If you’re dreaming of cozy autumn flavors wrapped into a cookie, you simply must try these chewy maple pumpkin cookies. They blend the rich warmth of brown butter and pumpkin spice with a lovely maple sweetness, creating a cookie that’s soft, tender, and packed with that signature chewy texture. These treats balance deep fall flavors in every bite, making them a perfect companion for your afternoon tea or a festive snack to share with loved ones. Trust me, once you take your first bite, these chewy maple pumpkin cookies will become a cherished staple in your seasonal baking rotation.

chewy maple pumpkin cookies Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward but each plays a crucial role in making these chewy maple pumpkin cookies wonderfully textured and flavorful. From the brown butter that adds a nutty depth, to the lightly spiced pumpkin puree balancing sweetness with warmth, every element is essential.

All-purpose flour (2 1/4 cups / 270g): The foundation that gives structure to your cookies, making them tender yet sturdy.

Pumpkin or chai spice blend (2 tsp + 1/2 tsp): Adds the signature warmth and cozy flavor synonymous with fall treats.
Baking soda (1/2 tsp): Helps the cookies rise perfectly and maintain their light chewiness.

Salt (1/2 tsp): Balances sweetness and enhances the other flavors beautifully.
European style unsalted butter, browned and cooled (1 cup / 226g): Browning the butter adds an irresistible nutty aroma that transforms the cookies.

Light brown sugar (1 cup / 200g): Its molasses content adds moisture and sweetness that contribute to chewiness.
Pure maple syrup (1/3 cup / 79ml): Delivers a delicate maple sweetness that complements the pumpkin perfectly.
Large egg yolk (1, room temperature): Adds richness and helps bind ingredients together.

Canned pumpkin, blotted (1/2 cup / 125g): Moistens the dough while bringing that earthy pumpkin flavor, essential for the fall vibe.
Vanilla extract (2 tsp / 10ml): Enhances the overall flavor profile with warm, sweet notes.
Maple extract (1/2 tsp / optional): An extra boost of maple flavor for lovers of that classic taste.

Granulated sugar (1/2 cup / 100g): Used to coat the cookies before baking, creating a pleasant sugary crust.

How to Make chewy maple pumpkin cookies

Step 1: Brown the butter

Begin by making your brown butter about an hour before baking; it needs time to cool but still remain liquid. Melt the butter in a light-colored saucepan, whisking continuously once it foams so you can see the brown bits form without burning. Once it develops a rich, nutty aroma and lovely golden flecks, remove from heat and pour into a bowl to cool. This step is what transforms the whole cookie experience.

Step 2: Prepare the pumpkin

Lay a few layers of paper towels over a shallow bowl and spoon out 1/2 cup of canned pumpkin puree. Gently blot and squeeze out excess moisture so your cookie dough isn’t too wet — this ensures the right texture and chewiness in the final cookies.

Step 3: Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour, your choice of pumpkin or chai spice blend, baking soda, and salt until they are evenly mixed. This blend of spices is what gives these cookies their irresistible cozy flavor.

Step 4: Mix wet ingredients

Stir together the cooled brown butter, brown sugar, and maple syrup until they form a smooth, glossy mixture. Then, add in the egg yolk and stir until fully combined. Next, mix in the blotted pumpkin puree along with vanilla and optional maple extracts for that layered maple goodness.

Step 5: Combine and chill the dough

Pour the dry ingredients into the wet ingredients and gently fold until just combined; be careful not to overmix so the cookies stay tender. Cover the dough with plastic wrap and chill it in the fridge for at least 8 hours or overnight. This chilling step helps develop flavor and texture, making the cookies perfectly chewy.

Step 6: Prepare for baking

Preheat your oven to 350 degrees F (177 Celsius). Line cookie sheets with parchment paper. Let the chilled dough sit at room temperature for 30 minutes before scooping; this helps the dough spread nicely during baking. Mix the remaining pumpkin spice blend with granulated sugar for coating.

Step 7: Shape and bake

Use a 2-inch cookie scoop to portion the dough, then roll each ball in the spiced sugar mixture until fully coated. Arrange the dough balls 2 to 3 inches apart on the parchment-lined sheets. Bake for 12 to 14 minutes, checking at 9 to 10 minutes. If they are still too puffy, firmly bang the pan on the oven rack a few times to encourage spreading. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

How to Serve chewy maple pumpkin cookies

Garnishes

For a little extra flair, sprinkle a tiny pinch of flaky sea salt atop the cookies just before serving to highlight the sweet and savory contrast. You could also lightly drizzle with melted white chocolate or a thin glaze of pure maple syrup to enhance their show-stopping maple flavor.

Side Dishes

These chewy maple pumpkin cookies pair wonderfully with a warm cup of chai tea or a glass of cold milk to balance their spiced sweetness. They also complement pumpkin spice lattes or even a creamy vanilla ice cream for a dessert spread that’s simply unforgettable.

Creative Ways to Present

Transform your cookie presentation by layering the chewy maple pumpkin cookies with whipped cinnamon cream between them for a spiced sandwich treat. Alternatively, serve them on a rustic wooden platter with a scattering of toasted pecans and cinnamon sticks for that perfect autumn vibe at your next gathering.

Make Ahead and Storage

Storing Leftovers

Store leftover chewy maple pumpkin cookies in an airtight container at room temperature for up to 4 days. Keeping them sealed helps maintain that signature chewy softness and prevents them from drying out.

Freezing

You can freeze baked cookies for up to 3 months by placing them in a single layer on a baking sheet first, freezing until solid, then transferring to a freezer-safe bag or container. For unbaked dough, scoop balls onto a tray, freeze until firm, and then store in airtight bags. This method keeps them fresh and ready to enjoy any time.

