These Pumpkin Brown Sugar Cookies are soft, chewy, and packed with fall flavors! With pumpkin puree and the rich taste of brown sugar, every bite is a little piece of autumn.
Honestly, I can’t resist these cookies! They smell amazing while baking, and I always eat one warm right out of the oven. Perfect for sharing (or keeping all to yourself!). 🎃
Key Ingredients & Substitutions
Butter: Unsalted butter is best for balanced flavor. If you’re dairy-free, use a plant-based butter instead. I’ve tried coconut oil, which gives a slight tropical hint!
Brown Sugar: Packed brown sugar adds richness and moisture. You can substitute with white sugar, but the cookies may turn out less chewy. Dark brown sugar will also work and provides a deeper flavor.
Pumpkin Puree: Canned pumpkin puree is convenient, but fresh pumpkin (cooked and mashed) works great too! Just make sure it’s pure pumpkin, not pie filling. Add some extras if you want, like a dash of maple syrup for natural sweetness.
Flour: All-purpose flour is standard, but you can use whole wheat flour for a nuttier flavor. If gluten-free, try a 1:1 gluten-free flour blend.
Spices: Feel free to adjust the spices to your taste. Sometimes I add a pinch of cloves for more warmth and depth, or even a dash of cayenne for a little kick!
What’s the Best Way to Ensure My Cookies Are Soft and Chewy?
To achieve that perfectly soft and chewy texture, focus on careful baking and cooling. Here are some key tips:
- Do not overmix the dough; mix just until combined to keep the cookies tender.
- Keep an eye on your baking time—take them out when the edges are firm, but the center looks soft. They will continue to cook as they cool.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack; this helps them set up nicely.
These methods really help make sure your cookies stay delightful, soft, and chewy! Enjoy your baking!
How to Make Delicious Pumpkin Brown Sugar Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
For Rolling:
- Extra granulated sugar, for rolling the dough balls
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, and then you’ll need an additional 10-12 minutes for baking. If you allow a few minutes for cooling, you’ll have warm, delicious cookies ready to enjoy in about 30 minutes total!
Step-by-Step Instructions:
1. Preheat the Oven:
First, get your oven ready by preheating it to 350°F (175°C). While it’s heating, prepare your baking sheets by lining them with parchment paper or silicone mats. This helps prevent sticking and makes cleanup easier!
2. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer or a spatula to cream together the softened butter and brown sugar. Mix until it looks light and fluffy, which usually takes about 2-3 minutes. This step helps create a nice soft texture for your cookies!
3. Add Wet Ingredients:
Next, add in the pumpkin puree, egg, and vanilla extract. Mix everything until it’s well combined and smooth. The pumpkin will add moisture and a lovely flavor.
4. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. This ensures the spices are evenly distributed throughout the dough.
5. Mix the Dry and Wet Ingredients:
Slowly add the dry mixture to the wet mixture, stirring gently until it’s just combined. Be careful not to overmix, as this can make the cookies tough!
6. Scoop and Roll:
Scoop out the dough and roll it into balls about 1 1/2 inches in size. Roll each ball in granulated sugar for a sweet coating before placing them on the prepared baking sheets, leaving about 2 inches of space in between each ball.
7. Bake the Cookies:
Pop the baking sheets into the oven and bake the cookies for about 10-12 minutes. You’ll know they’re done when the edges are set but the middle still looks soft. They will continue to cook after being removed from the oven!
8. Cool and Enjoy:
After baking, take the cookies out and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy these delightful cookies warm or at room temperature!
These Pumpkin Brown Sugar Cookies are perfect for sharing with friends, family, or just enjoying by yourself with a warm beverage. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin by cooking and mashing it until smooth. Just make sure it’s pure pumpkin and not mixed with spices like in pie filling. The texture and flavor will be great!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them in a single layer, then transfer them to a freezer bag for up to 3 months. Thaw at room temperature when you’re ready to enjoy!
Can I Substitute Ingredients for This Recipe?
Yes! You can swap unsalted butter for a dairy-free butter or coconut oil. For flour, you can use whole wheat or a gluten-free blend. Just keep in mind that this may alter the texture slightly!
What Can I Do If My Dough Is Too Sticky?
If your dough feels too sticky to work with, you can chill it in the fridge for 30 minutes. This will help firm it up, making it easier to scoop and roll into balls!
