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Chewy Maple Pumpkin Cookies

chewy maple pumpkin cookies

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Indulge in the warm and inviting flavors of chewy maple pumpkin cookies, the quintessential treat for fall! These delightful cookies combine the rich essence of brown butter with the sweetness of pure maple syrup and the warmth of pumpkin spice. Soft and chewy in texture, each bite offers a nostalgic taste that’s perfect for sharing with family and friends. Whether you’re hosting a cozy gathering or simply looking for a sweet snack, these cookies are sure to impress. Plus, with easy-to-follow steps and customizable variations, you’ll find yourself reaching for this recipe time and again. Get ready to fill your kitchen with delicious aromas and enjoy every scrumptious bite!

Ingredients

Scale
  • 2 1/4 c (270g) all purpose flour
  • 2 tsp pumpkin or chai spice blend
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 c (226g) European style unsalted butter, browned and cool but still liquid
  • 1 c (200g) light brown sugar
  • 1/3 c (79ml) pure maple syrup
  • 1 large egg yolk, room temperature
  • 1/2 c (125g) canned pumpkin, blotted
  • 2 tsp (10ml) vanilla extract
  • 1/2 tsp (2.5ml) maple extract, optional
  • 1/2 c (100g) granulated sugar for coating
  • 1/2 tsp pumpkin or chai spice blend for coating

Instructions

  1. Prepare brown butter by melting it in a saucepan over medium heat until golden brown; let cool.
  2. Squeeze excess moisture from canned pumpkin using paper towels.
  3. In a bowl, whisk together flour, spice blend, baking soda, and salt.
  4. In a large bowl, mix cooled brown butter, brown sugar, and maple syrup until well combined; add egg yolk, pumpkin puree, vanilla extract.
  5. Fold in dry ingredients until just combined; chill dough for at least 8 hours.
  6. Preheat oven to 350°F (177°C) and line baking sheets with parchment.
  7. Scoop dough into balls, roll in sugar-spice mixture, place on sheets.
  8. Bake for 12-14 minutes until edges are lightly browned; cool before serving.

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