Chewy Maple Pumpkin Cookies Recipe

If you adore the cozy flavors of fall and the irresistible texture of soft-baked goodies, you’re going to fall head over heels for these Chewy Maple Pumpkin Cookies. These cookies are a perfect balance of tender chewiness and delightful sweetness, kissed with the warm spices of pumpkin and maple syrup. Every bite bursts with rich brown butter flavor, subtle autumn spices, and that perfect hint of maple, making them an ideal treat for chilly afternoons or anytime you crave a comforting snack. Trust me, once you make these Chewy Maple Pumpkin Cookies, they’ll become a staple in your cookie rotation and an instant favorite for friends and family.

Ingredients You’ll Need

Creating the perfect Chewy Maple Pumpkin Cookies starts with simple, carefully chosen ingredients. Each one adds a unique layer of flavor, texture, or color, making every bite a harmonious experience you’ll want again and again.

• All-purpose flour (2 ¼ cups/270g): The base of your cookies, providing structure and that classic soft crumb.
• Pumpkin or chai spice blend (2 tsp): Infuses warm, cozy flavors that bring the pumpkin to life.
• Baking soda (½ tsp): Gives the cookies a little lift while keeping them wonderfully chewy.
• Salt (½ tsp): Enhances all the other flavors, balancing sweetness perfectly.
• European style unsalted butter, browned and cooled (1 cup/226g): Adds a nutty richness that elevates these cookies from ordinary to extraordinary.
• Light brown sugar (1 cup/200g): Brings moisture and a deep caramel flavor that complements the pumpkin beautifully.
• Pure maple syrup (⅓ cup/79ml): Offers natural sweetness and that unmistakable maple undertone.
• Large egg yolk (1, room temperature): Adds tenderness and richness to the dough.
• Canned pumpkin, blotted (½ cup/125g): The star ingredient that keeps these cookies moist and flavorful.
• Vanilla extract (2 tsp/10ml): Rounds out the flavors with sweet aromatic notes.
• Maple extract (½ tsp/2.5ml, optional): A boost of maple intensity for lovers of that distinct flavor.
• Spiced sugar: Made from ½ cup (100g) granulated sugar mixed with ½ tsp pumpkin or chai spice blend, perfect for rolling cookies before baking to add extra sparkle and flavor.

How to Make Chewy Maple Pumpkin Cookies

Step 1: Brown the Butter

Start by making the browned butter about an hour before baking. This process requires melting your butter in a heavy-bottomed pan and whisking continually as the butter foams and develops golden brown bits. The rich, nutty aroma signals it’s ready. Let it cool until liquid but not hot—this step is crucial for the deep flavor that makes these cookies unforgettable.

Step 2: Prepare the Pumpkin

Lay paper towels in a shallow bowl and spoon blotted pumpkin onto them to absorb excess moisture. Squeezing the pumpkin dry prevents your cookie dough from becoming too wet, which would throw off their chewy texture. This step elevates the cookies to a perfect consistency.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together flour, your chosen pumpkin or chai spice blend, baking soda, and salt. This ensures even distribution of the spices and leavening, making sure every cookie has consistent flavor and texture.

Step 4: Mix Wet Ingredients

Stir your cooled browned butter with brown sugar and maple syrup until smooth and glossy. Adding the egg yolk next blends richness and helps bind everything together. Finally, fold in the blotted pumpkin along with vanilla and optional maple extract for a burst of aromatic depth.

Step 5: Combine Wet and Dry Ingredients

Gently mix the dry ingredients into the wet until just combined. Be careful not to overmix, or your cookies risk becoming tough. The dough should come together nicely, ready for chilling.

Step 6: Chill the Dough

Cover the dough and let it rest in the fridge for at least 8 hours or overnight. Chilling firms up the dough, intensifies flavor, and ensures that familiar chewy texture we love in these Chewy Maple Pumpkin Cookies. Patience here truly pays off.

