Chewy Maple Pumpkin Cookies Recipe

There are fall cookies that taste sweet, and then there are fall cookies that feel like the whole season tucked into one soft, spiced bite. These Chewy Maple Pumpkin Cookies belong to that second kind, with browned butter, pure maple syrup, pumpkin, warm spice, and a sparkly sugar coating that makes each cookie feel cozy from the first look.

They are soft in the center, chewy around the edges, and full of rich autumn flavor without becoming heavy. The browned butter gives them a nutty, toasted depth, while the maple syrup adds warmth and sweetness that feels softer than plain sugar alone.

Pumpkin gives the cookies their seasonal character, but the key is blotting it first so the dough stays chewy instead of cakey. That small step makes a big difference, because pumpkin carries extra moisture that can change the final texture.

The spiced sugar coating adds a little crunch and a pretty finish. As the cookies bake, the coating settles into the edges and gives them that sweet, lightly crackly outside that makes them feel special.

These cookies are perfect for chilly afternoons, fall gatherings, holiday cookie boxes, harvest picnics, or a quiet coffee break when you want something that tastes like maple, pumpkin, brown butter, and spice all at once.

Why You’ll Love These Chewy Maple Pumpkin Cookies

These cookies have a beautiful texture. The edges bake up chewy, while the centers stay soft and tender without turning overly cakey.

The flavor is more layered than a basic pumpkin cookie. Browned butter, maple syrup, brown sugar, vanilla, optional maple extract, pumpkin, and warm spice all work together.

The browned butter is a major flavor builder. It adds a nutty, toasted note that makes the cookies taste deeper and richer.

The spiced sugar coating gives the outside a sweet little crunch. It makes the cookies look pretty and adds extra fall flavor to every bite.

The dough only needs a 30-minute chill. That short rest helps the flour hydrate and keeps the cookies thicker and chewier.

They are freezer-friendly, too. You can freeze baked cookies or freeze dough balls already rolled in spiced sugar and bake them straight from frozen.

Recipe Details

• Recipe name: Chewy Maple Pumpkin Cookies
• Oven temperature: 350°F (175°C)
• Dough chill time: 30 minutes
• Butter cooling time after browning: About 15 minutes
• Cookie size: 1.5-tablespoon portions
• Baking time: 10 to 12 minutes
• Cooling time on baking sheet: 5 minutes
• Room temperature storage: Up to 4 days
• Freezer storage for baked cookies: Up to 3 months
• Freezer storage for dough balls: Bake from frozen and add 1 to 2 extra minutes
• Approximate calories: About 140 per cookie

Ingredients

Dry Ingredients

• 2 ¼ cups (270g) all-purpose flour
• 2 teaspoons pumpkin or chai spice blend
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 1 cup (226g) European-style unsalted butter
• 1 cup (200g) light brown sugar, packed
• ⅓ cup (79ml) pure maple syrup
• 1 large egg yolk, room temperature
• ½ cup (125g) canned pumpkin, blotted
• 2 teaspoons vanilla extract
• ½ teaspoon maple extract, optional

Spiced Sugar Coating

• ½ cup (100g) granulated sugar
• ½ teaspoon pumpkin or chai spice blend

Optional Variations and Add-Ins

• ½ cup chopped white chocolate
• ⅓ cup toasted pecans
• ⅓ cup toasted walnuts
• Candied pecans
• Apple pie spice
• A pinch of black pepper
• 1:1 gluten-free flour blend
• ¼ cup dark chocolate
• 1 teaspoon coconut oil
• Mini marshmallows
• Extra vanilla extract
• Extra maple syrup
• Coconut oil
• Silicone baking mat

The Cozy Flavor Behind These Cookies

Chewy Maple Pumpkin Cookies are not just pumpkin spice cookies with maple added as an afterthought. The flavor comes from several warm ingredients working together, and each one has a real purpose.

Browned butter gives the dough a toasted, nutty base. It makes the cookies taste richer and more complex than they would with plain melted butter.

Maple syrup adds sweetness with a deeper fall flavor. It keeps the cookies from tasting flat and works beautifully with brown sugar and pumpkin.

The egg yolk adds richness without making the cookies too puffy. Using only the yolk helps support a chewy texture instead of a cakier one.

