Get ready to bake the best Pumpkin Cookies of the season. This recipe skips the common cakey texture and instead delivers a wonderfully soft and chewy cookie with crisp, caramelized edges. It’s the perfect fall treat, perfected to be simple and foolproof from the start.
What makes these Pumpkin Cookies so special is their texture. They are wonderfully soft and chewy with crisp, caramelized edges. The flavor is deep and rich, thanks to brown sugar and a hint of maple syrup that complements the warm spices. Rolled in a pumpkin pie sugar before baking, they have a sparkly, crunchy exterior that’s simply irresistible.
Ingredients
For the Cookies
- 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
For the Pumpkin Pie Sugar
- ½ cup white sugar
- ½ tablespoon pumpkin pie spice
How to Make the Best Pumpkin Cookies
Now, let’s walk through the process. Following these steps carefully will give you a perfect batch of Pumpkin Cookies in no time.
Step 1: Prepare the Pumpkin Pie Sugar
First, make the delicious coating. In a small bowl, whisk together the ½ cup of white sugar and ½ tablespoon of pumpkin pie spice until combined. Set it aside.
Step 2: Combine the Dry Ingredients
Next, in a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. This step ensures the spices are distributed evenly.
Step 3: Cream the Butter and Sugars
In a large bowl, use a mixer to beat the softened butter with the brown and white sugars for 2-3 minutes, or until the mixture is light and fluffy.
Step 4: Add the Wet Ingredients
Now, add the egg yolk, vanilla, maple syrup, and pumpkin puree. Mix on medium speed until everything is fully combined, scraping down the sides of the bowl as needed.
Step 5: Mix and Chill the Dough
Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Be careful not to overmix. Cover the bowl and chill the dough for at least 30 minutes.
Step 6: Roll and Bake Your Cookies
Preheat your oven to 350°F (175°C). Scoop the dough into balls, roll each one in the pumpkin pie sugar, and place them on a parchment-lined baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden.
My Best Tips for Perfect Pumpkin Cookies
These small details will take your cookies from good to absolutely unforgettable.
Measure Your Flour Correctly
Spoon the flour into your measuring cup instead of scooping it from the bag. This prevents dense, dry cookies.
Don’t Skip the Chilling Time
Chilling the dough is non-negotiable. It solidifies the butter, which is the key to preventing the cookies from spreading too thin.
Watch for the Visual Cues
Pull the cookies from the oven when the edges are set. The centers will look slightly underdone but will finish baking on the hot pan.
Let Your Baking Sheet Cool
Never place dough on a hot baking sheet. Always let the pan cool completely between batches to prevent spreading.
Fun Variations on This Pumpkin Cookie Recipe
Once you’ve mastered the classic recipe, feel free to experiment. For a delightful crunch, try mixing in ¾ cup of toasted pecans or walnuts. If you love chocolate, fold in 1 cup of white chocolate chips for a creamy contrast to the warm spices. Or, for a more decadent treat, you can skip the sugar coating and instead drizzle the cooled cookies with a simple maple glaze made from powdered sugar and maple syrup.
FAQs
Why are my pumpkin cookies so cakey?
This recipe avoids that common cakey texture by using very little pumpkin puree and only an egg yolk, which significantly reduces the dough’s moisture content.
Can I use fresh pumpkin instead of canned?
Yes, but fresh puree has more water. Be sure to cook it down and blot it with paper towels to remove as much moisture as possible before using.
How do I store these cookies?
Store them in an airtight container at room temperature. They will stay soft and delicious for up to 4 days.
Can I freeze the pumpkin cookie dough?
Absolutely! Scoop the dough into balls, freeze them until solid, then store them in a freezer-safe bag. You can bake them directly from frozen, just add a minute or two to the baking time.
Print
Chewy Pumpkin Cookies
- Total Time: 57 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Get ready for the ultimate fall treat! This recipe delivers wonderfully soft and chewy pumpkin cookies with crisp, caramelized edges, avoiding the common cakey texture. Brown sugar and a hint of maple syrup create a deep, rich flavor, while a roll in pumpkin pie sugar gives them a sparkly, irresistible crunch. Simple, foolproof, and perfect for the season.
Ingredients
For the Cookies
¾ cup unsalted butter, softened
1 cup light brown sugar, packed
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
For the Pumpkin Pie Sugar
½ cup white sugar
½ tablespoon pumpkin pie spice
Instructions
Prepare the Pumpkin Pie Sugar
In a small bowl, whisk together the ½ cup of white sugar and ½ tablespoon of pumpkin pie spice until well combined. Set it aside for later.
Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. This ensures the leaveners and spices are distributed evenly throughout the dough.
Cream the Butter and Sugars
In a large bowl using an electric or stand mixer, beat the softened butter with the brown and white sugars on medium-high speed for 2-3 minutes, until the mixture becomes light and fluffy.
Add the Wet Ingredients
Add the egg yolk, vanilla extract, maple syrup, and pumpkin puree to the creamed butter mixture. Mix on medium speed until everything is fully combined, scraping down the sides of the bowl as needed to ensure no bits are left behind.
Mix and Chill the Dough
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough. Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
Roll and Bake Your Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the chilled dough into 1.5-tablespoon-sized balls. Roll each ball generously in the prepared pumpkin pie sugar, then place them 2 inches apart on the prepared baking sheet. Bake for 10-12 minutes, or until the edges are set and lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Flour Measurement: For the best texture, spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack the flour, leading to dry cookies.
Don’t Skip Chilling: Chilling the dough is essential! It solidifies the butter, which prevents the cookies from spreading too much and helps create that desirable chewy texture.
Baking Cues: The cookies are done when the edges are set and golden. The centers might look slightly underdone, but they will continue to bake on the hot pan after you remove them from the oven.
Storage: Store the cookies in an airtight container at room temperature for up to 4 days.
Freezing Dough: You can freeze the cookie dough balls for later. Place them on a tray to freeze until solid, then transfer them to a freezer-safe bag. You can bake them directly from frozen; just add an extra 1-2 minutes to the baking time.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15
- Sodium: 75
- Fat: 6
- Saturated Fat: 4
- Unsaturated Fat: 2
- Carbohydrates: 23
- Fiber: 1
- Protein: 1
- Cholesterol: 23
Keywords: pumpkin cookies, chewy pumpkin cookies, soft pumpkin cookies, fall baking, pumpkin spice, pumpkin puree, easy cookie recipe, best pumpkin cookies
