I set out to make what many people might deem the perfect fall cookie in these pumpkin sugar cookies. I wanted something buttery and warm and spiced plus, obviously pumpkin. Pumpkin has never been my favorite fall flavor, I don’t mind it but I’m not running to get a pumpkin latte on September 1st either.
Be that as it may, pumpkin IS many people’s favorite. For good reason! Pumpkin isn’t a terribly flavorful dish on it’s own. It as a mild, slightly sweet flavor, but like most squashes it really depends on how it’s cooked or what it’s cooked with. It makes it endlessly adaptable. Pumpkin is often paired with cinnamon or other spices which make it popular in baked goods and sweets. It can add a lot of moisture without sweetness though. I use it in my Pumpkin Maple Dinner Rolls w/ Maple Butter for color and texture more than flavor.
Something else I love about these pumpkin sugar cookies is that you do not have to use any kind of mixer OR chill the dough. If you are using a scale this can truly be a one bowl recipe with some preparation.
Baking Tips
Blotting the pumpkin can help draw extra moisture out. I highly recommend doing it for this recipe to ensure the correct texture and you get chewy pumpkin sugar cookies and not cakey. It might seem finnicky but it’s simple to do.
You need about 82 grams or 1/3 cup, so I measure out 1/2 cup or 122 grams and spread it on a paper towel, then lightly press another paper towel folded in half on top. I repeat the paper towel on top with a clean paper towel, then I scoop pumpkin puree into a bowl on my scale until I’ve got the right amount. If you aren’t using a scale (but I recommend you do always!) just scoop it back into your measuring cup.
I tested this both waiting until the butter had partially re-solidified and waiting until it was cool but still liquid. It didn’t make a huge difference in texture but I’d say the liquid butter cookies were slightly more dense/chewy. If you wait for it to solidify, it does not need to be solid like a stick of butter but will have turned into a mayonnaise-like consistency and be opaque. Make sure to get all your toasted milk solids that will most likely sink to the bottom of where the butter has cooled into the cookie dough. That’s where the flavor is!
I tested these pumpkin sugar cookies with a size #30 cookie scoop, so bake times are based on a cookie that’s just over 2 tablespoons. If you are using a smaller cookie scoop I would adjust the bake time down by 2-3 minutes.
If you’re in need some more pumpkin bakes to pair with these pumpkin sugar cookies, I’d recommend:
Pumpkin Sugar Cookies Key Ingredients
- Pumpkin Puree – Canned pumpkin is what you should use for these. I have and do make my own puree every year for pie, but making your own creates a puree that is MUCH wetter. Cookies you do not want too much moisture or they can end up cakey.
- Browned Butter – Browned butter always leads to a more flavorful final dish, but it also serves another purpose. When you brown butter, you are getting rid of the water content as you toast the milk solids. So there is less moisture in the butter, and less moisture in the dough. Since pumpkin tends to have a lot of water, I wanted to reduce moisture elsewhere and browning the butter was an easy add, with a flavor boost.
- Pumpkin Spice – To make things easy, I used a preblended pumpkin pie spice, however you can easily blend your own using a mix of cinnamon, nutmeg, ginger, cloves and allspice. There is a notation at the bottom of the recipe card that will tell you the measurements for the substitution.
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Ingredients
- 112 g Unsalted butter ½ cup
- 100 g Light brown sugar ½ cup
- 100 g Granulated sugar ½ cup
- 82 g Pumpkin puree ⅓ cup, blotted
- 1 tsp Vanilla
- 1½ tsp Pumpkin pie spice see note for substitution
- 1 large Egg yolk room temperature
- 160 g AP flour 1⅓ cup
- ½ tsp Sea salt
- ¾ tsp Baking soda
Sugar Coating
- 50 g Granulated sugar ¼ cup
- ½ tsp Pumpkin pie spice
- ½ tsp Cinnamon
Instructions
- Brown your butter. In a stainless or light color bottomed sauce pan, add your half cup of butter. Turn the heat to medium low. Allow the butter to melt, and then begin stirring after it has started to foam, then subside, then bubble. When the butter becomes golden brown with a nutty aroma, remove your butter from the heat and pour into a bowl. Make sure to scrape the toasted milk solids in with the liquid.
- Allow your browned butter to cool. It is fine if it's still liquid, just let cool for at least 20 minutes before adding sugar. If you'd like it firm up a bit more, leave it for 1-2 hours on the counter, or you can place it in the refrigerator for 20-30 minutes to speed the process up. It will become opaque, yet creamy when stirred.
- Preheat your oven to 350°F. Line a baking sheet with parchment.
- Measure out about a half cup pumpkin puree and spread onto a paper towel folded in half on a plate. Place another folded paper towel on top and gently blot the pumpkin. Repeat blotting the top, then measure out 1/3 cup or 82 grams.
- Place your cooled browned butter in a large bowl with light brown sugar and granulated sugar. Mix together with a rubber spatula, whisk or wooden spoon. Mixture will be like wet sand or chunky/crumbly.
- Add in your pumpkin, vanilla, and spices and stir together. The mixture will become much creamier.
- Add in your egg yolk and mix together until well combined.
- Add your flour, salt, and baking soda and stir until no dry bits remain.
- Measure out your granulated sugar and either pumpkin pie spice or cinnamon into a small bowl.
- Scoop your cookie dough and roll in the sugar mixture, then place on your baking sheet with several inches between cookies.
- Bake your cookies for 11-12 minutes on the center rack of your oven. Cookies will be very soft when removing from the oven, carefully transfer to a wire cooling rack.
- Let cookies fully cool before eating to let them cool into a dense chewy texture. Cookies will keep if stored in an airtight container for 3-5 days. Enjoy!