Blotted pumpkin brings the seasonal flavor while controlling moisture. That is one of the most important details in this recipe.

The spiced sugar coating gives the cookies their finished personality. It turns the outside into a lightly crunchy, fragrant layer while the inside stays soft.

Why Browning the Butter Matters

Browning the butter is the flavor step that makes these cookies stand out. It turns ordinary butter into something nutty, toasty, and slightly caramel-like.

As the butter melts, the water cooks off first. Then the milk solids begin to brown and form little golden specks at the bottom of the pan.

Those browned specks are full of flavor. They should be scraped into the bowl with the butter, not left behind.

The butter needs to cool after browning. It should be barely warm but still pourable before it is mixed with the sugar and maple syrup.

If the butter is too hot, it can affect the dough texture. Cooling for about 15 minutes gives it time to settle while still staying fluid enough to whisk.

Why Blotting the Pumpkin Is Essential

Pumpkin is naturally wet, and too much moisture can make cookies cakey or flat. That is why the recipe calls for canned pumpkin that has been blotted.

To blot pumpkin, spread it on a paper towel, place another paper towel on top, and press gently. This removes extra water while keeping the pumpkin flavor.

The amount used is ½ cup (125g), but it should be blotted before going into the dough. This helps the cookies stay chewy.

Skipping this step can change the final result. Wet pumpkin can make the dough too soft and lead to spreading or a muffin-like texture.

If using fresh pumpkin puree, it should be cooked down until very thick, then blotted as well. Fresh pumpkin usually contains even more water than canned.

Directions

Step 1: Brown the Butter

Place 1 cup (226g) European-style unsalted butter in a light-colored saucepan. A light pan helps you see the color change clearly.

Melt the butter over medium heat, swirling the pan occasionally. At first, it will sizzle as the water cooks off.

The butter will foam as it heats. Keep watching closely, because the color can change quickly once the foam begins to settle.

Step 2: Watch for Golden Brown Specks

After about 5 minutes, look for golden-brown specks forming at the bottom of the pan. The butter should smell nutty, like a mix of toffee and warm popcorn.

The moment it reaches that amber color and smells toasted, remove it from the heat. Brown butter can go from perfect to burnt very quickly.

Pour the browned butter into a heatproof bowl. Scrape in all the browned bits, because they carry the deepest flavor.

Step 3: Cool the Brown Butter

Let the browned butter cool until it is warm but not hot. This should take about 15 minutes.

It should still be pourable when used. If it becomes too firm, the dough may be harder to mix smoothly.

Cooling prevents the hot butter from affecting the egg yolk and dough texture. This small pause helps protect the chewiness of the cookies.

Step 4: Blot the Pumpkin

Measure ½ cup (125g) canned pumpkin. Spread it onto a paper towel and gently press another paper towel on top.

Remove as much excess moisture as you can without losing the pumpkin itself. The pumpkin should look thicker after blotting.

This step is non-negotiable for the best texture. It helps prevent sad, flat cookies and keeps the centers chewy.

Step 5: Mix the Spiced Sugar Coating

In a shallow bowl, combine ½ cup (100g) granulated sugar with ½ teaspoon pumpkin or chai spice blend. Stir until evenly mixed.

Set the bowl aside. You will roll the chilled dough balls in this coating before baking.

The coating gives the cookies a sparkly finish and extra spice on the outside. It also adds a little crispness once baked.

Step 6: Combine the Brown Butter, Brown Sugar, and Maple Syrup

In a large bowl, whisk the cooled browned butter with 1 cup (200g) packed light brown sugar and ⅓ cup (79ml) pure maple syrup. The mixture may look a little separated at first.

Keep whisking until it looks more cohesive. Brown butter and maple syrup need a little mixing to come together.

The brown sugar adds moisture and warmth. The maple syrup brings the signature maple flavor that makes these cookies special.

Step 7: Add the Egg Yolk

Add 1 large room-temperature egg yolk. Whisk until the mixture looks shiny.

The yolk gives richness and helps bind the dough. It also supports the chewy texture without making the cookies too cakey.

Do not add the whole egg. The original recipe uses only the yolk for the right balance.

Step 8: Add Vanilla and Maple Extract

Add 2 teaspoons vanilla extract and ½ teaspoon maple extract if using it. The maple extract is optional but boosts the maple flavor.

