Chewy Maple Pumpkin Cookies Recipe

Introduction

These chewy maple pumpkin cookies are a perfect treat for the cozy fall season. With the warmth of pumpkin spice and the rich flavor of brown butter and maple syrup, they deliver a tender, flavorful bite every time.

Ingredients

• 2¼ cups (270g) all purpose flour
• 2 teaspoons pumpkin or chai spice blend
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (226g) European style unsalted butter, browned and cool 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
• 2 teaspoons (10ml) vanilla extract
• ½ teaspoon (2.5ml) maple extract, optional
• For the spiced sugar:
• ½ cup (100g) granulated sugar
• ½ teaspoon pumpkin or chai spice blend

Instructions

1. Step 1: Prepare the brown butter about an hour before baking. Melt the butter in a clear heavy bottom saucepan over medium heat. Once it foams, whisk continuously until brown bits form. Remove from heat, pour into a clean bowl, and let cool 30 minutes to room temperature.
2. Step 2: Lay 2-3 paper towels across a wide, shallow bowl. Scoop a generous ½ cup of pumpkin puree onto the towels to absorb excess water. Squeeze out the remaining moisture before use.
3. Step 3: In a separate bowl, whisk together the flour, pumpkin or chai spice, baking soda, and salt until well combined. Set aside.
4. Step 4: Stir the cooled brown butter, brown sugar, and maple syrup in a large bowl until smooth.
5. Step 5: Add the egg yolk to the wet mixture and stir until combined.
6. Step 6: Mix in the blotted pumpkin, vanilla extract, and maple extract (if using) until evenly incorporated.
7. Step 7: Gradually stir the dry ingredients into the wet mixture until just combined. Avoid overmixing.
8. Step 8: Cover the dough with plastic wrap and chill in the refrigerator for 8 hours or overnight.
9. Step 9: Preheat the oven to 350°F (177°C) and line 1-2 baking sheets with parchment paper. Remove the dough from the fridge and let sit at room temperature for 30 minutes to help the cookies spread.
10. Step 10: Combine the granulated sugar with the pumpkin or chai spice to make the spiced sugar. Adjust spices to taste.
11. Step 11: Using a 2-inch cookie scoop, portion the dough. Roll each ball in the spiced sugar mixture until coated.
12. Step 12: Place the coated dough balls 2-3 inches apart on the prepared baking sheets.
13. Step 13: Bake for 12-14 minutes. Around 9-10 minutes in, if you prefer flatter cookies, lift the cookie sheet a few inches and firmly tap it on the oven rack to encourage spreading. Then finish baking.
14. Step 14: Cool the cookies on the baking sheet over a cooling rack for 3-5 minutes before transferring to the rack to cool completely.

Tips & Variations

• Brown the butter carefully to bring out rich, nutty flavors—this step is essential for depth.
• Use European style butter for a creamier texture.
• Blotting the pumpkin ensures the dough isn’t too wet, which helps achieve the perfect chewy texture.
• For extra warmth, swap pumpkin spice with chai spice blend.
• Add chopped toasted pecans or walnuts for crunch.
• Maple extract is optional but enhances the maple flavor if you have it.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a sealed container for up to 3 months. Reheat briefly in a low oven or microwave to refresh their chewiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, but make sure to cook and puree the pumpkin, then blot it thoroughly to remove excess moisture for the right consistency.

Why is the dough chilled for so long?

Chilling solidifies the butter and allows the flavors to meld, resulting in chewier cookies that spread perfectly during baking.

Chewy Maple Pumpkin Cookies Recipe

Print Recipe

★★★★★

4.9 from 130 reviews

These Chewy Maple Pumpkin Cookies are soft, flavorful, and perfectly spiced treats that combine the warm richness of brown butter and the subtle sweetness of maple syrup with hearty pumpkin puree. Featuring a delightful texture and coated in a fragrant spiced sugar, these cookies are perfect for autumn or any time you crave cozy, seasonal flavors.

• Author: Kai
• Prep Time: 20 minutes (plus 8 hours chilling and 1 hour for brown butter preparation)
• Cook Time: 12-14 minutes per batch
• Total Time: 9 hours 30 minutes (including chilling and prep)
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ¼ cups (270g) all-purpose flour
• 2 tsp pumpkin or chai spice blend
• ½ tsp baking soda
• ½ tsp salt

Wet Ingredients

• 1 cup (226g) European style unsalted butter, browned and cool 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 to remove excess water
• 2 tsp (10ml) vanilla extract
• ½ tsp (2.5ml) maple extract, optional

Spiced Sugar Coating

• ½ cup (100g) granulated sugar
• ½ tsp pumpkin or chai spice blend

Instructions

1. Make Brown Butter: Melt the butter in a clear heavy-bottom saucepan over medium heat. Once it foams, whisk continuously until you see brown bits forming and a nutty aroma develops. Remove from heat and pour into a clean bowl. Let cool to room temperature, about 30 minutes.
2. Prepare Pumpkin: Lay 2-3 paper towels across a wide shallow bowl. Scoop ½ cup of pumpkin puree onto the towels and let the excess water absorb. Squeeze out additional moisture before using to prevent soggy dough.
3. Mix Dry Ingredients: In a medium bowl, whisk together flour, pumpkin or chai spice blend, baking soda, and salt until well combined. Set aside.
4. Combine Wet Ingredients: Stir the cooled browned butter with brown sugar and maple syrup until smooth and combined. Mix in the egg yolk thoroughly, followed by the pumpkin puree, vanilla extract, and maple extract (if using).
5. Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture. Stir gently until just combined; do not overmix to keep the cookies tender.
6. Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 8 hours, or overnight, to develop flavor and improve texture.
7. Preheat Oven & Prepare Baking Sheets: About 30 minutes before baking, preheat your oven to 350°F (177°C). Line 1-2 large baking sheets with parchment paper.
8. Bring Dough to Room Temperature: Remove dough from the fridge and let sit at room temperature for 30 minutes to allow easier scooping and better cookie spread.
9. Prepare Spiced Sugar Coating: Mix granulated sugar and pumpkin or chai spice blend in a small bowl. Adjust spice amount to taste.
10. Scoop and Coat: Using a 2-inch cookie scoop, portion dough balls and roll each thoroughly in the spiced sugar mixture. Place them 2-3 inches apart on the parchment-lined baking sheets.
11. Bake Cookies: Bake in the preheated oven for 12-14 minutes. Around 9-10 minutes, check cookies’ puffiness. If too puffy, carefully lift the cookie sheet a few inches off the oven rack and bang it firmly a few times to flatten, then continue baking for another 3-4 minutes.
12. Cool: Let the cookies cool on the baking sheet placed over a cooling rack for 3-5 minutes before transferring them onto the rack to cool completely.

Notes

• Make brown butter about an hour ahead to allow time for melting and cooling.
• Blotting and squeezing the pumpkin puree is essential to remove excess moisture ensuring chewy, not soggy, cookies.
• Chilling the dough overnight improves flavor and texture, making the cookies chewier and helps with spreading during baking.
• If cookies appear too puffy during baking, hitting the baking sheet helps flatten them for a better texture.
• Maple extract is optional but enhances the maple flavor if available.
• Use European style butter for richer flavor and better browning.
• These cookies store well in an airtight container at room temperature for up to 5 days.

Keywords: chewy maple pumpkin cookies, chewy pumpkin cookies, maple pumpkin cookies, brown butter pumpkin cookies, autumn desserts, spiced cookies