Description
Soft and Chewy Pumpkin Cookies with warm spice, nutty brown butter, and soft centers. Quick to mix, no mixer needed, and perfect for Halloween trays or a cozy fall treat.
Ingredients
1 cup (227g) unsalted butter
1 1/2 cups (300g) light brown sugar
1/3 cup (82g) pumpkin puree, excess liquid blotted
2 teaspoons vanilla extract
1 large egg yolk
2 1/4 cups (280g) all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
Optional: 1/2 cup white chocolate chips
Instructions
1. Brown the butter in a saucepan over medium heat until golden and fragrant, then let it cool slightly.
2. In a bowl, whisk the brown butter, brown sugar, well blotted pumpkin puree, vanilla, and egg yolk until smooth.
3. In another bowl, whisk flour, baking soda, salt, and pumpkin pie spice. Add dry ingredients to wet and stir just until combined.
4. If using, fold in white chocolate chips. Cover and chill the dough for at least 45 minutes.
5. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
6. Scoop about 2 tablespoons of dough per cookie and place on the sheet.
7. Bake 11 to 13 minutes until edges are set and centers look slightly soft.
8. Cool on the sheet a few minutes, then transfer to a wire rack to cool completely.
Notes
Blot pumpkin puree with paper towels before measuring to reduce excess moisture.
Do not skip chilling the dough. It helps control spread and improves texture.
Cookies should look set at the edges and soft in the center when done.
Flavor and texture: chewy with soft centers, warm spice, and nutty brown butter.
Storage: keep in an airtight container at room temperature up to 5 days or freeze up to 2 months.
Substitution tip: replace white chocolate chips with dark or milk chocolate if you prefer.
- Prep Time: 10 minutes
- Cook Time: 11 to 13 minutes
- Category: Halloween Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 276
- Fat: 14
- Carbohydrates: 36
- Fiber: 1
- Protein: 2