Whisk until the extracts are blended into the wet mixture. The mixture should smell warm, sweet, and fragrant.

If you do not have maple extract, you can later use the substitution note from the recipe. Increase the vanilla to 1 tablespoon and add an extra tablespoon of maple syrup.

Step 9: Fold in the Blotted Pumpkin

Add the blotted pumpkin to the wet mixture. Fold it in gently.

The mixture may look slightly rustic or a little lumpy, which is fine. It does not need to be perfectly smooth.

Avoid beating too aggressively at this stage. Gentle folding helps keep the dough from becoming overworked.

Step 10: Combine the Dry Ingredients

In another bowl, combine 2 ¼ cups (270g) all-purpose flour, 2 teaspoons pumpkin or chai spice blend, ½ teaspoon baking soda, and ½ teaspoon salt.

Whisk until the dry ingredients are evenly distributed. This helps prevent uneven spice or baking soda pockets in the dough.

Spoon and level the flour rather than packing it. Too much flour can make the cookies dense instead of chewy.

Step 11: Add the Dry Ingredients to the Wet Mixture

Sprinkle the dry ingredients over the wet mixture. Use a spatula to fold them in.

Mix only until just combined. A few tiny flour streaks are better than overmixing.

The dough should be soft but able to hold its shape when scooped. Do not treat it like bread dough; gentle mixing is enough.

Step 12: Chill the Dough

Cover the bowl and chill the dough for 30 minutes. This rest helps hydrate the flour and firm up the butter.

Chilling is what gives the cookies better thickness and chew. Skipping it can lead to flatter cookies.

Use this time to prepare baking sheets and preheat the oven. The dough will be easier to shape once chilled.

Step 13: Preheat the Oven

Preheat your oven to 350°F (175°C). Place a rack in the middle of the oven.

A middle rack helps the cookies bake evenly. It protects the bottoms from browning too quickly.

Let the oven fully heat before baking. The cookies need a steady temperature to spread properly.

Step 14: Prepare the Baking Sheets

Line two baking sheets with parchment paper. This keeps cleanup simple and helps the cookies release easily.

Parchment also helps create a consistent cookie bottom. It is a dependable choice for sugar-coated dough.

Set the baking sheets near your dough and spiced sugar. This makes shaping easier.

Step 15: Scoop the Dough

Scoop 1.5-tablespoon portions of dough. A #40 cookie scoop works well if you have one.

Try to keep the portions even. Similar-sized cookies bake more evenly.

The dough should be soft but manageable after chilling. If it feels sticky, return it to the refrigerator for 10 minutes.

Step 16: Roll Into Balls

Roll each scoop of dough into a ball. Handle the dough gently.

If the dough sticks to your hands, chilling it longer is better than adding a lot of flour. Extra flour can change the texture.

Each dough ball should be smooth enough to roll in the sugar coating. They do not need to be perfectly shaped.

Step 17: Coat in Spiced Sugar

Roll each dough ball in the spiced sugar mixture. Coat it completely on all sides.

The sugar should cling to the outside of the dough. This gives the cookies their sweet, crunchy coating.

Place each coated ball on the prepared baking sheet. Leave about 2 inches between cookies so they can spread.

Step 18: Bake One Sheet at a Time

Bake one sheet at a time for 10 to 12 minutes. The cookies are ready when the edges look set but the centers still seem slightly underdone.

Do not overbake. The cookies continue to firm up as they cool.

Baking one sheet at a time helps the cookies bake evenly. It also gives you better control over the final texture.

Step 19: Optional Pan Bang for Crinkly Tops

For extra crinkly tops, bang the baking sheet once on the counter when it comes out of the oven. This is optional.

The quick motion helps the centers settle slightly and can create a more textured top. Do it carefully while the cookies are still hot.

Do not overdo it. One firm tap is enough.

Step 20: Cool on the Baking Sheet

Let the cookies cool on the baking sheet for 5 minutes. They are delicate when hot.

This rest allows the cookies to firm up enough to move. It also helps the sugar coating begin to crisp.

After 5 minutes, transfer the cookies to a wire rack. Let them cool completely or enjoy them slightly warm.

Serving Tips

These cookies are wonderful slightly warm. A quick 10 seconds in the microwave can bring back that fresh-from-the-oven softness.

