chewy pumpkin cookies

<p>Soft and chewy pumpkin cookies baked with brown butter and maple.</p>

Brown Butter &amp; Maple Chewy Pumpkin Cookies

unsalted butter

(280 grams) dark brown sugar, packed

tbsp maple syrup

tsp vanilla extract

(80 grams) pumpkin puree

(280 grams) all purpose flour

tsp baking soda

tsp baking powder

tsp salt

tsp pumpkin pie spice

cinnamon

brown sugar

sugar

First, brown the butter. Melt 1 cup of butter over medium heat, continuing to stir until it reaches a rich amber color. Click here for more details on how to brown butter.

Pour the butter into a measuring glass to ensure you have the right amount, making sure to scrape the bottom of the pot to get all of the brown bits as well. It should be a bit short of 1 cup. Place in the refrigerator to chill for about 20 minutes. Don&#8217;t let it solidify.

Preheat the oven to 350F and line a large baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.

In a large mixing bowl, whisk together the brown sugar and cooled brown butter. It should look like clumpy wet sand.

Whisk in the egg yolk, maple syrup, vanilla, and pumpkin until smooth.

Add in all of the dry ingredients and use a rubber spatula to fold into the batter.

Off to the side, mix together the coating ingredients in a small dish.

Use a large cookie scoop (2oz) or 1/4 measuring cup and scoop out the dough. Drop into the cinnamon sugar mixture and toss to coat. The dough will be very soft but not sticky.

Place onto the baking sheet, spaced about 3 inches apart from each other. You should be able to bake 5-6 cookies at a time. Leave the rest of the dough out at room temperature.

Bake for 12-15 minutes or until the edges are darkened and the center looks puffed and slightly underdone.

Allow them to rest on the baking sheet for a couple minutes, then transfer to a cooling rack. Continue to bake the rest of the cookie dough.

Soooo good. Made them yesterday and they will definitely be a seasonal tradition. Can’t wait to bring them to everyone I know!

SOOOO yummy! I let them sit in the frige for a bit so they would be bit doughy and they turned out amazing! super rich and amazing!

So yummy. I just finished making them and they were not cakey at all, just delicious. I used Sally's Baking Addiction's way to make pumpkin cookies, which involves blotting them to take some moisture out. They come out perfect every time! You cannot go wrong with brown butter. Ever,

Making them now!  They taste amazing..very complex...I added some mini chocolate chips(love chocolate  and pumpkin together)..
These are my go to fall cookies!
Thank you!!

These are amazing!! They’re kind of like a fall version of a gingersnap, but chewy. I usually fail at browning butter, but I followed your instructions and it worked! I’ll definitely be making these again...so delicious!

Loved it! These have a perfect texture and complex flavour, delicious!

I did mostly vegan today (still used normal butter) and GF. I used Pillsbury GF flour and a flax egg (a little less than a tblsp of flax and 3 not quite full tblsp of water, since it's supposed to be just an egg yolk), and they were delicious! But I've not tried the completely normal recipe, so I'm not sure of the difference.

These are literally the best cookies I’ve ever had in my life. My husband loved them too and he does not usually eat cookies! So so good! I can’t wait to try the dark chocolate banana bread! Your pumpkin bread is a huge hit in our home and I have shared that bread with my family and friends. It’s outstanding! So delicious! Thank you for these amazing recipes!

Made these last night with a friend and they are AMAZING. Browning the butter is a game changer. Saving this recipe for a regular fall favorite. Already copied the recipe into the recipe book...thats when you know its good!

These are the best cookies I’ve ever made, and probably ever had! THIS is exactly the kind of cookie I like, chewy w some crispy edge and lots of flavor. Holy moly, that browned butter really makes them pop. Soooo dang good. Everyone do yourselves a favor And put these in your pumpkin Arsenal for life!!!

Made these last night; they are AMAZING. So flavorful and perfect level of chewiness. You have the best recipes, everyone in my family agrees!! Can’t wait to try more brown butter recipes :)

THESE ARE THE BEST COOKIES IVE EVER HAD!!! Like fall snickerdoodles and so easy to make! I'm obsessed I've made them 3 times in 2 weeks! Thank you for this amazing recipe!

Simply a perfect cookie.  Not having to haul out the Kitchen Aid stand mixer was a bonus!  I guarantee these will become a highly requested treat from my family.  Sent a double batch to my niece as a house warming treat.  I am heading back to your website to scout out more recipes.

THE BEST COOKIES I HAVE EVER MADE! They were perfectly fluffy but chewy, and everyone of my friends and family that tried then seriously thought they were some of the best cookies they've had.

