Chewy Maple Pumpkin Cookies Recipe

I absolutely love sharing my Chewy Maple Pumpkin Cookies Recipe with friends because it combines the cozy warmth of fall spices with the rich sweetness of pure maple syrup. These cookies are not just soft and chewy—they have that irresistible brown butter depth and a subtle pumpkin flavor that makes them perfect for the season or any cozy day you want to make special.

When I first tried this recipe, I was amazed at how the texture stayed wonderfully chewy even after a night in the fridge, thanks to chilling the dough. You’ll find that this Chewy Maple Pumpkin Cookies Recipe hits the sweet spot between comfort and a little surprise in every bite, making it a fantastic pick for holiday gatherings or weekend baking marathons.

Ingredients You’ll Need

The ingredients for this Chewy Maple Pumpkin Cookies Recipe come together in a harmonious way — the pumpkin keeps the cookies moist, while the brown butter adds incredible flavor. When stocking up, look for high-quality pure maple syrup for the best taste.

• All purpose flour: The base for structure; sift if you want extra lightness.
• Pumpkin or chai spice blend: Adds that warm, cozy flavor; chai spice gives a bolder, spicier twist.
• Baking soda: The leavening agent that helps the cookies spread just right.
• Salt: Balances the sweetness and enhances the flavors.
• European style unsalted butter, browned and cooled: Browning adds nuttiness, and European butter’s higher fat content makes the cookies richer.
• Light brown sugar: Adds moisture and that classic chewiness with some molasses flavor.
• Pure maple syrup: Choose real maple syrup for authentic sweetness and subtle maple notes.
• Large egg yolk: Helps bind the ingredients and contributes to the chewy texture.
• Canned pumpkin, blotted: The secret to moist, tender cookies without sogginess—don’t skip the blotting step.
• Vanilla extract: Enhances all the flavors in the cookie.
• Maple extract (optional): Boosts the maple flavor if you’re a real maple enthusiast like me.
• Granulated sugar and pumpkin or chai spice blend for spiced sugar coating: Gives the exterior a sweet, spicy crunch.

Variations

Making this Chewy Maple Pumpkin Cookies Recipe your own is half the fun. I like to play around with spices or add-ins to keep it fresh, and I encourage you to experiment too!

• Spice blend swap: I’ve used chai spices for a more aromatic and complex flavor; it’s a lovely alternative to traditional pumpkin pie spice.
• Mix-ins: Adding chopped pecans or walnuts gives a nice crunchy contrast that my family goes crazy for.
• Gluten-free version: Try a 1:1 gluten-free flour blend that’s designed for baking to enjoy these cookies if you avoid gluten.
• Sweetener swap: You can substitute the brown sugar with coconut sugar for a slightly earthier flavor.

How to Make Chewy Maple Pumpkin Cookies Recipe

Step 1: Brown the Butter for Deep Flavor

This step is key! Melt the butter in a clear, heavy-bottom saucepan over medium heat. Once it foams, whisk continuously until you see those beautiful brown bits forming at the bottom and the aroma starts to turn nutty. Remove from heat and pour into a clean bowl to cool for 15-30 minutes until it’s liquid but not hot. This adds a rich, toasty flavor that’s unmatched!

Step 2: Prep the Pumpkin for Moisture Control

Lay some paper towels across a shallow bowl and scoop about half a cup of canned pumpkin onto them. Press gently to absorb and squeeze out extra water—this prevents soggy cookies and ensures the perfect chewy texture you’ll love.

Step 3: Mix Dry Ingredients With Care

Whisk together the flour, your choice of pumpkin or chai spice blend, baking soda, and salt until evenly combined. This helps the leavening activate uniformly and spreads the spices beautifully throughout each cookie.

Step 4: Combine Wet Ingredients Smoothly

Stir your cooled brown butter with brown sugar and maple syrup until it’s a smooth, glossy mix. Then beat in the egg yolk, followed by pumpkin, vanilla, and optional maple extract. This creates a luscious base that’s both flavorful and perfectly moist.

Step 5: Bring It All Together and Chill

Fold the dry ingredients gently into the wet mixture until just combined to avoid overworking the dough. Then cover it tightly with plastic wrap and chill in the fridge for at least 8 hours or overnight — this step is my secret weapon for chewy, rich cookies that bake up beautifully.

Step 6: Shape, Coat, and Bake

Preheat your oven to 350°F (177°C) and line baking sheets with parchment. Let the dough sit out for 30 minutes to soften—this helps the cookies spread just right. Mix your spiced sugar coating by blending granulated sugar with the same spice blend used in the dough, then scoop 2-inch balls of dough and roll them generously in the sugar mix. Space them 2-3 inches apart and bake for 12-14 minutes.

At around 9 or 10 minutes, if you notice your cookies puffing up more than you’d like, try this trick I discovered: open the oven door, lift the baking sheet a few inches, and firmly bang it against the oven rack a couple of times—this helps the cookies settle. Then finish baking for the remaining time.

Cool the cookies on the baking sheet placed on a cooling rack for 3-5 minutes before transferring them to cool completely. This prevents them from breaking apart and keeps their signature chewy texture.

How to Serve Chewy Maple Pumpkin Cookies Recipe

Garnishes

I love sprinkling a tiny pinch of flaky sea salt or a light dusting of cinnamon sugar on these cookies right after baking to enhance the sweet and spicy notes. Sometimes, I’ll drizzle a little maple glaze over the top for an extra touch of elegance that my family always raves about.

Side Dishes

These chewy maple pumpkin cookies pair wonderfully with a warm cup of chai tea or coffee. For a fun twist, I serve them alongside creamy vanilla bean ice cream or caramel dip for a cozy fall dessert platter.

Creative Ways to Present

When hosting, I like to stack these cookies on a rustic wooden board, garnished with fresh orange slices, cinnamon sticks, and little sprigs of rosemary for a festive look. Wrapping them individually in parchment with a pretty twine bow makes for a charming homemade gift that everyone appreciates.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layered between parchment paper to prevent sticking. They keep their chewiness beautifully for 3-4 days, but honestly, they rarely last that long at my house!

Freezing

You can freeze the cookie dough balls before baking—just scoop and roll them in the spiced sugar, lay them on a tray to freeze solid, then transfer to a freezer bag. When you want fresh cookies, bake the frozen dough straight from the freezer; they’ll just take a couple of extra minutes in the oven.

Reheating

To refresh chilled or slightly stale cookies, pop them in a 300°F oven for about 5 minutes to warm gently. The cookies soften right back up and taste almost like fresh-baked again, which is a total game-changer for leftovers.

FAQs

Final Thoughts

This Chewy Maple Pumpkin Cookies Recipe is one of those recipes I come back to time and again when I want something comforting and a little indulgent but still easy to make. Sharing these cookies with friends and family always feels like a hug in dessert form. I really encourage you to try this recipe—you’ll love how cozy and chewy they turn out and how effortlessly they fill your kitchen with fall aroma. Trust me, once you make them, they’ll be on your favorites list too!

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