutes to the baking time. Enjoy the convenience of having freshly baked cookies with minimal effort on hectic days!
How to Store and Freeze Soft and Chewy Pumpkin Cookies
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Room Temperature: Store baked cookies in an airtight container at room temperature for up to 1 week. This keeps them soft and chewy, perfect for indulging anytime!
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Fridge: If you prefer to prolong their freshness, place the cookies in the fridge for up to 2 weeks. Just be sure to seal them tightly to avoid drying out.
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Freezer: You can freeze unbaked cookie dough for up to 2 months. Simply scoop and freeze the dough balls on a baking sheet before transferring to an airtight container. Bake directly from frozen, adding 1-2 minutes to the baking time.
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Reheating: To enjoy cookies warm again, pop them in the microwave for about 10 seconds or warm them in the oven at 300°F (150°C) for a few minutes. This will revive their delightful softness!
Soft and Chewy Pumpkin Cookies Variations
Feel free to get creative and adapt these delightful cookies to suit your palate!
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Chocolate Chip Delight: Add a cup of semi-sweet chocolate chips to the dough for a rich and gooey burst of flavor. Chocolate and pumpkin are a match made in heaven!
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Nutty Crunch: Fold in 1/2 cup of chopped walnuts or pecans for a delightful crunch and added texture. The nuts will complement the softness of the cookies beautifully.
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Dairy-Free Option: Swap the unsalted butter for coconut oil to make these cookies completely dairy-free. You won’t miss the creaminess!
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Spicy Kick: If you love a little heat, add 1/4 teaspoon of cayenne pepper to the dry ingredients for a surprising kick that enhances the pumpkin spice.
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Pumpkin Cream Cheese Filling: Create a wonderful surprise by adding cream cheese filling! Simply sandwich two cookies around a dollop of sweetened cream cheese for a delightful twist on the classic.
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Maple Glaze: Drizzle a simple maple glaze over the cooled cookies for an extra sweet treat. Mix powdered sugar with a bit of maple syrup and milk until smooth!
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Cinnamon Roll Twist: Roll the dough in cinnamon sugar before baking, then top with a cream cheese icing to mimic the flavors of cinnamon rolls. Who can say no to that?
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Sweet Potato Substitute: For a different flavor profile, swap pumpkin puree with equal amounts of sweet potato puree. It works beautifully and adds a lovely sweetness.
These variations will help you make each batch uniquely yours. If you’re on the hunt for more pumpkin-inspired treats, don’t forget to check out the delicious Pumpkin Smores Cookies or the comforting Pumpkin French Toast. Happy baking!
Soft and Chewy Pumpkin Cookies Recipe FAQs
What type of pumpkin puree should I use?
Absolutely, you should use 100% pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. Look for labels that specify “pure pumpkin puree” to get the rich flavor you need for these cookies.
How long can I store these cookies, and what’s the best method?
You can store your baked Soft and Chewy Pumpkin Cookies in an airtight container at room temperature for up to 1 week. If you want to keep them fresher for longer, the fridge works, too—just be sure they’re sealed well to prevent drying out!
Can I freeze the cookie dough for later use?
Yes, you can freeze the unbaked dough for up to 2 months! First, scoop the dough into balls and place them on a baking sheet. Freeze the balls until solid, then transfer them to an airtight container. When you’re ready to bake, just pop them in the oven straight from the freezer, adding an extra 1-2 minutes to the baking time.
What can I do if my cookies spread too much during baking?
If your cookies spread too much, it might be due to the butter being too warm or not chilling the dough for long enough. For best results, ensure you brown the butter and let it cool before mixing. Then, chill the dough tightly for at least 30 minutes. If you find your mixture too soft, consider adding a tablespoon more of flour before chilling.
Are there any allergy considerations?
If you’re handling allergies, make sure to inform guests about the presence of eggs and gluten in this recipe. For a dairy-free option, you can substitute coconut oil for unsalted butter, and you can replace the egg yolk with 1/4 cup of applesauce for an egg-free variation. Always check labels for hidden allergens based on your dietary needs.
How can I tell when the cookies are done baking?
Perfectly baked Soft and Chewy Pumpkin Cookies should have edges that are set with soft centers. They will continue to firm up as they cool, so take them out when the edges look lightly golden and the centers appear slightly underbaked. This technique ensures your cookies maintain that delightful chewy texture!
Soft and Chewy Pumpkin Cookies That Warm Your Soul
Ingredients
Equipment
Method
- In a medium saucepan, melt unsalted butter over medium-low heat. Cook for 2-3 minutes until golden brown.
- In the bowl with cooled brown butter, mix light brown sugar, white sugar, maple syrup, egg yolk, vanilla extract, and pumpkin puree until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and kosher salt.
- Fold the dry ingredients into the wet mixture using a spatula. Cover and chill for 30 minutes.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop the dough into balls, roll in pumpkin pie sugar, and place on prepared sheets, spacing 2 inches apart.
- Bake for 10-14 minutes until the edges set and centers are slightly underbaked. Cool on sheets for a few minutes before transferring.
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