If you’re craving that perfect fall treat, I’ve got just the thing for you—a fan-freaking-tastic Soft and Chewy Pumpkin Cookies Recipe that melts in your mouth and fills your kitchen with cozy spice aromas. Whether you’re a pumpkin lover or just looking for a new twist on cookies, you’ll find that these cookies balance sweet, spice, and that soft chewiness you can’t resist. Ready to dive in?
Why You’ll Love This Recipe
- Perfect Texture: These cookies are soft and chewy, never cakey or crumbly—just how I like my pumpkin treats.
- Rich Brown Butter Flavor: Browning the butter adds a warm, nutty depth that makes these cookies extra special.
- Simple Ingredients: You probably already have everything on hand, from pumpkin puree to spices, making this a great last-minute bake.
- Customizable Spice Level: You can easily adjust the cinnamon and pumpkin pie spice to fit your taste buds perfectly.
Ingredients You’ll Need
The ingredients come together beautifully to create that signature soft and chewy texture paired with warm fall flavors. One tip I’ve picked up over time: always use real pumpkin puree, not pumpkin pie filling, to keep your cookies just right.
- Unsalted Butter: I love using European-style butter for its creaminess and richer flavor, but a quality unsalted butter works great too.
- Light Brown Sugar: This adds moisture and a subtle molasses depth that keeps cookies chewy.
- White Sugar: For a nice crunch and balance, plus it helps with that perfect cookie structure.
- Egg Yolk: Using just the yolk gives moisture and tenderness without too much density.
- Vanilla Extract: Adds warmth and rounds out the pumpkin spice.
- Maple Syrup: A secret little bonus for extra flavor that pairs beautifully with pumpkin.
- Pumpkin Puree: The star of the show—make sure it’s 100% pumpkin, no sweeteners or added spices.
- Pumpkin Pie Spice: The perfect blend of cinnamon, nutmeg, and clove to give those Fall vibes.
- Ground Cinnamon: Amplifies that cozy aroma and flavor.
- All-Purpose Flour: Provides structure and helps with the chewiness without making cookies too dense.
- Baking Soda & Baking Powder: Work together to give the cookies just the right rise and lightness.
- Kosher Salt: Balances sweetness and enhances all the other flavors. Remember to halve the amount if you only have fine salt.
- Pumpkin Pie Sugar (for rolling): A simple mix of white sugar and pumpkin pie spice that adds a sparkly, flavor-packed coating.
Variations
I’m a big fan of tweaking this recipe depending on the season or who I’m baking for. It’s such a flexible base that you can easily make it your own.
- Chocolate Chip Boost: Sometimes I fold in semi-sweet chocolate chips for added melty pockets—my family goes crazy for this version.
- Nutty Twist: Chopped pecans or walnuts add a lovely crunch and extra flavor dimension.
- Gluten-Free: I’ve had success swapping all-purpose flour for a 1:1 gluten-free blend—just watch your baking time carefully.
- Spice It Up: If you enjoy bold spice, try adding a pinch of ground cloves or ginger; it amps up the warmth dramatically.
How to Make Soft and Chewy Pumpkin Cookies Recipe
Step 1: Brown the Butter for Maximum Flavor
This is my favorite step—it transforms simple butter into a fragrant, nutty liquid that takes these pumpkin cookies from ordinary to unforgettable. Melt the butter in a small saucepan over medium-low heat, then turn the heat to medium once melted. Keep stirring—it’ll foam, then begin to brown in about 2-3 minutes. You’ll know it’s ready when you get a lovely nutty smell and golden brown flecks. Pour it into your mixing bowl and let it cool completely. This cooling is key so the egg yolk doesn’t cook when we mix it in next.
Step 2: Mix the Sugars, Syrup, and Wet Ingredients
Once the butter is cooled, whisk in the granulated sugar, light brown sugar, and maple syrup. Then add your egg yolk, vanilla extract, and pumpkin puree. Whisk it all until smooth and glossy. This mixture is going to be the luscious base that keeps these cookies soft and moist.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together your flour, baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon. Breaking up any lumps here helps the dough come together evenly and ensures uniform spice throughout your cookies.
Step 4: Fold Dry into Wet and Chill
Now, gently fold the dry ingredients into the wet pumpkin mixture until you get a dough. Don’t overmix here—just enough to combine everything. Cover the bowl tightly with plastic wrap and pop it in the fridge for about 30 minutes. Chilling helps the dough firm up and makes the cookies thicker and chewier when baked.
Step 5: Scoop, Roll, and Sugar-Coat
Preheat your oven to 350℉ (175℃) and line two baking sheets with parchment paper. Use a large cookie scoop or spoon to portion out about 2 tablespoons of dough for each cookie. In a small bowl, whisk together white sugar and pumpkin pie spice to create the pumpkin pie sugar coating. Roll each dough ball in this fragrant sugar mixture—this gives the cookies a sparkly, delicious crust that I adore.
Step 6: Bake to Soft Perfection
Place your coated cookie dough balls 3-4 inches apart on the baking sheets and bake for 10-14 minutes. The key here is to take them out when the edges are set but the centers still look a bit underbaked—that’s the secret to achieving that soft and chewy texture once they cool. Let them rest on the sheet for about 5 minutes before transferring to a wire rack.
Pro Tips for Making Soft and Chewy Pumpkin Cookies Recipe
- Don’t Skip the Brown Butter: It adds a toasty depth that plain melted butter just can’t match.
- Chill the Dough: This is a game changer for the cookie’s texture and prevents spreading.
