If you’re craving a fall treat that’s tender, moist, and just melts in your mouth, trust me—you’re going to want to make this Soft and Chewy Pumpkin Cookies Recipe ASAP. I absolutely love how these cookies come out perfectly soft with that gentle chewiness that keeps you coming back for more. When I first tried this recipe, I was amazed at how the browned butter and pumpkin blend create such a cozy flavor that feels like fall in every bite. Stick around, and I’ll walk you through everything so your batch turns out just right every time.
Why You’ll Love This Recipe
- Brown Butter Magic: Using browned butter adds a nutty depth that elevates these pumpkin cookies beyond the ordinary.
- Perfect Texture: These cookies are soft in the middle with a delightful chew, making them irresistibly comforting.
- Simple Ingredients: No need for fancy components—just pantry staples and pure pumpkin puree you can find easily.
- Great for Sharing: Whether it’s a school day treat or a cozy weekend bake, these cookies always get rave reviews.
Ingredients You’ll Need
The magic of this Soft and Chewy Pumpkin Cookies Recipe lies in harmonizing the warm spices with the richness of brown butter and the moisture from pumpkin. Here’s the scoop on picking your ingredients to get the best flavor and texture.
- Unsalted Butter: I love using European style butter for its creaminess, but any unsalted butter will work. Browning it adds that irresistible nutty flavor.
- Light Brown Sugar: Adds moisture and caramel notes which are essential for chewiness.
- White Sugar: Provides just the right amount of crispness around the edges, balancing soft centers.
- Egg Yolk: Use room temperature for best mixing and structure—way better than cooking with cold eggs!
- Vanilla Extract: A must-have to deepen flavor—always go for pure vanilla if you can.
- Maple Syrup: Just a tablespoon for some natural sweetness with a subtle maple touch.
- Pumpkin Puree: Be sure it’s 100% pumpkin and not pie filling to avoid extra sweetness and spices.
- Pumpkin Pie Spice & Ground Cinnamon: These cozy spices give the cookies their signature fall vibe.
- All-Purpose Flour: The backbone of the cookie, it holds everything together perfectly.
- Baking Soda & Baking Powder: Together, they help these cookies rise and keep them soft and light.
- Kosher Salt: I recommend Diamond Crystal brand for balanced seasoning—if you only have fine salt, adjust the amount accordingly.
- For Pumpkin Pie Sugar: A simple mix of white sugar and pumpkin pie spice to roll the dough balls in, giving the cookies a slightly crunchy, fragrant coating.
Variations
The wonderful thing about this Soft and Chewy Pumpkin Cookies Recipe is how easy it is to tweak. Over the years, I’ve played around with flavors and found a couple of go-to variations you might enjoy.
- Chocolate Chips or White Chocolate: Adding a handful of chips gives a delightful melty surprise inside each cookie—my family goes crazy for this twist.
- Nutty Add-Ins: Chopped pecans or walnuts bring in a lovely crunch and extra warmth—perfect for holiday baking.
- Gluten-Free Swap: Try a 1-to-1 gluten-free flour blend instead of all-purpose flour to make these pumpkin cookies safe for gluten-sensitive friends.
- Vegan-Friendly: Use a flax egg instead of yolk and vegan butter to make a plant-based treat without losing softness.
How to Make Soft and Chewy Pumpkin Cookies Recipe
Step 1: Brown the Butter to Boost Flavor
This is where the magic begins. Melt your butter slowly in a small saucepan over medium-low heat. Then, crank the heat up to medium and watch carefully as it foams and turns a gorgeous golden brown color, releasing a nutty, almost caramel aroma. This takes about 2-3 minutes—don’t walk away or it could burn! Pour it into a bowl and let it cool completely before moving on.
Step 2: Mix Sugars, Maple Syrup, and Wet Ingredients
Once your brown butter has cooled, whisk in both types of sugar along with the maple syrup until smooth and shining. Then stir in the egg yolk, vanilla extract, and pumpkin puree. Make sure everything is fully combined—we want a silky batter that’s ready to marry with the dry ingredients.
Step 3: Combine Your Flours and Spices
In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. This dry mixture is loaded with everything that will bring out the cookie’s signature soft texture and fall flavor.
Step 4: Bring It All Together and Chill
Fold the dry ingredients gently into the wet mixture until it just comes together into a dough. Resist the urge to over-mix here—it’ll keep your cookies tender. Cover the bowl tightly with plastic wrap and pop it in the fridge for 30 minutes. This resting step is key for flavor melding and helps the dough firm up so it’s easier to handle.
Step 5: Prep, Scoop, and Sugar Coat
While the dough chills, preheat your oven to 350℉/175℃ and line baking sheets with parchment paper. Once ready, scoop 2-tablespoon-sized balls of dough and roll each in your pumpkin pie sugar mix. This coating adds a festive sparkle and a subtle spicy crunch once baked. Place them on the baking sheet leaving 3-4 inches between each to give them room to expand.
Step 6: Bake Until Edges Are Set and Centers Soft
Bake for 10 to 14 minutes. The secret here is to catch them just before they’re fully baked—the edges will be set but the center might look a bit underdone. That’s perfect! They’ll continue to firm up as they cool, giving you that perfect soft and chewy texture.
Pro Tips for Making Soft and Chewy Pumpkin Cookies Recipe
- Don’t Skip Chilling: Letting the dough rest gives the flour a chance to hydrate fully, resulting in softer cookies that hold their shape well.
- Watch Your Butter: Brown it carefully on medium heat—you want golden brown, not burnt. The nutty aroma is your signal to stop.
