As I descended into my kitchen, the air was suddenly filled with the warm, inviting scent of brown butter caramelizing, hinting at the delightful creation ahead. These Chewy Pumpkin Spice Cookies are my favorite way to embrace the comfort of autumn, melding rich flavors of molasses, fragrant spices, and the sweet essence of pumpkin into every bite. Not only are they simple to whip up, making them perfect for impromptu gatherings or cozy evenings, but they also carry the warmth of the season, bringing loved ones together. Plus, their delightful chewiness is an instant hit, leaving everyone craving more. Curious about how to make these seasonal gems? Let’s dive into this delicious journey together!
Why Are These Cookies So Irresistible?
Easy to Make: These Chewy Pumpkin Spice Cookies require minimal effort, making them perfect for bakers of all skill levels.
Autumn Flavors: Each bite bursts with the warm spices of cinnamon, ginger, and cloves, bringing the cozy essence of fall to your table.
Perfectly Chewy Texture: Thanks to the combination of brown butter and molasses, these cookies achieve a delightful chewiness that keeps you coming back for more.
Versatile Treat: They shine as a dessert, an afternoon snack, or even a delightful pairing with your morning coffee—truly a versatile option like our Red Velvet Crinkle Cookies.
Crowd-Pleaser: Ideal for gatherings or cozy nights in, friends and family will be asking for your recipe, much like with our popular Kitchen Sink Cookies.
Storage Friendly: These cookies are not only delicious but can also be kept fresh in an airtight container for up to a week, making them a perfect make-ahead treat!
Chewy Pumpkin Spice Cookies Ingredients
For the Cookie Dough
- Unsalted Butter (226 g / 1 cup) – Provides richness and flavor; use salted butter if preferred, but reduce the added salt.
- Light Brown Sugar (200 g) – Adds sweetness and moisture for a chewy texture; can substitute with dark brown sugar for a deeper flavor.
- Granulated Sugar (150 g) – Aids in spreading and sweetness; replace with coconut sugar for a less refined option.
- Large Egg (1) – Binds ingredients together; for a vegan alternative, use a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water).
- Vanilla Extract (1 tsp) – Enhances flavor; use high-quality vanilla for the best results.
- Molasses (35 g / 2 Tbs) – Contributes moisture and a rich flavor; can substitute with honey or agave, but this will alter the taste.
- Canned Pumpkin Puree (56 g) – Adds moisture and flavor; ensure it’s 100% pumpkin, not pumpkin pie filling.
- Cinnamon (1 1/2 tsp), Allspice (3/4 tsp), Cloves (1/4 tsp), Ginger (1/4 tsp) – These spices bring warmth and aroma associated with autumn; freshly ground spices are recommended for the best flavor.
- Baking Soda (1 tsp) – Leavening agent; ensure freshness for optimal results.
- All-Purpose Flour (295 g) – Provides structure; can substitute with a gluten-free blend if needed.
For Coating
- Sugar (for coating, 50 g) and Cinnamon (2 tsp) – Combined, they create a sweet, spiced outer layer that adds an irresistible crunch to your chewy pumpkin spice cookies.
With these ingredients at hand, you’re just a few steps away from crafting the ultimate autumn treat that will delight your family and friends, embracing the essence of fall with each sumptuous bite!
Step‑by‑Step Instructions for Chewy Pumpkin Spice Cookies
Step 1: Prepare Brown Butter
In a small pot, melt the unsalted butter over medium heat, whisking continuously. Keep whisking until the butter turns golden brown and has a nutty aroma, usually taking about 5-7 minutes. You’ll see brown bits forming at the bottom, a sign it’s ready. Once done, remove it from the heat and let it cool at room temperature for 30 minutes.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine the cooled brown butter with both sugars, egg, vanilla extract, molasses, and canned pumpkin puree. Using a whisk or electric mixer, mix the ingredients until smooth and well blended, creating a lovely thick batter for your Chewy Pumpkin Spice Cookies. This will help ensure all the flavors meld beautifully together.
Step 3: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking soda, cinnamon, allspice, cloves, ginger, and a pinch of salt. Make sure the dry mix is well combined, creating a harmonious blend of spices that will provide that warm autumn flavor. This step is key for ensuring your cookies have an even texture and spice distribution.
Step 4: Combine Mixtures
Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; a few flour streaks should still be visible. Scraping down the sides of the bowl helps incorporate all the ingredients into a soft, cohesive dough for your Chewy Pumpkin Spice Cookies.
