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Chewy Maple Pumpkin Cookies

chewy maple pumpkin cookies
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Indulge in the warm, comforting flavors of fall with these chewy maple pumpkin cookies. This delightful treat seamlessly combines the rich tastes of pumpkin and maple syrup, creating a cookie that is both sweet and subtly spiced. Perfect for gatherings or cozy evenings at home, these cookies boast a chewy texture that will leave you craving more. Easy to make and customizable with your favorite spice blend, they are an excellent addition to your seasonal dessert repertoire. Whether enjoyed fresh from the oven or shared with friends, these cookies embody the essence of autumn in every bite.

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. Prepare brown butter by melting it in a heavy-bottom saucepan over medium heat until golden brown. Allow it to cool.
  2. Blot excess moisture from canned pumpkin using paper towels.
  3. Whisk together flour, spices, baking soda, and salt in one bowl.
  4. In another bowl, mix cooled brown butter, sugar, and maple syrup; then add egg yolk, pumpkin, and extracts.
  5. Combine wet and dry ingredients until just mixed; chill dough for at least 8 hours.
  6. Preheat oven to 350°F (177°C) and prepare baking sheets with parchment paper.
  7. Roll dough into balls, coat in spiced sugar mixture, and bake for 12-14 minutes until edges are golden.
  8. Cool on the baking sheet before transferring to a wire rack.

Nutrition

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