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Chewy Pumpkin Spice Cookies

Irresistibly Chewy Pumpkin Spice Cookies for Autumn Bliss

These Chewy Pumpkin Spice Cookies are a delightful treat that brings the cozy essence of autumn to every bite, perfect for gatherings and enjoying with loved ones.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Total Time 2 hours 42 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 170
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Provides richness and flavor; use salted butter if preferred, but reduce the added salt.
  • 200 g Light Brown Sugar Adds sweetness and moisture for a chewy texture; can substitute with dark brown sugar for a deeper flavor.
  • 150 g Granulated Sugar Aids in spreading and sweetness; replace with coconut sugar for a less refined option.
  • 1 Large Egg Binds ingredients together; for a vegan alternative, use a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water).
  • 1 tsp Vanilla Extract Enhances flavor; use high-quality vanilla for the best results.
  • 2 Tbs Molasses Contributes moisture and a rich flavor; can substitute with honey or agave, but this will alter the taste.
  • 56 g Canned Pumpkin Puree Adds moisture and flavor; ensure it's 100% pumpkin, not pumpkin pie filling.
  • 1.5 tsp Cinnamon Brings warmth and aroma associated with autumn.
  • 0.75 tsp Allspice Brings warmth and aroma associated with autumn.
  • 0.25 tsp Cloves Brings warmth and aroma associated with autumn.
  • 0.25 tsp Ginger Brings warmth and aroma associated with autumn.
  • 1 tsp Baking Soda Leavening agent; ensure freshness for optimal results.
  • 295 g All-Purpose Flour Provides structure; can substitute with a gluten-free blend if needed.
For Coating
  • 50 g Sugar For coating.
  • 2 tsp Cinnamon Creates a sweet, spiced outer layer.

Equipment

  • Mixing bowl
  • Whisk
  • baking sheet
  • parchment paper
  • Small Pot
  • wire rack

Method
 

Step-by-Step Instructions
  1. 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.
  2. In a large mixing bowl, combine the cooled brown butter with both sugars, egg, vanilla extract, molasses, and canned pumpkin puree. Mix until smooth.
  3. In another bowl, whisk together the flour, baking soda, cinnamon, allspice, cloves, ginger, and pinch of salt.
  4. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing.
  5. 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.
  6. 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.
  7. 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.
  8. Remove from oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 170kcalCarbohydrates: 25gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 1000IUCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 7 days. For longer storage, refrigerate for up to 2 weeks or freeze unbaked dough balls for up to 2 months.

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