These Pumpkin Brown Sugar Cookies are warm, soft, and super tasty! They mix pumpkin spice with brown sugar for a delicious fall treat that’s hard to resist.
Just picture yourself enjoying one with a hot drink, all while the sweet scent fills your kitchen. Trust me, it’s the perfect way to make your home feel cozy! 😊
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience, but fresh pumpkin works too! Just roast and puree it yourself. Avoid pumpkin pie filling, as it’s sweetened and spiced.
Brown Sugar: Dark brown sugar gives more flavor due to its higher molasses content. If you prefer, light brown sugar is fine, or you can mix white sugar with a little molasses to get a similar taste.
Spices: The mix of cinnamon, ginger, nutmeg, and cloves provides classic fall flavor. You can adjust these spices according to your taste. Adding a bit more cinnamon or ginger can add a nice kick!
Butter: Unsalted butter is best because you control the salt. If dairy is not an option, use a vegan butter or coconut oil as a substitute.
How Do I Get My Cookies Soft and Tasty?
For perfectly soft cookies, start by creaming the butter and brown sugar really well. This creates air pockets in the butter, resulting in a light texture. Don’t overmix after adding the flour, as this can make them dense.
- Always use room temperature butter; it mixes better.
- If you want a little extra softness, chill the dough for 30 minutes before baking.
- Keep an eye on baking time; underbaking slightly results in a soft center.
By following these tips, you can ensure your Pumpkin Brown Sugar Cookies come out deliciously soft and perfectly spiced every time! Enjoy baking these treats, and let the aroma fill your kitchen!
Pumpkin Brown Sugar Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 1 cup (226g) unsalted butter, softened
- 1 1/4 cup brown sugar, packed
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
For The Dry Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For Rolling:
- 1/4 cup granulated sugar (for rolling)
How Much Time Will You Need?
This recipe takes approximately 20 minutes to prepare and about 12-15 minutes to bake. Make sure to let your cookies cool, which will take an additional 5 minutes on the baking sheet. Overall, you can have these delicious cookies ready in about 40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). It’s important to have the right temperature for baking those cookies perfectly. Don’t forget to line your baking sheets with parchment paper or silicone baking mats for easy cleanup!
2. Creaming the Butter and Sugar:
In a large bowl, take the softened butter and brown sugar, and cream them together using a mixer until the mixture is light and fluffy. This step is important for a nice texture in your cookies.
3. Mixing in the Wet Ingredients:
Now, add in the pumpkin puree, egg, and vanilla extract to your creamed mixture. Mix well until everything is combined and looking smooth.
4. Combining the Dry Ingredients:
In a separate bowl, whisk together all the dry ingredients: flour, baking powder, baking soda, salt, and all those lovely spices (cinnamon, ginger, nutmeg, and cloves). This will ensure the spices are evenly spread throughout the cookies.
5. Bringing It All Together:
Gradually add your dry mixture to the wet mixture, and stir carefully until just combined. Be careful not to overmix; this helps keep your cookies soft and tender!
6. Scooping and Rolling the Dough:
Using a spoon or a cookie scoop, scoop out rounded tablespoons of dough and roll each one into a ball. Then, roll each ball in granulated sugar for a sweet coating.
7. Baking the Cookies:
Place the dough balls on your prepared baking sheets, making sure to leave about 2 inches between each ball. Pop them in the oven and bake for 12-15 minutes, or until the edges are set but the cookies are still soft in the center.
8. Cooling Time:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This helps them firm up a bit before you transfer them to wire racks to cool completely.
9. Enjoy Your Treats!
After allowing them to cool, you’re ready to enjoy your delicious, soft pumpkin brown sugar cookies! They’re great with a cup of coffee or tea, perfect for sharing with friends, or just treating yourself. Happy baking!
These cookies are soft with a tender crumb, bringing together that perfect combination of pumpkin and warm spices enhanced by the rich sweetness of brown sugar. Enjoy them any time you want a cozy and delightful snack!
Can I Use Canned Pumpkin Instead of Fresh?
Absolutely! Canned pumpkin puree is the easiest and most convenient option. Just make sure to choose pure pumpkin puree, not pumpkin pie filling, which is sweetened and spiced.
Can I Make These Cookies Gluten-Free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup in baking. Just ensure it contains xanthan gum, which helps with texture.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months. To thaw, simply leave them at room temperature for a few hours or heat them in the microwave for a few seconds.
Can I Add Chocolate Chips or Nuts?
Definitely! Adding chocolate chips, walnuts, or pecans can enhance the flavor and texture. Just fold in about 1 cup of your desired mix-ins to the dough before chilling it.