OMG these demanded a fist pump when I had the first bite - they turned out PERFECTLY!! I was having oven issues and was worried that they were sitting at room temp for a good 20 minutes after shaping, also I had to reshape almost all of them a couple times even after already rolling in the coating - but they turned out so delicious, perfectly chewy, beautiful just like a bakery's and just the right amount of sweetness. Thank you for such a fool proof recipe!!G

Holy s*** these are sooooooo good. This recipe is definitely a keeper!

Wow these cookies are delicious with a great texture, and taste like something you’d buy from a bakery. Like another review said, they taste like a chewy ginger snap, or molasses cookie, only sweeter and lightly spiced. I made the recipe verbatim, and followed the detailed instructions for browning butter (my first time), and everything came out perfectly. My cookies look almost identical to the ones pictured here. I’ll be keeping this recipe!  One question: my cookies did spread just a tiny bit more than yours look in the pictures, but my butter was plenty cooled (slightly chilled but not cold), and the rest of the ingredients were room temp and I used Libby’s pumpkin, and also baked them at the full 15 mins. Should I chill the batter for a second or bake them closer to 12 mins if I want the cookies slightly more plump? Thanks.

https://www.youtube.com/watch?v=Os_kLv6i1Bw

FULL RECIPE: https://butternutbakeryblog.com/chewy-pumpkin-cookies/

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Brown Butter & Maple Pumpkin Cookies

These pumpkin snickerdoodle cookies are super chewy and gooey! They are packed with so much flavor like brown butter, pumpkin spice, and cinnamon sugar. Fall baking just got easier as this recipe requires no chill time, no mixer, and turns out perfect every time!

Chewy Pumpkin Snickerdoodle Cookies

unsalted butter (cubed *SEE NOTES*)

Libby's Pumpkin Puree (room temperature)

dark brown sugar (packed)

vanilla extract

all-purpose flour (**SEE NOTES**)

tsp pumpkin spice

salt

baking soda

sugar (for rolling)

cinnamon (for rolling)

Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.

Brown the butter in a large stainless steel pan. This will take about 9-11 minutes. While it cooks it will foam, pop, and crackle. This is normal! Stand nearby, watch, and stir it occasionally so it doesn’t burn.

When the bottom is covered in brown bits of butter and it smells nutty, remove the pan from the heat. You should have just slightly under 1 cup of browned butter. Pour it into a bowl and set it aside to cool at room temperature for 20 minutes. Then chill the bowl in the fridge for 5-10 minutes. Do not let it solidify. The butter must be cool but still liquid!

Place the 2/3 cup of pumpkin puree on top of a few paper towels. Use a few more paper towels to press into it and soak up the extra liquid. You should do this 3-4 times or until the pumpkin feels pretty dry like soft playdough, and now measures roughly 1/3 cup (76 grams).

When the butter is cool, whisk in the brown sugar and granulated sugar until well combined. It should look like wet sand.

Whisk in the egg yolks, vanilla, and dried pumpkin puree.

Fold in the flour, pumpkin spice, salt, and baking soda until just combined.

Set the bowl of dough aside for 5 minutes to firm up.

In a small bowl, combine the cinnamon and sugar.

Then use a large (roughly 3 tbsp) cookie scoop to scoop the dough. (see notes for other sized cookies)

Roll each dough ball in the cinnamon sugar and place it back on the tray spaced 2 inches apart.

Bake for 9-10 minutes or until the edges are golden brown and the middle is puffy and slightly underbaked. Do not overbake or the cookies will be puffy and cakier.

Let the tray cool completely on a wire rack then enjoy!

These chewy pumpkin cookies have the perfect amount of pumpkin spice and each bite truly melts in your mouth. With chewy centers and spiced sugar topping, you will not believe how delicious these fall cookies are!

Chewy Pumpkin Cookies

(50 g) granulated white sugar

(168 g) unsalted butter, softened

(220 g) light brown sugar, packed

egg yolks,

vanilla

(219 g) all purpose flour, spooned and leveled

tbsp pumpkin pie spice

In a small bowl mix the granulated sugar and pumpkin pie spice together. Set aside.

For the Spiced Sugar

Preheat oven to 350 degrees and line two baking sheets with parchment paper.

Start by drying your pumpkin. (This step is not optional. The cookies will not bake properly if you skip this step.) Spread the canned pumpkin on a plate and lightly press with a paper towel to absorb the excess liquid. Repeat the step at least four more times. The pumpkin should be dry enough that it goes from being 1/2 cup dried down to just about a 1/4 cup. Hardly any liquid should transfer onto a paper towel once it has been dried enough.(Like stated above, try to use Libby&#39;s canned pumpkin as almost all cans of it have the same consistency and are not too wet.) Then set aside.

In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.

In a large bowl cream the softened butter and brown sugar together with an electric mixer on high speed for 1-2 minutes until light and fluffy.

Add in the egg yolks and vanilla and mix on medium speed until pale and fluffy, about 1-2 minutes.

Add in the pumpkin and mix on medium-low speed to combine.

