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.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all purpose flour
- 2 tsp pumpkin or chai spice blend
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1 cup European style unsalted butter, browned and cool but still liquid
- 1 cup light brown sugar
- ⅓ cup pure maple syrup
- 1 large egg yolk, room temperature
- ½ cup canned pumpkin, blotted
- 2 tsp vanilla extract
- ½ tsp maple extract, optional
For Spiced Sugar
- ½ cup granulated sugar
- ½ tsp pumpkin or chai spice blend
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
