The Best Pumpkin Cookies Recipe

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

Tips:

• 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

Ingredients:

• 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

Directions:

1. 1. 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.
   2. Preheat the oven to 350F and line a large baking sheet.
   3. In one bowl mix together the flour, baking powder, baking soda, salt and spices.
   4. In another bowl, mix together the brown sugar and brown butter.
   5. Whisk in the egg yolk, pumpkin puree, maple syrup, vanilla until mixture is smooth.
   6. Now little-by-little add in all dry ingredients from other bowl into the mixture-folding them in until dough is smooth.
   7. Place onto the baking sheet and bake for about 15 minutes, until the cookies have some rise and a very light brown edge.

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