If you’re searching for a treat that perfectly captures the cozy flavors of fall with an irresistibly soft texture, look no further than these Chewy Maple Pumpkin Cookies. Packed with fragrant pumpkin spice, rich browned butter, and a kiss of real maple syrup, these cookies are the ultimate comfort dessert that balances a luscious chewiness with deep, warming notes. Whether you’re baking for the holidays, a cozy afternoon break, or just because, these cookies invite you to savor every tender bite with a smile.

Chewy Maple Pumpkin Cookies Recipe - Recipe Image

Ingredients You’ll Need

This Chewy Maple Pumpkin Cookies recipe uses simple, yet thoughtfully chosen ingredients that each bring their own magic to the table. From the earthy sweetness of pumpkin to the aromatic spice blend, every component plays a crucial role in delivering that perfect chewy texture and decadent flavor.

2 ¼ cups all purpose flour: Provides the sturdy but tender base for the cookie structure.

2 tsp pumpkin or chai spice blend: Adds warm, inviting spices that evoke all the feels of autumn.
½ tsp baking soda: Helps the cookies rise just enough for a soft chew without puffing up too much.

½ tsp salt: Balances sweetness and enhances depth of flavor.
1 cup European style unsalted butter, browned: Brown butter lends a nutty, caramel richness that’s essential for chewy delight.

1 cup light brown sugar: Contributes moisture and a subtle molasses note to support chewiness.
⅓ cup pure maple syrup: Infuses a genuine maple sweetness and helps keep cookies tender.
1 large egg yolk, room temperature: Adds richness and helps bind ingredients for the perfect chew.

½ cup canned pumpkin, blotted: Brings moistness, a delicate pumpkin flavor, and a lovely soft texture.
2 tsp vanilla extract: Enhances all the other flavors with a sweet, comforting aroma.
½ tsp maple extract (optional): For an extra maple punch if you’re feeling indulgent.

½ cup granulated sugar (for spiced sugar): Creates a crunchy, sweet coating that contrasts beautifully with the chew.
½ tsp pumpkin or chai spice blend (for spiced sugar): Sprinkles aromatic spice on the surface for that extra pop of autumnal goodness.

How to Make Chewy Maple Pumpkin Cookies

Step 1: Brown the Butter

Start by melting the butter in a saucepan over medium heat, whisking steadily until you see those beautiful brown bits form and a nutty aroma fills your kitchen. This brown butter step is key—it transforms ordinary butter into a flavor powerhouse that will make your Chewy Maple Pumpkin Cookies absolutely unforgettable. Once browned, let it cool but keep it liquid so it mixes smoothly later.

Step 2: Prepare the Pumpkin

Even though canned pumpkin is a star ingredient, excess moisture can make your cookies too soft. To avoid this, gently blot the pumpkin puree between paper towels to soak up any extra water and squeeze out what you can. This simple step ensures your cookies stay wonderfully chewy without becoming soggy.

Step 3: Mix Dry Ingredients

Combine the all-purpose flour, pumpkin or chai spice blend, baking soda, and salt in a bowl and whisk until evenly blended. This blend lays the flavor foundation and ensures your cookies have the right texture by distributing the rising agent and spices consistently throughout.

Step 4: Combine Wet Ingredients

Stir together the cooled brown butter with the brown sugar and real maple syrup until smooth and glossy. Then add the egg yolk, blending thoroughly before folding in the blotted pumpkin, vanilla extract, and optional maple extract. This mixture is the heart of your cookie dough—rich, flavorful, and delectably soft.

Step 5: Bring it All Together

Slowly incorporate the dry ingredients into the wet mixture, stirring gently and just until the dough comes together. Overmixing can toughen cookies, so stop as soon as you see no dry streaks. Once mixed, wrap your dough in plastic wrap and chill it for at least 8 hours or overnight. This resting period helps deepen flavors and perfect the chewy texture everyone loves.

Step 6: Prep and Bake

When ready to bake, preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius). Let the dough rest at room temperature for 30 minutes, then combine the granulated sugar and spice blend to create your spiced sugar coating. Scoop 2-inch balls of dough and roll them generously in the spiced sugar before placing them 2 to 3 inches apart on parchment-lined sheets. Bake for 12 to 14 minutes, keeping an eye at 9 to 10 minutes to prevent over-puffing—if needed, give the pan a quick tap on the rack to settle the cookies. Let them cool on the baking sheet briefly before transferring to wire racks to cool completely.

How to Serve Chewy Maple Pumpkin Cookies

Garnishes

Enhance these cookies by dusting with a light sprinkle of cinnamon or nutmeg just before serving to deepen the autumn vibe. You can also drizzle a thin glaze made of maple syrup and powdered sugar for an elegant, glossy finish that adds a touch of sweetness and visual appeal.

Side Dishes

These Chewy Maple Pumpkin Cookies pair beautifully with a hot cup of chai tea or spiced coffee, balancing their sweetness with warm, aromatic notes. For a richer experience, serve alongside vanilla bean ice cream or a dollop of whipped cream to add cool creaminess that contrasts perfectly with the chewy texture.

Creative Ways to Present

For a festive touch, stack the cookies into a rustic tower on a wooden board, interspersed with sprigs of fresh rosemary or cinnamon sticks for a scent-filled presentation that will impress guests. Alternatively, sandwich a dollop of cream cheese frosting or pumpkin spice buttercream between two cookies for a delightful twist that highlights the season even more.

Make Ahead and Storage

Storing Leftovers

Chewy Maple Pumpkin Cookies store wonderfully in an airtight container at room temperature for up to five days. To keep their soft texture, layer parchment paper between cookies to prevent sticking. This way, you can enjoy their wholesome flavor fresh throughout the week.

