I confess, I’m a massive pumpkin enthusiast! It’s a flavor that defines autumn for me, transforming everyday dishes into seasonal delights. From morning pick-me-ups like a refreshing pumpkin pie smoothie or hearty pumpkin banana muffins, to cherished holiday staples such as a classic pumpkin custard pie, I embrace every opportunity to incorporate this beloved gourd into my cooking. These perfectly chewy pumpkin cookies are no exception, easily becoming a top favorite among all my fall recipes!

What makes these particular brown butter pumpkin cookies stand out? It’s their exceptionally soft interior combined with an incredible depth of flavor. The secret lies in the browned butter, which lends a rich, caramel-like nuttiness that beautifully complements the pumpkin and spices. Each carefully scooped cookie dough ball receives a special treatment, too: it’s rolled in a vibrant pumpkin spice sugar coating – a delightful twist on the traditional cinnamon sugar, adding an extra layer of warmth and a lovely crisp texture to the exterior. For me, this is literally the epitome of a dream cookie. Just picture this: a small plate piled high with these spiced pumpkin cookies, my favorite film “Practical Magic” playing in the background, and I am in absolute HEAVEN. The love for this recipe even inspired me to create a variation: the chocolate chip brown butter pumpkin cookie, proving just how versatile and delicious this base recipe truly is!

If you’re eager to explore even more delectable fall dessert options, you absolutely must try some of my other seasonal favorites. My brown butter oatmeal cookies are a must (brown butter truly shines in autumn baking!), alongside charming mini pumpkin muffins, the indulgent pumpkin spice latte cake, an aromatic cardamom cake with browned butter cream cheese frosting, or these wonderfully soft cinnamon sugar soft pretzels. Each recipe is designed to bring warmth and joy to your autumn kitchen.

Why You’ll Adore These Chewy Pumpkin Cookies!

These brown butter pumpkin cookies aren’t just delicious; they’re designed for maximum enjoyment with minimal fuss. Here are just a few reasons why this recipe will quickly become a cherished part of your fall baking repertoire:

• Effortlessly Easy & One Bowl Wonder: Say goodbye to complicated setups! You only need a single mixing bowl and a simple whisk to whip up these incredible chewy pumpkin cookies. There’s no need to wrestle with a heavy stand mixer or multiple appliances, making cleanup a breeze and the baking process genuinely enjoyable.
• Unforgettable Brown Butter Flavor: The secret weapon in this recipe is the brown butter. Browning the butter transforms it, creating a rich, nutty, and toasted depth of flavor that complements the pumpkin and spices perfectly, adding an unparalleled complexity you won’t find in standard pumpkin cookies.
• Phenomenally Pumpkin-Packed: We’ve packed these cookies with authentic pumpkin goodness. Thanks to a generous amount of 100% pure canned pumpkin puree, a medley of classic fall spices, and a hint of maple syrup, every bite delivers that unmistakable, comforting pumpkin flavor you crave.
• Irresistibly Soft & Chewy Texture: No dry or cakey cookies here! This recipe is meticulously crafted to produce cookies that are wonderfully soft in the center with perfectly chewy edges, a texture that will keep you reaching for another (and another!).
• Simple Ingredients, Incredible Results: You’ll find most of these ingredients are likely already in your pantry. By combining common staples with a few special touches, you’ll create a truly extraordinary fall treat.
• A Delightful Sugar Coating: Rolling the cookie dough in pumpkin spice sugar before baking adds a fantastic textural contrast and an extra burst of aromatic spice. It’s a simple step that makes a huge difference in flavor and appearance.

Gather Your Essential Ingredients for Pumpkin Perfection

Crafting these delectable brown butter pumpkin cookies begins with a careful selection of fresh, high-quality ingredients. Each component plays a vital role in achieving that perfect soft, chewy texture and rich, comforting flavor. Here’s a detailed look at what you’ll need and why:

• Canned Pumpkin Puree: This is the star of our show! It’s absolutely crucial to use 100% pure pumpkin puree and not pumpkin pie filling. Pumpkin pie filling comes pre-sweetened and pre-spiced, which will drastically alter the flavor balance and texture of your cookies. Always double-check the label! A quick note: I’ve only tested this specific recipe with canned puree, so I can’t guarantee results with homemade pumpkin puree, which can vary significantly in moisture content.
• All-Purpose Flour: The structural backbone of our cookies. For best and most consistent results, I highly recommend using a kitchen scale to weigh out your flour. It’s incredibly easy to inadvertently add too much flour when using measuring cups, leading to dry, dense, or crumbly cookies. Weighing ensures accuracy and contributes to that desired soft and chewy texture.
• Egg Yolk: Unlike many cookie recipes that call for a whole egg, we’re using just one large egg yolk here. Why? Pumpkin puree itself acts as a natural binder and adds moisture in baking, mimicking some of the functions of a whole egg. The single egg yolk provides just enough richness and binding power without adding excessive liquid, which can make the cookies cakey or spread too much. Ensure it’s at room temperature for better emulsification.
• Granulated Sugar & Light Brown Sugar: Our sweetness comes from a perfect combination. Granulated sugar provides crispness, while light brown sugar is key for those delicious caramel undertones and, most importantly, for achieving that wonderfully soft and chewy texture we’re aiming for. The molasses in brown sugar keeps the cookies moist and prevents them from becoming dry or cakey.
• Pumpkin Pie Spice: Essential for that signature fall flavor! This pre-blended spice mix typically includes cinnamon, nutmeg, ginger, cloves, and sometimes allspice. We’ll use it in both the cookie dough and as part of our special pumpkin spice sugar coating for an extra aromatic kick.
• Ground Cinnamon: While pumpkin pie spice already contains cinnamon, an extra dash of ground cinnamon amplifies the warm, comforting spice notes, adding an inviting aroma and deepening the overall flavor profile of these brown butter pumpkin cookies.
• Maple Syrup: Just a touch of pure maple syrup is added to enhance the fall flavor. Its subtle sweetness and distinct aroma perfectly complement the pumpkin and warm spices, creating a truly harmonious taste. If you don’t have it, don’t worry, the recipe still works, but it does add a lovely extra layer of flavor.
• Unsalted Butter: I always recommend using unsalted butter for baking. This allows you complete control over the salt content in your cookies. The magic truly happens when we melt and then brown this butter, developing a delightful, rich, nutty, and toasted flavor that forms the foundation of these exceptional cookies.
• Baking Soda & Baking Powder: These are our leavening agents. Baking soda reacts with the acidic brown sugar and pumpkin to help the cookies rise and spread, contributing to their soft texture. Baking powder provides an additional lift, ensuring a perfectly balanced rise without making them too cakey.
• Kosher Salt: A pinch of salt is vital in any baking recipe. It balances the sweetness, enhances all the other flavors, and brings out the nutty notes of the brown butter and the warmth of the spices. If using fine table salt, remember to halve the amount, as kosher salt crystals are larger and less dense.

Creative Substitutions & Delicious Additions

While these soft and chewy pumpkin cookies are absolutely perfect as is, they also serve as a wonderful canvas for your culinary creativity! Feel free to experiment with these ideas to personalize your batch:

• Baking Chips Galore: Elevate your pumpkin cookies by stirring in your favorite baking chips.
  • Classic Chocolate Chips: Semi-sweet chocolate chips or rich dark chocolate chips are always a fantastic pairing with pumpkin and brown butter.
  • White Chocolate Chips: These add a creamy sweetness that beautifully complements the warmth of the spices.
  • Butterscotch Chips: For a nostalgic, caramel-like flavor, butterscotch chips are an excellent choice.
  • Sea Salt Caramel Chips: If you can find them (Trader Joe’s often carries fantastic ones!), these would add an incredible sweet and salty dimension to your cookies.
  • Cinnamon Chips: To further amplify the spice profile, cinnamon chips can be a delightful addition.

  Aim for about ¾ to 1 cup of chips to fold into the dough in step 4.

• Maple Syrup Alternative: If you don’t have maple syrup on hand or prefer to omit it, the recipe will still turn out wonderfully delicious. It adds a subtle depth, but its absence won’t compromise the overall quality of these chewy pumpkin cookies.
• Nutty Crunch: For added texture and flavor, consider folding in ½ cup of finely chopped pecans or walnuts into the dough with the dry ingredients. The nutty crunch pairs beautifully with the soft pumpkin base.
• Extra Spices: Want to amp up the spice? A tiny pinch of ground ginger or cloves can be added to the dry ingredients for an even bolder flavor profile. Just be mindful not to overpower the delicate pumpkin notes.
• Glaze Drizzle: Once cooled, these pumpkin cookies can be drizzled with a simple maple glaze (powdered sugar + a little maple syrup and milk) or a cream cheese frosting for an extra touch of decadence.

1. Step 1: Master the Brown Butter. Begin by placing your unsalted butter in a medium saucepan over medium heat. Allow the butter to melt completely. As it melts, it will start to foam and sputter. At this point, reduce the heat to low. Continue stirring gently with a spatula or whisk. You’ll observe white milk solids forming at the bottom of the pan. Keep a close eye on these; once they transform into a beautiful golden brown color and the butter emits a distinct, nutty, toasted aroma, immediately remove the pan from the heat. Carefully pour the browned butter, ensuring you scrape out all the flavorful brown bits from the bottom of the pan, into a large mixing bowl. Let this brown butter cool completely before proceeding to the next step – this is crucial for the cookie texture.

