These Pumpkin Brown Sugar Cookies are soft, chewy, and packed with fall flavors! The warm spices and sweet brown sugar make them a delightful treat for any pumpkin lover.
Let’s be real—who doesn’t love a cookie that smells like autumn? I like to enjoy them with a cozy cup of tea. Perfect for sharing… unless I eat them all first! 😄
Key Ingredients & Substitutions
Unsalted Butter: This gives the cookies a rich flavor. If you’re short on butter, you can use coconut oil for a dairy-free option, although it might lend a slight coconut taste.
Brown Sugar: Using light brown sugar enhances the caramel notes. If you need a substitute, you can mix white sugar with a little molasses (1 tablespoon of molasses per cup of sugar) for a similar effect.
Canned Pumpkin Puree: This is the star ingredient! Don’t confuse it with pumpkin pie filling, which contains added sugars and spices. If you don’t have canned pumpkin, you can use homemade pumpkin puree from roasted pumpkins.
Spices: Cinnamon, ginger, nutmeg, and cloves give the cookies warmth. You can adjust the amounts based on your taste. If you’re out of cloves, just leave them out or substitute with a pinch more cinnamon.
How Do You Cream Butter and Sugar Properly?
Creaming butter and sugar is key to getting light, fluffy cookies. It incorporates air into the dough, making them tender. Follow these steps for best results:
- Start with room temperature butter; it should feel soft but not melted.
- Beat the butter and brown sugar together on medium speed for about 2-3 minutes until it looks light in color and fluffy.
- Make sure to scrape down the sides of your bowl to mix everything evenly.
These steps will help create a nice texture and make sure the flavors blend beautifully! Happy baking!
How to Make Pumpkin Brown Sugar Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups light brown sugar, packed
- 1/4 cup granulated sugar (for rolling)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes to prep and 12-14 minutes to bake, plus some cooling time. Overall, you’ll need about 40 minutes from start to finish to enjoy these scrumptious treats!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). While it heats up, line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream Butter and Sugar
In a large bowl, use an electric mixer to cream together the softened butter and brown sugar. Mix until the mixture is light and fluffy—this should take about 2-3 minutes. Scraping the sides of the bowl helps ensure everything is mixed well!
3. Add In the Wet Ingredients
Next, beat in the egg until fully combined. Then, add the pumpkin puree and vanilla extract, mixing well until everything is blended together smoothly.
4. Prepare Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices (cinnamon, ginger, nutmeg, and cloves). This ensures the spices are evenly distributed in your cookie dough.
5. Combine Wet and Dry Mixtures
Gradually add the dry mixture to the wet ingredients. Stir it all together until just combined—make sure there are no flour streaks left, but don’t overmix!
6. Shape the Cookies
Using a cookie scoop or tablespoon, scoop the dough and roll it into balls. After that, roll each ball in the granulated sugar to lightly coat them for a nice sparkle.
7. Bake Your Cookies
Place the sugar-coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie. Bake them in the preheated oven for 12-14 minutes, or until the edges are set and the centers still look slightly soft.
8. Cool and Enjoy
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, gently transfer them to a wire rack to cool completely. Enjoy these yummy pumpkin cookies with your favorite fall beverage!
These cookies are soft and packed with pumpkin flavor, complemented by warm spices and sweet brown sugar. Perfect for sharing, or keeping all to yourself! Enjoy!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree. Just cut a sugar pumpkin in half, roast it until tender, then scoop out the flesh and blend it until smooth. Make sure to strain it to remove excess moisture, which can affect the cookie’s texture.
What Can I Substitute for the Egg?
If you need an egg substitute, you can use 1/4 cup unsweetened applesauce or 1/2 mashed banana. Both options will help bind the cookies and add moisture, though the flavor may vary slightly.
How Should I Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can freeze them in a freezer-safe container for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Make the Dough Ahead of Time?
Yes! You can make the dough in advance and refrigerate it for up to 2 days. If you want to store it longer, freeze the dough balls on a baking sheet until firm, then transfer them to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time!