- Trial Bake a Cookie: If you want to be extra sure, bake one cookie first to check texture and oven temperature—they should bake fast and still be soft.
- Use Parchment Paper: It ensures even baking and prevents bottoms from getting too dark or sticking.
How to Serve Soft and Chewy Pumpkin Cookies Recipe
Garnishes
I like to sprinkle a pinch of cinnamon sugar or a tiny drizzle of maple glaze on warm cookies just before serving—it adds a little sparkle and one more layer of warmth without overpowering the pumpkin spice.
Side Dishes
These cookies shine alongside a mug of hot chai tea, coffee, or even a glass of cold milk if you prefer. For a brunch spread, try serving them with pumpkin spice latte or apple cider to bring those fall flavors full circle.
Creative Ways to Present
For a festive touch, I love stacking the cookies with a layer of cream cheese frosting or pumpkin butter between them to make cookie sandwiches. Wrapped with twine and a cinnamon stick, they make charming edible gifts, too!
Make Ahead and Storage
Storing Leftovers
Once baked and fully cooled, store the cookies in an airtight container at room temperature for up to a week. I find that placing a slice of bread in the container helps keep them moist and soft—a little kitchen hack I swear by.
Freezing
One of my favorite time-savers is freezing the raw cookie dough balls before baking. Simply line them on a baking sheet, freeze until firm, then transfer to a freezer bag for up to two months. When you’re ready, bake from frozen, just adding a minute or two to the baking time—easy peasy!
Reheating
To warm up leftover cookies, I pop them in the microwave for about 10 seconds or into a preheated 300℉ oven for 5 minutes. This revives that freshly-baked softness and makes them taste like they just came out of the oven.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree?
You’ll want to avoid canned pumpkin pie filling because it already contains sugar and spices, which can throw off the cookie’s flavor and texture. Stick to 100% pumpkin puree for the best, balanced result.
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Why is my cookie dough sticky after chilling?
The dough should be soft but manageable after chilling. If it’s too sticky, your kitchen might be warm, or your butter could be too soft before mixing. Try briefly chilling it longer or dusting your hands with flour while scooping to handle it better.
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Can I make these cookies vegan?
Yes! Swap the egg yolk with a flax or chia egg (1 tablespoon of ground flaxseed or chia seeds mixed with 3 tablespoons of water, chilled), and use vegan butter in place of regular butter. The texture might be slightly different, but still delicious.
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How do I keep these cookies soft for several days?
Store them in an airtight container with a slice of fresh bread or an apple slice to maintain moisture. This little trick prevents the cookies from drying out and keeps their softness for days.
Final Thoughts
This Soft and Chewy Pumpkin Cookies Recipe has quickly become one of my go-to fall bakes because it’s comforting, straightforward, and just downright addictive. I love sharing these with friends and family during chilly afternoons and seeing their eyes light up at the first bite. If you want a cookie that’s seriously cozy, easy to make, and guaranteed to impress, I promise you’ll enjoy this one as much as I do. Grab your pumpkin puree and butter, and let’s bake some happiness!
Print
Soft and Chewy Pumpkin Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 4 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These soft and chewy pumpkin cookies combine warm spices and rich browned butter to create a comforting fall treat. The pumpkin puree adds moisture and subtle sweetness, while the pumpkin pie spice and cinnamon provide classic autumn flavors. Rolled in a spiced sugar coating, these cookies are perfectly tender with slightly crisp edges, ideal for a cozy snack or dessert.
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 (100% pumpkin, not pumpkin pie filling)
- 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 (Diamond Crystal recommended)
Pumpkin Pie Sugar Coating
- ½ cup white sugar
- ½ tablespoon pumpkin pie spice
Instructions
- Brown the Butter: In a small saucepan over medium-low heat, melt the butter. Increase heat to medium and continue cooking, stirring constantly with a spatula until the butter foams and begins to brown. This should take 2-3 minutes and will give a nutty aroma. Pour into a medium bowl and allow to cool completely.
- Mix Wet Ingredients: Once the browned butter is cool, whisk in the light brown sugar, white sugar, and maple syrup until combined.
- Add Egg Yolk and Flavors: Whisk the egg yolk, vanilla extract, and pumpkin puree into the browned butter mixture until smooth and fully incorporated.
- Prepare Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking soda, baking powder, kosher salt, pumpkin pie spice, and ground cinnamon.
- Form the Dough: Fold the dry ingredients into the wet ingredients gently until a dough forms. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes to firm up.
- Preheat Oven and Prep Baking Sheets: While dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop and Coat Dough Balls: Using a large cookie scoop or spoon, portion out dough balls about 2 tablespoons each. In a small bowl, whisk together the white sugar and pumpkin pie spice for coating. Roll each dough ball in this spiced sugar mixture to coat thoroughly.
- Arrange and Bake: Place the coated dough balls on the prepared baking sheets, spacing them 3-4 inches apart. Bake in the preheated oven for 10-14 minutes. The edges should be set while the centers may look slightly underbaked.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Butter: European style butter is recommended for richer flavor and better browning.
- Salt: If kosher salt is unavailable, use half the amount of fine salt instead. Note that Diamond Crystal kosher salt is less salty than Morton kosher salt, which could affect the saltiness of the cookies.
- Pumpkin: Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices that could affect the recipe outcome.
- Storage: Store baked cookies in an airtight container at room temperature for up to 1 week. Unbaked dough balls can be frozen for up to 2 months and baked directly from frozen, adding 1-2 minutes to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
