Imagine this: a crisp autumn afternoon, the gentle rustle of leaves underfoot, and the warm, inviting aroma of pumpkin spice wafting through the air. Every bite of these Chewy Pumpkin Spice Cookies captures that essence, and every time I bake them, I’m transported back to one of my favorite places in the world—an artisanal bakery nestled in the heart of Vermont. The baker, an elderly gentleman named Harold, shared his secret with me: the power of browned butter and a dash of pumpkin pie spice. It’s a memory I cherish every fall, and I’m thrilled to share this recipe with you, hoping it becomes a part of your culinary journey, too.
Why You’ll Absolutely Love This Recipe
- These cookies are a breeze to make, offering a little kitchen victory with every batch!
- The combination of browned butter and pumpkin puree creates a rich, nutty flavor that’s irresistible.
- You can enjoy them fresh out of the oven or freeze them for a cozy treat anytime.
- They’re perfect for sharing, making them a hit at any fall gathering.
Simple Ingredients for a Delicious Treat
The magic of this recipe lies in its simplicity. We start with 1 1/8 cups unsalted butter, which we’ll brown to perfection. The deep, caramel-like notes of browned butter are what make these cookies stand out. Add in 1/2 cup granulated sugar and 3/4 cup light brown sugar for that perfect sweetness. The 1/4 cup pumpkin puree brings moisture and a subtle earthiness, while a single egg and a tablespoon of vanilla extract round out the wet ingredients beautifully.
For the dry ingredients, we have 2 3/4 cups all-purpose flour, leavened by 1 teaspoon each of baking soda and baking powder. A sprinkle of kosher salt and a generous tablespoon of pumpkin pie spice tie everything together with warm, autumnal flavors. Don’t forget to roll these beauties in a mix of 3 tablespoons white sugar and 1 teaspoon ground cinnamon for that classic cinnamon pumpkin cookie crunch.
You’ll find the full ingredient list with exact measurements in the recipe card below!
Let’s Make Some Magic: Step-by-Step
First, let’s brown the butter. Heat the butter in a saucepan over medium heat, stirring frequently until it’s browned but not burnt. This should take about 3-4 minutes. Once it’s ready, set it aside in a large mixing bowl to cool slightly. To this browned butter, add the sugars, whisking until smooth, then mix in the pumpkin puree, egg, and vanilla extract until fully combined. Gradually incorporate the flour, baking soda, baking powder, salt, and pumpkin pie spice, stirring with a silicone spatula until the dough forms.
Next, cover the dough and let it chill in the fridge for 30 minutes. While it’s chilling, preheat your oven to 350°F (177°C). Once chilled, use a scoop or your hands to form 30 equally-sized balls, placing them on a parchment-lined cookie sheet.
Roll each dough ball in the cinnamon sugar mixture, then bake for 8-10 minutes until they’re a pale golden color. If needed, bake in batches. Once baked, sprinkle with flaky sea salt (optional) and let them cool for a few minutes before indulging.
A Few of My Favorite Tips
Here’s a little secret: chilling the dough not only enhances the flavor but also helps the cookies maintain their shape while baking. If you’re feeling adventurous, try adding a pinch of ground cloves or nutmeg for an extra spice kick. And remember, these cookies freeze beautifully, so you can always have a stash ready to go!
How I Like to Serve This
I love serving these cookies with a mug of hot apple cider or a steaming cup of chai tea. They’re also delightful with a scoop of vanilla ice cream sandwiched between two cookies for a decadent fall dessert.
Storing & Reheating (If There’s Any Left!)
Store these cookies in an airtight container at room temperature for up to a week. If you’ve made a large batch, they freeze wonderfully. Just place them in a freezer-safe container, and they’ll keep for up to three months. To reheat, simply pop them in a preheated oven at 350°F for a few minutes until warm.
Chewy Pumpkin Spice Cookies (Easy Fall Cookie Recipe)
Ingredients
Baking Ingredients
- 1 1/8 cups unsalted butter ((2 sticks and 2 tablespoons))
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar
- 1/4 cup pumpkin puree
- 1 large egg
- 1 tablespoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 3 tablespoons white sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
- flaky sea salt ((optional))
Instructions
- Brown the butter in a saucepan over medium heat, then cool in a mixing bowl.
- Mix in sugars, pumpkin puree, egg, and vanilla until combined.
- Add flour, baking soda, baking powder, salt, and pumpkin pie spice; stir until dough forms.
- Chill the dough for 30 minutes and preheat the oven to 350°F (177°C).
- Form dough into 30 balls, roll in cinnamon sugar, and place on a cookie sheet.
- Bake for 8-10 minutes until golden, cool for 5 minutes before serving.
