🍂 Historical Overview
Brown sugar, known for its deep molasses flavor, became a staple in baking during the 19th century when sugar refining methods improved. Pumpkin, a cherished North American crop, has long been used in pies, breads, and cakes. When combined, they create a cookie that embodies the cozy sweetness of autumn. The rich caramel undertones from the brown sugar perfectly complement pumpkin’s natural earthiness, making these cookies a timeless fall favorite.
Pumpkin Brown Sugar Cookies – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
These Pumpkin Brown Sugar Cookies are chewy, soft, and filled with caramel-like flavor that melts in your mouth. Perfect for crisp fall days, they’re spiced with cinnamon and nutmeg, then sprinkled with flaky sea salt for an irresistible balance of sweet and salty. Whether you’re baking for Thanksgiving, a cozy weekend treat, or gifting to friends, these cookies deliver all the warmth of homemade autumn baking.
Ingredients
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2 ¼ cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon
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½ tsp nutmeg
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¼ tsp cloves
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¾ cup unsalted butter, melted
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1 ¼ cups packed brown sugar
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¼ cup granulated sugar (plus extra for rolling)
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⅓ cup pumpkin puree
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1 large egg yolk
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2 tsp vanilla extract
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Optional: flaky sea salt for topping
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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In a medium bowl, whisk flour, baking soda, salt, and spices.
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In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth.
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Add pumpkin puree, egg yolk, and vanilla extract; mix until fully incorporated.
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Stir in dry ingredients until dough forms. Chill for 30 minutes for best texture.
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Scoop dough into balls, roll in sugar, and place on baking sheets.
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Bake for 10–12 minutes or until edges are set but centers are soft.
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Sprinkle with flaky sea salt while warm. Cool on wire racks.
Notes
Use dark brown sugar for deeper molasses flavor.
Chilling helps cookies stay thick and chewy.
Add a pinch of espresso powder for a subtle flavor boost.
FAQ
1. Why use brown sugar instead of white sugar?
Brown sugar adds moisture and depth, giving these cookies a rich, caramel flavor and soft, chewy texture.
2. Can I use pumpkin pie filling instead of pumpkin puree?
No — pumpkin pie filling contains added sugar and spices that can throw off the recipe’s balance. Always use pure pumpkin puree.
3. How can I make these cookies crispier?
Bake 1–2 minutes longer and let them cool completely on the baking sheet. This helps the edges become slightly crisp while keeping the centers tender.
