Chewy Pumpkin Cookies take the classic flavor of pumpkin pie and infuse it into a simple cookie recipe. These delicious cookies explode with the flavors of fall.
If you’re looking for a pumpkin recipe that’s a little different from the rest, then we think you’re going to love this one. Not only does it combine the sensibilities of cookies with the flavor of pumpkin pie, but it also adds a deeper, richer flavor by using brown butter in the recipe. SO GOOD!
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❤️ Why You’ll Love This Recipe
- They’re homemade and use real pumpkin spice, so they taste real, not processed.
- They’re a delicious mashup of cookies and pumpkin pie rolled up into one delicious treat.
- They’re easy to make and everyone loves cookies!
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Like almost all cookie recipes, this one is super easy. You’ll find the complete list of ingredients and quantities in the recipe card below, but in general, you’ll be using basic cookie dough ingredients along with:
- Pumpkin puree
- Maple syrup
- Pumpkin pie spice
🔪 How to Make Chewy Pumpkin Cookies
This is a cookie recipe, so it’s not anything that’s involved or complicated. It only takes a few simple steps and a few minutes to make.
Step 1: Brown the Butter
Add the butter to a medium skillet over medium heat. Stir frequently until the butter turns an amber color, then remove it immediately from the heat. Pour it into a glass measuring cup and chill it in the refrigerator for 15 to 20 minutes.
Step 2: Make the Cookie Dough
Beat the brown sugar and brown butter. Then add the remaining wet ingredients and stir to combine. Finally, add the remaining dry ingredients and mix well to incorporate.
Step 3: Coat the Cookies
Combine the pumpkin spice coating ingredients in a small bowl. Then, scoop out the cookie dough into balls using a 2-ounce cookie scoop and roll them into balls with your hands. Roll each ball in the pumpkin spice mixture and place them on a cookie sheet lined with parchment paper.
Step 4: Bake and Cookies
Use your hand or the bottom of a glass to flatten each cookie dough ball slightly, then bake them at 350 degrees for 12 to 15 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool. Enjoy!
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Chocolate Chips – Add chocolate chips to this recipe for a tasty flavor combo.
- Sweet Potato Pie Cookies – Substitute pumpkin puree for an equal amount of sweet potato puree.
- Vanilla Glaze – Make a simple vanilla glaze to drizzle over the top of the baked cookies for even more flavor.
Check out these pumpkin hand pies for more bite-sized pumpkin goodness!
It just takes some basic baking equipment to make this recipe.
- Measuring cups and spoons
- Mixing bowls
- Baking sheet
- Parchment paper
- Small bowl
- Wire rack
These cookies will last for up to 2 weeks on the counter in a covered container. For longer storage, you can freeze them in a heavy-duty freezer bag for up to 6 months.
There are only a couple of tips to keep in mind when making these cookies. They’re very simple, but they can make a big difference in your experience.
- To cool the brown butter faster, you can place it in a glass measuring cup and set it over a bowl of ice.
- Be extremely careful to remove the butter as soon as it turns an amber color when making the brown butter. It’s very easy to overdo it and burn the butter.
Do you have questions about this chewy pumpkin cookies recipe? Here are the answers to the most commonly asked questions.
Brown butter is a super easy process of melting the butter to slightly toast the fat in the milk. Doing so gives the butter a deep, nutty, complex flavor.
Brown butter will be an amber or darker brown color. Burned butter is black and has no nutty aroma to it. It just smells and tastes burned and rancid.
They’ll keep for up to 2 weeks in an air-tight container or up to 6 months in the freezer.
🍽 More Recipes
Do you enjoy cookies? Then try these delicious recipes:
📌 PIN IT!!
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Chewy Pumpkin Cookies
- Cookie sheet
- parchment paper
- medium bowl
- small bowl
- Wire rack
- medium skillet
- glass measuring cup
- 1 cup unsalted butter
- 1 ½ cup brown sugar
- 1 egg yolk
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ⅓ cup pumpkin puree
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
Sugar + Spice Coating
- 2 tablespoons brown sugar
- 2 tablespoons sugar
- ¼ teaspoons pumpkin pie spice
- Brown the butter by adding 1 cup of butter to a medium skillet on medium heat. Watch carefully, stirring frequently just until the butter turns an amber color. Promptly remove the skillet from the heat.
- Pour the butter into a glass measuring cup and place in the fridge to cool for 15-20 minutes. To speed up the cooling process, place the glass measuring cup over a bowl of ice, cooling just until the butter reaches room temperature.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Add the brown sugar to a medium bowl. Pour in the brown butter and stir to combine.
- Add egg yolk, maple syrup, vanilla and pumpkin puree to the bowl. Stir well until fully combined.
- Add the remaining dry ingredients. Mixing well to incorporate.
- In a small bowl, stir together brown sugar, sugar and pumpkin pie spice.
- Use a 2 oz cookie scoop to scoop out the dough. Use clean hands to roll into a ball. Place the dough ball into the sugar and spice mixture, rolling until fully coated.
- Place coated dough balls onto the prepared baking sheet. Use your hand or the bottom of a measuring cup to slightly flatten each dough ball.
- Bake in preheated oven for 12-15 minutes. Leave cookies on baking sheet for 5 additional minutes before transferring them with a spatula to a cooling rack to finish the cooling process.