The Best Chewy Pumpkin Cookies I Ever Ate

Do you love pumpkin cookies but always wish there was a crisp on the edges, chewy in the middle version? My goodness, I love chewy pumpkin cookies and it has only taken me 6 years to make it happen!!

I seriously became crazy trying to work the kinks out of this recipe. A little of this, too much of that, ugh these ones are so flat and those ones waaaay too fluffy like a cake. Working with a fruit or veggie ingredient is no joke when you’re trying to achieve a certain texture but I discovered a secret. 
Actually, I discovered a few…

Tip #1
Browned Butter. Or brown butter. It all depends on who is saying it. On a whim I threw in browned butter one day and that’s the moment that these cookies became an attainable goal for me. The browned butter really heightens the flavor of the cookie while maintaining a more chewy texture. Here’s why:
Beating the sugar and butter actually changes it’s makeup, the actual chemistry changes, thus leading to light and fluffy cookies. Ever read a chocolate chip cookie recipe that requires beating for a certain amount of time? Now you know why! But browned butter doesn’t beat against the sugar crystals in the same way so we end up with a cookie that still retains its chew factor! 

Tip #2
Want the cookies thinner and really go for that crisp edges and chewy center thing? No problem, bake the cookie dough immediately so that nothing has the chance to change in texture. 
Tip #3
Looking for a more pillowy cookie as shown in these photos (And actually I prefer to make them immediately so I’m a #2 tip gal), refrigerate the cookie dough in its bowl with plastic wrap pressed down onto and around the dough and more over the bowl to really keep out air. The air is drying the cookie dough and will totally change your results. 
Let the dough sit in the fridge for a few hours up to overnight. Set the cookie dough on the counter for 30 minutes then scoop and bake! 

What Ingredients Do You Need to Make Chewy Pumpkin Cookies?
Here is your grocery list for these glorious cookies! Hopefully you already have everything in your refrigerator and pantry!
Cookies
Butter
Brown Sugar
Egg Yolk
Maple Syrup
Vanilla
Pumpkin Puree
Flour
Soda
Baking Powder
Salt
Pumpkin Pie Spice
Cinnamon
Cinnamon Sugar Topping
Dark Brown Sugar
Sugar
Cinnamon
The measurements for each ingredient can be found in the recipe card down below.

How to Make Chewy Pumpkin Cookies
I like to start by making the cinnamon sugar topping and setting it aside. Then I jump in to making the cookie dough. Here are the steps:
Brown the butter. Let it cool. (See section below for how to brown butter.)
Whisk the dry ingredients together in a large bowl.
Beat the browned butter in a bowl with the sugar.
Add the vanilla, egg yolk and maple syrup and mix.
Stir in the pumpkin.
Add the dry ingredients to the mixer and mix until combined.
Put the dough in the fridge while you preheat the oven. The longer you chill the dough, the more thick and pillowy the cookies will be.
Line a cookie sheet with a silpat.
Roll the dough into balls and roll then in cinnamon and sugar.
Bake.
More detailed instructions can be found in the recipe card below.

How to Brown Butter
Browned butter is just butter that has been melted and cooked slightly. It has a delicious nutty flavor. It is super easy to make.
Cut your room temperature butter into evenly size pieces so that it melts evenly.
Use a light colored pan so you can see when it starts to change color. Place the pan over medium heat. Stir the butter around to keep it moving while it melts.
As it melts, it will start to see foam and sizzling around the edge and brown flecks will appear on the bottom of the pan. Remove it from the heat immediately. It should be very fragrant. You have made browned butter!
Browned butter can become burned butter very quickly, so remove it from the heat as soon as you see the brown flecks.
How Long Will Pumpkin Cookies Keep?
Pumpkin cookies will keep for 2 weeks at room temperature. 
Store in an airtight container.

Can Pumpkin Cookies Be Frozen?
Place cookies in a single layer on a cookie sheet and freeze for a couple of hours. 
When frozen, transfer to a heavy duty freezer bag and store in the freezer for up to  months.
Is Pumpkin Puree The Same As Pumpkin Pie Filling?
No, pumpkin puree is just pumpkin with no spices. Pumpkin pie filling has added spices to the puree. You want pumpkin puree for this recipe, not pie filling.

I am head over heels in love with these cookies! They aren’t cakey like your typical pumpkin chocolate chip cookie. They are chewy with that crispy edge like a perfect chocolate chip cookie. You’ve just gotta try them! They are the best pumpkin cookies you’ll ever have!
More Pumpkin Baked Goods You’ll Love:

The Best Chewy Pumpkin Cookies I Ever Ate
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Prep Time: 35 minutesCook Time: 12 minutesTotal Time: 47 minutes
Servings: 24

Cookies1 Cup Butter unsalted2 1/4 Cups Flour1 teaspoon Baking Soda1/2 teaspoon Baking Powder1/2 teaspoon Salt1 1/2 teaspoons Pumpkin Pie Spice3/4 teaspoon Cinnamon1 Cup Brown Sugar1 teaspoon Vanilla1 Egg Yolk large3 Tablespoons Maple Syrup1/2 Cup Pumpkin Puree Cinnamon Sugar Topping1 Tablespoon Dark Brown Sugar2 Tablespoons Sugar1 Teaspoon CinnamonUS Customary – Metric
For the Cinnamon Sugar ToppingIn a small bowl, combine the brown and white sugars and cinnamon, using your fingers to break up bits of brown sugar.For the CookiesIn a skillet over medium high heat, add the butter and cook until foaming and beginning to turn amber in color with brown flecks on the bottom of the pan. Remove from the heat and pour into a bowl so it will not continue to cook. The smell should be very fragrant. Set aside to cool for 20 minutes then place in the fridge for 10 more minutes.In a large bowl, whisk together the dry ingredients, set aside.In a mixing bowl or a stand mixer,use a spatula to scrape the butter into the bowl and beat together the butter and sugar for 1 minute. Add the vanilla, egg yolk and maple syrup and mix again.Finally, stir in the pumpkin.Slowly pour all dry ingredients into the mixer and beat again until combined.Place in the fridge while you prepare the oven and cinnamon sugar.Heat the oven to 350 and line a baking sheet with a silpat.Roll the dough into balls and then roll into the sugar mixture.Bake for 12 minutes and remove from the oven to rest for a moment before eating.
stored in an airtight container, these cookies will keep for  weeks at room temperature.

Nutrition Facts
The Best Chewy Pumpkin Cookies I Ever Ate

Amount Per Serving (1 cookie)

Calories 163
Calories from Fat 72

% Daily Value*

Fat 8g12%Saturated Fat 5g31%Cholesterol 28mg9%Sodium 166mg7%Potassium 52mg1%Carbohydrates 22g7%Fiber 1g4%Sugar 12g13%Protein 1g2%
Vitamin A 1042IU21%Vitamin C 1mg1%Calcium 23mg2%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.

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