Imagine a cookie that captures the very soul of autumn in one incredibly soft, chewy bite. That’s exactly what you get with these pumpkin cookies, a treat so good they might just dethrone all your other fall favorites.
They’re fragrant with warm spices, rich with the deep flavor of brown butter, and rolled in a crackly cinnamon-sugar coating. And the best part? They stay divinely chewy for days, honestly getting even better.
Why These Cookies Are a Total Game-Changer
Most pumpkin cookies turn out puffy and cake-like, which is nice, but not what we’re after here. We’re on a mission for chewy.
The secret lies in a couple of genius tricks: browning the butter to remove water and concentrating the pumpkin flavor by blotting it. It’s these details that transform them from good to absolutely, undeniably the BEST.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step to cookie bliss. Here’s what you’ll need for these autumnal wonders:
- Unsalted Butter: Half a cup (113g) is the base for our rich, nutty brown butter.
- Light Brown Sugar: Three-quarters cup (165g), packed, for that deep molasses sweetness and chew.
- Egg Yolk: One large yolk adds richness and helps bind everything together.
- Honey: Just a tablespoon (15ml) for a subtle, floral sweetness that complements the spices.
- Pure Vanilla Extract: A teaspoon (5ml) of the good stuff—it makes a difference!
- Canned Pumpkin Puree: You’ll start with ⅓ cup (80ml), but we’ll blot it to concentrate the flavor.
- All-Purpose Flour: One and a quarter cups (180g)—please measure accurately for the perfect texture.
- Pumpkin Pie Spice: A full teaspoon for that iconic, warm spiced flavor.
- Baking Soda: Between half and three-quarters of a teaspoon, depending on how much spread you like.
- Salt: A heaped quarter teaspoon to balance all the sweetness.
- Granulated Sugar & Cinnamon: For rolling—three tablespoons of sugar mixed with a teaspoon of cinnamon.
The Magic of Brown Butter
Brown butter is the undisputed star of this recipe, adding a nutty, almost caramel-like depth that regular melted butter just can’t match. It’s a simple process that feels a little bit like kitchen alchemy.
As the butter cooks, the milk solids toast, creating those beautiful brown specks and an aroma that is downright intoxicating. It’s the flavor foundation that makes these cookies truly special.
How to make The BEST Chewy Pumpkin Cookies?
Brown Your Butter to Perfection
Place your butter in a medium saucepan over medium heat. Let it melt, then continue cooking, swirling the pan occasionally.
It will foam and crackle as the water cooks off. Keep going until it turns a deep golden amber and smells wonderfully nutty. Immediately pour it into a large mixing bowl to stop the cooking, and let it cool for about 20 minutes.
Prepare Your Pumpkin Puree
While the butter cools, spread your ⅓ cup of pumpkin puree on a plate. Take a paper towel, fold it in half, and gently press down to absorb the moisture.
Repeat this two more times with fresh paper towels. You’ll see the volume reduce to about a quarter cup—this is your flavor-packed, concentrated pumpkin!
Combine Your Dry Ingredients
In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. This ensures the leavening and spices are evenly distributed throughout the dough, so every cookie is perfectly spiced.
Just a quick whisk is all it takes—no need to overdo it.
Whisk Together Butter and Sugar
To your cooled brown butter, add the packed brown sugar. Give it a good whisk—it might look a little clumpy or grainy at first, but that’s completely normal.
Those little clumps will smooth out beautifully in the next step, promise.
Incorporate the Wet Ingredients
Whisk in the single egg yolk, followed by the honey and vanilla extract. Watch as the mixture transforms into a smooth, glossy, and creamy base.
Now, stir in your blotted pumpkin puree until it’s fully incorporated into this luxurious mixture.
Fold in the Dry Ingredients
Add your flour mixture to the wet ingredients. Use a spatula to gently fold everything together.
Mix just until you no longer see any streaks of flour; overmixing is the enemy of a tender, chewy cookie.
Chill the Dough
Cover the bowl with plastic wrap and pop it into the refrigerator. Let it chill for at least 30 minutes.
This short rest allows the flavors to meld and helps prevent the cookies from spreading too much in the oven.
Preheat and Prepare
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
In a small bowl, mix the three tablespoons of granulated sugar with the teaspoon of cinnamon for your rolling coating.
Portion and Roll the Dough
Use a 1.5-ounce cookie scoop to portion out the dough. Roll each portion into a smooth, neat ball between your palms.
If you don’t have a scoop, just divide the dough into 12 equal pieces—consistency is key for even baking.
Coat in Cinnamon Sugar
Drop each dough ball into the cinnamon-sugar mixture. Roll it around, applying a little pressure to ensure an even, generous coating of spicy sweetness.
This not only adds flavor but creates that delightful crackled top as they bake.
Bake to Chewy Perfection
Place the dough balls on your prepared sheets, spacing them about 3 inches apart. Gently flatten each ball slightly with your palm.
