Coming at you with the basic bitch cookie of Fall, but I do think this is the best pumpkin cookies recipe! I love a chewy gooey cookie as much as the next person, but I also enjoy a more dense cookie that isn’t too sweet and still has a little chewiness to it. These pumpkin cookies feel like a scone cookie hybrid to me and I love that, especially because of the flavors in the cookie, making them perfect for both dessert and to enjoy with coffee.
The Best Pumpkin Cookies Recipe
- If you don’t have pumpkin spice, substitute 1/4 tsp clove + 1/2 tsp nutmeg + 1/4 tsp ginger + 1/2 tsp all spice.
- If you’d rather your cookies be less fluffy and more chewy, pour the pumpkin puree onto a plate and place a paper towel on top of it to soak up excess moisture before adding it to your dough.
- These cookies are a great base recipe to add your personal touch to with nuts, chocolate chips or icing.
Servings: approximately 15 cookies
1 cup brown butter, recipe below
- You can use regular butter too, but brown butter is life and if you’ve never baked with it I highly recommend!
- 1 1/2 cups dark brown sugar
- 1/3 cup canned pumpkin puree, not pie filling
- 1 large egg yolk
- 1 1/2 tsp vanilla extract
- 4 tbsp pure maple syrup
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- pinch of salt
- 1 1/2 tsp pumpkin pie spice
- 1/3 tsp cinnamon
- First, make the brow butter. Melt 1 cup of butter over medium heat and stir until it gets to a medium brown/amber color. Pour into a glass container and into the fridge to let cool and harden some.
- Preheat the oven to 350F and line a large baking sheet.
- In one bowl mix together the flour, baking powder, baking soda, salt and spices.
- In another bowl, mix together the brown sugar and brown butter.
- Whisk in the egg yolk, pumpkin puree, maple syrup, vanilla until mixture is smooth.
- Now little-by-little add in all dry ingredients from other bowl into the mixture-folding them in until dough is smooth.
- Place onto the baking sheet and bake for about 15 minutes, until the cookies have some rise and a very light brown edge.