Few desserts capture the coziness of fall like pumpkin cookies. With their warm spices, tender crumb, and sugar-cinnamon coating, these cookies aren’t just another seasonal bake—they’re the kind of treat that makes the whole kitchen smell like autumn. If you’ve been searching for a cookie that balances sweet comfort with bakery-level flavor, this recipe is it. In this article, we’ll walk you through everything you need to know: the ingredients, step-by-step instructions, storage tips, and even smart variations to make these cookies your own.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy – No complicated steps or fancy tools required.
- Simple Ingredients – Uses pantry staples with a seasonal twist.
- Perfect for Any Occasion – Great for holidays, bake sales, or cozy nights in.
- Crowd-Pleaser – A guaranteed hit with both kids and adults.
- Unbelievably Delicious – Soft, chewy centers with a hint of maple and pumpkin spice.
Unlike other pumpkin cookie recipes that can turn out cakey, this version uses a browned butter base for a richer depth of flavor and a chewy texture. Every bite delivers warmth, sweetness, and that nostalgic fall comfort that keeps people coming back for seconds.
Ingredients Needed
For the Cookies
- 1 cup (220 g) unsalted butter, browned and slightly cooled
- 1 ½ cups (280 g) dark brown sugar, firmly packed
- 1 large egg yolk, room temperature
- 3 tbsp pure maple syrup (not pancake syrup)
- 1 tsp vanilla extract
- ⅓ cup (80 g) pumpkin puree – blot with paper towel to remove excess moisture
- 2 ¼ cups (280 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- 1 ½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
For the Coating
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1 tsp cinnamon
Pro Tip: Make sure the pumpkin puree isn’t watery—too much moisture can lead to cakey cookies instead of chewy ones.
How to Make Pumpkin Cookies
Follow these clear steps to ensure perfect results every time:
- Brown the Butter
- In a medium saucepan, melt the butter over medium heat. Stir continuously until it foams and turns a rich amber with a nutty aroma. This step deepens the flavor base of the cookies.
- Pour into a heat-proof measuring cup, scraping up the browned bits. Chill for about 20 minutes, but don’t let it harden completely.
- Preheat the Oven
- Set your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.
- Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin spice, and cinnamon. Set aside.
- Combine Wet Ingredients
- In a large mixing bowl, whisk the cooled browned butter with brown sugar until it resembles damp sand.
- Add in the egg yolk, maple syrup, vanilla, and pumpkin puree. Whisk until smooth and fully combined.
- Form the Dough
- Fold the dry ingredients into the wet mixture with a rubber spatula. The dough should be soft but scoopable. If it feels too loose, chill for 15 minutes.
- Prepare the Sugar Coating
- In a small dish, mix granulated sugar, brown sugar, and cinnamon.
- Shape and Coat Cookies
- Use a large cookie scoop (about 2 oz) to portion dough. Roll each piece in the sugar mixture until well coated.
- Bake
- Place dough balls on the baking sheet, spacing them at least 3 inches apart.
- Bake for 12–15 minutes, until the edges look set but the centers are slightly underdone. They will firm up as they cool.
- Cool and Serve
- Let cookies rest on the baking sheet for 2–3 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
Serving and Storage Tips
- Serving Ideas:
- Pair with a chai latte or spiced hot cider for the ultimate fall snack.
- Drizzle with a maple glaze for an extra touch of sweetness.
- Sandwich two cookies with cream cheese frosting for a decadent treat.
- Storage:
- Keep cookies in an airtight container at room temperature for up to 4 days.
- For longer storage, freeze baked cookies in a zip-top bag for up to 2 months. Thaw at room temperature before serving.
- To enjoy them warm again, reheat in a 300°F oven for 5 minutes.
Helpful Notes
- Pumpkin Purée – Patting it dry with paper towels prevents overly soft cookies.
- Chilling Dough – If your dough feels too loose, don’t skip the chill step—it ensures thick, chewy cookies.
- Flavor Twist – Add white chocolate chips, chopped pecans, or dried cranberries for a festive variation.
- Spice Control – Love bold flavors? Add an extra ½ teaspoon of pumpkin pie spice.
- Batch Size – This recipe makes about 12–14 large cookies. For smaller cookies, use a tablespoon scoop and bake 9–10 minutes.
Chewy Pumpkin Cookies
Ingredients
Method
- Brown the butter: In a saucepan, melt butter over medium heat until foamy and amber-colored with a nutty aroma. Pour into a heat-proof cup, scraping browned bits. Chill 20 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Whisk together flour, baking soda, baking powder, salt, pumpkin spice, and cinnamon in a medium bowl.
- In a large bowl, whisk cooled browned butter with brown sugar until it resembles damp sand. Add egg yolk, maple syrup, vanilla, and pumpkin puree. Mix until smooth.
- Fold dry ingredients into wet mixture with a spatula. Dough should be soft but scoopable. If loose, chill 15 minutes.
- Mix coating: Combine granulated sugar, brown sugar, and cinnamon in a small dish.
- Shape: Scoop dough (about 2 oz each), roll in sugar mixture, and place on sheet 3 inches apart.
- Bake 12–15 minutes until edges are set but centers look slightly underdone. They firm up as they cool.
- Cool 2–3 minutes on sheet, then transfer to a wire rack. Enjoy warm or at room temp.
Notes
Conclusion
These pumpkin cookies deliver everything you want in a fall dessert: chewy edges, soft centers, and warm spices in every bite. They’re simple to make yet impressive enough to serve at gatherings. Whether you’re baking for your family, friends, or just yourself, these cookies will fill your home with the comforting aroma of autumn.
If you give this recipe a try, let us know how it turned out—leave a star rating and share your favorite variations in the comments below. And don’t forget to pin or share this recipe with fellow pumpkin lovers. What’s your favorite add-in for fall cookies—chocolate, nuts, or extra spice?
Frequently Asked Questions (FAQ)
Can I use fresh pumpkin instead of canned puree?
Yes, but make sure to roast and puree it until smooth, then strain out excess water. Homemade puree tends to be wetter than canned.
How do I make this recipe gluten-free?
Swap the all-purpose flour with a good-quality 1:1 gluten-free flour blend. The texture may be slightly different but still delicious.
Why are my cookies too cakey?
Excess moisture from pumpkin puree or overmixing the dough often causes cakey results. Blotting the puree and chilling the dough helps.
Can I freeze the dough instead of the baked cookies?
Absolutely. Scoop the dough into balls, coat in sugar, then freeze on a tray. Once solid, transfer to a freezer bag. Bake directly from frozen, adding 1–2 minutes.
Should the cookies be chewy or crispy?
This recipe is designed for soft and chewy cookies. If you prefer crispier edges, bake an extra 2 minutes.