2. Step 2: Combine Sugars & Syrup. Once your glorious brown butter has cooled to room temperature (it should no longer be hot to the touch), add the granulated sugar, light brown sugar, and maple syrup to the same large mixing bowl. Whisk these ingredients together thoroughly until they are well combined and smooth, creating a sweet, aromatic base for your cookie dough.

3. Step 3: Introduce Wet Ingredients. Now, incorporate the pumpkin puree, the single egg yolk, and the vanilla extract into your mixture. Whisk everything together until the ingredients are fully combined and the mixture is smooth and evenly colored. This ensures all the wet components are well integrated before adding the dry elements.

4. Step 4: Fold in Dry Ingredients & Chill. Add the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt to the wet mixture. Using a spatula or wooden spoon, gently stir until the ingredients are just combined. Be careful not to overmix, as this can lead to tough cookies. Once a cohesive dough forms, cover the bowl tightly with plastic wrap and place it in the refrigerator to chill for a minimum of 30 minutes. This crucial step helps prevent spreading and enhances the flavor.

5. Step 5: Prepare for Baking. While your dough is chilling, preheat your oven to 350°Fahrenheit (175°Celsius). Line two baking sheets with parchment paper or silicone baking mats – this prevents sticking and ensures even baking. In a small, separate bowl, whisk together the remaining granulated sugar and pumpkin spice; this will be your delightful coating.

6. Step 6: Scoop, Roll & Bake. Once the dough is chilled, scoop out approximately 2 tablespoons of cookie dough for each cookie. Roll the dough between your palms to form smooth, round balls. Then, roll each dough ball generously in the prepared pumpkin spice sugar mixture, ensuring it’s evenly coated. Place the coated cookie dough balls onto your prepared baking sheets, leaving about 3-4 inches between each to allow for spreading. Bake one tray at a time in your preheated oven for 10-14 minutes. The cookies are ready when the edges appear set and slightly golden, but the centers still look slightly soft or “underbaked.” This ensures a beautifully chewy interior. Let them cool on the baking sheet for a crucial 10 minutes before carefully transferring them to a wire cooling rack to cool completely.

Pro Baking Tips & Essential Notes for Perfect Pumpkin Cookies

Achieving bakery-quality, soft, and chewy pumpkin cookies is within your reach! These expert tips and notes will guide you through the process, ensuring your brown butter pumpkin cookies turn out beautifully every single time.

• The Art of Browning Butter: Don’t rush this transformative step! The butter needs to reach a true golden-brown color, and you’ll distinctly smell a nutty, toasted aroma. Those tiny brown specks at the bottom of the pan are not burnt; they are the toasted milk solids, and they are packed with incredible flavor. Make sure to scrape them all into your mixing bowl – they are the essence of “brown butter”! After browning, it is absolutely critical to let the butter cool completely to room temperature before adding the sugars and other wet ingredients. Adding eggs or pumpkin to hot butter can scramble them or affect the cookie’s texture.
• Do NOT Skip the Chill Time: This is a non-negotiable step for these soft pumpkin cookies, especially since we’re using melted (and then cooled) butter. Chilling the cookie dough for at least 30 minutes solidifies the butter, preventing the cookies from spreading too much in the oven and ensuring they maintain their delightful thickness and chewy texture. A longer chill (even overnight) can deepen the flavors!
• Embrace the Underbake: The secret to truly soft and chewy cookies with slightly crispy edges is to remove them from the oven when they still look slightly “underbaked” in the very center. The edges should be set, but the middle will appear a bit soft and puffy. They will continue to cook and set on the hot baking sheet for the first 10 minutes out of the oven, resulting in that perfect soft interior.
• The “Scoot” for Perfect Rounds: For that picture-perfect, perfectly round cookie shape, try the “scoot” trick! Immediately after taking the cookies out of the oven, use a large biscuit cutter, a mug, or the rim of a glass slightly larger than your cookies. Gently place it around each cookie and swirl it in a circular motion. This coaxes any slightly uneven edges into a beautiful round form.
• Measure Flour Accurately: As mentioned in the ingredients section, using a kitchen scale to measure your flour in grams is the most accurate method. If you must use measuring cups, fluff the flour first, then spoon it into the measuring cup and level it off with a straight edge (like a knife). Never scoop directly from the bag, as this compacts the flour and can add too much, resulting in dry cookies.
• Room Temperature Ingredients (Wet): Ensure your egg yolk and pumpkin puree are at room temperature. This helps them emulsify better with the cooled brown butter and sugars, creating a smooth, homogenous dough that bakes more evenly.
• Don’t Overmix: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies instead of soft and chewy ones.
• Proper Cooling is Key: Allowing the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack is important. This allows them to set up properly, preventing them from breaking apart when moved and continuing the baking process slightly for that perfect texture.

