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Chewy Maple Pumpkin Cookies

chewy maple pumpkin cookies

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If you’re on the hunt for a delightful way to embrace the flavors of fall, look no further than these chewy maple pumpkin cookies. Infused with the rich sweetness of maple syrup and the comforting essence of pumpkin, these cookies are a perfect blend of chewy and soft textures. They’re ideal for sharing with friends and family during cozy gatherings or enjoying as a sweet treat after dinner. The combination of spices adds warmth and depth, making each bite feel like a comforting hug. Once you’ve tried these chewy maple pumpkin cookies, they’ll surely become a beloved favorite in your baking repertoire.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 2 tsp pumpkin or chai spice blend
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup European-style unsalted butter (brown and cooled)
  • 1 cup light brown sugar
  • 1/3 cup pure maple syrup
  • 1 large egg yolk (room temperature)
  • 1/2 cup canned pumpkin (blotted)
  • 2 tsp vanilla extract
  • 1/2 tsp maple extract (optional)
  • 1/2 cup granulated sugar for coating
  • 1/2 tsp pumpkin or chai spice blend for coating

Instructions

  1. Start by making brown butter in a saucepan over medium heat; whisk continuously until foamy and browned. Cool to room temperature.
  2. Blot excess moisture from canned pumpkin using paper towels.
  3. Whisk together flour, spice blend, baking soda, and salt in one bowl.
  4. In another bowl, mix brown butter with light brown sugar and maple syrup until combined; stir in egg yolk, pumpkin, vanilla, and optional maple extract.
  5. Gradually incorporate dry ingredients into the wet mixture without overmixing.
  6. Chill dough covered in plastic wrap for at least 8 hours or overnight.
  7. Preheat oven to 350°F (177°C) and line cookie sheets with parchment paper.
  8. Roll dough into balls, coat in spiced sugar mixture, and place on sheets.
  9. Bake for 12-14 minutes until golden around edges but still soft in center; cool briefly before transferring to a rack.

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