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Chewy Pumpkin Cookies

Stack of chewy pumpkin cookies topped with sugar and gooey caramel on parchment paper.
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These chewy pumpkin cookies are rich, soft-centered, and spiced to perfection—never cakey—thanks to pumpkin butter and browned butter. A perfect fall dessert that’s freezer-friendly and easily customizable.

Ingredients

Scale
  • 1/2 cup unsalted butter (browned)
  • 1/2 cup pumpkin butter
  • 3/4 cup brown sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt

Instructions

  1. Brown the butter in a pan over medium heat, stirring until golden and nutty, then let cool completely.
  2. In a mixing bowl, combine browned butter, pumpkin butter, brown sugar, egg yolk, and vanilla extract. Mix until smooth.
  3. In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  4. Combine the wet and dry ingredients until just mixed.
  5. Chill the dough for at least 30–60 minutes.
  6. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  7. Scoop dough into balls and place on the sheet with space in between.
  8. Bake for 10–12 minutes, or until edges are set and centers look slightly underbaked.
  9. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • Use pumpkin butter, not purée, to avoid cakey texture.
  • Browned butter adds a nutty depth and improves chewiness.
  • For best results, chill the dough to prevent spreading.
  • Add chocolate chips, nuts, or spices for variation.
  • Cookies will continue to set as they cool.

Nutrition

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