Delightful Ways to Serve Your Chewy Pumpkin Cookies

These soft and chewy brown butter pumpkin cookies are a treat on their own, but they’re also incredibly versatile and can be enjoyed in a multitude of delicious ways. Here are some serving suggestions to make them even more special:

• Irresistible Sandwich Cookies: Take two of these delicious chewy pumpkin cookies and create an epic sandwich! Fill them generously with a scoop of creamy vanilla ice cream, seasonal pumpkin ice cream, or a luscious swirl of homemade buttercream frosting (especially a brown butter cream cheese frosting!).
• The Ultimate Fall Bake Sale Star: Planning for a fall bake sale or a potluck? These pumpkin cookies are guaranteed to be a hit! Pair them with my equally popular browned butter pecan cookies for a truly autumnal spread that embodies all the cozy vibes of the season.
• Coffee or Tea Companion: There’s nothing quite like a warm, spiced pumpkin cookie alongside a freshly brewed cup of coffee or a comforting mug of hot tea. They make the perfect afternoon treat or a sweet ending to any meal.
• Dessert Platter Addition: Arrange these beautiful cookies on a dessert platter with other fall favorites like apple slices, caramel dip, or mini pies for an impressive holiday spread.
• Homemade Gifts: Package a few in a pretty box or bag with a ribbon for a thoughtful and delicious homemade gift for friends, family, or neighbors.
• Utilize Leftover Pumpkin Puree: This recipe uses a portion of a can of pumpkin puree, so you might have some leftover! Don’t let it go to waste. Use the remainder to make a delightful pumpkin spice sauce for coffee – perfect for homemade lattes – or whip up a batch of my mouthwatering pecan pumpkin muffins for another breakfast or snack option.

Storage & Freezing Instructions for Maximum Freshness

Proper storage is key to enjoying your soft and chewy brown butter pumpkin cookies for as long as possible. Here’s how to keep them fresh and even prepare them in advance:

• Storing Baked Cookies: Once your delicious pumpkin cookies have cooled completely to room temperature, transfer them to an airtight container. They will stay wonderfully soft and fresh at room temperature for up to a week. For best results and to prevent them from drying out, you can place a slice of bread in the container with them; the cookies will absorb moisture from the bread.
• Freezing Baked Cookies: To freeze baked cookies, first ensure they are completely cool. Place them in a single layer on a baking sheet and freeze until solid (this prevents them from sticking together). Then, transfer the frozen cookies to a freezer-safe bag or an airtight container. They will keep well in the freezer for up to 2 months. Thaw them at room temperature or in the refrigerator overnight before enjoying. You can also warm them gently in the microwave for a few seconds for that “fresh from the oven” feel.
• Freezing Unbaked Cookie Dough: This is a fantastic option for meal prep or spontaneous baking! Scoop the cookie dough balls as instructed in the recipe, roll them in the pumpkin spice sugar, and then place them on a parchment-lined baking sheet. Freeze the dough balls until they are firm. Once frozen, transfer them to a freezer-safe ziploc bag or airtight container. They can be stored in the freezer for up to 2 months. When you’re ready to bake, there’s no need to thaw! Simply place the frozen cookie dough balls on a prepared baking sheet directly from the freezer and bake at the same temperature, adding an extra 1-3 minutes to the baking time, or until the edges are set. This way, you can enjoy warm, fresh pumpkin cookies whenever the craving strikes!

Craving More Pumpkin? Try These Next!

If you’ve fallen in love with these brown butter pumpkin cookies and are looking for more ways to celebrate the season with pumpkin, you’re in luck! Here are some other delightful pumpkin recipes from my kitchen that you’re sure to enjoy. They’re perfect for continuing your autumn baking adventures:

If you’ve had the pleasure of making these delightful brown butter pumpkin cookies, please don’t hesitate to leave a ⭐️ rating and a review below! Your feedback is incredibly valuable, and I absolutely love seeing your culinary creations. Be sure to tag me on Instagram @alpineella so I can admire your delicious bakes! You can also stay connected and discover more recipes by following along on Pinterest, Facebook, and TikTok!

Equipment

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  medium saucepan
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  Large Mixing Bowl
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  Baking Sheets
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  Whisk
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  Spatula or Wooden Spoon
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  Wire Cooling Rack

Ingredients

 

 

Instructions

 

Notes