Step 5: Chill Dough
Scoop the dough into heaping tablespoons and roll them into smooth balls. Place the dough balls onto a tray lined with parchment paper, then cover and refrigerate for at least 2 hours or overnight. Chilling the dough is essential for enhancing the cookie’s chewy texture and preventing excessive spreading during baking.
Step 6: Preheat Oven & Roll in Sugar
When ready to bake, preheat your oven to 350°F (175°C). While it heats, mix the sugar and cinnamon for coating in a small bowl. Once the dough is chilled, roll each ball in the sugar-cinnamon mixture until thoroughly coated. This creates a delicious, sweet crust on your Chewy Pumpkin Spice Cookies as they bake.
Step 7: Bake
Arrange the coated cookie dough balls on parchment-lined baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the tops appear slightly dry and cracked. The cookies will look soft; they will continue to firm up as they cool, providing that perfect chewy texture.
Step 8: Cool
Remove the cookies from the oven and let them sit on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Chewy Pumpkin Spice Cookies warm or at room temperature; they’ll stay fresh for up to a week in an airtight container, preserving their delightful softness!
Chewy Pumpkin Spice Cookies Variations
Feel free to unleash your creativity with these delightful variations, adding your personal touch to the recipe!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend to enjoy mouthwatering chewy cookies without gluten.
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Vegan Delight: Replace the egg with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) and ensure all other ingredients are vegan-friendly.
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Nutty Twist: Add 1/2 cup of chopped walnuts or pecans to the dough for a delightful crunch that complements the chewy texture.
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Chocolatey Indulgence: Mix in 1 cup of chocolate chips to create an extra-special version; the chocolate pairs beautifully with the pumpkin spices.
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Spiced Up: Boost the spice level by adding 1/4 teaspoon of cayenne pepper or black pepper for a surprising kick that dances on your palate.
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Pumpkin Spice Mix: Swap out individual spices for 1/2 to 3/4 teaspoon of pre-made pumpkin spice mix to streamline the process while still capturing that autumn essence.
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Maple Flavor: Substitute molasses with pure maple syrup for a unique flavor profile; keep in mind, it will offer a lighter sweetness.
These variations will make your cookies truly one-of-a-kind! And if you’re looking for more creative cookie ideas, our beloved Ube Mochi Cake offers a fun twist on textures, while the Kitchen Sink Cookies are perfect for using up leftovers in your pantry. Enjoy baking!
Make Ahead Options
These Chewy Pumpkin Spice Cookies are a fantastic option for meal prep and can truly help busy home cooks save time! You can prepare the cookie dough and refrigerate it for up to 24 hours; this will enhance the flavors and promote a chewier texture. Simply scoop the dough into balls and chill them in the fridge, covering tightly to prevent drying out. If you’re planning further ahead, you can freeze unbaked dough balls for up to two months—just thaw in the fridge overnight before rolling in sugar and baking. For optimal results, allow the cookies to cool completely before storing them in an airtight container; they’ll remain just as delicious as freshly baked!
What to Serve with Chewy Pumpkin Spice Cookies
Indulging in chewy, spiced goodness is only the beginning; the right companions can elevate your autumn delight into a memorable meal.
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Creamy Hot Chocolate: The rich, velvety texture and cocoa flavor perfectly complement the spices, enhancing your cozy experience.
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Roasted Pumpkin Soup: A warm, savory bowl with hints of cinnamon ties back to the cookies’ pumpkin essence and warms the soul.
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Maple Glazed Scones: The sweetness of maple pairs beautifully with the spices, creating a delightful contrast with the chewy cookies.
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Spiced Chai Latte: Earthy flavors of tea mixed with warming spices create a harmonious blend that echoes the cookies’ comforting notes.
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Caramel Apple Tart: The sweet, tart apples meld with warm spices, making for a delicious dessert that is both festive and comforting.
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Gingerbread Cake: A rich ginger cake echoes the autumn flavors and adds a soft, moist texture, perfect for dessert enthusiasts.
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Cranberry Orange Muffins: Bright citrus and tart cranberries provide a refreshing balance to the sweet, spiced cookies for a vibrant breakfast option.
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Pecan Pie: The crunchy, nutty textures of a classic pecan pie elevate your dessert spread, enticing everyone’s taste buds.
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Vanilla Ice Cream: Simply delightful, a scoop of creamy vanilla ice cream allows the warm cookies to melt into a sumptuous treat.
Pair these ideas seamlessly with your chewy pumpkin spice cookies, and watch as they become the stars of your seasonal gatherings!
