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Chewy Maple Pumpkin Cookies Recipe

Chewy Maple Pumpkin Cookies Recipe
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★★★★★

5.2 from 25 reviews

These Chewy Maple Pumpkin Cookies are delightfully soft and packed with warm fall spices. Browned butter adds a rich, nutty depth, while pure maple syrup infuses the cookies with natural sweetness and a subtle maple flavor. Perfect for cozy autumn afternoons or holiday gatherings, these cookies offer a delicious balance of pumpkin moisture and spiced sweetness, topped with a crunchy cinnamon-sugar coating for extra texture and flavor.

Ingredients

Scale

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, browned and cooled but still liquid
  • 1 cup (200g) light brown sugar
  • ⅓ cup (79ml) pure maple syrup
  • 1 large egg yolk, room temperature
  • ½ cup (125g) canned pumpkin, well drained
  • 2 teaspoons (10ml) vanilla extract
  • ½ teaspoon (2.5ml) maple extract, optional

Spiced Sugar Coating

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

Instructions

  1. Make the brown butter: About an hour before baking, melt the butter in a clear heavy-bottomed saucepan over medium heat. Once it foams, whisk constantly until brown bits form at the bottom and the butter turns a golden brown scent. Remove from heat and pour into a clean bowl; let cool for 30 minutes to room temperature but keep liquid.
  2. Drain the pumpkin: Lay 2-3 paper towels over a shallow bowl. Place a generous ½ cup of pumpkin puree onto the towels. Allow excess water to absorb, then gently squeeze out any remaining liquid to prevent soggy cookies.
  3. Whisk dry ingredients: In a medium bowl, combine the flour, pumpkin or chai spice blend, baking soda, and salt; whisk until evenly mixed. Set aside.
  4. Mix wet ingredients: In a large bowl, stir together the cooled brown butter, brown sugar, and maple syrup until smooth and combined. Stir in the egg yolk thoroughly.
  5. Add pumpkin and extracts: Incorporate the drained pumpkin, vanilla extract, and optional maple extract into the wet mixture, stirring until evenly blended.
  6. Combine dry and wet mixtures: Gradually fold the dry ingredients into the wet mixture until just combined to avoid overmixing, which can toughen the cookies.
  7. Chill the dough: Cover the dough tightly with plastic wrap and refrigerate for at least 8 hours or overnight to develop flavor and improve texture.
  8. Prepare to bake: Preheat your oven to 350°F (177°C). Line 1-2 large baking sheets with parchment paper. Remove dough from fridge and let sit at room temperature for 30 minutes to warm slightly for better spreading.
  9. Make the spiced sugar: Combine granulated sugar with pumpkin or chai spice blend, mixing well. Taste and adjust the spice balance if you desire more warmth or sweetness.
  10. Scoop and coat cookies: Using a 2-inch cookie scoop, portion dough balls. Roll each ball generously in the spiced sugar mixture ensuring an even coating.
  11. Arrange cookies: Place the sugar-coated dough balls on the prepared baking sheets, spacing them 2-3 inches apart to allow room for spreading.
  12. Bake cookies: Bake in the preheated oven for 12 to 14 minutes. Around 9-10 minutes into baking, check if cookies are puffier than desired. If so, remove the oven door briefly, lift the cookie sheet a few inches, and firmly bang the pan on the oven rack several times to encourage spreading. Continue baking for 3-4 more minutes.
  13. Cool cookies: Let cookies cool on the baking sheet atop a cooling rack for 3-5 minutes to set, then transfer to the cooling rack to cool completely.

Notes

  • Use European style unsalted butter for a richer flavor and better browning.
  • Draining the pumpkin puree well is key to preventing soggy cookie dough.
  • Chilling the dough overnight improves texture and flavor depth.
  • Optional maple extract enhances the maple flavor but can be omitted if unavailable.
  • Banging the cookie sheet during baking helps cookies spread evenly without excessive puffiness.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Nutrition

Keywords: chewy pumpkin cookies, maple pumpkin cookies, fall cookies, spiced pumpkin cookies, brown butter cookies, autumn desserts

Find it online: https://tastemadebyclara.com/chewy-maple-pumpkin-cookies-recipe/