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Chewy Maple Pumpkin Cookies

Chewy maple pumpkin cookies with spiced sugar on a rustic table
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Soft and chewy maple pumpkin cookies made with browned butter, maple syrup, and warm pumpkin spice. Perfect for fall gatherings, cozy afternoons, or as a festive gift.

Ingredients

Scale
  • Dry Ingredients:
  • 2 ¼ cups 270g all-purpose flour
  • 2 tsp pumpkin spice blend (or chai spice blend)
  • ½ tsp baking soda
  • ½ tsp salt
  • Wet Ingredients:
  • 1 cup 226g European-style unsalted butter, browned and cooled but still liquid
  • 1 cup 200g light brown sugar
  • ⅓ cup 79ml pure maple syrup
  • 1 large egg yolk (room temperature)
  • ½ cup 125g canned pumpkin, blotted and drained
  • 2 tsp 10ml vanilla extract
  • ½ tsp 2.5ml maple extract (optional)
  • Spiced Sugar Coating:
  • ½ cup 100g granulated sugar
  • ½ tsp pumpkin spice blend (or chai spice blend)

Instructions

  1. Brown the Butter:
  2. About an hour before making the dough, brown the butter.
  3. Melt butter in a clear, heavy-bottom saucepan over medium heat. Once it begins to foam, whisk continuously until brown bits form.
  4. Remove from heat, pour into a clean bowl, and let cool for 15–30 minutes until room temperature but still liquid.
  5. Prep the Pumpkin Puree:
  6. Lay 2–3 paper towels over a shallow bowl. Scoop ½ cup of canned pumpkin onto the towels.
  7. Let the excess water absorb for a few minutes, then gently squeeze to remove additional moisture.
  8. Mix Dry Ingredients:
  9. In a medium bowl, whisk together flour, pumpkin spice blend, baking soda, and salt. Set aside.
  10. Combine Wet Ingredients:
  11. In a large mixing bowl, stir together cooled browned butter, brown sugar, and maple syrup until smooth.
  12. Stir in egg yolk until fully combined.
  13. Add pumpkin puree, vanilla extract, and maple extract (if using) and mix well.
  14. Form the Dough:
  15. Add the dry ingredients to the wet mixture, folding gently until just combined. Do not overmix.
  16. Chill:
  17. Cover the dough with plastic wrap and refrigerate for at least 8 hours or overnight. This ensures maximum flavor and chewiness.
  18. Preheat Oven & Prepare Coating:
  19. Preheat oven to 350°F (177°C).
  20. Line baking sheets with parchment paper.
  21. In a small bowl, mix granulated sugar with pumpkin spice for the coating.
  22. Shape & Coat Cookies:
  23. Let dough sit at room temperature for 30 minutes before baking.
  24. Using a 2-inch cookie scoop, portion dough into balls. Roll each ball in the spiced sugar coating.
  25. Bake:
  26. Place dough balls 2–3 inches apart on the baking sheet.
  27. Bake for 12–14 minutes.
  28. At the 9–10 minute mark, check cookies. If puffier than desired, lift and bang the pan gently on the oven rack, then finish baking.
  29. Cool:
  30. Let cookies cool on the baking sheet for 3–5 minutes.
  31. Transfer to a wire rack to cool completely.

Notes

Blotting pumpkin puree is key to avoiding cakey cookies.

Maple extract deepens flavor but can be omitted.

Store cooled cookies in an airtight container at room temperature for up to 1 week. Add a slice of bread to keep them soft.

Freeze baked cookies or dough for up to 3 months.

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