Description
These chewy maple pumpkin cookies combine the warm flavors of pumpkin, maple syrup, and a cozy spice blend to create a soft, flavorful treat perfect for fall. Featuring browned butter for a rich depth of flavor and a lightly spiced sugar coating, these cookies are delightfully tender with a hint of caramelized sweetness.
Ingredients
Units
Scale
Dry Ingredients
- 2 1/4 cups (270g) all-purpose flour
- 2 teaspoons pumpkin or chai spice blend
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (226g) European style unsalted butter, browned and cooled but still liquid
- 1 cup (200g) light brown sugar
- 1/3 cup (79ml) pure maple syrup
- 1 large egg yolk, room temperature
- 1/2 cup (125g) canned pumpkin, blotted (excess moisture removed)
- 2 teaspoons (10ml) vanilla extract
- 1/2 teaspoon (2.5ml) maple extract (optional)
Spiced Sugar Coating
- 1/2 cup (100g) granulated sugar
- 1/2 teaspoon pumpkin or chai spice blend
Instructions
- Prepare Brown Butter: About an hour before making the cookies, melt the European style unsalted butter in a clear, heavy-bottom saucepan over medium heat. Once the butter begins to foam, whisk continuously until brown bits form on the bottom and surface for around 15 minutes. Remove the pan from heat and pour the browned butter into a clean bowl. Let it cool for 15-30 minutes until it’s cool but still liquid.
- Remove Excess Moisture from Pumpkin: Line a wide, shallow bowl with 2-3 layers of paper towels. Scoop a generous ½ cup of canned pumpkin puree onto the towels. The paper towels will absorb excess water. After about 10 minutes, gently squeeze the pumpkin to remove remaining moisture before using in the recipe.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin or chai spice blend, baking soda, and salt until well combined. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, stir the cooled brown butter, light brown sugar, and pure maple syrup until well combined. Add the egg yolk and whisk until incorporated. Stir in the blotted pumpkin, vanilla extract, and maple extract (if using) until smooth.
- Incorporate Dry into Wet: Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix to maintain tenderness.
- Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 8 hours or overnight. This resting time enhances flavor and texture.
- Prepare for Baking: When ready to bake, preheat your oven to 350°F (177°C). Line 1-2 large baking sheets with parchment paper. Remove dough from the fridge and let it sit at room temperature for 30 minutes to soften slightly for better spreading.
- Prepare Spiced Sugar Coating: In a small bowl, combine the granulated sugar with the same pumpkin or chai spice blend used in the dough. Taste and adjust spices as needed.
- Shape Cookies: Using a 2-inch cookie scoop, portion out the dough and roll each ball in the spiced sugar mixture to coat evenly.
- Arrange on Baking Sheets: Place the coated dough balls about 2-3 inches apart on the prepared parchment-lined baking sheets.
- Bake Cookies: Bake in the preheated oven for 12-14 minutes. At about 9-10 minutes, check the cookies. If they are puffier than desired, open the oven and firmly bang the baking sheet on the oven rack a few times to encourage spreading, then continue baking for an additional 3-4 minutes.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets placed on a cooling rack for 3-5 minutes. Then transfer cookies to the cooling rack to cool completely before serving.
Notes
- Brown butter adds a nutty richness that enhances the flavor of the cookies.
- Removing excess moisture from canned pumpkin prevents soggy dough and ensures chewy texture.
- Chilling the dough overnight helps develop deeper flavor and better texture.
- Banging the cookie sheet during baking helps the cookies spread evenly and prevents puffiness.
- Maple extract is optional but boosts the maple flavor if desired.
- Cookies will keep well in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
