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Chewy Pumpkin Spice Cookies Recipe

Chewy Pumpkin Spice Cookies Recipe
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★★★★★

4.9 from 8 reviews

These Chewy Pumpkin Spice Cookies offer a perfect blend of fall spices, rich molasses, and creamy pumpkin puree, combined with the nutty flavor of browned butter. The cookies are soft and chewy with a delightful cinnamon sugar coating that adds a hint of crunch and extra warmth.

Ingredients

Scale

For the Pumpkin Spice Cookies

  • 226 g unsalted butter (1 cup)
  • 200 g light brown sugar
  • 150 g granulated sugar
  • 1 large egg (50 g without shell), room temperature
  • 1 tsp vanilla extract
  • 35 g molasses (2 tablespoons)
  • 56 g canned pumpkin puree
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp salt
  • 3/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1 tsp baking soda
  • 295 g all-purpose flour

For the Cinnamon Sugar Coating

  • 50 g granulated sugar
  • 2 tsp ground cinnamon

Instructions

  1. Brown the Butter: Melt butter in a small pot over medium heat, whisking occasionally. Watch closely as the butter begins to brown and develop a nutty aroma with brown bits forming at the bottom. Once browned, remove from heat and pour into a heat-safe bowl. Let cool for 30 minutes until slightly warm or room temperature.
  2. Mix Sugars and Butter: In a large bowl, stir the cooled browned butter, light brown sugar, and granulated sugar together until smooth and well combined.
  3. Add Wet Ingredients: Stir in the egg, vanilla extract, and molasses until fully incorporated. Then mix in the canned pumpkin puree until evenly blended.
  4. Incorporate Dry Ingredients: Add the cinnamon, salt, allspice, cloves, ginger, baking soda, and all-purpose flour. Stir gently until the dough just comes together, being careful not to overmix.
  5. Portion the Dough: Using a heaping 1 1/2 tablespoon scoop (or a level 2 tablespoon scoop), portion dough balls weighing approximately 28-29 grams each. Roll each ball between your hands to smooth the surface and place on a lined cookie sheet. Cover and refrigerate for at least 2 hours or overnight to firm up.
  6. Preheat Oven: When ready to bake, preheat the oven to 350°F (175°C) and remove dough from the refrigerator.
  7. Prepare Cinnamon Sugar: In a small bowl, combine 50 grams sugar with 2 teaspoons cinnamon. Roll each chilled dough ball thoroughly in the cinnamon sugar coating just before baking.
  8. Bake the Cookies: Arrange the coated dough balls on a parchment-lined half sheet pan, spacing adequately. Bake for 10-12 minutes until the tops look slightly dry but the cracks remain moist and soft.
  9. Cool and Store: Transfer the cookies to a cooling rack. Enjoy warm or cooled. Store in an airtight container for up to one week.

Notes

  • For best flavor, allow the dough to chill overnight to develop more depth and prevent spreading.
  • Weighing the dough balls is optional but recommended for consistent cookie sizes.
  • If you don’t have canned pumpkin puree, fresh cooked and pureed pumpkin can be used as a substitute.
  • Cookies can be frozen after baking; thaw at room temperature before serving.
  • Using browned butter adds a richer, nuttier flavor that elevates the pumpkin spice profile.

Nutrition

Keywords: pumpkin spice cookies, chewy pumpkin cookies, fall cookies, brown butter cookies, cinnamon sugar cookies

Find it online: https://tastemadebyclara.com/chewy-pumpkin-spice-cookies-recipe/