Embrace the cozy flavors of autumn with these irresistible chewy pumpkin maple cookies! This recipe delivers a delightful texture that’s soft, tender, and perfectly chewy, making them an ideal treat for fall gatherings or a quiet evening at home. The unique combination of warm pumpkin spice and sweet maple creates a truly memorable cookie. Get ready to bake a new seasonal favorite that will have everyone asking for more!
Table of Contents
Why You’ll Love These Pumpkin Maple Cookies
You’ll adore these pumpkin maple cookies for several fantastic reasons:
- Irresistible Chewy Texture: Each bite offers a wonderfully soft and tender chewiness that’s simply addictive.
- Rich, Buttery, Nutty Notes: Browning the butter adds incredible depth, contributing a complex, nutty flavor to the cookies.
- Balanced Maple and Pumpkin Flavors: The sweet warmth of maple syrup perfectly complements the earthy notes of pumpkin and cozy spices.
- Delightful Cinnamon Sugar Coating: A crisp outer coating of spiced sugar adds a lovely crunch and an extra layer of flavor.
- Easy Baking Process: With clear, step-by-step instructions, even beginner bakers can achieve perfect results with these pumpkin maple cookies.
Ingredients
Gather these simple ingredients to create your batch of delicious pumpkin maple cookies:
- 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 tsp (2.5ml) maple extract, optional
- 1/2 c (100g) granulated sugar
- 1/2 tsp pumpkin or chai spice blend
Notes & Substitutions
Browning the butter is crucial for developing a rich, nutty flavor that elevates these pumpkin maple cookies. The science behind brown butter involves the Maillard reaction, a chemical process that creates new flavor compounds when milk solids are heated, as explained in articles on browning butter for flavor. Always blot your pumpkin puree thoroughly; this prevents cakey cookies and ensures a chewy texture. Feel free to use your favorite pumpkin spice or chai blend. Maple extract enhances the maple notes, but it’s optional if you prefer a more subtle flavor. The single egg yolk contributes significantly to the delightful chewiness of these cookies.
Equipment
You won’t need much specialized equipment for these chewy pumpkin maple cookies. Gather a heavy-bottom saucepan for browning butter, three to four mixing bowls, and a flexible silicone spatula. Large aluminum cookie sheets work best for even baking. A 2-inch cookie scoop ensures uniform cookie sizes. Don’t forget parchment paper for easy cleanup and a food scale for accurate measurements.
Instructions
Follow these steps to bake your perfect batch of chewy pumpkin maple cookies:
- Brown Butter: About an hour before baking, melt butter in a clear, heavy-bottom saucepan. Once it foams, whisk continuously until brown bits form. Remove from heat, pour into a clean bowl, and cool for 30 minutes to room temperature.
- Blot Pumpkin: Lay two to three paper towels across a wide, shallow bowl. Scoop a generous ½ cup of pumpkin puree onto the paper towels. The towels will absorb excess water. Before using, gently squeeze any remaining water from the pumpkin.
- Combine Dry Ingredients: Whisk the flour, chosen spice blend, baking soda, and salt together in a bowl until thoroughly combined. Set this mixture aside.
- Combine Wet Ingredients: Stir the cooled brown butter, light brown sugar, and pure maple syrup together in a separate bowl until well combined and smooth.
- Add Egg Yolk: Stir in the room temperature egg yolk to the wet mixture until it’s fully incorporated.
- Mix in Pumpkin & Extracts: Add the blotted pumpkin puree, vanilla extract, and optional maple extract to the wet mixture. Stir until everything is well combined.
- Combine Wet & Dry: Gently stir the whisked dry ingredients into the wet mixture until just combined. Be careful not to overmix the dough for these pumpkin maple cookies.
- Chill Dough: Cover the cookie dough with plastic wrap and chill it in the fridge for at least 8 hours, or preferably overnight. This chilling period is crucial for flavor and texture. As King Arthur Baking explains, chilling cookie dough solidifies fats and allows flavors to meld, resulting in a chewier, more flavorful cookie.
- Prepare for Baking: Preheat your oven to 350°F (177°C). Line one or two large cookie sheets with parchment paper. Remove the dough from the fridge and let it sit at room temperature for 30 minutes. This helps the dough warm slightly and spread better during baking.
- Prepare Spiced Sugar Coating: In a small bowl, mix the granulated sugar with the additional ½ teaspoon of pumpkin or chai spice blend until well combined. Taste and adjust the spice balance as needed.
- Scoop and Coat: Using a 2-inch cookie scoop, portion the cookie dough. Roll each dough ball thoroughly in the spiced sugar mixture to coat evenly.
- Arrange on Sheets: Place the sugar-coated dough balls about two to three inches apart on the parchment-lined baking sheets. Do not overcrowd the sheets.
- Bake Cookies: Bake for 12-14 minutes at 350°F (177°C). At 9-10 minutes, check the cookies. If they appear too puffy, open the oven, lift the cookie sheet a few inches, and firmly bang the pan on the oven rack a few times. This “pan bang” technique helps create flatter, chewier cookies. Finish baking for another 3-4 minutes.
- Cool: Let the pumpkin maple cookies cool on the baking sheet for about 3-5 minutes on top of a cooling rack. Then, transfer them directly to the cooling rack to cool completely.