Bake for 10-12 minutes. The edges will be set and golden, but the centers should still look soft and puffed. Let them cool on the sheet for a few minutes before transferring them to a wire rack.
Tips
For accuracy that guarantees perfect results every time, use a kitchen scale to weigh your flour. It’s the single best way to avoid dry, crumbly cookies.
Don’t skip blotting the pumpkin! It’s the crucial step that gives you intense pumpkin flavor without the cakey texture. And whatever you do, resist eating all the dough straight from the bowl—the baked cookies are worth the wait.
Can I Make My Own Pumpkin Pie Spice?
Absolutely, and it’s incredibly easy to do! Making your own blend allows you to control the flavor profile and it’s often more economical.
A great starting ratio is 3 parts cinnamon to 2 parts ginger, and 1 part each of nutmeg, allspice, and cloves. Whisk it together and store any extra in a small jar.
How Should I Store These Cookies?
Keep your cooled cookies in an airtight container at room temperature. They will stay wonderfully soft and chewy for up to a week.
In fact, many people think they taste even better on day two or three, as the spices have more time to meld and deepen.
What If I Want to Freeze Them?
These cookies freeze like a dream! Ensure they are completely cooled first, then place them in a single layer in a freezer-safe bag or container.
They’ll keep for up to 3 months. You can even freeze the shaped, sugar-rolled dough balls and bake them straight from the freezer, adding a minute or two to the baking time.
BEST Chewy Pumpkin Cookies Recipe
Description
This recipe for Thick & Chewy Pumpkin Cookies combines the rich flavors of brown butter, brown sugar, a touch of honey, pure pumpkin, and warm spices for the most fragrant and tasty Fall cookies! They are rolled in cinnamon sugar before baking, similar to snickerdoodles. Unlike many pumpkin cookies that turn out puffy and cakey, these stay incredibly soft, dense, and chewy — even improving in texture over time. These are truly the BEST pumpkin cookies you'll ever make, possibly replacing your favorite ginger or chocolate chip cookies during the holiday season.
Ingredients
Cookie Dough
Cinnamon Sugar Coating
Instructions
-
Brown the Butter
Melt unsalted butter in a saucepan over medium heat. Continue cooking, stirring frequently, until the butter turns golden brown and emits a nutty aroma (about 8–10 minutes). Watch closely to avoid burning. Pour into a large mixing bowl and let cool to room temperature (about 20–30 minutes). -
Prepare the Pumpkin Puree
Spread ⅓ cup canned pumpkin puree on a plate. Use a folded paper towel to gently blot the surface, absorbing excess moisture. Repeat 2–3 times until reduced to about ¼ cup. This step is crucial for a chewy texture.You can skip this for softer, cakier cookies, but blotting is recommended. -
Mix Wet Ingredients
To the cooled brown butter, add brown sugar and stir until combined. Mix in egg yolk, honey, vanilla, and blotted pumpkin until smooth and glossy. -
Add Dry Ingredients
Whisk in baking soda, salt, and pumpkin pie spice. Gently fold in flour using a spatula until just combined. Do not overmix. -
Chill the Dough
Cover the bowl and refrigerate for at least 30 minutes. This helps prevent excessive spreading and improves chewiness. -
Preheat Oven & Prepare Baking Sheets
Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper. -
Make Cinnamon Sugar Mixture
In a small bowl, combine 3 tablespoons granulated sugar and 1 teaspoon ground cinnamon. Stir well to blend. -
Shape the Cookies
Use a 1.5-oz cookie scoop or hands to form 12 equal dough balls. Roll each ball in the cinnamon sugar mixture until fully coated. Place on baking sheet, spaced 3 inches apart. Flatten slightly with your palm.Do not make smaller cookies—they won’t spread properly. -
Bake
Bake for 9–12 minutes, until edges are golden and centers appear puffed and slightly cracked. The cookies should still feel soft in the middle. -
Cool
Let cookies rest on the baking sheet for 2 minutes to set, then transfer to a wire rack to cool completely.They will firm up as they cool but remain chewy.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 185kcal
- % Daily Value *
- Total Fat 8gg13%
- Saturated Fat 4.5gg23%
- Trans Fat 0gg
- Cholesterol 25mgmg9%
- Sodium 125mgmg6%
- Potassium 95mgmg3%
- Total Carbohydrate 27gg9%
- Dietary Fiber 1gg4%
- Sugars 18gg
- Protein 2gg4%
- Calcium 20mg mg
- Iron 1.2mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For richer flavor: Use salted butter and reduce added salt to ¼ tsp.
- Want thinner cookies? Use ¾ tsp baking soda instead of ½ tsp.
- No time to blot pumpkin? Reduce pumpkin to ¼ cup directly or expect slightly softer results.
- Storage: Keep in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
- Freezing dough: Scoop and freeze dough balls, then transfer to freezer bags. Bake from frozen—add 1–2 minutes to bake time.
