These pumpkin brown sugar cookies are soft, chewy, and bursting with cozy fall flavors! Made with real pumpkin and sweet brown sugar, they are perfect for any season.
Trust me, they bring all the warm vibes! I love enjoying one (or three) with a cup of tea. The smell while baking is enough to make anyone smile! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience and consistency. If you’re feeling adventurous, you can roast and puree fresh pumpkin, but canned is quicker. Make sure it’s not pumpkin pie filling, as that has added spices and sugars.
Brown Sugar: Brown sugar adds moisture and a deep flavor. If you’re out, you can use white sugar with a little molasses mixed in (1 tablespoon of molasses for each cup of white sugar). For a healthier option, coconut sugar works well too!
All-Purpose Flour: Standard all-purpose flour is great for these cookies, but if you’re looking for gluten-free options, try a gluten-free 1:1 baking blend. Just make sure it includes xantham gum for proper texture.
Spices: The combination of cinnamon, ginger, and nutmeg gives these cookies their wonderful fall flavor. Feel free to adjust the spices to suit your taste, or add a pinch of cloves if you like more warmth.
How Do I Get My Cookies Soft and Chewy?
Getting cookies soft and chewy isn’t just luck. Here are some tips to ensure your pumpkin brown sugar cookies come out perfectly:
- Don’t overmix the dough once you add the flour. This ensures they stay tender.
- Keep an eye on the baking time. They should be set at the edges but still soft in the center. They’ll firm up as they cool.
- Chilling the dough for about 30 minutes can help the cookies maintain their shape while baking and add extra chewiness.
- Rolling the dough balls in turbinado sugar adds a delightful crunch and beautiful sparkle!
With these tips, you’ll be on your way to baking deliciously soft and chewy cookies that everyone will love!
Delicious Pumpkin Brown Sugar Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsalted butter, softened
- 1 1/4 cups brown sugar, packed
- 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
- Turbinado sugar (or coarse sugar) for rolling
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and another 10-12 minutes for baking. Allow a little extra time for cooling. Overall, you can have delicious cookies ready to enjoy in under 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line your baking sheets with parchment paper. This ensures the cookies won’t stick and makes cleanup easier!
2. Cream the Butter and Sugar:
In a large mixing bowl, add the softened butter and brown sugar. Use a hand mixer or a sturdy spoon to cream them together until the mixture is light and fluffy. This will take about 2-3 minutes. It’s a fun step because you get to see the ingredients transform!
3. Add the Wet Ingredients:
Now, it’s time to mix in the egg, vanilla extract, and pumpkin puree. Beat these together until they’re fully combined and smooth. Make sure everything is well mixed so that the pumpkin flavor shines through!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. This helps to evenly distribute the leavening agents and spices, giving you perfectly flavored cookies every time.
5. Combine Everything:
Gradually add the dry ingredients to the pumpkin mixture. It’s important to mix this gently until just combined—overmixing can lead to tough cookies, and we want them soft and chewy!
6. Shape the Cookies:
Using a tablespoon or small cookie scoop (a great tool to have in the kitchen!), scoop out the dough and roll it into balls. Then roll each ball in turbinado sugar to give them a sparkling, crunchy exterior.
7. Arrange on Baking Sheet:
Place the cookie dough balls onto your prepared baking sheets, leaving about 2 inches between each. This gives them room to spread as they bake.
8. Bake:
Pop the baking sheets into the oven and bake for 10-12 minutes. You want the edges to be set while the centers are still soft. They will finish cooking a bit more once you take them out of the oven.
9. Cool Down:
Let the cookies cool on the baking sheet for 5 minutes. This makes them easier to move without breaking. After that, transfer them to a wire rack to cool completely. Patience is key here!
10. Enjoy!
Once cooled, it’s time to dig in! Enjoy your soft, chewy pumpkin brown sugar cookies, lightly sprinkled with coarse sugar—perfect with a cup of tea or coffee!
These cookies are a delicious treat with a tender, moist crumb and a warm spiced flavor, perfect for embracing the fall season and cozy get-togethers!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes, you can! If using fresh pumpkin, make sure to roast and puree it until smooth. Just remember that you’ll need about 1 cup of the pureed fresh pumpkin, similarly to the canned version, and avoid adding any spices or sugars that might come in canned pumpkin pie filling.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can freeze them by placing them in a freezer-safe bag. Just thaw at room temperature before enjoying!
Can I Substitute Brown Sugar with White Sugar?
Yes, you can substitute brown sugar with white sugar, but keep in mind that the cookies will be less moist and lacking that deep flavor brown sugar provides. If you want to maintain moisture, you can mix white sugar with a tablespoon of molasses for every cup used.
How Can I Make These Cookies Vegan?
To make these cookies vegan, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes to thicken) and use a plant-based butter alternative. They should turn out equally delicious!
