I think I finally have the perfect pumpkin cookie recipe. Yes I am saying this out aloud. I feel like this cookie is a molasses cookie meets a pumpkin spice cookie. This cookie has the texture of a chewy molasses cookie and the flavor of pumpkin. I mean really how can be bad? Even the hubs loved this cookie, I didn’t even think he would try them.Plus we aren’t using a mixer. I know not everyone has a mixer. I also know you don’t keep them out on your counter. Sometimes a bowl is just easy.

We are gonna start this cookie by browning the butter. If you know me you know I love brown butter. It really makes everything better. We are gonna whisk the brown sugar and sugar together with it. Add maple syrup, that’s where the maple for this cookie comes from. We are using organic pumpkin puree, you don’t have to use organic. I just prefer it. Whisk in the room temperature egg. It’s important to make sure the egg is room, because you don’t want scramble eggs. Don’t forget the vanilla.

Now add the dry ingredients. Yes you should whisk the dry ingredients in a separate bowl. But if I am being honest with you, I don’t always do that, I usually just add the dry ingredients straight to the wet ingredients. Mix until just combined. Cover the dough and place in the refrigerator for at least an hour.

That’s the Dish from my Kitchen to your Kitchen ????

Billie-Jo

Ingredients

• 1 cup unsalted butter
• 1 cup dark brown sugar
• ⅓ cup sugar
• ¼ cup maple syrup
• ⅓ cup pumpkin puree (not pie filling)
• 1 egg room temperature
• 2 tsp vanilla extract
• 2 ½ cup all purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp pumpkin spice 
• ½ tsp salt
• Topping-⅓ cup sugar, 1 tsp cinnamon or pumpkin pie spice

Directions

1. In a saucepan over medium heat, brown 1 cup unsalted butter.
2. Whisk together the brown butter, brown sugar and sugar in a large bowl.
3. Add maple syrup, vanilla and pumpkin together until combined.
4. Add room temperature eggs and whisk together until combined.
5. Add flour, baking soda, cinnamon, pumpkin pie spice and salt, mix until combined.
6. Cover the bowl with plastic wrap and refrigerate for 1 hour.
7. Make topping by mixing ⅓ cup sugar and 1 tsp cinnamon or pumpkin pie spice.
8. Preheat the oven to 350. Line cookie trays with parchment. Using 1 tbsp cookie scoop, scoop dough onto tray. Roll each ball of dough in the sugar mixture.
9. Bake for 12 minutes or until done. Allow to cool for at least 5 minutes before placing cookies on a cooling rack. .Cookies will stay fresh for up to 1 one week in an airtight container or in freezer for 3 months.

Tips & Recommendations

You can leave the cookies to cool completely on the tray if you want. These cookies are super soft so be careful when handling them. Make sure you use pumpkin puree, not pie filling.

Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

More about Billie-Jo