Pro Tips & Troubleshooting
Brown butter is key for deep, nutty flavor; don’t skip this step. Thoroughly blotting the pumpkin puree prevents cakey cookies and ensures a proper chewy texture. Chilling the dough for at least 8 hours dramatically enhances both flavor and chewiness in your pumpkin maple cookies. Allowing room temperature dough for 30 minutes before baking aids in even spreading. Use a cookie scoop for consistent cookie sizes, ensuring even baking. Employ the pan-banging technique at 9-10 minutes for flatter, chewier results. For perfectly round cookies, use a larger cookie cutter immediately after baking to gently swirl around the warm cookie. If cookies are too puffy, you likely didn’t chill the dough long enough or your oven was too hot. If cookies spread too much, your butter might have been too warm or your pumpkin wasn’t blotted enough. If dough is too sticky, chill it longer. If too crumbly, your butter might have been too cool or hard when mixing; let it soften slightly.
Serving, Storage & Variations
Serve your pumpkin maple cookies warm with a cup of coffee, tea, or alongside a scoop of vanilla ice cream. Store cooled cookies in an airtight container at room temperature for up to 3-4 days. You can also freeze baked cookies for up to 2 months by wrapping them tightly. For longer storage, freeze raw cookie dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months.
Consider exciting variations: stir in white chocolate chips, chopped pecans, or walnuts into the dough for added texture. For a decadent twist, swirl a simple cream cheese frosting over cooled cookies. Experiment with different spice blends like apple pie spice or a custom blend of ginger and nutmeg for unique flavor profiles in your pumpkin maple cookies.
Nutrition
Please note that nutritional information is an estimate. Exact values can vary significantly based on ingredients used, specific brands, and portion sizes. This recipe makes approximately 24 servings.
| Nutrient | Amount Per Serving (Approximate) |
|---|---|
| Calories | 180 kcal |
| Total Fat | 10g |
| Saturated Fat | 6g |
| Cholesterol | 25mg |
| Sodium | 80mg |
| Total Carbohydrate | 22g |
| Dietary Fiber | 1g |
| Total Sugars | 14g |
| Protein | 2g |
FAQ
Can I use fresh pumpkin puree?
Yes, but you must cook and blot it thoroughly to remove as much moisture as possible, similar to canned pumpkin. Excessive moisture will alter the texture of your pumpkin maple cookies.
Why no baking powder (recipe update)?
This recipe relies solely on baking soda for leavening. This helps create a chewier texture and a slight crispness on the edges without making the cookies cakey.
Can I freeze the cookie dough?
Absolutely! Scoop and roll the dough balls in the spiced sugar, then freeze them on a baking sheet. Once frozen, transfer to an airtight container or freezer bag for up to 3 months.
How long do these cookies last?
Store baked cookies in an airtight container at room temperature for up to 3-4 days to maintain their freshness and chewy texture.
What if my cookies spread too much?
Ensure your butter wasn’t too warm, and you thoroughly blotted the pumpkin puree. Chilling the dough for the full duration is also essential to prevent excessive spreading.
Conclusion
These chewy pumpkin maple cookies truly embody the essence of fall in every delightful bite. Their tender, chewy texture combined with the rich, warm flavors of pumpkin and maple creates an unforgettable treat. This recipe is designed to be simple and rewarding, perfect for both seasoned bakers and beginners alike. We encourage you to bake a batch of these incredible pumpkin maple cookies and share the autumnal joy. Don’t forget to share your delicious creations online!
Chewy Pumpkin Maple Cookies: A Fall Favorite
Equipment
- Saucepan
- whisk
- Large bowl
- Shallow Bowl
- Plastic wrap
- Oven
- Cookie Sheets
- Parchment paper
- Cookie Scoop (2-inch)
- Cooling rack
Ingredients
Main Ingredients
- 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 tsp (2.5ml) maple extract optional
For Rolling
- 1/2 c (100g) granulated sugar
- 1/2 tsp pumpkin or chai spice blend
Instructions
Preparation
- Brown butter by melting in a saucepan, then whisking until foamy and brown bits form; cool in a clean bowl for 30 minutes until room temperature but still liquid.
- Blot excess water from canned pumpkin puree by scooping it onto paper towels in a shallow bowl and squeezing before use.
- Whisk together flour, spice blend, baking soda, and salt until thoroughly combined, then set aside.
- Combine the cooled brown butter, brown sugar, and maple syrup, stirring until well incorporated.
- Stir in the room temperature egg yolk until it is fully blended with the wet ingredients.
- Mix in the blotted pumpkin, vanilla extract, and optional maple extract until thoroughly combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined and no streaks of flour remain.
- Cover the cookie dough with plastic wrap and chill it in the refrigerator for at least 8 hours, or preferably overnight.
Baking
- Preheat the oven to 350 F (177 C) and line 1-2 large cookie sheets with parchment paper; let the chilled dough sit at room temperature for 30 minutes to soften slightly.
- In a separate bowl, mix the granulated sugar with 1/2 tsp of pumpkin or chai spice blend for rolling.
- Using a 2-inch cookie scoop, portion the dough and roll each ball thoroughly in the spiced sugar mixture.
- Place the sugar-coated cookie dough balls 2-3 inches apart on the prepared parchment-lined baking sheet.
- Bake for 12-14 minutes at 350 F (177 C); if cookies are too puffy at 9-10 minutes, firmly bang the baking sheet on the oven rack a few times to flatten them.
- Cool the baked cookies on the baking sheet for 3-5 minutes before transferring them to a cooling rack to cool completely.