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Chewy Maple Pumpkin Cookies

chewy maple pumpkin cookies

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Indulge in the delightful flavors of fall with these chewy maple pumpkin cookies. Soft, buttery, and infused with warm spices, each bite is a celebration of autumn. The combination of pure maple syrup and rich brown butter creates an irresistible taste that will fill your kitchen with inviting aromas. Perfect for family gatherings, cozy nights in, or just because, these cookies are sure to bring smiles to everyone around. Plus, they are easy to make ahead—just chill the dough overnight for ultimate convenience. Bake a batch today and enjoy the sweet essence of the season!

Ingredients

Scale
  • 2 1/4 c (270g) all purpose flour
  • 2 tsp pumpkin or chai spice blend
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 c (226g) European style unsalted butter, browned and cool but still liquid
  • 1 c (200g) light brown sugar
  • 1/3 c (79ml) pure maple syrup
  • 1 large egg yolk, room temperature
  • 1/2 c (125g) canned pumpkin, blotted
  • 2 tsp (10ml) vanilla extract
  • 1/2 tsp (2.5ml) maple extract, optional
  • 1/2 c (100g) granulated sugar for coating
  • 1/2 tsp pumpkin or chai spice blend for coating

Instructions

  1. Prepare brown butter: Melt unsalted butter over medium heat until golden brown. Transfer to a bowl and allow to cool.
  2. Drain canned pumpkin: Blot with paper towels to remove excess moisture.
  3. Mix dry ingredients: In a bowl, whisk together flour, spice blend, baking soda, and salt.
  4. Combine wet ingredients: Mix cooled brown butter, light brown sugar, and maple syrup until smooth.
  5. Add egg yolk and pumpkin: Stir in egg yolk and vanilla extract; fold in prepared pumpkin.
  6. Blend mixtures: Gradually incorporate dry ingredients into wet mixture until just combined.
  7. Chill dough: Cover and refrigerate for at least 8 hours or overnight.
  8. Bake cookies: Preheat oven to 350°F (177°C). Roll dough into balls, coat in spiced sugar, and bake for 12-14 minutes.

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