Why You’ll Love Chewy Maple Pumpkin Cookies Recipe
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Easy to make yet yields impressive flavor: the rich brown butter and maple syrup elevate classic cookie dough.
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Brings all the warm fall vibes: pumpkin puree, spiced sugar coating, and that autumnal aroma.
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Soft, chewy texture: the dough is chilled and the baking time is tuned so the centers stay tender while edges crisp.
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Versatile and customizable: you can adjust the spice blend, optional maple extract, or add mix‑ins like nuts or chocolate chips.
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Great for gatherings or everyday indulgence: these cookies travel well, bring comfort, and feel special without being fussy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough
2¼ cups (270 g) all‑purpose flour
2 tsp pumpkin or chai spice blend
½ tsp baking soda
½ tsp salt
1 cup (226 g) European‑style unsalted butter, browned and cooled but still liquid
1 cup (200 g) light brown sugar
⅓ cup (79 ml) pure maple syrup
1 large egg yolk, room temperature
½ cup (125 g) canned pumpkin, blotted of excess moisture
2 tsp (10 ml) vanilla extract
½ tsp (2.5 ml) maple extract (optional)
For the coating
½ cup (100 g) granulated sugar
½ tsp pumpkin or chai spice blend
Directions
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Brown the butter. About an hour before baking, melt the butter in a heavy-bottomed saucepan over medium heat. Once it begins to foam, whisk until brown specks form and the butter turns amber. Remove from heat, pour into a bowl, and let cool for about 30 minutes.
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Prepare the pumpkin puree. Spread the pumpkin puree onto paper towels to blot out as much moisture as possible, then squeeze to remove excess liquid.
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Combine dry ingredients. In a large bowl, whisk together the flour, spice blend, baking soda, and salt.
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Mix wet ingredients. In another bowl, stir the cooled brown butter, brown sugar, and maple syrup until smooth. Add the egg yolk, followed by the blotted pumpkin puree, vanilla, and optional maple extract.
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Combine wet and dry. Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
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Chill the dough. Cover and refrigerate for at least 8 hours or overnight.
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Preheat oven and prep trays. When ready to bake, preheat the oven to 350 °F (177 °C). Line cookie sheets with parchment paper.
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Make the coating. Mix the granulated sugar and spice blend in a small bowl.
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Shape and coat cookies. Scoop dough into balls and roll in the spiced sugar. Place on baking sheets 2–3 inches apart.
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Bake. Bake for 12–14 minutes, checking at 9–10 minutes. Edges should be set; centers will look slightly underdone.
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Cool. Let cookies rest on the tray for 3–5 minutes, then transfer to a wire rack to cool completely.
Servings and timing
Servings: Approximately 24 cookies
Prep time: 20 minutes
Cook time: 12–14 minutes
Chill time: At least 8 hours or overnight
Total time: About 9 hours (including chill time)
Variations
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Add ½ cup of dark chocolate chips or chopped walnuts for added richness and crunch.
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Swap pumpkin spice for chai spice to give the cookies a subtly different warm flavor.
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Drizzle with a simple maple glaze made from maple syrup and powdered sugar.
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Make them mini by using a smaller scoop and reducing the baking time by 2–3 minutes.
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Sprinkle a touch of flaky sea salt on top right after baking for a sweet-salty contrast.
Storage/Reheating
Room temperature: Store in an airtight container for up to 3–4 days.
Refrigerator: Keep in a sealed container for up to 1 week.
Freezing (baked): Freeze cookies in a single layer, then transfer to a freezer-safe container for up to 3 months.
Reheating:
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Oven: Bake at 350 °F for 5 minutes to warm through.
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Microwave: Heat a single cookie for 10–15 seconds.
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Skillet: Reheat over low heat with a lid on for 1–2 minutes.
FAQs
How do I make these cookies chewy instead of cakey?
Brown the butter, blot the pumpkin puree thoroughly, chill the dough, and avoid overbaking. These steps ensure a moist and chewy texture.
Can I skip the dough-chilling step?
Chilling is essential for flavor development and to prevent spreading. Skipping it may result in thinner, cakier cookies.
What kind of pumpkin puree should I use?
Use canned pumpkin puree, not pumpkin pie filling. Make sure to blot out excess moisture before using.
Can I use regular butter instead of European-style?
Yes, but European-style butter has a higher fat content that enhances richness. If using regular butter, ensure it’s browned correctly.
What if I don’t have maple extract—can I skip it?
Yes, it’s optional. Maple syrup already provides good flavor; the extract just intensifies it.
Can I add chocolate chips or nuts?
Absolutely. Add about ½ cup of chocolate chips, walnuts, or pecans for a personalized twist.
My cookies spread too much — what went wrong?
Dough may have been too warm, butter not cooled enough, or pumpkin too wet. Chilling the dough and blotting pumpkin are key.
How can I tell when the cookies are done baking?
Edges should look set and golden; centers should still be puffed and slightly underdone. They’ll finish setting as they cool.
Can I freeze the cookie dough instead of baked cookies?
Yes. Scoop and freeze dough balls. When ready to bake, let sit at room temp for 10–15 minutes, then roll in sugar and bake.
How should I store the coated sugar mixture if I make it ahead?
Keep it in an airtight container at room temperature. Mix fresh if possible for best texture and flavor.
Conclusion
These chewy maple pumpkin cookies are everything fall baking should be: warm, sweet, spiced, and comforting. With a satisfying chewy texture, hints of maple, and the cozy flavor of pumpkin and spice, they’re perfect for cool days, holiday trays, or whenever you crave a nostalgic seasonal bite. Bake a batch, share with friends, or stash a few for yourself—you’ll be glad you did.