They pair beautifully with afternoon coffee. The maple, pumpkin, brown butter, and spice flavors feel especially cozy with a warm drink.

For parties, arrange them on a board or platter. Cinnamon sticks tucked nearby can make the presentation feel extra seasonal.

If packing them for lunch, wrap each cookie in parchment. This helps protect the spiced sugar coating from rubbing off.

They are also lovely for holiday cookie boxes. Their chewy texture and warm spice make them stand out among crisper cookies.

Storage

Store baked cookies in an airtight container at room temperature for up to 4 days. Make sure they are fully cool before sealing.

The cookies will stay chewy when stored properly. Keep the container closed so they do not dry out.

If stacking, place parchment between layers. This helps protect the sugar coating.

For the best texture, enjoy them within the first few days. They are still good after that, but freshest is always best.

Freezing Baked Cookies

Freeze baked cookies in a single layer on a tray first. Once firm, stack them in a freezer bag with parchment between layers.

They will stay chewy for up to 3 months. Thaw at room temperature when ready to eat.

You can also microwave a thawed cookie for about 15 seconds. This brings back a soft, warm texture.

Freezing Dough Balls

The dough balls freeze beautifully. Roll them in spiced sugar first, then freeze.

Bake straight from frozen when needed. Add 1 to 2 extra minutes to the baking time.

This is perfect for future cookie cravings. You can bake only what you need and keep the rest ready.

Helpful Notes for Best Results

Blotting the pumpkin is essential. Extra pumpkin moisture can make the cookies spread too much or turn cakey.

If using fresh pumpkin puree, cook it down until thick like mashed potatoes, then blot it well. Fresh pumpkin usually has more water than canned.

If you do not have maple extract, increase the vanilla to 1 tablespoon and add an extra tablespoon of maple syrup. The maple flavor will be less intense but still delicious.

For a dairy-free version, coconut oil can work instead of butter. You will miss the brown butter flavor, but the swap is possible.

If the cookies spread too much, the butter may have been too warm. Next time, chill the dough for an extra 15 minutes.

A silicone baking mat can help if spreading is an issue. It gives the dough more grip than some surfaces.

Variations

White Chocolate Maple Pumpkin Cookies

Fold ½ cup chopped white chocolate into the dough at the end. The creamy sweetness pairs beautifully with maple and pumpkin.

White chocolate makes the cookies feel a little richer. It also adds pretty little pockets throughout the dough.

Nutty Maple Pumpkin Cookies

Add ⅓ cup toasted pecans or walnuts to the dough. The nuts add crunch and a warm, toasty flavor.

Candied pecans are another option. They create a sweeter, more textured cookie.

Spiced-Up Version

Swap the pumpkin spice for apple pie spice. This changes the spice profile while keeping the fall feeling.

You can also add a pinch of black pepper. It gives the cookies a subtle warmth without making them taste spicy.

Gluten-Free Version

Use a 1:1 gluten-free flour blend. The cookies may spread a little more, but they should still taste wonderful.

Keep the rest of the recipe the same. Watch the baking cues rather than relying only on time.

Dark Chocolate Drizzle

Melt ¼ cup dark chocolate with 1 teaspoon coconut oil. Drizzle it over the cooled cookies.

This creates a pretty finish with almost no effort. The dark chocolate also balances the sweetness.

Mini Marshmallow Center

Press a mini marshmallow into the center of each cookie halfway through baking. The marshmallow will puff as the cookie finishes.

This variation is fun for kids and anyone who enjoys a sweeter, playful cookie. Watch closely so the marshmallow does not overbrown.

Troubleshooting

Why Are My Cookies Cakey Instead of Chewy?

The pumpkin may have had too much moisture. Blot it more thoroughly next time.

Overmixing can also make the cookies less chewy. Fold the dry ingredients only until just combined.

Using a whole egg instead of just the yolk can make the cookies puffier. Stick with 1 large egg yolk for the intended texture.

Why Did My Cookies Spread Too Much?

The butter may have been too warm, or the dough may not have chilled long enough. Chill the dough for an extra 15 minutes next time.

If the kitchen is warm, return the dough to the refrigerator for 10 minutes while shaping. Cold dough gives thicker cookies.

A silicone baking mat may also help with grip. Parchment still works well, but spreading can vary by kitchen and oven.

