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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.

Ingredients

Scale

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

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