Description
These fudgy-chewy pumpkin cookies combine the warm flavors of pumpkin pie spice with a rich browned butter base, resulting in soft, flavorful cookies with a chewy texture. Rolled in coarse sparkling sugar and pressed flat before baking, they are perfect for fall or anytime you crave a comforting, spiced treat.
Ingredients
Scale
Dry Ingredients
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour
- 2 teaspoons King Arthur Pumpkin Pie Spice
- 1 teaspoon table salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
Wet Ingredients
- 14 tablespoons (198g) unsalted butter, cut into pieces
- 1 cup (227g) pumpkin purée
- 1 1/3 cup (266g) granulated sugar
- 1 teaspoon King Arthur Pure Vanilla Extract
For Rolling
- 1/4 cup (57g) coarse sparkling sugar
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, salt, baking powder, and baking soda. Set aside.
- Brown the Butter: In a medium saucepan or skillet with high sides, melt the butter over medium heat. Continue cooking while stirring frequently until the butter smells nutty and brown bits appear at the bottom, about 5 to 7 minutes after melting.
- Reduce the Pumpkin: Lower heat to low and add the pumpkin purée to the browned butter. The mixture will foam and look broken. Stir with a whisk or flexible spatula to combine, then increase heat to medium and cook, stirring occasionally at first, then constantly towards the end, for 10 to 12 minutes. The pumpkin butter mixture is done when mostly smooth with slow-bursting bubbles and leaves a trail that closes within 1/2 second when a spatula is dragged through the center. Transfer to a liquid measuring cup; ideally about 1 1/4 cups (290g). If more, cook longer; if slightly more or less, proceed.
- Combine Dough: Transfer pumpkin butter to a large bowl. Add sugar and whisk vigorously for about 30 seconds until thick, smooth, and glossy. Whisk in vanilla. Add dry ingredients and stir with a flexible spatula until smooth dough forms without flour patches. Cover with plastic wrap directly on the dough surface and refrigerate for at least 30 minutes, up to several hours.
- Prepare to Bake: Preheat oven to 350°F (175°C) with racks in upper and lower thirds. Line two baking sheets with parchment paper.
- Scoop and Shape Cookies: Using a leveled jumbo cookie scoop or two level tablespoons, scoop chilled dough onto baking sheets. Roll into balls (slightly greasy feeling). Roll each ball in coarse sparkling sugar to coat. Press each ball with a cookie stamp or the bottom of a measuring cup or glass to about 1/2″ thick, approximately 2″ to 2 1/2″ wide.
- Bake: Bake cookies for 16 to 18 minutes, rotating pans once halfway through baking. Cookies are done when centers are cooked through and feel firm. Let cool on baking sheets before serving.
- Storage: Store cooled cookies airtight at room temperature for several days.
Notes
- Use pumpkin purée, not pumpkin pie filling, for the best flavor and texture.
- Browned butter adds depth and nuttiness to these cookies, don’t skip this step.
- Chilling the dough helps the cookies hold their shape during baking.
- Rolling the dough balls in coarse sparkling sugar adds a delightful crunchy texture and sparkle.
- Cookies store well at room temperature in an airtight container for 3-4 days.
- For extra spice, adjust pumpkin pie spice to taste or add a pinch of cinnamon or nutmeg.
- Prep Time: 20 minutes
- Cook Time: 18 minutes (plus 10-12 minutes reducing pumpkin butter)
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin cookies, fudgy pumpkin cookies, chewy pumpkin cookies, fall recipes, browned butter pumpkin cookies, spiced cookies
