Description
Soft, chewy, warmly spiced Halloween Pumpkin Cookies made with real pumpkin puree, brown butter, and fall spices — soft for days and easy to decorate for Halloween parties or cozy autumn nights.
Ingredients
Scale
For the Cookies
- 2 1/4 cups (280g) all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3/4 cup (170g) unsalted butter, browned and cooled slightly
- 3/4 cup (150g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120g) 100% pure pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk, at room temperature
- 2 tsp pure vanilla extract
- Orange gel food coloring (optional)
For Decorating (Optional)
- Cream cheese frosting or vanilla buttercream
- Orange and green sprinkles
- Mini chocolate chips for eyes and mouths
- Pretzel sticks for pumpkin stems
- Candy eyes
Instructions
- Blot the pumpkin puree with paper towels to remove excess moisture. This is the secret to a chewy, not cakey, cookie. Set aside.
- In a light-colored saucepan, melt butter over medium heat until it foams and brown specks appear with a nutty aroma. Remove from heat and let cool for 10 minutes.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and all spices (cinnamon, ginger, nutmeg, and cloves).
- In a large bowl, whisk the cooled brown butter, brown sugar, and granulated sugar until smooth. Add the blotted pumpkin puree, egg yolk, and vanilla extract. Whisk until well combined. Add orange food coloring if desired.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix. The dough will be soft and sticky.
- Cover and chill the dough for 30-60 minutes. This helps the flavors meld and prevents spreading.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop 1.5-tablespoon balls of dough and place 2 inches apart. Bake for 10-12 minutes, until edges are set and tops are still slightly soft. They will firm up as they cool.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting and decorating.
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American