Why Does My Brown Butter Taste Bitter?

The butter likely browned too far. Once it smells nutty and has amber specks, remove it from the heat immediately.

Brown butter continues cooking in the hot pan. Pour it into a heatproof bowl right away to stop the cooking.

If it tastes burnt or bitter, it is best to start over. Burnt butter is difficult to hide in a simple cookie dough.

Why Did My Sugar Coating Melt Into the Cookies?

The dough may have been too warm, or the coating may have absorbed into the surface. If that happens, roll the baked cookies in more spiced sugar while they are still warm.

The heat helps the sugar stick. You will still get a sweet, lightly crunchy finish.

Next time, keep the dough chilled before rolling. Cooler dough helps the sugar coating stay more distinct.

Why Is My Dough Too Sticky?

Pumpkin and maple syrup both add moisture. Chill the dough for 30 minutes as directed, and add another 10 minutes if needed.

Avoid adding too much flour. Extra flour can make the cookies dense.

If your kitchen is warm, shape the dough in batches and keep the rest chilled. This keeps the texture easier to manage.

Frequently Asked Questions

Can I Use Fresh Pumpkin Puree Instead of Canned?

Yes, but the fresh pumpkin should be cooked down until very thick, similar to mashed potato texture. Then blot it well.

Fresh pumpkin holds more water than canned pumpkin. Removing moisture is essential for chewy cookies.

Why Did My Cookies Turn Out Cakey Instead of Chewy?

This usually happens because too much pumpkin moisture stayed in the dough. Blot the pumpkin more firmly next time.

Overmixing can also affect the texture. Using a whole egg instead of just the yolk can make the cookies puffier as well.

My Browned Butter Smells Bitter. Did I Ruin It?

If it smells bitter, it likely went too far. Browned butter should smell nutty and toasted, not burnt.

It is best to start over if the butter is burned. Pull it from the heat as soon as amber specks appear.

Can I Skip Chilling the Dough?

The 30-minute chill is important. It helps the flour hydrate and firms the butter so the cookies bake thicker and chewier.

Skipping the chill can lead to flatter cookies. Use the chill time to prepare the sugar coating and baking sheets.

What Should I Do If the Sugar Coating Melts?

Roll the baked cookies in more spiced sugar while they are still warm. The warmth will help the sugar stick.

Next time, make sure the dough is chilled before rolling. Cooler dough helps preserve the coating better.

Can I Freeze These Cookies?

Yes, both baked cookies and dough balls can be frozen. Baked cookies freeze for up to 3 months.

Dough balls can be frozen after being rolled in spiced sugar. Bake from frozen and add 1 to 2 extra minutes.

Can I Make These Dairy-Free?

Coconut oil can be used instead of butter for a dairy-free version. However, you will lose the browned butter flavor.

The texture and flavor may change. The brown butter is a key part of the original recipe.

Can I Add Chocolate?

Yes, chopped white chocolate can be folded into the dough. Dark chocolate can also be melted with coconut oil and drizzled over the cooled cookies.

Both variations work well with maple and pumpkin. Choose based on whether you want a creamy sweet note or a deeper chocolate finish.

Why These Cookies Are Perfect for Fall Baking

These cookies bring together the flavors people often crave in fall: pumpkin, maple, warm spice, brown sugar, and browned butter. They smell comforting while they bake and taste even better slightly warm.

They are also practical for gatherings. The dough can be chilled, shaped, frozen, and baked later, which makes planning easier.

The sugar coating gives them a finished look without frosting or decorating. That makes them beautiful enough for a cookie tray but simple enough for a weekday bake.

They are soft and chewy, not dry. Blotted pumpkin and egg yolk help keep the texture balanced.

They also have enough depth for adults and enough sweetness for kids. That makes them easy to share.

Why This Recipe Works So Well

The recipe works because every ingredient supports texture and flavor. Browned butter adds nuttiness, brown sugar adds chew, maple syrup adds warmth, and pumpkin brings moisture and fall flavor.

Baking soda helps the cookies spread just enough. Salt balances sweetness, while the spice blend gives the dough its cozy aroma.

The egg yolk provides richness without adding too much liquid. That helps the cookies stay chewy instead of cakey.

Chilling the dough gives the flour time to hydrate. It also cools the butter so the cookies hold their shape in the oven.

