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Chewy Maple Pumpkin Cookies Recipe

Chewy Maple Pumpkin Cookies Recipe
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★★★★★

5.2 from 17 reviews

These Chewy Maple Pumpkin Cookies are a perfect seasonal treat blending the warm flavors of pumpkin, chai spices, and rich maple syrup for a soft, chewy texture. Made with brown butter and a subtle spice kick, these cookies are ideal for fall gatherings or cozy afternoons with a cup of tea or coffee.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups (270g) all purpose flour
  • 2 tsp pumpkin or chai spice blend
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 1 cup (226g) European style unsalted butter, browned and cooled but still liquid
  • 1 cup (200g) light brown sugar
  • 1/3 cup (79ml) pure maple syrup
  • 1 large egg yolk, room temperature
  • 1/2 cup (125g) canned pumpkin, blotted of excess water
  • 2 tsp (10ml) vanilla extract
  • 1/2 tsp (2.5ml) maple extract, optional

Coating

  • 1/2 cup (100g) granulated sugar
  • 1/2 tsp pumpkin or chai spice blend

Instructions

  1. Brown Butter Preparation: About an hour before making the cookies, melt the butter in a heavy-bottomed saucepan. Once it foams, whisk continuously until brown bits form. Remove from heat and pour into a bowl to cool for 30 minutes until liquid but room temperature.
  2. Prepare Pumpkin: Place 2-3 paper towels in a shallow bowl. Scoop 1/2 cup canned pumpkin on towels to absorb excess water. Squeeze out remaining moisture before using.
  3. Mix Dry Ingredients: Whisk together flour, chosen spice blend, baking soda, and salt until well combined. Set aside.
  4. Combine Wet Ingredients: Stir cooled brown butter with brown sugar and maple syrup until smooth. Then stir in the egg yolk until incorporated.
  5. Add Pumpkin and Extracts: Mix in the blotted pumpkin, vanilla extract, and optional maple extract until fully combined.
  6. Combine Wet and Dry: Gently fold dry ingredients into wet mixture until just combined. Avoid overmixing.
  7. Chill Dough: Cover dough with plastic wrap and refrigerate for 8 hours or overnight to allow flavors to meld and dough to firm.
  8. Prepare to Bake: Preheat oven to 350°F (177°C). Line cookie sheets with parchment paper. Remove dough from fridge and let rest at room temperature for 30 minutes to soften slightly for better spreading.
  9. Prepare Sugar-Spice Coating: Mix the same spice blend used in the dough with granulated sugar. Adjust spices to taste.
  10. Scoop and Coat: Using a 2-inch cookie scoop, scoop dough balls and roll each in the spiced sugar mixture until fully coated.
  11. Arrange Cookies: Place sugar-coated dough balls 2-3 inches apart on the prepared baking sheets.
  12. Bake: Bake in the preheated oven for 12-14 minutes. At around 9-10 minutes, check the cookies; if too puffy, open oven and firmly bang the pan on the rack a few times to encourage flattening, then continue baking until done.
  13. Cool: Let cookies cool on the baking sheet placed over a cooling rack for 3-5 minutes. Transfer to a cooling rack to cool completely.

Notes

  • Brown butter adds a rich, nutty flavor and depth to the cookies.
  • Blotting the pumpkin removes excess moisture to ensure chewy texture.
  • Chilling the dough is essential for flavor development and controlling spread.
  • Adjust the spice blend to your preference; chai blends add a warm complexity.
  • Maple extract is optional but enhances the maple flavor if used.
  • Using a 2-inch scoop ensures uniform cookie sizes for even baking.
  • If cookies are too puffy during baking, gently banging the pan helps them spread properly.

Nutrition

Keywords: maple pumpkin cookies, chewy pumpkin cookies, brown butter cookies, fall cookies, spiced cookies, maple syrup cookies

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