Chewy middles, crisp edges, and warm fall spices—these Pumpkin Brown Sugar Cookies deliver everything you love about classic brown sugar cookies with a cozy pumpkin twist. Instead of cakey, muffin-like cookies, this recipe focuses on texture: blotting the pumpkin to remove excess moisture and using all brown sugar (no granulated) for deep caramel notes and chew. A hint of pumpkin pie spice and cinnamon perfumes the dough, while a simple sugar coat adds delicate crunch.
They’re quick to make—no mixer required—and the dough chills briefly to keep the cookies thick with beautifully crinkled tops. Bake a batch for afternoon coffee, load them into lunchboxes, or sandwich two around a swoop of cream cheese frosting for an instant fall whoopie-pie moment. They also freeze like a dream, so you can stash dough balls for fresh-baked cookies anytime the craving hits.
Key Ingredients & Substitutions
These cookies rely on a few smart moves to stay chewy, not cakey. Here’s what matters and how to swap if needed.
Pumpkin purée: Use 100% pure pumpkin (not pie filling). Blotting on paper towels removes excess water so the cookies stay chewy. Sweet potato purée works in a pinch—blot it, too.
Brown sugar: All light brown sugar keeps the cookies moist with butterscotch notes. Use dark brown sugar for deeper molasses flavor (reduce the spice by a pinch to keep balance).
Melted butter: Encourages chew and easy mixing by hand. Brown the butter for a nutty depth if you like—cool to warm before using.
Egg yolk: Adds richness without extra liquid; yolk-only helps prevent cakiness that extra egg white can cause.
All-purpose flour: Provides structure. If measuring by cups, fluff, spoon, and level to avoid dry dough.
Cornstarch: A little keeps the crumb tender and helps those crackly tops.
Baking soda: For lift and spread; reacts with brown sugar’s acidity for soft-chewy texture.
Spices: Pumpkin pie spice + cinnamon for classic warmth. DIY: 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, pinch clove/allspice.
Vanilla & salt: Round and balance the sweetness.
Equipment You’ll Need
- Two rimmed baking sheets
- Parchment paper or silicone mats
- Medium and large mixing bowls
- Whisk and rubber spatula
- Measuring cups/spoons or a kitchen scale
- 2-tablespoon scoop (for even cookies)
- Wire rack for cooling
Flavor Variations & Add-Ins
- Maple-pecan: Add 1/2 cup chopped toasted pecans and 1 tablespoon maple syrup; reduce brown sugar by 1 tablespoon.
- Chocolate chip: Fold in 3/4 cup mini or dark chips for pockets of melty chocolate.
- Brown butter: Brown the butter, cool 10–15 minutes, and proceed for nutty depth.
- Spice-forward: Increase cinnamon by 1/2 teaspoon and add a pinch extra clove.
- Sugar-crusted: Roll dough balls in turbinado sugar for extra crunch and sparkle.
- Cream cheese sandwich: Fill two cookies with whipped cream cheese frosting for a whoopie-pie vibe.
How to Make Pumpkin Brown Sugar Cookies
Ingredients You’ll Need:
- 1/2 cup (120g) pumpkin purée, blotted (see Step 1)
- 3/4 cup (170g) unsalted butter, melted (brown it for extra flavor if desired)
- 1 1/4 cups (250g) packed light brown sugar
- 1 large egg yolk (room temp)
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- Coating (optional but recommended): 1/3 cup (65g) granulated sugar or turbinado sugar
How Much Time Will You Need?
About 20 minutes to mix, 30 minutes chill (for thick, crinkly cookies), and 10–12 minutes per baking sheet. Total: roughly 1 hour including chill time.
Step-by-Step Instructions:
1. Blot the pumpkin
Measure 1/2 cup pumpkin and spread it on 2–3 layers of paper towels. Lay more towels on top and press gently to remove excess moisture (aim to reduce to ~90–100g). This keeps the cookies chewy, not cakey.
2. Whisk the wet ingredients
In a large bowl, whisk melted (slightly cooled) butter with brown sugar until glossy and well combined, 30–45 seconds. Whisk in the egg yolk, vanilla, and blotted pumpkin until smooth.
3. Combine the dry ingredients
In a separate bowl, whisk flour, cornstarch, baking soda, salt, cinnamon, and pumpkin pie spice.
4. Make the dough & chill
Fold dry ingredients into wet with a spatula just until no dry streaks remain. The dough will be soft and slightly sticky. Cover and chill 30 minutes (up to 24 hours). If chilling overnight, let dough sit at room temp 10–15 minutes before scooping.
5. Scoop and coat
Heat oven to 350°F (175°C). Line sheets with parchment. Scoop 2-tablespoon mounds (about 35–40g each), roll into balls, then roll in sugar if using. Space 2 inches apart.
6. Bake
Bake 10–12 minutes until edges are set and lightly browned but centers still look soft and slightly under-baked. For crinkles, give the pan a gentle tap halfway through baking.
7. Cool
Cool on the sheet 5 minutes (they’ll finish setting), then transfer to a rack. Cookies will be chewy once cool and even chewier on day two.
Pro Tips for Best Texture & Taste
- Measure by weight: Too much flour makes dry cookies—250g flour is the sweet spot.
- Don’t skip chilling: A short chill keeps the cookies thick with crisp edges and chewy middles.
- Pull slightly under-baked: Residual heat finishes the centers for ideal chew.
- Spice balance: Keep clove minimal; it can overpower pumpkin. Taste a pinch of dough if unsure.
- Pan bang (optional): A sharp tap at minute 8 encourages crackly, wrinkled tops.
Frequently Asked Questions
Can I make the dough ahead?
Yes—refrigerate up to 24 hours or freeze scooped dough balls up to 2 months. Bake from frozen at 350°F, adding 1–2 minutes.
How do I keep them chewy, not cakey?
Blot the pumpkin, use melted butter and a yolk (no egg white), measure flour accurately, and avoid overbaking.
Can I use gluten-free flour?
A 1:1 gluten-free baking blend works well. Let the dough rest 10 extra minutes after mixing to hydrate, then bake as directed.
How should I store them?
Store at room temperature in an airtight container for 3–4 days. For longer storage, freeze baked cookies up to 2 months; thaw at room temp or warm 5 minutes at 300°F for fresh-from-the-oven vibes.
