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Pumpkin Cookies

Chewy Pumpkin Cookies

theuri
Soft, chewy pumpkin cookies made with browned butter, blotted pumpkin puree, and warm fall spices. These cookies stay soft for days and have the perfect chewy texture instead of being cakey.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 57 minutes
Course Dessert
Cuisine American
Servings 24 people

Ingredients
  

  • 1/2 cup unsalted butter browned and cooled
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons honey
  • 2 egg yolks room temperature
  • 1/2 cup pumpkin puree blotted dry
  • 1 teaspoon vanilla extract
  • 1 1/4 cups bread flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon baking soda

Instructions
 

  • Brown the butter in a small saucepan over medium heat until golden brown and fragrant. Transfer it to a large mixing bowl and let it cool for about 10 minutes.
  • Blot the pumpkin puree with paper towels to remove as much excess moisture as possible.
  • Whisk the browned butter, brown sugar, granulated sugar, and honey together until smooth.
  • Add the egg yolks, pumpkin puree, and vanilla extract. Mix until fully combined.
  • In a separate bowl, whisk together the bread flour, cinnamon, ginger, nutmeg, cloves, salt, and baking soda.
  • Gradually fold the dry ingredients into the wet ingredients until no dry flour remains. Do not overmix.
  • Cover the dough and refrigerate for at least 30 minutes.
  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Scoop the dough into 1½-tablespoon portions and place them about 2 inches apart on the prepared baking sheet.
  • Bake for 11–13 minutes, until the edges are set and the centers still look slightly underbaked.
  • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Recipe Notes

    • Blot the pumpkin puree: Removing excess moisture is the key to achieving chewy cookies instead of cakey ones.
    • Don't skip chilling: Chilling the dough helps prevent excessive spreading and creates a thicker, chewier cookie.
    • Brown the butter carefully: Remove it from the heat as soon as it smells nutty and the milk solids turn golden brown. Burnt butter will make the cookies taste bitter.
    • Don't overbake: The cookies should look slightly underdone in the center when you remove them from the oven. They'll continue to set as they cool.
    • Storage: Store in an airtight container at room temperature for up to 5 days.
    • Freezing: Freeze baked cookies for up to 3 months or freeze unbaked cookie dough balls and bake directly from frozen, adding 2–3 minutes to the baking time.