Reheating

To revive the fresh-baked experience, gently warm cookies in a 300-degree oven for 5 minutes or microwave for 10-15 seconds. This brings back softness and makes the maple aroma bloom once again.

FAQs

Can I substitute the pumpkin or chai spice blend?

Absolutely! You can use homemade pumpkin pie spice or your favorite fall spice mix. Just make sure to balance cinnamon, nutmeg, ginger, and cloves for the best flavor.

What if I don’t have European style butter?

You can use regular unsalted butter, but the European style tends to have higher fat content and richer flavor, which really elevates these cookies. If you use regular butter, make sure it’s unsalted and freshly browned for the best results.

Is it essential to chill the dough overnight?

Chilling is highly recommended as it helps the flavors mature and the texture stay chewy. If you’re short on time, chill for at least 2 hours, but overnight yields the best results.

Can I make these cookies vegan?

To make these chewy maple pumpkin cookies vegan, you’d need to replace butter with a plant-based alternative, use a flax or chia egg instead of yolk, and ensure pumpkin spice blends and sugar are vegan-friendly. Expect subtle differences in texture and flavor.

How do I prevent my cookies from spreading too much?

Chilling the dough is key to controlling spread. Also, ensure you don’t over-soften the butter when browning and keep the dough cool before baking. If cookies spread too much, try slightly reducing the butter by a tablespoon next time.

Final Thoughts

These chewy maple pumpkin cookies truly capture the heart of autumn with their warm spices, luscious maple notes, and that dreamy chewy texture. They’re not just cookies; they’re a cozy moment captured in a bite. I can’t wait for you to give this recipe a try and see how these sweets become an instant seasonal favorite in your home, just like they have in mine.

chewy maple pumpkin cookies Recipe

★★★★★

4.9 from 21 reviews

Author: lina
Total Time: 8 hours 45 minutes (includes 8 hour chilling time)

Yield: About 24 cookies (using 2-inch cookie scoop) 1x
Diet: Vegetarian

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Description

These chewy maple pumpkin cookies combine warm fall spices, rich browned butter, and pure maple syrup to create soft, flavorful treats perfect for cozy autumn days. With a balance of spice and sweetness, these cookies are tender, moist, and coated in a spiced sugar crust for an extra layer of deliciousness.

Instructions

Brown the Butter: About an hour before baking, melt the unsalted butter in a heavy-bottomed saucepan over medium heat. Once it starts to foam, whisk continuously until brown bits form and a nutty aroma emerges. Remove from heat, pour into a clean bowl, and let it cool for 30 minutes until lukewarm but still liquid.
Blot the Pumpkin: Line a shallow bowl with 2-3 layers of paper towels. Spoon 1/2 cup of canned pumpkin onto the towels to absorb excess moisture. Then gently squeeze the pumpkin to remove any additional water before using.

Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, 2 teaspoons of pumpkin or chai spice blend, baking soda, and salt until well combined. Set aside.
Combine Brown Butter and Sugars: In a large bowl, stir the cooled browned butter with the light brown sugar and pure maple syrup until smooth and well blended.
Add Egg Yolk: Stir in the room temperature egg yolk until fully incorporated.

Incorporate Pumpkin and Extracts: Mix in the blotted canned pumpkin, vanilla extract, and maple extract (if using) until evenly combined.
Add Dry Ingredients: Gradually stir the flour mixture into the wet ingredients until just combined. Do not overmix to maintain cookie tenderness.
Chill the Dough: Cover the dough with plastic wrap and refrigerate for 8 hours or overnight to develop flavor and improve texture.

Prepare for Baking: Preheat the oven to 350°F (177°C). Line 1-2 large baking sheets with parchment paper. Remove the dough from the fridge and let it sit at room temperature for 30 minutes to allow easier scooping and better cookie spreading.
Mix Coating Sugar: Combine 1/2 cup granulated sugar with 1/2 teaspoon of pumpkin or chai spice blend in a small bowl. Adjust spices to taste.
Scoop and Roll: Using a 2-inch cookie scoop, portion dough into balls. Roll each ball in the spiced sugar mixture until fully coated.

Arrange on Baking Sheet: Place the sugar-coated dough balls 2 to 3 inches apart on the prepared parchment-lined baking sheets.
Bake the Cookies: Bake at 350°F (177°C) for 12-14 minutes. At 9-10 minutes, check cookies; if they look puffier than desired, open the oven and firmly bang the cookie sheet on the oven rack a few times to flatten. Continue baking for 3-4 more minutes until edges are set and centers are soft.
Cool: Let the cookies cool on the baking sheet placed on a cooling rack for 3-5 minutes, then transfer to the rack to cool completely.

Notes

Blotting the canned pumpkin is crucial to remove excess moisture, which ensures the cookies remain chewy and not cakey.
Using European style unsalted butter for browning gives a richer, nuttier flavor.
Chilling the dough overnight improves flavor and texture by allowing the ingredients to meld.

Maple extract is optional but enhances the maple flavor if you desire a stronger maple aroma.
If you prefer crisper cookies, bake a minute or two longer, but watch carefully to avoid burning.

Prep Time: 45 minutes (includes browning butter, blotting pumpkin, mixing, and chilling preparation time excluding chilling duration)

Cook Time: 12-14 minutes per batch
Category: Dessert/Cookie
Method: Baking

Cuisine: American

Nutrition

Serving Size: 1 cookie (approx. 30g)
Calories: 160

Sugar: 14g
Sodium: 110mg
Fat: 8g

Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g

Carbohydrates: 22g
Fiber: 1g
Protein: 2g

Cholesterol: 35mg

Keywords: maple pumpkin cookies, chewy pumpkin cookies, fall cookies, maple spice cookies, brown butter cookies