These Pumpkin Brown Sugar Cookies are soft and chewy, bringing a warm, cozy flavor to your day. With tasty pumpkin and a hint of cinnamon, they are perfect for fall!
Every bite is like a hug in cookie form. I love how my kitchen smells while baking these treats—it’s like autumn is right at home. Make sure to share… unless you want them all! 🎃
Key Ingredients & Substitutions
Canned Pumpkin Puree: Using canned pumpkin puree is best for these cookies. It gives the right moisture and flavor. If you have fresh pumpkin, you can cook and puree it, but make sure to drain excess moisture.
Brown Sugar: Brown sugar adds a deep, caramel-like flavor. You can use light or dark brown sugar depending on how rich you want the taste. For a refined sugar option, substitute with coconut sugar, but the cookies may be less chewy.
Butter: Unsalted butter is perfect since it lets you control the saltiness. If you’re looking for a dairy-free option, try using coconut oil or a plant-based butter spread.
Spices: The combination of cinnamon, ginger, nutmeg, and cloves brings warmth to the cookies. If you don’t have all the spices, you can use pumpkin pie spice as a substitute for all the spices combined.
How Do You Achieve Soft and Chewy Cookies?
The key to soft and chewy cookies lies in a few essential techniques. Start by creaming the butter and sugar until light and fluffy, which incorporates air and makes your cookies rise gently.
- Make sure not to overmix the dough once you add the dry ingredients, as this can make the cookies tough.
- Keep an eye on the baking time! Remove the cookies when they’re puffy but still soft in the middle. They’ll firm up as they cool.
Letting them sit on the baking sheet for a few minutes before transferring them ensures they hold their shape without becoming hard.
How to Make Pumpkin Brown Sugar Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup packed brown sugar (light or dark)
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- Granulated sugar, for rolling
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and 10 to 12 minutes to bake, plus a little time to cool. So in total, you’ll spend around 30 minutes to enjoy these warm, cozy cookies right from the oven!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line baking sheets with parchment paper or silicone mats. This will help prevent the cookies from sticking and make cleanup easier.
2. Cream the Butter and Sugar:
In a large bowl, use a hand mixer or a wooden spoon to cream together the softened butter and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes. It’s important as it incorporates air into the dough, helping the cookies rise.
3. Add Wet Ingredients:
Next, beat in the egg and pumpkin puree to the creamed mixture. Make sure everything is thoroughly combined, so the pumpkin flavor spreads throughout the dough.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Combining the dry ingredients first ensures that the baking soda and spices are evenly distributed throughout the cookies.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the pumpkin mixture. Mix until just combined. Be careful not to overmix—it’s okay if there are a few small lumps! The dough will be soft and a little sticky.
6. Form the Cookies:
Scoop the dough by rounded tablespoonfuls and roll each into a ball with your hands. The dough will be soft, so they may take a little extra care to shape. Once you have formed them, roll each ball in granulated sugar to coat the outside. This adds a lovely sweetness to the cookies.
7. Bake the Cookies:
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10 to 12 minutes. The edges should be set, and the centers should look slightly puffy but soft—don’t worry, they’ll firm up as they cool!
8. Cool & Enjoy:
After baking, allow the cookies to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy these delightful pumpkin cookies with a warm drink—perfect for fall! 🎃
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just make sure to cook it, puree it, and drain any excess moisture before using it in the recipe. Canned pumpkin puree is more consistent in texture and moisture, so if using fresh, a little trial and error may be needed.
How Should I Store Leftover Cookies?
Store your 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 for up to 3 months! Just make sure to layer them with parchment paper to prevent sticking.
Can I Make These Cookies Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just be sure the blend contains xanthan gum for the best texture!
What Can I Substitute for Brown Sugar?
If you don’t have brown sugar, you can use granulated sugar, but to mimic the flavor, try adding 1 tablespoon of molasses to that measurement for every cup of sugar you use. This will give you a similar depth of flavor!