These Pumpkin Brown Sugar Cookies are soft and chewy, perfect for fall! Blended with warm spices and rich brown sugar, they’ll have your taste buds dancing with joy.
Seriously, who can resist a cookie that smells like autumn? I love wrapping them up as treats for friends—or keeping them all to myself! 🍂😂
Feeling cozy? Enjoy these cookies with a cup of tea or coffee. They’re an easy treat to whip up when the craving hits, and who doesn’t love the mix of pumpkin and spice?
Key Ingredients & Substitutions
All-Purpose Flour: This is a key ingredient for the structure of the cookies. If you’re looking for a gluten-free option, you can use a gluten-free all-purpose flour blend instead.
Brown Sugar: It adds depth and moisture to the cookies. If you’re out of brown sugar, you can make one by mixing regular sugar with a little molasses (1 tablespoon of molasses per cup of sugar) or simply use white sugar.
Canned Pumpkin Puree: Make sure to use plain pumpkin puree, not pumpkin pie filling. If fresh pumpkin is available, you can roast it, blend it, and use that instead for a fresher taste.
Spices: The warm spices are what make these cookies special. If you don’t have a specific spice, you can omit it or replace it with pumpkin pie spice, which contains a mix of all these spices.
How Do I Get My Cookies Chewy and Soft?
Getting that perfect chewy and soft texture requires a few important steps. Here’s what to focus on:
- Most importantly, don’t overmix the dough once you add the dry ingredients. Mixing just until combined keeps the cookies tender.
- Be sure to use softened, not melted, butter—this ensures the cookies maintain their shape and chewy texture.
- Keep an eye on the baking time. Baking just until the edges are set (and the centers look slightly underbaked) helps maintain that soft chew.
With these tips, you’ll have delicious pumpkin brown sugar cookies ready to enjoy! Perfect for sharing or cozying up with a warm drink. Happy baking!
How to Make Pumpkin Brown Sugar Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cups packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- Granulated sugar, for rolling
How Much Time Will You Need?
This recipe takes approximately 15 minutes of preparation time, and then about 10-12 minutes to bake. After baking, allow around 5 minutes for cooling on the baking sheet, plus additional cooling time on a wire rack. In total, you’ll be enjoying these cookies in about 30-40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Baking Sheets:
Start by preheating your oven to 350°F (175°C). While it’s warming up, line your baking sheets with parchment paper to prevent sticking and make clean-up easier.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This mixture will give your cookies that wonderful autumn flavor. Once mixed, set it aside.
3. Cream the Butter and Sugar:
In a large mixing bowl, using an electric mixer, beat the softened butter and brown sugar together until the mixture looks light and fluffy—this will take about 3 minutes. It’s an important step for cookie texture!
4. Add Egg and Vanilla:
Now, add the egg and vanilla extract to the butter and sugar mixture. Beat them together until everything is well combined and smooth.
5. Incorporate the Pumpkin:
Next, add the pumpkin puree. Mix it all together until you can’t see any pumpkin streaks in the batter. It should be well incorporated.
6. Combine Wet and Dry Ingredients:
Gradually stir in the dry ingredients you mixed earlier. Mix gently until everything is just combined. Be careful not to overmix—this keeps your cookies soft and chewy!
7. Shape the Cookies:
Scoop rounded tablespoons of the dough and roll them into small balls. Roll each ball in granulated sugar to give it a sweet coating.
8. Bake the Cookies:
Place the dough balls about 2 inches apart on your prepared baking sheets. Bake them in the preheated oven for about 10-12 minutes. The cookies are done when the edges are set, and you see those lovely cracks on top—but they should still look soft in the center!
9. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely. Grab one (or more) and enjoy your delicious, soft pumpkin brown sugar cookies!
These cookies are bursting with warm autumn flavors from the spices and have the perfect chewy texture thanks to the pumpkin. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, roast it until tender, then scoop out the flesh and puree it. Measure out 1/2 cup for the recipe, just like you would with canned pumpkin.
How Should I Store the Cookies?
Store your pumpkin brown sugar cookies in an airtight container at room temperature for up to 5 days. You can also refrigerate them for an extra day or two if you prefer your cookies cold!
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough! Portion the dough into balls and place them on a baking sheet in the freezer until solid. Then, transfer the frozen dough balls to an airtight container or freezer bag. They’ll keep well for up to 3 months. Just bake straight from the freezer—add a couple of extra minutes to the baking time!
What Can I Use Instead of Butter?
If you need a dairy-free option, you can substitute the unsalted butter with coconut oil (melted) or a plant-based butter alternative. Just ensure it’s softened for easy mixing!
