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chewy maple pumpkin cookies Recipe

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

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.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups (270g) all purpose flour
  • 2 tsp pumpkin or chai spice blend
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 1 cup (226g) European style unsalted butter, browned and cooled but still liquid
  • 1 cup (200g) light brown sugar
  • 1/3 cup (79ml) pure maple syrup
  • 1 large egg yolk, room temperature
  • 1/2 cup (125g) canned pumpkin, blotted to remove excess water
  • 2 tsp (10ml) vanilla extract
  • 1/2 tsp (2.5ml) maple extract (optional)

Coating

  • 1/2 cup (100g) granulated sugar
  • 1/2 tsp pumpkin or chai spice blend

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add Egg Yolk: Stir in the room temperature egg yolk until fully incorporated.
  6. Incorporate Pumpkin and Extracts: Mix in the blotted canned pumpkin, vanilla extract, and maple extract (if using) until evenly combined.
  7. Add Dry Ingredients: Gradually stir the flour mixture into the wet ingredients until just combined. Do not overmix to maintain cookie tenderness.
  8. Chill the Dough: Cover the dough with plastic wrap and refrigerate for 8 hours or overnight to develop flavor and improve texture.
  9. 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.
  10. 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.
  11. Scoop and Roll: Using a 2-inch cookie scoop, portion dough into balls. Roll each ball in the spiced sugar mixture until fully coated.
  12. Arrange on Baking Sheet: Place the sugar-coated dough balls 2 to 3 inches apart on the prepared parchment-lined baking sheets.
  13. 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.
  14. 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

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