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Fudgy-Chewy Pumpkin Cookies Recipe

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★★★★★

4.9 from 134 reviews

These Fudgy-Chewy Pumpkin Cookies are a delightful autumn treat featuring rich browned butter and smooth pumpkin purée. Soft and chewy with a perfect balance of pumpkin pie spice and a sparkling sugar coating, these cookies are perfect for cozy fall gatherings or any time you crave a comforting seasonal dessert.

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 Coating

  • 1/4 cup (57g) coarse sparkling sugar, for rolling

Instructions

  1. Mix dry ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, salt, baking powder, and baking soda until evenly combined. Set aside.
  2. Browns the butter: In a medium saucepan or a skillet with high sides, melt the unsalted butter over medium heat. Continue cooking, stirring frequently especially towards the end, for 5 to 7 minutes until the butter turns brown, emitting a nutty aroma and showing visible browned bits on the pan bottom.
  3. Reduce the pumpkin: Lower the heat to low and add the pumpkin purée to the browned butter. The mixture will become foamy and broken-looking initially; whisk until combined. Increase heat to medium and cook for 10 to 12 minutes, stirring occasionally, then constantly near the end, until the mixture is mostly smooth and thick with slow-bursting bubbles. It should leave a distinct line when you drag a spatula through it, closing in about half a second. Transfer to a liquid measuring cup—aim for about 1 1/4 cups (290g). If too much remains, cook down further.
  4. Combine pumpkin butter with sugar and dry ingredients: Pour the pumpkin butter mixture into a large bowl. Add granulated sugar and whisk vigorously for about 30 seconds until the mix is smooth, thick, and glossy. Stir in vanilla extract. Add the reserved dry ingredients and fold gently with a flexible spatula until a smooth dough with no flour patches forms. Cover directly with plastic or reusable wrap and chill in the refrigerator for at least 30 minutes or up to several hours.
  5. Preheat oven and prepare pans: Preheat the oven to 350°F (175°C), placing racks in the upper and lower thirds. Line two baking sheets with parchment paper.
  6. Shape and coat cookies: Using a leveled jumbo cookie scoop or two tablespoons, scoop the chilled dough onto the prepared baking sheets. Roll each portion into a slightly greasy ball and coat by rolling in the coarse sparkling sugar. Press each ball down to about 1/2 inch thick and 2 to 2 1/2 inches wide using a cookie stamp, the bottom of a measuring cup, or glass.
  7. Bake cookies: Bake for 16 to 18 minutes, rotating the baking sheets once halfway through. Cookies are done when centers are cooked through and they feel firm to the touch. Allow cookies to cool completely on the baking sheets before serving.
  8. Storage: Store the pumpkin cookies in an airtight container at room temperature for several days to maintain freshness.

Notes

  • Chilling the dough helps maintain the shape and makes it easier to roll the cookies in sugar.
  • Careful browning of the butter adds a rich, nutty flavor essential for these cookies.
  • The reducing step thickens the pumpkin mixture to prevent excess moisture, ensuring fudgy-chewy texture.
  • Use coarse sparkling sugar for extra crunch and a pretty finish.
  • Keep an eye on the cookies while baking; ovens vary and cookies can go from done to overbaked quickly.
  • Cookies store well at room temperature but can also be frozen for longer storage.

Keywords: Pumpkin cookies, Autumn cookies, Brown butter cookies, Fudgy chewy cookies, Pumpkin spice dessert

Find it online: https://topreci.com/fudgy-chewy-pumpkin-cookies-recipe/