Chewy Pumpkin Cookies Recipe

Always chewy pumpkin spice-and-butter cookies. No cakiness in these cookies, which is impossible. Pure autumn bliss in a bendy, ultra-chewy pumpkin spice and sugar cookie. Greatest pumpkin cookies.  

– 140g or ½ cup plus 2 tablespoons butter unsalted (cold is fine) – 2 teaspoons pumpkin pie spice plus more for topping – ½ tsp fine sea salt – 1 teaspoon pure vanilla extract – 100g or ½ cup granulated sugar – 100g or ½ cup dark brown sugar – 1 large egg yolk – 145g or ½ cup pumpkin butter store-bought or homemade (for homemade see recipe above) – 1 teaspoon baking soda – 250g or 2 cups all purpose flour




Make the pumpkin butter an hour before making the cookie dough (see above recipe box). Use a small frying pan to heat butter on medium-low. 

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STEP  1 .

After melting the butter, increase heat to medium. As butter sputters and milk solids separate, stir often. Use a rubber spatula to scrape the pan edges for even browning.

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Place the milk solids in a heat-safe bowl immediately after they brown and the butter almost foams. Gently stir butter with pumpkin spice, salt, and vanilla. A little bubbling.

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Wait 5 minutes to cool the butter. Stir in both sugars for 30–45 seconds until the sugar and butter become cohesive. Add egg yolk and whisk 60 seconds. Whisk pumpkin butter in. 

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 When measuring flour by cup, fluff it with a fork, then sprinkle it in and level it. Mix the flour and baking soda in the bowl with a rubber spatula until no dry flour remains.

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Refrigerate the bowl uncovered for 30–45 minutes. Preheat oven to 350 F and line two cookie sheets. Combine ¼ cup granulated sugar and 1 tsp pumpkin pie spice.

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 Scoop 2 tablespoons of dough per cookie. Gentle swirl the dough face-down in sugar after rolling it between your palms. The cookie edges should be lightly golden and cracked after 10-12 minutes.

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-145Calories -5gFat -23gCarbs -2gProtein 

See Also

salted caramel sauce Recipe