Description
Chewy Maple Pumpkin Cookies are a cozy fall treat with crisp edges, a chewy center, and a deep flavor from browned butter, real maple syrup, and warm pumpkin spice. Finished with a maple-spice sugar coating, they bring the essence of autumn to every bite.
Ingredients
- 2 ¼ cups (270 g) all-purpose flour
- 2 teaspoons pumpkin or chai spice blend
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, browned and slightly cooled
- 1 cup (200 g) light brown sugar
- ⅓ cup (79 ml) pure maple syrup
- 1 large egg yolk, room temperature
- ½ cup (125 g) canned pumpkin, excess moisture blotted
- 2 teaspoons vanilla extract
- ½ teaspoon maple extract (optional)
- ½ cup (100 g) granulated sugar (for coating)
- ½ teaspoon pumpkin or chai spice blend (for coating)
Instructions
- In a light-colored saucepan, melt butter over medium heat until foam rises and brown bits appear. Transfer to a bowl and let cool for 30 minutes.
- Place pumpkin puree on paper towels and blot to remove excess moisture.
- In a bowl, whisk together flour, spice blend, baking soda, and salt; set aside.
- In a separate bowl, stir together the cooled brown butter, brown sugar, and maple syrup until smooth. Mix in the egg yolk, pumpkin puree, vanilla extract, and maple extract (if using).
- Fold the dry ingredients into the wet ingredients until just combined.
- Cover and refrigerate the dough for at least 8 hours or overnight.
- Preheat oven to 350°F (175°C). Mix granulated sugar and spice blend for the coating.
- Scoop about 2 tablespoons of dough per cookie, roll in the spiced sugar, and place on a parchment-lined baking sheet 3 inches apart.
- Bake for 10–12 minutes until edges are set and tops begin to crack.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Blotting the pumpkin is crucial to achieving the chewy texture.
- Chilling the dough enhances flavor and prevents spreading.
- Add-ins like pecans or chocolate chips can be included for variation.
- Use vegan butter for a dairy-free version.
- Can be made gluten-free using a 1:1 gluten-free flour blend.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