Storage Tips for Chewy Pumpkin Spice Cookies
Room Temperature: Store cookies in an airtight container at room temperature for up to 7 days. They will retain their delightful chewiness best within the first 3-4 days.
Fridge: If you prefer a longer shelf life, you can refrigerate the cookies in a sealed container for up to 2 weeks; just remember they may lose some of their original texture.
Freezer: For extended storage, freeze unbaked dough balls for up to 2 months. Just shape the dough, then freeze on a baking sheet before transferring to an airtight bag.
Reheating: To enjoy your Chewy Pumpkin Spice Cookies warm, pop them in the microwave for a few seconds or bake from frozen at 350°F (175°C) for about 12-15 minutes.
Expert Tips for Chewy Pumpkin Spice Cookies
Cool Your Butter: Allow the browned butter to cool before mixing into the dough; this prevents the cookies from spreading too much as they bake.
Use Parchment Paper: Opt for parchment paper over silicone mats for even baking and a better texture for your cookies.
Consistent Dough Size: Weigh each cookie dough ball (28-29 grams) for consistent cookie sizes that bake evenly.
Chill for Chewiness: Chilling the dough not only enhances the flavor but also allows moisture to integrate, resulting in chewier cookies.
Fresh Ingredients Matter: Always check the freshness of your baking soda; expired leavening agents can lead to flat cookies.
By following these tips, you’ll ensure your Chewy Pumpkin Spice Cookies turn out perfectly every time!
Chewy Pumpkin Spice Cookies Recipe FAQs
What type of pumpkin puree should I use?
Absolutely! Ensure you use 100% canned pumpkin puree, as this will provide the right moisture and flavor. Avoid pumpkin pie filling, which contains added spices and sugars, altering the intended taste of your chewy pumpkin spice cookies.
How should I store my cookies for optimal freshness?
For the best results, store your chewy pumpkin spice cookies in an airtight container at room temperature for up to 7 days. They tend to be most enjoyable within the first 3-4 days while still retaining their delightful chewiness. If you notice them becoming stale, a few seconds in the microwave can bring them back to life!
Can I freeze the cookie dough? How about the baked cookies?
Definitely! You can freeze the unbaked dough balls for up to 2 months. To do this, scoop the dough into balls and place them on a baking sheet in the freezer until solid, then transfer them to a zip-top bag. When you’re ready to bake, there’s no need to thaw; simply bake straight from the freezer, adding an extra minute or two to the baking time. As for baked cookies, they can also be frozen in an airtight container for up to 3 months, though their texture may slightly change upon thawing.
What should I do if my cookies spread too much during baking?
Very good question! If your cookies spread excessively, the first step is to check the freshness of your baking soda, as expired leavening agents can lead to flat cookies. Additionally, make sure your brown butter has cooled adequately before mixing it in; warm butter can lead to melting and spreading. If you encounter spreading issues frequently, consider chilling the dough for longer before baking.
Are there any dietary considerations I should keep in mind?
While this recipe is deliciously traditional, always check ingredient labels for potential allergens, especially if you’re serving them to others. If you’re making these chewy pumpkin spice cookies for someone who is vegan or has allergies, simply replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water) and ensure that any substitutions you make (like dairy or sugars) are suitable for their dietary restrictions.
How can I ensure my chewy pumpkin spice cookies stay chewy?
To maintain that perfectly chewy texture, it’s key to chill your dough prior to baking. This allows the ingredients to meld together beautifully while preventing the cookies from spreading too much. After baking, always remember to let them cool on a wire rack to maintain their structure. Following these steps will help you enjoy the soft and chewy center of each pumpkin spice delight!
Irresistibly Chewy Pumpkin Spice Cookies for Autumn Bliss
Ingredients
Equipment
Method
- In a small pot, melt the unsalted butter over medium heat, whisking continuously until golden brown and nutty, about 5-7 minutes. Cool for 30 minutes.
- In a large mixing bowl, combine the cooled brown butter with both sugars, egg, vanilla extract, molasses, and canned pumpkin puree. Mix until smooth.
- In another bowl, whisk together the flour, baking soda, cinnamon, allspice, cloves, ginger, and pinch of salt.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing.
- Scoop the dough into tablespoons and roll into balls. Place on a tray lined with parchment, cover, and refrigerate for at least 2 hours or overnight.
- Preheat your oven to 350°F (175°C). In a small bowl, mix the sugar and cinnamon for coating. Roll each dough ball in the mixture.
- Arrange coated dough balls on a parchment-lined baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes until tops are slightly dry.
- Remove from oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
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