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Chewy Maple Pumpkin Cookies

chewy maple pumpkin cookies
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Indulge this fall with chewy maple pumpkin cookies that perfectly blend the rich flavors of maple syrup and pumpkin puree. These cookies are not only delightfully chewy but also packed with seasonal spices that evoke the warmth of autumn. Whether you’re hosting a gathering or enjoying a cozy evening at home, these cookies are a must-have treat. Plus, they are incredibly easy to make, ensuring you can whip up a batch anytime you’re craving something sweet. The delightful combination of textures and flavors will leave your friends and family impressed and asking for more!

Ingredients

Scale
  • 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 for coating
  • 1/2 tsp pumpkin or chai spice blend for coating

Instructions

  1. Melt the butter in a heavy-bottom saucepan over medium heat until golden brown with small specks.
  2. Remove from heat and pour into a clean bowl. Let it cool for 30 minutes.
  3. Place 2–3 paper towels in a shallow bowl. Scoop 1/2 cup of pumpkin puree onto the towels to absorb excess water. Squeeze out any remaining moisture before using.
  4. In a separate bowl, whisk together flour, spice blend, baking soda, and salt until well mixed.
  5. Combine cooled brown butter with light brown sugar and maple syrup until smooth. Add the egg yolk and mix until fully incorporated. Stir in pumpkin puree, vanilla extract, and optional maple extract.
  6. Gradually add dry ingredients to wet ingredients and gently stir until just combined; avoid overmixing.
  7. Cover the dough with plastic wrap and chill in the refrigerator for at least 8 hours or overnight.
  8. Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
  9. Mix granulated sugar with remaining spice blend for coating.
  10. Using a cookie scoop, portion out dough balls and roll them in the spiced sugar mixture. Place on prepared baking sheets about 2–3 inches apart.
  11. Bake in preheated oven for 12–14 minutes; check at around 9–10 minutes. If they seem puffy, gently bang the pan to flatten slightly before finishing baking.
  12. Let cool on sheets for about 3–5 minutes before transferring to a cooling rack to cool completely.

Nutrition

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