A delightful fall treat that combines the cozy warmth of pumpkin spice with a rich maple-browned butter flavor—I absolutely adore how these cookies come together. Crisp on the edges, chewy in the center, and finished with a sweet maple-spice sugar coating, they make every bite feel like autumn perfection.

Why You’ll Love This Recipe

I love these cookies because they feature brown butter and real maple syrup, giving them a deep, nutty sweetness. The pumpkin puree adds moistness and subtle spice, while the maple-spice sugar coating creates that crave-worthy crisp-chewy contrast. They’re easy to prep, and chilling the dough overnight enhances both flavor and texture.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 ¼ cups all-purpose flour
2 teaspoons pumpkin or chai spice blend
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, browned and slightly cooled
1 cup light brown sugar
⅓ cup pure maple syrup
1 large egg yolk, room temperature
½ cup canned pumpkin, excess moisture blotted
2 teaspoons vanilla extract
½ teaspoon maple extract (optional)

Spiced Sugar Coating

½ cup granulated sugar
½ teaspoon pumpkin or chai spice blend

Directions

Brown the butter in a saucepan over medium heat until golden with brown bits, then let it cool.
Blot the pumpkin puree to remove excess moisture.
In a bowl, whisk flour, spice blend, baking soda, and salt.
In another bowl, mix cooled brown butter with brown sugar and maple syrup.
Add egg yolk, pumpkin puree, vanilla, and maple extract (if using) to the wet mix.
Fold the dry ingredients into the wet mixture until just combined.
Cover and chill the dough for at least 8 hours or overnight.
Preheat oven to 350°F and line a baking sheet with parchment paper.
Mix the sugar and spice for the coating in a small bowl.
Scoop 2-tablespoon-sized dough balls, roll them in the spiced sugar, and place them on the baking sheet about 3 inches apart.
Bake for 10–12 minutes until edges are set and tops have cracked.
Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

Servings and Timing

Yield: About 24 cookies
Prep Time: 20 minutes (plus chilling time)
Bake Time: 10–12 minutes per batch
Chill Time: 8 hours to overnight

Variations

Add-ins: I like folding in chopped pecans or mini chocolate chips for added texture.
Spice Change: Sometimes I switch pumpkin spice with chai for a different flavor profile.
Dairy-Free: I’ve used vegan butter to make these dairy-free with great results.

Storage/Reheating

Room Temperature: I keep the cookies in an airtight container for up to 3 days.
Freezing Dough: I portion the dough into balls, freeze them on a tray, then store them in a freezer-safe bag for up to 2 months.
Baking from Frozen: I bake directly from frozen and just add 1–2 minutes to the baking time.
Freezing Baked Cookies: Once cooled, I freeze them and reheat in a 300°F oven for 5 minutes.

FAQs

What makes these cookies chewy instead of cakey?

I always blot the pumpkin to remove excess moisture and make sure I don’t overmeasure the flour.

Can I skip browning the butter?

Yes, but I love the depth of flavor browned butter adds. Regular melted butter works in a pinch.

Why did my cookies spread too much?

Warm butter can cause that. I make sure it’s fully cooled and always chill the dough well before baking.

How can I enhance the spice flavor?

Rolling the dough in a spiced sugar mix before baking really amps up the flavor.

Can I make these cookies gluten-free?

Absolutely. I substitute with a 1:1 gluten-free baking flour and still get a chewy, soft result.

Conclusion

I delight in how these Chewy Maple Pumpkin Cookies blend cozy pumpkin spice, nutty brown butter, and sweet maple—making them a fall favorite in my kitchen. With flexible variations, smart storage, and a recipe that rewards patience, they’re a deliciously satisfying treat worth planning ahead for.