Step 7: Prep for Baking

When ready to bake, preheat your oven to 350°F (177°C) and line cookie sheets with parchment paper. Remove the dough and allow it to warm slightly at room temperature for 30 minutes, which helps the cookies spread evenly and bake to perfection.

Step 8: Coat and Bake the Cookies

Mix your spiced sugar and roll generous cookie dough scoops in this mixture to ensure each cookie has a crisp, flavorful crust. Place them 2-3 inches apart on the baking sheet and bake for 12-14 minutes. If cookies appear too puffy at 9-10 minutes, gently bang the pan on the oven rack to encourage spreading, then finish baking for a few more minutes.

Step 9: Cooling

Allow your Chewy Maple Pumpkin Cookies to cool on the baking sheet for 3-5 minutes before transferring them to a cooling rack. This resting period stabilizes their shape and perfect chewiness, so try your best not to dive in too early—it’s worth the wait.

How to Serve Chewy Maple Pumpkin Cookies

Garnishes

Serve these cookies with a light dusting of powdered sugar or a drizzle of maple glaze to add a little extra charm. A sprinkle of chopped toasted pecans on top before baking is another delightful way to add crunch and nuttiness.

Side Dishes

Pair your Chewy Maple Pumpkin Cookies with a warm cup of chai tea or a frothy latte. The spices and warmth in these drinks perfectly complement the cookie’s cozy flavors. For a decadent twist, serve alongside vanilla bean ice cream or a dollop of whipped cream.

Creative Ways to Present

Make a cookie sandwich by spreading cream cheese frosting or pumpkin butter between two cookies. They also work well crumbled over a bowl of spiced oatmeal or used as the base for a festive dessert parfait layered with whipped cream and chopped nuts.

Make Ahead and Storage

Storing Leftovers

Keep your Chewy Maple Pumpkin Cookies fresh by storing them in an airtight container at room temperature. They’ll maintain their chewy texture for up to 4-5 days, making them perfect for sharing or snacking through the week.

Freezing

If you want to make these cookies well in advance, freeze the baked cookies in a single layer on a baking tray, then transfer to a freezer-safe bag or container. They freeze beautifully for up to 3 months. Just thaw at room temperature when you’re ready to enjoy.

Reheating

To revive that fresh-baked warmth, pop the cookies in a 300°F (150°C) oven for 5 minutes or microwave them for about 10-15 seconds. This brief warming softens them up just right, reminding you of when they first came out of the oven.

FAQs

Can I substitute the pumpkin spice blend with something else?

Absolutely! If you don’t have pumpkin spice on hand, a mix of cinnamon, nutmeg, ginger, and cloves works perfectly. You can also experiment with chai spices for a different but equally delicious twist on the flavor.

Why do I need to blot the pumpkin puree?

Blotting the pumpkin removes excess moisture, which prevents the cookie dough from becoming too wet and spreading too much during baking. This step is key to achieving the perfect chewy texture.

Can I make these cookies vegan?

While the recipe calls for egg yolk and butter, you can substitute the butter with a vegan alternative and replace the egg yolk with a flax or chia egg. Keep in mind that texture and flavor may vary slightly, but they can still be delicious!

Why is browning the butter important?

Browned butter adds a nutty, caramel-like depth of flavor that plain melted butter just can’t match. It’s an essential ingredient that gives these cookies their unique richness.

Can I skip the maple extract?

Yes, maple extract is optional. The pure maple syrup already provides a lovely maple flavor, so the extract just intensifies it. Feel free to omit it if you prefer a subtler maple note.

Final Thoughts

There’s nothing quite like biting into a fresh, warm Chewy Maple Pumpkin Cookie to bring instant comfort and joy. These cookies are the perfect way to celebrate fall flavors in a wonderfully simple, yet exquisite way. I can’t wait for you to try making them yourself—you’ll quickly see why they’re such a beloved treat in my kitchen and hopefully soon in yours too.

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