Description
Chewy Maple Pumpkin Cookies are the ultimate fall treat—soft, chewy, and infused with warm spices, maple syrup, and real pumpkin. Finished with a spiced sugar coating and a hint of browned butter richness, these cookies are the perfect blend of cozy and indulgent, ideal for autumn gatherings or a sweet everyday escape.
Ingredients
Cookies:
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2¼ cups all-purpose flour
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2 tsp pumpkin spice or chai spice blend
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½ tsp baking soda
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½ tsp salt
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1 cup European-style unsalted butter, browned and cooled
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1 cup light brown sugar
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⅓ cup pure maple syrup
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1 large egg yolk, room temperature
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½ cup canned pumpkin, blotted
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2 tsp vanilla extract
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½ tsp maple extract (optional)
Spiced Sugar Coating:
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½ cup granulated sugar
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½ tsp pumpkin spice or chai spice blend
Instructions
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Brown butter in a saucepan until foamy with golden brown bits; transfer to a bowl and let cool for 30 minutes.
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Blot pumpkin on paper towels to remove excess moisture.
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In a bowl, whisk flour, spice, baking soda, and salt.
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In a large bowl, mix brown butter, brown sugar, and maple syrup until smooth.
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Stir in egg yolk, blotted pumpkin, vanilla, and maple extract.
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Fold in dry ingredients until just combined. Chill dough at least 8 hours or overnight.
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Let dough sit at room temp for 30 mins before baking. Preheat oven to 350°F (175°C).
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Mix sugar and spice for coating. Scoop dough, roll in coating, and place on baking sheets spaced 2-3 inches apart.
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Bake 12–14 minutes. Bang pan after 9–10 mins for a crackled look.
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Cool 3–5 minutes on the sheet, then transfer to wire rack.
Notes
Chilling the dough is essential for chewiness.
Blotting the pumpkin prevents cakey cookies.
Maple extract deepens the maple flavor but is optional.
For round cookies, use a cutter to gently shape them while still hot.
Freeze dough balls for later baking with minimal prep.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American