Chewy Pumpkin Spice Cookies (Easy Fall Cookie Recipe) Recipe
Get ready for fall baking with these delicious Pumpkin Spice Cookies. Made with brown butter, fall spices, and pumpkin puree, they’re the perfect treat for the season.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookies:
- 1 1/8 cups unsalted butter (2 sticks and 2 tablespoons)
- 1/2 cup granulated sugar (104g)
- 3/4 cup light brown sugar (134g)
- 1/4 cup pumpkin puree
- 1 egg
- 1 tablespoon vanilla extract
- 2 3/4 cups all-purpose flour (344g)
- 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
For Rolling:
- Flaky sea salt (optional)
Instructions
- Brown the Butter: Heat 2 sticks and 2 tablespoons of butter in a saucepan until browned. Set aside to cool.
- Make the Batter: Combine sugars with browned butter, then mix in pumpkin, egg, and vanilla. Gradually add dry ingredients.
- Chill the Dough: Cover and chill the dough for 30 minutes.
- Form Cookie Balls: Divide dough, roll into balls, and place on a cookie sheet.
- Roll in Cinnamon Sugar: Roll each ball in a cinnamon sugar mixture.
- Bake the Cookies: Bake at 350°F for 8-10 minutes.
- Cool and Serve: Top with sea salt, cool for 5 minutes, and enjoy!
Notes
- Brown the Butter Just Right – Keep a close eye on the butter to avoid burning.
- Chill the Dough – Chilling prevents spreading and helps cookies hold shape.
- Use Room Temperature Ingredients – Ensure butter, egg, and pumpkin are at room temperature for better mixing.
Nutrition
- Serving Size: 1 cookie
- Calories: 200 kcal
- Sugar: 10g
- Sodium: 134mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 1g
- Carbohydrates: 19g
- Fiber: 0.4g
- Protein: 2g
- Cholesterol: 40mg
