Maple Chewy Pumpkin Cookies Recipe

Introduction

These Maple Chewy Pumpkin Cookies offer a perfect balance of warm spices and subtle sweetness, making them an irresistible autumn treat. With a tender, chewy texture and a hint of maple syrup, they are perfect for cozy afternoons or holiday gatherings.

Ingredients

• 1 cup (220g) unsalted butter
• 1 1/2 cups (280g) dark brown sugar, packed
• 1 large egg yolk
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1/3 cup (80g) pumpkin puree
• 2 1/4 cups (280g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 2 tbsp brown sugar
• 2 tbsp granulated sugar
• 1 tsp cinnamon

Instructions

1. Step 1: Brown the unsalted butter in a saucepan over medium heat until it turns an amber color. Remove from heat and chill slightly.
2. Step 2: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
3. Step 3: In a bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
4. Step 4: In a mixing bowl, combine the dark brown sugar and the chilled browned butter until the mixture becomes clumpy.
5. Step 5: Add the egg yolk, maple syrup, vanilla extract, and pumpkin puree to the sugar mixture. Mix until smooth and well combined.
6. Step 6: Fold the dry ingredients into the wet mixture gently until just combined to avoid overmixing.
7. Step 7: Scoop dough into balls and roll each in a cinnamon-sugar mixture made by mixing the brown sugar, granulated sugar, and cinnamon.
8. Step 8: Place the coated dough balls on the prepared baking sheet and bake for 12–15 minutes, or until the edges are set but the centers remain soft.

Tips & Variations

• For extra flavor, try adding chopped pecans or walnuts to the dough before baking.
• If you prefer a stronger maple taste, drizzle a little maple glaze over the cooled cookies.
• Make sure not to overbake to keep the cookies soft and chewy.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, you can refrigerate them for up to a week. Reheat slightly in the microwave or let them come to room temperature before serving to enjoy their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is the convenient choice for most home bakers.

Can I substitute maple syrup with honey?

You can substitute honey for maple syrup, but it will subtly change the flavor. Maple syrup adds a characteristic richness that complements the pumpkin and spices best.

Maple Chewy Pumpkin Cookies Recipe

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★★★★★

4.8 from 134 reviews

These Maple Chewy Pumpkin Cookies offer a delightful combination of rich brown butter, pure maple syrup, and warm pumpkin spices. Soft, chewy, and perfectly spiced, they make a comforting treat ideal for autumn or any time you’re craving seasonal flavors.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup (220g) unsalted butter
• 1 1/2 cups (280g) dark brown sugar, packed
• 1 large egg yolk
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1/3 cup (80g) pumpkin puree

Dry Ingredients

• 2 1/4 cups (280g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp cinnamon

Coating

• 2 tbsp brown sugar
• 2 tbsp granulated sugar
• 1 tsp cinnamon

Instructions

1. Brown the Butter: Melt the unsalted butter in a saucepan over medium heat, stirring frequently until it turns an amber color and develops a nutty aroma. Remove from heat and chill slightly to cool.
2. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until well combined.
4. Combine Sugar and Butter: In a large mixing bowl, mix the dark brown sugar with the chilled brown butter. The mixture will look clumpy and grainy but well incorporated.
5. Add Wet Ingredients: Add the egg yolk, pure maple syrup, vanilla extract, and pumpkin puree to the sugar and butter mixture. Mix until smooth and homogeneous.
6. Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture using a spatula or spoon until the dough just comes together without overmixing.
7. Shape and Coat Dough: Scoop the dough into small balls. Roll each ball in a mixture of brown sugar, granulated sugar, and cinnamon until evenly coated. Place the coated dough balls on the lined baking sheet, spacing them slightly apart.
8. Bake the Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges are set and cookies are slightly firm but still soft in the center.

Notes

• Brown butter develops a rich, nutty flavor enhancing the pumpkin spices.
• Do not overmix the dough once adding dry ingredients to keep cookies chewy.
• Ensure pumpkin puree is unsweetened for best flavor control.
• Adjust baking time slightly if cookies are larger or smaller.
• Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.

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