Chewy Pumpkin Spice Cookies – Soft, Spiced, and Perfectly Sweet
Chewy pumpkin spice molasses cookies made with browned butter, warm spices, and rolled in cinnamon sugar for the ultimate cozy autumn treat.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 3 hours 31 minutes
- Yield: 34 cookies
- Category: Cookies
- Method: Creaming
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Pumpkin Spice Cookies:
226 g unsalted butter (1 cup)
200 g light brown sugar
150 g granulated sugar
1 large egg (50 g without shell), room temp
1 tsp vanilla
35 g molasses (2 tbsp)
56 g canned pumpkin puree
1 1/2 tsp cinnamon
3/4 tsp salt
3/4 tsp allspice
1/4 tsp cloves
1/4 tsp ginger
1 tsp baking soda
295 g all-purpose flour
For the Cinnamon Sugar Coating:
50 g sugar
2 tsp cinnamon
Instructions
1. Melt butter in a small pot and whisk occasionally until it browns and smells nutty. Remove from heat and cool 30 minutes.
2. Stir browned butter, brown sugar, and granulated sugar together in a large bowl until smooth.
3. Mix in egg, vanilla, molasses, and pumpkin puree until combined.
4. Add cinnamon, salt, allspice, cloves, ginger, baking soda, and flour. Stir until dough forms.
5. Scoop dough with a heaping 1 1/2 tbsp scoop (about 28–29 g each). Place on lined cookie sheet, cover, and refrigerate for at least 2 hours or overnight.
6. Preheat oven to 350 °F (175 °C). Remove dough from refrigerator.
7. Mix sugar and cinnamon for coating. Roll chilled dough balls in cinnamon sugar before baking.
8. Arrange on parchment-lined baking sheet and bake 10–12 minutes, until tops look set but still moist in cracks.
9. Cool on a rack. Enjoy warm or store in an airtight container for up to 1 week.
Notes
Chilling the dough overnight enhances flavor and chewiness.
Weighing dough balls ensures evenly baked cookies.
For a stronger spice flavor, increase cinnamon or add a pinch of nutmeg.
Find it online: https://cookingwithramsay.com/chewy-pumpkin-spice-cookies/