The Best Soft and Chewy Pumpkin Cookies Recipe

Step into autumn with the irresistible aroma of freshly baked cookies! This pumpkin cookie recipe delivers ultimate fall comfort, featuring soft, chewy cookies bursting with warm spices and a hint of brown butter. With simple one-bowl prep, these treats are perfect for busy parents and beginner bakers. Get ready to bake the most delicious autumn delight!

Why You’ll Love This Recipe

You’ll adore this easy pumpkin cookie recipe for so many reasons, making baking a breeze.

• One-Bowl Simplicity: No need for multiple dishes! Mix everything in one bowl for quick cleanup and less hassle.
• Rich, Authentic Pumpkin Flavor: Enjoy genuine pumpkin goodness perfectly balanced with a blend of warm spices.
• Perfectly Soft, Chewy Texture: Each bite offers a delightful melt-in-your-mouth experience that is never dry or cakey.
• No Mixer Needed: Just a whisk and a spatula are all you need for this simple dough.
• Ideal for Fall Baking & Holidays: These cookies are a crowd-pleaser, perfect for gatherings, bake sales, or a cozy evening at home.

Ingredients

Creating this amazing pumpkin cookie recipe starts with a few simple ingredients. You likely have most of these in your pantry already!

Wet 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 (100% pure)

Dry Ingredients

• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• 1 teaspoon pumpkin pie spice
• 1 ½ teaspoons ground cinnamon

Pumpkin Spice Sugar Coating

• ½ cup white sugar
• ½ tablespoon pumpkin pie spice

Notes & Substitutions

Understanding your ingredients makes all the difference for this delicious pumpkin cookie recipe. Always use 100% pure pumpkin puree, not pumpkin pie filling, as pie filling has added sugars and spices. For the best texture, always weigh your flour using a kitchen scale; measuring cups can vary widely. As Baking is a Science explains, accurate flour measurement is crucial for consistent baking results. Using just an egg yolk contributes to the cookie’s chewiness without adding excess moisture that can make them cakey. Light brown sugar is crucial for moisture and that signature chewy texture in your cookies. Feel free to mix in a cup of chocolate chips, white chocolate chips, or butterscotch chips for extra flavor. The maple syrup is optional, but it enhances the fall flavor beautifully.

Equipment

Gathering your equipment before you start makes this easy pumpkin cookie recipe even smoother.

• Small saucepan
• Medium mixing bowl
• Large mixing bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Cookie scoop (optional, but recommended for even cookies)

Instructions

Follow these simple steps to create a perfect batch of soft and chewy pumpkin cookies.

1. Brown the Butter: In a small saucepan over medium-low heat, melt the unsalted butter. Once melted, increase the heat to medium. Let the butter foam, cook, and stir with a spatula until it turns amber brown and smells nutty, about 2-3 minutes. Pour the browned butter into a medium mixing bowl and allow it to cool completely. This crucial step adds depth to your pumpkin cookie recipe.
2. Combine Wet Ingredients: Once the brown butter is cool, whisk in the granulated sugar, light brown sugar, and maple syrup until combined. Then, add the room temperature egg yolk, vanilla extract, and pumpkin puree. Continue whisking until the mixture is smooth and fully incorporated.
3. Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, pumpkin pie spice, and ground cinnamon. Ensure all ingredients are evenly distributed.
4. Form the Dough: Gradually fold the dry ingredients into the wet ingredients using a rubber spatula. Mix until a cohesive dough forms and no streaks of flour remain. Be careful not to overmix, which can lead to tough cookies.
5. Chill the Dough: Cover the bowl with plastic wrap and chill the cookie dough in the fridge for at least 30 minutes. This chilling period is important for flavor development and prevents the cookies from spreading too much.
6. Prepare for Baking: While the dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
7. Create Spice Coating: In a small, shallow bowl, whisk together the white sugar and the remaining pumpkin pie spice for the coating. This gives your pumpkin cookies a delightful sweet and spicy crust.
8. Scoop and Coat: Use a large cookie scoop or a spoon to scoop out portions of the chilled dough, aiming for about 2 tablespoons per ball. Roll each dough ball thoroughly in the pumpkin spice sugar coating until fully covered.
9. Bake the Cookies: Place the coated cookie dough balls on the prepared baking sheets, ensuring they are 3-4 inches apart to allow for spreading. Bake in the preheated oven for 10-14 minutes. The edges should appear set, but the centers will still look slightly underbaked.
10. Cool: Let the baked pumpkin cookies cool on the baking sheets for about 5 minutes before carefully transferring them to a wire rack to cool completely. This helps them set and develop their perfect chewy texture. Enjoy this fantastic pumpkin cookie recipe!

Pro Tips & Troubleshooting

Achieve bakery-quality pumpkin cookies with these helpful tips and tricks.

• Brown Butter Perfection: Ensure your butter is truly browned and has a rich, nutty aroma. This deeply enhances the cookie’s flavor profile. Don’t rush this step for the best results.
• Cool the Butter Completely: Allowing the brown butter to cool before mixing with other ingredients prevents it from “cooking” the egg yolk and melting the sugars prematurely. This step is critical for a proper dough consistency.
• Don’t Skip Chilling: Chilling the dough for at least 30 minutes firms up the butter, prevents excessive spreading, and allows the flavors to meld. This makes a noticeable difference in the final texture of your pumpkin cookie recipe.
• Slightly Underbake: For the ultimate soft and chewy texture, remove the cookies from the oven when the edges are set but the centers still look a little soft. They will continue to cook slightly on the hot baking sheet.
• Perfectly Round Cookies: If your cookies aren’t perfectly round after baking, use a large biscuit cutter or the rim of a glass to gently swirl around the warm cookies as soon as they come out of the oven.
• Avoid Overmixing: Overmixing the dough can develop the gluten in the flour too much, leading to tough or dense cookies. Mix until just combined for a tender result.

