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Chewy Brown Butter Pumpkin Spice Cookies

These cookies are perfectly chewy and filled with warm fall spices, making them a wonderful alternative to the usual cakey pumpkin treats.

By Daily Recipes Book· 🌍 American· August 24, 2026
Chewy Brown Butter Pumpkin Spice Cookies
dailyrecipesbook.com
Prep
20 minutes
Cook
10 minutes
Total
1 hour 30 minutes
Serves
18

You will love these cookies because they are chewy instead of being soft and cakey like a muffin. They use brown butter and a special trick with the pumpkin to make sure every bite is packed with cozy flavor.

Taking the time to blot your pumpkin puree is the most important part of this recipe. It removes the extra water so your cookies stay dense and delicious, and the spiced sugar coating adds a lovely crunch to the outside.

Ingredients

  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon kosher salt
  • 1/2 cup canned pumpkin puree
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 3 tablespoons granulated sugar for coating
  • 1/2 teaspoon cinnamon for coating
  • 1/2 teaspoon pumpkin pie spice for coating

Instructions

  1. 1

    Melt the butter in a light colored pan over medium heat. Whisk it constantly as it foams and pops. When you see little golden bits at the bottom and it smells nutty, remove it from the heat immediately.

  2. 2

    Stir the granulated sugar, brown sugar, cinnamon, pumpkin pie spice, and salt into the hot butter. Let the mixture cool for about 10 minutes so it does not cook the egg later.

  3. 3

    While the butter cools, put the pumpkin puree on a plate and press it firmly with paper towels to soak up the water. Keep repeating this until the pumpkin is thick like frosting, then measure out 1/3 cup of this concentrated pumpkin.

  4. 4

    Whisk the egg yolk and vanilla into the cooled butter mixture, then stir in the thickened pumpkin until everything is smooth.

  5. 5

    In a separate bowl, whisk the flour and baking soda together. Fold these dry ingredients into the pumpkin mixture just until you do not see any more streaks of flour.

  6. 6

    Cover the dough and let it chill in the refrigerator for at least 1 hour or up to 2 days.

  7. 7

    Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Mix the coating sugar and spices in a small bowl.

  8. 8

    Scoop the cold dough into balls and roll them in the spiced sugar until they are well coated. Place them on the baking sheet.

  9. 9

    Bake for 9 to 10 minutes. Let the cookies rest on the pan for 10 minutes to firm up before moving them to a wire rack to cool completely.

💡 Tips

Store your cookies in an airtight container at room temperature for up to 3 days to keep them soft. You can also make the dough a day early and keep it in the fridge until you are ready to bake.

#pumpkin#cookies#fall#dessert#baking#vegetarian

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