Ingredients

226 g unsalted butter (1 cup)

200 g light brown sugar

150 g granulated sugar

1 large egg (50 g without shell), room temperature

1 tsp vanilla extract

35 g molasses (2 tablespoons)

56 g canned pumpkin puree

1 1/2 tsp ground cinnamon

3/4 tsp salt

3/4 tsp ground allspice

1/4 tsp ground cloves

1/4 tsp ground ginger

1 tsp baking soda

295 g all-purpose flour

50 g granulated sugar (for rolling)

2 tsp ground cinnamon (for rolling)

Instructions

Step 1: Melt the butter in a small pot over medium heat, whisking occasionally. Once the butter starts to brown and you notice nutty aromas with brown bits at the bottom, remove from heat.

Step 2: Pour the browned butter into a heat-safe bowl and let it cool for 30 minutes until slightly warm or at room temperature.

Step 3: In a large bowl, stir together the cooled browned butter, light brown sugar, and granulated sugar until smooth.

Step 4: Add the egg, vanilla extract, and molasses to the sugar mixture, stirring to combine. Then stir in the pumpkin puree.

Step 5: Add the dry ingredients—cinnamon, salt, allspice, cloves, ginger, baking soda, and all-purpose flour—and stir until a dough forms.

Step 6: Scoop the dough using a heaping 1 1/2 tablespoon scoop (or a level 2 tablespoon scoop). Optionally, weigh each dough ball to 28-29 grams for even sizing.

Step 7: Roll each dough ball between your hands to smooth the surface. Place them on a lined baking sheet, cover, and refrigerate for at least 2 hours or overnight.

Step 8: Preheat the oven to 350°F (175°C) and remove the dough balls from the refrigerator.

Step 9: Mix the 50 grams of granulated sugar and 2 teaspoons cinnamon in a small bowl. Roll each chilled dough ball in this cinnamon sugar mix just before baking.

Step 10: Bake the cookies on parchment-lined half sheet pans for 10-12 minutes. They are done when the tops look slightly dry but the cracks remain moist.

Step 11: Transfer cookies to a cooling rack. Enjoy them warm or cooled.

Tips & Variations

For extra chewiness, be careful not to overbake the cookies; pulling them out as soon as the tops look dry with moist cracks is key.

You can substitute canned pumpkin puree with homemade pumpkin puree or mashed sweet potato for a slight flavor variation.

Roll the cookies in extra cinnamon sugar for a spicier crust, or omit the cinnamon sugar coating for a softer, less sweet exterior.

Adding chopped nuts like pecans or walnuts can add a pleasant crunch to the cookies.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To refresh, warm them slightly in the microwave for 10-15 seconds before serving. These cookies can also be frozen; place them in a freezer-safe container and freeze for up to three months. Thaw at room temperature before enjoying.

FAQs

Can I use pumpkin pie spice instead of individual spices?

Yes, pumpkin pie spice can replace the cinnamon, allspice, cloves, and ginger. Use about 2 teaspoons of pumpkin pie spice to match the combined spice flavor in the recipe.

Can I make these cookies without molasses?

Molasses adds a distinctive deep flavor and chewiness, but you can substitute with dark corn syrup or honey in equal amounts. Keep in mind the taste and texture may be slightly different.