Chewy Pumpkin Cookies

4.27 from 132 votes

Do you love pumpkin cookies but always wish there was a crisp on the edges, chewy in the middle version? My goodness, I love chewy pumpkin cookies and it has only taken me 6 years to make it happen!!

Prep Time35

Cook Time12

Total Time47

Course: 100 Best Cookies Recipes on the Planet

Cuisine: American

Keyword: Cookies, pumpkin

Servings:

Author: Carrian Cheney

Ingredients

Cookies

1 Cup Butter unsalted
1 ¼ Cups Brown Sugar
1 Large Egg Yolk
3 Tablespoons Maple Syrup
1 teaspoon Vanilla
⅓ Cup Pumpkin Puree
2 ¼ Cups Flour
1 teaspoon Baking Soda
½ teaspoon Baking Powder
½ teaspoon Salt
1 ½ teaspoons Pumpkin Pie Spice
¾ teaspoon Cinnamon

Cinnamon Sugar Topping

1 Tablespoon Dark Brown Sugar
2 Tablespoons White Sugar
1 teaspoon Cinnamon

US Customary - Metric

Instructions

For the Cookies

In a skillet over medium high heat, add the butter and cook until foaming and beginning to turn amber in color with brown flecks on the bottom of the pan. Remove from the heat and pour into a bowl so it will not continue to cook. The smell should be very fragrant.
1 Cup Butter
Set aside to cool for 20 minutes then place in the fridge for 10 more minutes. This step is crucial. You want the butter to be cool, but not cold and solidified
In a mixing bowl or a stand mixer, use a spatula to scrape the browned butter into the bowl and beat together the butter and brown sugar for 1 minute. Add the vanilla, egg yolk and maple syrup and mix again.
1 ¼ Cups Brown Sugar, 1 teaspoon Vanilla, 1 Large Egg Yolk, 3 Tablespoons Maple Syrup
Stir in the pumpkin.
⅓ Cup Pumpkin Puree
In a large bowl, whisk together the dry ingredients.
2 ¼ Cups Flour, 1 teaspoon Baking Soda, ½ teaspoon Baking Powder, ½ teaspoon Salt, 1 ½ teaspoons Pumpkin Pie Spice, ¾ teaspoon Cinnamon
Slowly pour all dry ingredients into the mixer and beat again until combined. Don't over mix here! Just mix it enough until there are few streaks of flour left.
Cover and place in the fridge while you preheat the oven and cinnamon sugar topping (see ingredients below). The dough should chill for 15-30 minutes.
Heat the oven to 350 and line a baking sheet with a silpat.
Roll the dough into balls and then roll into the sugar mixture (see section below). The dough balls should be 1-1 1/2" in diameter.
Bake for 12 minutes and remove from the oven to rest for a moment before eating.

For the Cinnamon Sugar Topping

In a small bowl, combine the brown and white sugars and cinnamon, using your fingers to break up bits of brown sugar.
1 Tablespoon Dark Brown Sugar, 2 Tablespoons White Sugar, 1 teaspoon Cinnamon

Notes

Stored in an airtight container, these cookies will keep for weeks at room temperature.

If you are struggling with getting a chewy cookie it may be your pumpkin. Sadly all pumpkin purees are not created equal so try only using 1/3 cup. If they are too flat you are safe to move up to 1/2 cup which is what I always use.

Nutrition