chewy maple pumpkin cookies
Ingredients
- 2 ¼ call purpose flour
- 2 tsppumpkin or chai spice blend
- ½ tspbaking soda
- ½ tspsalt
- 1 ceuropean style unsalted butter
browned and cool but still liquid
- 1 clight brown sugar
- ⅓ cpure maple syrup
- 1 largeegg yolk
room temperature
- ½ ccanned pumpkin
blotted
- 2 tspvanilla extract
- ½ tspmaple extract
optional
- ½ cgranulated sugar
- ½ tsppumpkin or chai spice blend
Directions
- 1
Make brown butter about an hour before you plan to make the cookies. It will need 15 minutes to make and another 15-30 to cool enough to use in the recipe.To make the brown butter, melt butter in a clear heavy bottom sauce pan. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour into clean bowl and cool 30 minutes to room temperature.
- 2
Lay 2-3 paper towels across a wide, shallow bowl. Scoop a generous 1/2 c of pumpkin puree onto the paper towels. The excess water will absorb into the paper towels. Before using in the recipe, squeeze the excess water from the pumpkin.
- 3
Whisk the flour, spice blend of choice, baking soda and salt together until well combined. Set aside.
- 4
Stir the cooled brown butter, brown sugar and maple syrup together until well combined.
- 5
Stir in the egg yolk until well combined.
- 6
Stir in the pumpkin, vanilla and maple extracts until well combined.
- 7
Stir in the dry ingredients into the wet until just combined.
- 8
Cover the dough with plastic wrap. Chill the dough in the fridge for 8 hours and up to overnight.
- 9
Preheat the oven to 350 F (177 C). Line 1-2 large cookie sheets with parchment paper. Remove the dough from the fridge to sit at room temperature for 30 minutes. This helps the dough warm a bit and will help the cookies spread better.?
- 10
Mix the spice mix used in the cookie dough with the sugar until well combined. Taste and adjust the balance of spices as needed.
- 11
Using a 2" cookie scoop, scoop cookie dough. Roll the dough in the spiced sugar mixture.
- 12
Place the sugar coated cookie dough balls about 2-3" apart on a parchment lined baking sheet.
- 13
Bake the cookies at 350 F (177 C) for 12-14 minutes. At 9-10 minutes, check the cookies. If they are puffier than you would like, open the oven, lift up the cookie sheet a few inches and firmly bang the pan on the oven rack a few times. Finish baking 3-4 minutes.
- 14
Cool the cookies on the baking sheet on top of a cooling rack for about 3-5 minutes. Remove the cookies to fully cool on the cooling rack.
chewy maple pumpkin cookies
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About this Recipe
When the air turns crisp and the leaves begin their vibrant transformation, there's a unique longing for comforting flavors that celebrate the season. These chewy maple pumpkin cookies are designed to satisfy that craving, bringing the quintessential taste of fall right into your kitchen with every delightful bite. The magic behind these truly special chewy pumpkin cookies lies in several key elements. We start with browned European-style unsalted butter, which adds an incredible depth of nutty, toasted flavor that perfectly complements the pumpkin. A generous amount of pure maple syrup sweetens the dough and contributes to that signature chewiness, while a thoughtful blend of pumpkin or chai spice is incorporated both into the dough and as a sweet-and-spicy exterior coating. This layering of flavor and texture ensures a cookie that's far from basic. Get ready for a sensory journey. You'll experience a chewy, sweet, and utterly buttery pumpkin cookie that’s bursting with the warmth of autumn spices. The exterior boasts a delightful crinkly texture from the spiced sugar coating, yielding to a soft, tender interior. Each mouthful is a symphony of flavors: the earthy sweetness of blotted canned pumpkin, the rich caramel notes from brown sugar, and the unmistakable cozy embrace of maple. These are substantial cookies, robust enough to stand out at any celebration yet comforting enough for a quiet moment with a cup of tea. These maple pumpkin cookies offer delightful flexibility. If you prefer a stronger spice profile, don't hesitate to increase the amount of pumpkin or chai spice blend in the coating. For those who adore a profound maple essence, the optional maple extract is your secret weapon, intensifying that beloved flavor. Alternatively, you can omit the maple extract for a more subdued, natural maple note. Perfect for any fall gathering or holiday spread, these chewy maple pumpkin cookies are a highlight for celebrations. Serve them as a festive dessert, a thoughtful edible gift, or simply enjoy them as a cozy treat on a crisp autumn evening.