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Chewy Maple Pumpkin Cookies

chewy maple pumpkin cookies
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Indulge in the cozy flavors of fall with these chewy maple pumpkin cookies. Each bite offers a delightful combination of rich maple sweetness and spiced pumpkin, making them the perfect treat for any autumn gathering. They’re easy to prepare and can be made ahead of time, allowing you to enjoy warm, fresh cookies whenever the craving strikes. Coated in a sweet and spicy sugar mixture, these cookies are sure to brighten your day and put a smile on the faces of family and friends. Whether enjoyed with a cup of hot cider or simply on their own, these chewy maple pumpkin cookies are a must-bake this season!

Ingredients

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

Instructions

  1. Prepare brown butter by melting it in a saucepan until browned and nutty; let cool.
  2. Blot canned pumpkin with paper towels to remove excess moisture.
  3. In one bowl, whisk flour, spice blend, baking soda, and salt together.
  4. In another bowl, mix cooled brown butter, light brown sugar, and maple syrup until smooth; add egg yolk and mix well.
  5. Stir in pumpkin puree and vanilla extract until combined.
  6. Gently fold dry ingredients into the wet mixture until just combined.
  7. Chill dough for at least 8 hours or overnight.
  8. Preheat oven to 350°F (177°C) and prepare baking sheets with parchment paper.
  9. Mix granulated sugar with spice blend for coating.
  10. Scoop dough into balls, roll in sugar mixture, and place on sheets.
  11. Bake for 12-14 minutes; cool slightly before transferring to a wire rack.

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