- Watch Baking Time Closely: Cookies continue to cook slightly after coming out of the oven, so pulling them out early keeps them chewy.
- Use the Right Salt: I use Diamond Crystal kosher salt because it’s less salty than Morton’s. If using a different salt, adjust accordingly.
How to Serve Soft and Chewy Pumpkin Cookies Recipe
Garnishes
I like to sprinkle a dash of extra cinnamon sugar or a tiny pinch of flaky sea salt right after baking to contrast the sweetness. For a fancy touch, a light drizzle of vanilla glaze or cream cheese frosting can make these cookies feel like a special occasion.
Side Dishes
Pair your soft pumpkin cookies with a warm cup of spiced chai tea, pumpkin latte, or even a frothy cappuccino. For a more indulgent occasion, serve alongside vanilla ice cream or whipped cream to balance the spices.
Creative Ways to Present
I’ve had fun stacking these as cookie sandwiches with cream cheese frosting, tied with a rustic ribbon for gift-giving. You could also create a festive cookie platter with assorted fall-themed treats for parties or cozy afternoon get-togethers.
Make Ahead and Storage
Storing Leftovers
To keep your Soft and Chewy Pumpkin Cookies fresh, store them in an airtight container at room temperature for up to a week. I’ve noticed they stay wonderfully soft if you add a slice of apple or a piece of bread to the container—it helps retain moisture.
Freezing
I often freeze unbaked cookie dough balls by placing them on a baking sheet, freezing until firm, then transferring to a freezer-safe bag. They keep for up to two months. When you’re ready to bake, just bake from frozen—add an extra 1-2 minutes to the bake time, and you’ll have fresh cookies any time.
Reheating
If you want to enjoy a leftover cookie warm and soft, pop it in the microwave for about 10 seconds or warm in a 300℉ oven for 5 minutes. This revives that fresh-baked softness without drying it out.
FAQs
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Can I substitute canned pumpkin pie filling instead of pumpkin puree?
I don’t recommend it because pumpkin pie filling already contains added spices and sweeteners, which can throw off the cookie’s flavor and texture. For best results, use 100% pure pumpkin puree.
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Why do you use only egg yolk and not the whole egg?
Using only the yolk adds richness and moisture without making the cookies cakey or dense. It helps keep them soft and chewy, which is exactly what you want in a pumpkin cookie.
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How do I make sure my cookies stay soft instead of crunchy?
Watch your baking time carefully and take the cookies out when the edges look set but the centers are still a bit underbaked. Also, don’t overbake or they’ll dry out. Storing them properly as mentioned also helps preserve softness.
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Can I add mix-ins like chocolate chips or nuts?
Absolutely! Chocolate chips or chopped nuts add delicious textures and flavors. I usually add about ½ cup mixed in after the dough is made. Just gently fold them in to avoid overworking the dough.
Final Thoughts
I absolutely love how this Soft and Chewy Pumpkin Cookies Recipe comes together—it’s simple enough to whip up on a whim but delivers bakery-quality results every time. When I first tried browning the butter and rolling the dough in pumpkin-spiced sugar, I knew I’d discovered a keeper. I hope you enjoy these cookies as much as my family does; they’re perfect for cozy afternoons, holiday baking, or whenever you want to treat yourself to something warm, soft, and irresistibly tasty. Trust me, once you try this recipe you’ll want to keep it in your baking rotation all year round!
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 the rich, nutty flavor of browned butter with the warm spices of pumpkin pie spice and cinnamon. Perfectly balanced with a hint of maple syrup and vanilla, these cookies offer a delightful fall treat that’s tender on the inside with a gently crisp exterior rolled in a spiced sugar coating.
Ingredients
Brown Butter 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 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 Kosher Salt preferred)
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. Once melted, increase heat to medium and continue cooking while stirring, allowing the butter to foam and then brown, releasing a nutty aroma, about 2-3 minutes. Immediately pour the browned butter into a medium mixing bowl and let it cool completely.
- Combine sugars and liquids: Once the browned butter has cooled, whisk in the light brown sugar, white sugar, and maple syrup until well combined.
- Add egg yolk and flavorings: Whisk in the egg yolk, vanilla extract, and pumpkin puree until the mixture is smooth and uniform.
- Mix dry ingredients: In a separate large bowl, whisk together all-purpose flour, baking powder, baking soda, kosher salt, pumpkin pie spice, and ground cinnamon to ensure even distribution of spices and leavening agents.
- Form the dough: Fold the dry ingredients gently into the wet ingredients until a cohesive dough forms. Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for 30 minutes to help the cookies hold shape during baking.
- Prepare baking sheets: While the dough chills, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper for easy clean-up and to prevent sticking.
- 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. Roll each dough ball thoroughly in the spiced sugar mixture to coat.
- Arrange and bake: Place the coated dough balls on the prepared baking sheets, spacing them 3-4 inches apart to allow for spreading. Bake in the preheated oven for 10-14 minutes; cookies should have set edges but centers will appear slightly underbaked for optimal softness.
- Cool and store: Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. 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 extra minutes to baking time.
Notes
- Butter: Using European-style butter enhances the richness and flavor of these cookies.
- Salt: If kosher salt is unavailable, use half the amount of fine salt as an alternative. The recipe calls for Diamond Crystal Kosher Salt; avoid using Morton Kosher Salt as it is saltier and coarser.
- Pumpkin: Ensure to use 100% pure pumpkin puree and not pumpkin pie filling which contains added sugars and spices.
- Storage: Store baked cookies in an airtight container at room temperature for up to 1 week. Freeze unbaked dough balls for up to 2 months; bake directly from frozen adding extra baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
