Pumpkin Maple Cookies

These maple pumpkin cookies are made from a maple pumpkin sugar cookie dough. They're coated in a sweet and spicy sugar. The result is a chewy, sweet and buttery pumpkin cookie.

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.  Blot the pumpkin puree. 

Step 1:  

Whisk the flour, spice blend of choice, baking soda and salt together until well combined.

Step 2:  

Stir the cooled brown butter, brown sugar and maple syrup together until well combined. Stir in the egg yolk, pumpkin, vanilla and maple extracts until well combined. Stir in the dry ingredients into the wet until just combined.

Step 3:  

Cover the dough with plastic wrap. Chill the dough in the fridge for 8 hours and up to overnight.

Step 4:  

Mix the spice mix used in the cookie dough with the sugar until well combined. Taste and adjust the balance of spices as needed. Using a large cookie scoop, scoop cookie dough. Roll the dough in the spiced sugar mixture.

Step 5:  

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.

Step 6:  

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.

Step 7:  

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