Go Back
pumpkin cookies

Chewy Pumpkin Cookies

These chewy pumpkin cookies are the ultimate fall treat—warmly spiced, tender yet chewy, and coated in cinnamon sugar. Made with browned butter for extra depth, they fill your kitchen with the cozy aroma of autumn. Perfect for holidays, bake sales, or cozy nights in.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 14 cookies
Course: Dessert, fall baking
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 220 g unsalted butter browned and slightly cooled
  • 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
  • 80 g pumpkin puree blotted with paper towel to remove excess moisture
  • 280 g all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
For the Coating
  • 2 tbsp brown sugar
  • 2 tbsp granulated sugar
  • 1 tsp cinnamon

Method
 

  1. 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.
  2. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
  3. Whisk together flour, baking soda, baking powder, salt, pumpkin spice, and cinnamon in a medium bowl.
  4. 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.
  5. Fold dry ingredients into wet mixture with a spatula. Dough should be soft but scoopable. If loose, chill 15 minutes.
  6. Mix coating: Combine granulated sugar, brown sugar, and cinnamon in a small dish.
  7. Shape: Scoop dough (about 2 oz each), roll in sugar mixture, and place on sheet 3 inches apart.
  8. Bake 12–15 minutes until edges are set but centers look slightly underdone. They firm up as they cool.
  9. Cool 2–3 minutes on sheet, then transfer to a wire rack. Enjoy warm or at room temp.

Notes

For best texture, blot pumpkin puree to remove excess moisture. Chill dough if soft. Add-ins like white chocolate chips, pecans, or cranberries make festive variations. Bake smaller cookies 9–10 minutes.