Freezing

If you want to keep these cookies for longer, freeze them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. They’ll stay fresh and delicious for up to three months, perfect for quick treats on busy days.

Reheating

To enjoy your Chewy Maple Pumpkin Cookies warm, reheat them gently in the oven at 300 degrees Fahrenheit for 5 to 7 minutes or microwave for 10 to 15 seconds. This brings back the freshly baked softness and intensifies the lovely aromas.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can substitute fresh pumpkin roasted and pureed for canned pumpkin. Make sure to blot or strain excess moisture for the best texture. Fresh pumpkin adds a vibrant and natural flavor that works beautifully in these cookies.

What if I don’t have pumpkin spice blend?

No worries! You can make your own by combining cinnamon, nutmeg, ginger, and a pinch of cloves or allspice. This DIY blend allows you to customize the spice level according to your taste and still achieve that signature fall flavor.

Why should I brown the butter?

Brown butter introduces a nutty, caramelized depth that regular melted butter lacks. This step is essential for giving the Chewy Maple Pumpkin Cookies their rich, complex flavor and tender crumb.

Can these cookies be made vegan?

With some adjustments like using a plant-based butter and egg substitute, you can make this recipe vegan-friendly. However, the texture may differ slightly because of the egg yolk’s richness, so expect a less chewy but still delicious cookie.

What causes cookies to be chewy instead of cakey?

Chewiness usually comes from using more brown sugar, incorporating syrup, and carefully balancing fat and moisture. Chilling the dough and using egg yolk alone (which contains more fat than egg whites) also contribute to that signature chewy texture you want in these cookies.

Final Thoughts

These Chewy Maple Pumpkin Cookies are what cozy dreams are made of—a perfect marriage of soft, tender chewiness and bold, seasonal flavors that instantly make you feel at home. Whether you’re an avid baker or just someone who loves to indulge in all things pumpkin, this recipe is a must-try. Grab your ingredients, get your oven warm, and prepare yourself for some serious cookie happiness!

Chewy Maple Pumpkin Cookies Recipe

★★★★★

5 from 30 reviews

Author: Mariam
Total Time: 8 hours 40 minutes (including chilling time)

Yield: 24 cookies (2-inch diameter each) 1x
Diet: Vegetarian

Print Recipe

Description

These chewy maple pumpkin cookies are a delightful autumn treat combining the rich flavors of brown butter, pumpkin puree, and warm spices, all sweetened naturally with pure maple syrup. Their soft, chewy texture and subtle spice make them perfect for cozy afternoons or holiday gatherings.

Instructions

Prep Brown Butter: Make brown butter about an hour before making the cookies; melt butter in a saucepan over medium heat, whisking continuously until brown bits form and a nutty aroma develops. Remove from heat and cool for 30 minutes until still liquid but not hot.
Prepare Pumpkin: Blot the pumpkin puree by placing it on paper towels in a shallow bowl to absorb excess water. Squeeze out any remaining moisture to ensure the dough is not too wet.

Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin or chai spice blend, baking soda, and salt until well combined. Set aside.
Combine Wet Ingredients: In a large bowl, stir together the cooled brown butter, light brown sugar, and pure maple syrup until fully incorporated and smooth.
Add Egg Yolk: Stir in the large egg yolk and mix thoroughly until the mixture is well combined and glossy.

Add Pumpkin and Extracts: Incorporate the blotted canned pumpkin, vanilla extract, and optional maple extract into the wet mixture until evenly blended.
Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to maintain a tender cookie texture.
Chill the Dough: Cover the cookie dough tightly with plastic wrap and chill in the refrigerator for at least 8 hours or overnight to develop flavor and improve texture.

Preheat Oven: When ready to bake, preheat the oven to 350°F (177°C) and line baking sheets with parchment paper. Let the dough rest at room temperature for 30 minutes to soften slightly.
Prepare Spiced Sugar: Combine the ½ cup granulated sugar and ½ teaspoon pumpkin or chai spice blend in a shallow bowl, mixing thoroughly.
Form Cookies: Use a 2-inch cookie scoop to portion dough balls. Roll each ball in the spiced sugar mixture until coated evenly.

Arrange on Baking Sheet: Place cookie dough balls 2 to 3 inches apart on the prepared baking sheets to allow spreading.
Bake: Bake cookies at 350°F (177°C) for 12-14 minutes, checking at 9-10 minutes. If cookies look too puffy and underbaked, gently bang the baking pan on the oven rack to flatten.
Cool: Remove from oven and let cookies cool on the baking sheet on a wire rack for 3-5 minutes. Then transfer cookies to the rack to cool completely before serving.

Notes

Blotting the pumpkin is essential to avoid excess moisture which can make the cookies too soft or cause spreading issues.
Brown butter adds a rich, nutty flavor that enhances the pumpkin and spice notes.
Chilling the dough overnight improves flavor and texture, but if short on time, chilling for at least 2 hours helps.

The optional maple extract boosts the maple flavor if desired but can be omitted without issue.
Use parchment paper or silicone baking mats to prevent sticking and ensure even baking.
For best chewy texture, do not overbake the cookies; remove when edges are set but centers still look slightly soft.

Prep Time: 20 minutes (plus 8 hours chilling)
Cook Time: 12-14 minutes per batch
Category: Dessert, Cookies

Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie

Calories: 160 kcal
Sugar: 13 g
Sodium: 90 mg

Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 3 g

Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 1 g

Protein: 2 g
Cholesterol: 35 mg

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