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Chewy Brown Sugar Pumpkin Cookies (No Cakey Texture)

Chewy brown sugar pumpkin cookies get their tender, dense texture from blotting the pumpkin puree before mixing the dough. A 45 to 60 minute chill helps the cookies bake with lightly browned edges and soft centers, not a cakey texture.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling 1 hour
Total Time 1 hour 32 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 97
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup canned pumpkin puree not pumpkin pie filling; blotted to about 1/3 cup
  • 0.5 cup unsalted butter melted and cooled for 10 minutes
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg yolk large
  • 1 tsp vanilla extract
  • 1.75 cup all-purpose flour spooned and leveled
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.125 tsp ground nutmeg

Equipment

  • 2 rimmed baking sheets

Method
 

  1. Heat the oven to 350°F.
  2. Line two rimmed baking sheets with parchment paper.
  3. Press the pumpkin puree between layers of paper towels, blotting until about 1/3 cup remains.
  4. Melt the unsalted butter and let it cool for 10 minutes.
  5. Whisk the cooled melted butter with the brown sugar and granulated sugar until combined.
  6. Whisk in the egg yolk and vanilla extract.
  7. Whisk in the blotted pumpkin puree.
  8. In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, cinnamon, ginger, and nutmeg.
  9. Stir the flour mixture into the pumpkin mixture just until no dry streaks remain.
  10. Cover the dough and chill for 45 to 60 minutes.
  11. Scoop the dough into 1 1/2-tablespoon portions.
  12. Arrange 12 portions on each prepared baking sheet, spacing them about 2 inches apart.
  13. Bake both sheets for 10 to 12 minutes, until the edges are set and lightly browned while the centers still look soft.
  14. Rotate the sheets' positions halfway through baking.
  15. Let the cookies cool on the baking sheets for 10 minutes.
  16. Transfer the cookies to a wire rack to cool completely.

Notes

Blot the pumpkin thoroughly until about 1/3 cup remains to help the cookies stay chewy rather than cakey. Store in an airtight container in the refrigerator for up to 5 days; freeze yes, for up to 3 months. For a dairy-free option, use dairy-free butter.