Chewy Pumpkin Cookies

Why You’ll Chewy Pumpkin CookiesThis Recipe

• The browned butter gives a deep, toasted‑nut flavor that elevates the pumpkin and spice.

• The texture is intentionally dense and chewy—not fluffy or cake‑like—making each bite satisfying.

• The maple syrup adds a subtle sweetness and depth that pairs beautifully with pumpkin and fall spices.

• No long refrigeration needed; the dough comes together fairly quickly, making it convenient.

• The warm‑spiced, cozy flavor hits just right for autumn baking, holiday cookie trays or a comforting treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter (to be browned)

• Dark brown sugar, packed

• Egg yolk

• Pure maple syrup

• Vanilla extract

• Pumpkin puree

• All‑purpose flour

• Baking soda

• Baking powder

• Salt

• Pumpkin pie spice

• Cinnamon

• For the optional coating: light brown sugar, granulated sugar, cinnamon

Directions

1. Begin by browning the butter: melt the unsalted butter over medium heat, stirring until it turns a rich amber color. Pour into a separate container, scraping in all the browned bits, and allow to cool.

2. Preheat the oven to 350 °F (175 °C) and line baking sheets with parchment paper.

3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.

4. In a large mixing bowl, whisk the cooled browned butter with the dark brown sugar until it resembles clumpy wet sand.

5. Add the egg yolk, maple syrup, vanilla extract, and pumpkin puree. Whisk until smooth and fully combined.

6. Fold the dry ingredients into the wet mixture using a spatula until a soft dough forms. If the dough is too thin, chill it briefly.

7. For the optional coating, combine light brown sugar, granulated sugar, and cinnamon in a small bowl. Scoop the dough (about ¼ cup per cookie) and roll each ball in the coating.

8. Place dough balls on the prepared baking sheets about 3 inches apart.

9. Bake for 12–15 minutes, until edges are set and centers are puffed but slightly underdone.

10. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Servings and timing

• Yield: 11–12 large cookies

• Prep time: ~20 minutes

• Cook time: ~30 minutes (depending on baking in batches)

• Total time: ~50 minutes

Variations

• Omit the cinnamon-sugar coating for a less sweet version.

• Add chocolate chips, white chocolate chunks, or chopped nuts for extra texture.

• Use a custom blend of spices instead of pumpkin pie spice for a personalized flavor.

• Substitute a 1:1 gluten-free flour blend for the all-purpose flour for a gluten-free option.

• Make smaller cookies using a smaller scoop; reduce bake time by 1–2 minutes.

Storage/Reheating

• Store in an airtight container at room temperature for up to 3–4 days.

• Reheat in a 300 °F oven for 3–4 minutes or microwave for about 10 seconds to restore softness.

• Freeze baked cookies in a single layer until firm, then store in freezer bags for up to 2–3 months. Thaw at room temperature before serving.

FAQs

What makes these pumpkin cookies chewy instead of cake‑like?

The use of browned butter, dark brown sugar, and limited moisture from the pumpkin creates a chewy, dense texture rather than a fluffy, cake-like one.

Can I use fresh pumpkin puree instead of canned?

Yes, but fresh puree is often wetter. Be sure to drain or blot it to avoid making the cookies cakey.

Why do my cookies spread too much?

Warm butter, excess pumpkin moisture, or not enough flour can cause over-spreading. Chill the dough if it feels too soft.

Is it necessary to brown the butter?

Yes. Browning the butter adds rich, nutty flavor and depth that enhances the overall cookie.

Can I skip the sugar‑cinnamon coating?

Yes. The coating is optional. The cookies taste great even without the extra sugar layer.

What size should I scoop the cookie dough?

Use a large scoop, about ¼ cup or 2 oz of dough per cookie, for thick, chewy results.

How can I tell when the cookies are done baking?

The edges will look set and golden, while the centers remain puffed and slightly underbaked. They’ll continue to set as they cool.

Can I make the dough ahead of time or freeze it?

Yes. You can refrigerate the dough for a short time or freeze portioned dough balls for later baking.

How should I store leftover cookies?

Store in an airtight container at room temperature or freeze for longer storage. Avoid stacking while still warm.

Can I reduce the sugar or use a different sweetener?

You can try, but it may affect the texture and spread. Dark brown sugar and maple syrup are key to the cookie’s chewy quality.

Conclusion

These Chewy Pumpkin Cookies are everything you want in a fall dessert—flavorful, soft, chewy, and spiced just right. With the richness of browned butter, the warmth of cinnamon and pumpkin spice, and the sweet depth of maple syrup, they’re a seasonal favorite that’s easy to make and even easier to love. Perfect for cozy weekends, holiday spreads, or a quick sweet fix.