The spiced sugar coating adds the final touch. It gives the outside sweetness, sparkle, spice, and a small crisp contrast.

Final Thoughts

Chewy Maple Pumpkin Cookies are the kind of fall cookie that feels thoughtful without being complicated. With browned butter, pure maple syrup, blotted pumpkin, brown sugar, warm spice, vanilla, optional maple extract, and a spiced sugar coating, they deliver rich autumn flavor in a soft and chewy cookie.

The most important details are worth following carefully. Brown the butter until it smells nutty, cool it until barely warm, blot the pumpkin to remove extra moisture, chill the dough for 30 minutes, and bake until the edges are set but the centers still look slightly underdone.

After 5 minutes on the baking sheet, the cookies firm up while staying tender inside. The sugar coating becomes lightly crisp, giving every bite that chewy-crackly contrast that makes them so satisfying.

Serve them slightly warm with coffee, pack them for lunch, bring them to a fall gathering, or freeze dough balls for a future cozy baking day. However you enjoy them, these cookies bring maple, pumpkin, spice, and browned butter together in a way that feels like autumn in cookie form.

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Chewy Maple Pumpkin Cookies

These chewy maple pumpkin cookies are soft, warmly spiced, and full of cozy fall flavor. Browned European-style butter adds a deep, nutty richness, while pure maple syrup and pumpkin create a tender cookie with a naturally sweet, comforting taste. A spiced sugar coating gives each cookie a lightly crisp exterior that contrasts beautifully with the chewy center, making them perfect for fall baking, holiday trays, or a sweet afternoon treat.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Course: Cookies, Dessert
• Cuisine: American
• Servings: 24 cookies

Ingredients

Dry Ingredients

• 2 ¼ c all purpose flour 270g
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoon pumpkin or chai spice blend

Wet Ingredients

• 1 c European style unsalted butter 226g, browned and cool but still liquid
• 1 c light brown sugar 200g
• ⅓ c pure maple syrup 79ml
• ½ c canned pumpkin 125g, blotted
• 1 large egg yolk room temperature
• 2 teaspoon vanilla extract 10ml
• ½ teaspoon maple extract 2.5ml, optional

Spiced Sugar

• ½ c granulated sugar 100g
• ½ teaspoon pumpkin or chai spice blend

Instructions

Step 1: Prepare the Baking Sheet

Line a baking sheet with parchment paper. Prepare the oven for baking cookies according to the temperature from your original recipe source, since the provided recipe does not include a specific oven temperature.

Step 2: Mix the Dry Ingredients

In a bowl, whisk together the all purpose flour, pumpkin or chai spice blend, baking soda, and salt until evenly combined.

Step 3: Combine the Wet Ingredients

In a separate large bowl, stir together the browned and cooled but still liquid European style unsalted butter, light brown sugar, and pure maple syrup until smooth.

Add the blotted canned pumpkin, room temperature egg yolk, vanilla extract, and maple extract, if using. Mix until fully combined.

Step 4: Make the Cookie Dough

Add the dry ingredients to the wet ingredients. Mix just until a soft cookie dough forms and no dry streaks remain.

Step 5: Prepare the Spiced Sugar

In a small bowl, combine the granulated sugar and pumpkin or chai spice blend.

Step 6: Shape and Coat the Cookies

Divide the dough into 24 cookie portions. Roll each portion in the spiced sugar until coated, then place the cookies on the prepared baking sheet with space between each one.

Step 7: Bake the Cookies

Bake for 12 minutes, or until the cookies are set around the edges and still soft in the centers.

Step 8: Cool Before Serving

Let the cookies rest on the baking sheet briefly before transferring them to a wire rack to cool.

Serving Suggestions

• Serve with hot coffee or tea.
• Pair with a pumpkin spice latte.
• Add to fall cookie trays or Thanksgiving dessert boards.
• Serve with cold milk for a simple treat.
• Package in seasonal cookie boxes for gifting.

Storage

How to Store

Store completely cooled cookies in an airtight container at room temperature.

How to Freeze

Place cooled cookies in a freezer-safe airtight container and freeze for longer storage. Thaw before serving.

Best Texture Tip

Blot the canned pumpkin well before mixing it into the dough. Removing excess moisture helps the cookies stay chewy instead of cakey.