These soft and chewy pumpkin brown sugar cookies are like a warm hug on a plate! With spicy pumpkin flavor and sweet brown sugar, they’re perfect for fall.
Honestly, I can’t resist sneaking one (or two!) right off the baking sheet. Pair them with a cozy drink, and you’ve got a treat that’ll warm your heart! ☕️
Key Ingredients & Substitutions
Pumpkin Puree: This is the star ingredient that gives your cookies moisture and flavor. If you don’t have canned pumpkin, you can use homemade pumpkin puree, just make sure it’s smooth. Alternatively, mashed sweet potato works too!
Brown Sugar: Brown sugar adds a rich, caramel-like sweetness. If you’re out, you can substitute with white sugar plus a tablespoon of molasses for a similar flavor. Coconut sugar is a great alternative for a healthier option.
Pumpkin Pie Spice: This blend of spices brings warmth. If you don’t have it, you can mix equal parts cinnamon, nutmeg, and ginger to create a similar flavor profile. Each spice adds its own unique touch!
Flour: All-purpose flour is standard for cookies. You can swap some of it for whole wheat flour for a nuttier flavor or to add fiber. Just don’t replace all the flour at once, as it can change the texture significantly!
How Do I Ensure My Cookies Are Soft and Chewy?
To get those perfect soft and chewy cookies, pay attention to how you mix and bake.
- Don’t overmix the dough once you add the flour. Stir just until combined to keep the cookies tender.
- Underbake slightly! The cookies will continue to cook on the baking sheet after you pull them out, giving you that soft center.
- Using room-temperature butter helps achieve that light, fluffy texture you want. Cold butter can lead to denser cookies, so make sure it’s softened properly.
Follow these tips, and you’ll be on your way to baking perfect pumpkin brown sugar cookies that everyone will love! Enjoy the warm, cozy flavors they bring to your home!
Delicious Pumpkin Brown Sugar Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground cinnamon
For Coating:
- Granulated sugar, for rolling
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 10-12 minutes to bake. Including cooling time, you should have warm, delicious cookies ready in about 30 to 40 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). To make cleanup easier, line your baking sheets with parchment paper. This will help prevent the cookies from sticking and make them easier to remove after baking.
2. Mix the Wet Ingredients:
In a large bowl, combine the softened butter and brown sugar. Use a mixer or a whisk to beat them together until the mixture is light and fluffy. This should take about 2-3 minutes. Now, add the pumpkin puree, egg, and vanilla extract. Beat until everything is well combined and smooth.
3. Whisk the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, and ground cinnamon. Make sure everything is evenly mixed so that the spices are distributed throughout the flour.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; you want the dough to stay soft and tender.
5. Shape the Cookies:
Scoop tablespoons of dough and roll them into balls. Each ball should be about the size of a golf ball. Roll each ball in granulated sugar until completely coated. This will give your cookies a lovely sweetness and sparkle!
6. Bake the Cookies:
Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between each one. Bake in your preheated oven for 10-12 minutes. Keep an eye on them; you want the edges to be set but the centers to remain soft.
7. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy these delightful, soft, chewy cookies with a cup of your favorite hot drink! They’re the perfect treat for cozying up in the fall.
With their wonderfully tender texture and delicious pumpkin flavor, these Pumpkin Brown Sugar Cookies are sure to be a hit at any gathering! 🍂
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, just cook and puree it until smooth. Make sure to drain excess moisture to maintain the right texture in your cookies.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a freezer-safe container; they’ll last for about 3 months. Just thaw before enjoying!
Can I Make These Cookies Without Eggs?
Yes, you can replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let sit until gelatinous) or unsweetened applesauce (1/4 cup) for moisture. This will still give you a delicious cookie!
Can I Add Chocolate Chips or Nuts?
Certainly! Adding chocolate chips or nuts can enhance the flavor and texture. Just fold in about 1 cup of your favorite mix-ins into the dough before rolling it into balls for baking.