Description
These soft and chewy pumpkin cookies are a fall favorite, made with brown butter, maple syrup, and warm spices. Rolled in pumpkin-spiced sugar, they’re golden, chewy, and bursting with cozy autumn flavor.
Ingredients
Units
Scale
- 3/4 cup unsalted butter
- 1 cup light brown sugar
- 1/4 cup white sugar
- 1 large egg yolk (room temperature)
- 2 teaspoons vanilla extract
- 1 tablespoon maple syrup
- 1/4 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 1/2 teaspoons ground cinnamon
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
Pumpkin Pie Sugar (for rolling:)
- 1/2 cup white sugar
- 1/2 tablespoon pumpkin pie spice
Instructions
- In a saucepan, brown the butter until golden and nutty, then cool completely.
- Whisk in brown sugar, white sugar, and maple syrup. Add egg yolk, vanilla, and pumpkin puree; whisk until smooth.
- In another bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- Fold dry mixture into wet mixture until dough forms. Chill dough for 30 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- Scoop dough into 2-tablespoon balls. Roll each in pumpkin-spiced sugar.
- Place on baking sheets 3–4 inches apart and bake 10–14 minutes, until edges set and centers are slightly underdone.
- Cool 5 minutes on sheet before transferring to a rack.
Notes
- Chill the dough for chewier cookies.
- Cookies will set more as they cool don’t overbake.
- Freeze dough balls for future baking.
Nutrition
- Calories: 165
