Chewy Pumpkin Cookies
These brown butter and maple chewy pumpkin cookies break all the rules by delivering that irresistible chewy texture while maintaining authentic pumpkin flavor. The secret lies in a precise balance of moisture and specialized techniques that transform ordinary pumpkin cookies into extraordinary fall treats.
Equipment
- Light-colored saucepan
- Baking Sheets
- Parchment Paper
- Cookie Scoop
- Wire Cooling Rack
Ingredients
For the cookie dough
- 1/2 cup unsalted butter (113g)
- 1 cup light brown sugar packed (200g)
- 1/4 cup granulated sugar (50g)
- 1/3 cup pure pumpkin puree not pumpkin pie filling (80g)
- 1 large egg room temperature
- 2 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (250g)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
For the cinnamon sugar coating
- 1/4 cup granulated sugar (50g)
- 1 teaspoon ground cinnamon
Instructions
- Place butter in a light-colored saucepan over medium heat. Watch carefully as it melts, foams, and begins to sputter. Swirl occasionally until the butter turns amber and smells nutty with brown bits forming at the bottom (about 5-7 minutes). Immediately transfer to a heat-proof bowl and let cool for 10 minutes.
- Place pumpkin puree between paper towels and press gently to remove excess moisture. This crucial step prevents cakey cookies by controlling the pumpkin's high water content while preserving its flavor.
- In a large bowl, combine browned butter, brown sugar, and granulated sugar. Mix until thoroughly combined. Add the blotted pumpkin puree, egg, maple syrup, and vanilla extract. Whisk until smooth and fully incorporated.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Gradually add dry ingredients to wet ingredients, mixing just until combined. Do not overmix. The dough will be slightly sticky but should hold together well.
- Cover the dough and refrigerate for at least 1 hour or up to 3 days.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Mix together cinnamon and sugar for coating in a small bowl.
- Using a cookie scoop or tablespoon, portion dough into 1.5-inch balls. Roll each ball in the cinnamon-sugar mixture, coating completely. Place on prepared baking sheets about 2 inches apart.
- Bake for 10-12 minutes, until edges are set but centers appear slightly underdone. This is critical—removing the cookies when they still look slightly underbaked ensures chewiness.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Using too much pumpkin is the #1 reason for cakey texture - make sure to blot the puree thoroughly.
- Don't skip the chilling time, as it's essential for achieving the chewy texture.
- For storage, keep in an airtight container with a slice of bread to maintain moisture for up to 5 days.
- These cookies freeze well for up to 3 months.
- For a healthier option, you can reduce the sugar by up to 25% without significantly affecting texture.
- Don't skip the chilling time, as it's essential for achieving the chewy texture.
- For storage, keep in an airtight container with a slice of bread to maintain moisture for up to 5 days.
- These cookies freeze well for up to 3 months.
- For a healthier option, you can reduce the sugar by up to 25% without significantly affecting texture.
Nutrition
Calories: 135kcalCarbohydrates: 21gProtein: 1.5gFat: 5gSaturated Fat: 3gSodium: 95mgFiber: 0.5gSugar: 12g
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