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–+ servings
Soft and Chewy Pumpkin Cookies

Soft and Chewy Pumpkin Cookies That Warm Your Soul

Indulge in Soft and Chewy Pumpkin Cookies that capture the essence of fall with rich flavor and comforting texture.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 14 minutes
Chilling Time 30 minutes
Total Time 1 hour 14 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter For a dairy-free alternative, use coconut oil.
  • 1 cup Light Brown Sugar Can substitute with dark brown sugar for a deeper flavor.
  • 1/2 cup White Sugar Use cane sugar if preferred.
  • 1 large Egg Yolk For egg-free options, replace with 1/4 cup applesauce.
  • 1 teaspoon Vanilla Extract Use pure vanilla for best results.
  • 1/4 cup Maple Syrup Honey or agave syrup can be used as alternatives.
  • 1 cup Pumpkin Puree Ensure it’s 100% pumpkin puree and not a filling.
  • 2 teaspoons Pumpkin Pie Spice Homemade mix can be used.
  • 1 teaspoon Ground Cinnamon Use Chinese 5 spice for a unique twist.
  • 2 cups All-Purpose Flour Swap with a 1:1 gluten-free blend if necessary.
  • 1 teaspoon Baking Soda Ensure they are fresh for best results.
  • 1 teaspoon Baking Powder Ensure they are fresh for best results.
  • 1/2 teaspoon Kosher Salt Substitute with half the amount of fine salt if unavailable.
For Rolling
  • 1/4 cup Pumpkin Pie Sugar Can be replaced with cinnamon-sugar.

Equipment

  • mixing bowl
  • whisk
  • Medium saucepan
  • Cookie scoop
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, melt unsalted butter over medium-low heat. Cook for 2-3 minutes until golden brown.
  2. In the bowl with cooled brown butter, mix light brown sugar, white sugar, maple syrup, egg yolk, vanilla extract, and pumpkin puree until smooth.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and kosher salt.
  4. Fold the dry ingredients into the wet mixture using a spatula. Cover and chill for 30 minutes.
  5. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  6. Scoop the dough into balls, roll in pumpkin pie sugar, and place on prepared sheets, spacing 2 inches apart.
  7. Bake for 10-14 minutes until the edges set and centers are slightly underbaked. Cool on sheets for a few minutes before transferring.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 1000IUCalcium: 20mgIron: 0.5mg

Notes

Store baked cookies in an airtight container at room temperature for up to 1 week.

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