Add in the dry ingredients and mix on low speed just until combined.

Scoop the dough with a 2 tbsp cookie scoop, and roll them into balls. Then roll the dough balls in the spiced sugar. (If the dough is too &quot;sticky&quot; chill it in the fridge for 10 minutes, then proceed.)

Place the cookie dough balls at least 2 inches apart on the baking sheets. (I usually bake 6 at a time.)

Bake the cookies for 12-14 minutes. (12 minutes for really chewy centers, 14 minutes for a slightly crispier cookie). When the cookies are done baking the centers will be puffy. As they cool the centers will fall and the cookie will get &quot;wrinkly&quot;.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to finish cooling. They are best enjoyed when they have cooled for at least 15 minutes!

For the Pumpkin Cookies

Pumpkin cheesecake snickerdoodles are a chewy pumpkin cookie filled with a cheesecake center and rolled in a cinnamon and pumpkin sugar mixture. The perfect fall cookie with the best surprise in the center.

Pumpkin Cheesecake Snickerdoodles

cream cheese (soft)

butter (room temperature)

pumpkin puree (blotted to become ¼ cup)

egg yolk (room temperature)

½ tsp baking soda

all-purpose flour

cheesecake filling

In a small bowl mix together cream cheese, sugar and vanilla until smooth. Scoop into 2 tsp size balls, this should make 11 balls. Place on a plate and put into the freezer until completely frozen, about 30 minutes.

Preheat oven to 350 F. Line two baking sheets with parchment paper.

pumpkin

Measure out ⅓ cup of pumpkin and place on a paper plate. Using some paper towels, blot the pumpkin, removing liquid until the paper towel wipes clean. When done the pumpkin should measure more like ¼ cup (60g).

wet ingredients

Place butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment and mix together. Add pumpkin, egg yolk and vanilla and mix again.

dry ingredients

In a separate bowl, whisk together flour, baking soda, salt, pumpkin pie spice and cinnamon. Add flour mixture to bowl and mix on low, being careful not to overmix. I usually like to stop mixing when I still have flour remnants around the bowl. 

sugar mix

In a small bowl mix together sugar, cinnamon and pumpkin pie spice.

cookie balls

Scoop the dough into large balls, I like to use a 3 tbsp cookie scoop. Take the frozen cheesecake balls out of the freezer. Push cheesecake balls into the cookie dough, making sure to completely cover the cheesecake. Roll the cookie ball in the sugar mixture. Place 5-6 cookies on a baking sheet.

bake

Bake the cookies for 12-14 minutes. You don&#39;t want to see any shiny dough in the middle of the cookie, and make sure they have a golden rim around the outside. You need to make sure you bake these cookies all the way, so the cheesecake isn&#39;t gooey. Sprinkle cookies with extra sugar mixture when they come out of the oven. Allow to cool completely before eating.

We love these cookies and have made them multiple times because they’re so popular! Question about removing excess water from the pumpkin purée- is there a particular reason that you use paper towels and a paper plate? I’ve started using cheesecloth to strain the pumpkin because the first time I made a (double) batch, it seemed like I went through half a roll of paper towels!

Stop what you're doing and make this cookie if you love cheesecake and you love cookies! They are perfect!

I made these and took them to work! My coworkers and I gave them rave reviews!! So yummy!

These are some of the best cookies i’ve ever made! I browned the butter before adding it in and it made it so delicious.

I made these for our Thanksgiving gathering, however, upon tasting them, my daughters and I were selfish and decided to hide them and not share!  They are ridiculously good!!  Even my husband that doesn’t really like pumpkin really liked them!  I will definitely be making them again

Maybe my new favorite cookie. These are perfect fall/winter cookie with a creamy surprise. Also so easy to make. Thanks for sharing this recipe.

The perfect recipe to bring your snickerdoodle to the next level! Once I adjusted the actual size of the cookie because the first few I made a little too big and were slightly doughy in the center… oops! These were an all around hit and my husbands new favorite fall treat!!!

These are insanely delicious!!!! We loved the dough itself but the cheese cake filling was an extra plus! Personally I would’ve done less filling because i loved the dough next time. But they turned out amazing!!! Pro ti don’t use cream cheese spread lol it just melts and doesn’t freeze hard.

These were so ridiculously good I selfishly couldn't share them for Thanksgiving dessert &amp; kept them for myself! Delicious!

These are delicious! I doubled the recipe. Mine didn’t flatten like it shows but were still cooked-through.

These were amazing!  Look forward to making them again!

I always give my recipes a grade and add any little notes so I know what I liked or didn’t like for future bakings. This is definitely an A+ recipe! Followed it exactly and they turned out perfectly! I doubled it to take some to friends and it worked great.

https://content.jwplatform.com/videos/9Bk5tDsv.mp4

A step-by-step tutorial on how to make my pumpkin cheesecake snickerdoodles.

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