Serving, Storage, & Variations

These soft and chewy pumpkin cookies are versatile and delightful.

Serving Suggestions

• Enjoy them warm with a tall, cold glass of milk for a classic treat.
• Transform them into incredible ice cream sandwiches using vanilla or cinnamon ice cream.
• They are a festive and popular addition to any fall bake sale or holiday dessert spread.
• Pair a warm cookie with your favorite pumpkin spice coffee or latte for an extra cozy experience.

Storage

Store your baked pumpkin cookies in an airtight container at room temperature. They will maintain their freshness and soft texture for up to one week.

Freezing

• Freeze unbaked cookie dough balls: Scoop and roll the dough balls as directed, then freeze them on a parchment-lined baking sheet until solid. Transfer to an airtight freezer bag for up to 3 months. Bake from frozen, adding a minute or two to the baking time.
• Freeze baked cookies: Once completely cooled, place baked cookies in a single layer in an airtight container or freezer bag, separated by parchment paper, for up to 3 months. Thaw at room temperature before serving.

Nutrition

Enjoying this delicious pumpkin cookie recipe can be part of a balanced diet. Here are the approximate nutritional values per cookie, based on the recipe card:

FAQ

Here are answers to some common questions about this delightful pumpkin cookie recipe.

• What type of pumpkin puree is best? Always use 100% pure canned pumpkin puree. Do not use pumpkin pie filling, which contains added sugars and spices that will alter the recipe’s balance.
• Why is my pumpkin cookie dough sticky? Too much moisture, not enough flour, or using cold ingredients can make dough sticky. Ensure you measure flour correctly by weighing it, and make sure your egg yolk is at room temperature.
• Can I use regular butter instead of brown butter? Yes, you can, but brown butter adds a rich, nutty depth that significantly enhances the flavor of this pumpkin cookie recipe. If you omit browning, your cookies will still be tasty but lack that unique complexity.
• How to prevent cakey pumpkin cookies? To avoid cakey cookies, ensure you don’t overmix the dough, use only the egg yolk, and slightly underbake them. Chilling the dough also helps with texture.
• Can I make these cookies ahead of time? Absolutely! You can prepare the dough and chill it in the fridge for up to 2-3 days before baking. You can also freeze scooped dough balls for future enjoyment.

Conclusion

This soft and chewy pumpkin cookie recipe is your ticket to autumn bliss! With its perfect blend of warm spices, hint of brown butter, and irresistible texture, it truly is the best way to celebrate the season. Baking doesn’t have to be complicated, and Sweet Emily is here to prove it with simple, delicious treats like these. Try this amazing pumpkin cookie recipe today and fill your home with cozy, delicious aromas. Don’t forget to leave a comment below and share your baking success with us!

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The Best Soft and Chewy Pumpkin Cookies Recipe

These soft and chewy pumpkin cookies are a delightful treat, perfect for fall. Featuring browned butter, pumpkin puree, and warm spices, they are chilled, coated in a spiced sugar, and baked to perfection.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 14 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings 24 cookies

Calories 180 kcal

Equipment

• Saucepan
• Spatula
• Medium mixing bowl
• Whisk
• Large bowl
• Plastic wrap
• Oven
• Baking sheets
• Parchment paper
• Large cookie scoop or spoon

Ingredients

  

Cookie Dough

• 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

Sugar Coating

• ½ cup white sugar
• ½ tablespoon pumpkin pie spice

Instructions

 

Brown Butter

• Melt and brown butter in a saucepan over medium heat until it foams and smells nutty (2-3 minutes), then pour into a medium mixing bowl and cool completely.

Combine Wet Ingredients

• Whisk the cooled brown butter with granulated sugar, light brown sugar, and maple syrup. Incorporate the egg yolk, vanilla extract, and pumpkin puree, whisking until the mixture is smooth.

Combine Dry Ingredients

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

Form Dough and Chill

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

Prepare for Baking

• While the cookie dough chills, preheat your oven to 350℉/175℃ and line two baking sheets with parchment paper.

Scoop and Coat Cookies

• Scoop out 2-tablespoon cookie dough balls. Whisk together the additional white sugar and pumpkin pie spice, then roll each dough ball in this sugar mixture.

Bake Cookies

• Place the coated dough balls 3-4 inches apart on the prepared baking sheets and bake in the preheated oven for 10-14 minutes, until the edges are set but the middles still look slightly underbaked.

Notes

For best results, ensure your butter is browned to a nutty aroma without burning, and allow it to cool completely before mixing with other wet ingredients. Do not overbake the cookies to maintain their soft and chewy texture.

Amelia Johnson

Amelia Johnson is a 28-year-old chef from New Orleans, Louisiana, known for her innovative take on traditional American cuisine. Growing up in a family that celebrated food, she developed a passion for cooking early on, experimenting with recipes from her grandmother. After graduating from culinary school, Amelia honed her skills in top restaurants, where her talent quickly gained acclaim for its creative dishes. With a focus on seasonal ingredients and bold flavors, she inspires others through cooking workshops, sharing her love for food and the rich diversity of American cuisine.