Chewy Maple Pumpkin Cookies Recipe
These maple pumpkin cookies are soft, chewy, and packed with cozy fall flavor! Real maple syrup, brown butter and pumpkin puree make every bite deliciously tender, while warm spices give them that irresistible pumpkin spice flavor. They’re quick and easy to make and are the perfect fall cookies.
Equipment
- 1 sauce pan
- 1 heat safe bowl
- 1 whisk and flexible spatula or spoon
- 1 large (3 tablespoon, 45 ml) cookie scoop
- 1 - 2 large cookie sheet(s)
- 2 sheets parchment paper
Ingredients
Maple Pumpkin Cookies
- 1 cup (226 g) unsalted butter
- ½ cup (130 g) canned pumpkin puree
- 2½ cups (300 g) all purpose flour
- 2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups (250 g) light brown sugar
- ½ cup (120 ml) maple syrup
- 2 teaspoons (10 ml) vanilla extract
- 1 large egg yolk
Spiced Sugar Coating
- ¼ cup (50 g) granulated sugar
- ½ teaspoon pumpkin spice
Instructions
- In a sauce pan or pot, melt the butter on low heat until the butter to begins to foam. Once it starts to foam, whisk or stir the liquid butter frequently. The butter will begin to smell nutty and very fragrant. Once the foam has subsided, the butter should have some brown, lightly toasted bits floating at the bottom. Pour the brown butter in a heat safe bowl to cool for about 20 minutes to room temperature. Transfer the browned butter to the fridge to chill an additional 20 minutes.1 cup (226 g) unsalted butter
- Now remove the excess moisture from the pumpkin. Line a medium sized bowl with a 4 layers of paper towels. Measure out ½ cup (130 g) pumpkin puree onto the paper towels. Allow the pumpkin puree to sit on the paper towels for about 5 - 10 minutes. Gather the paper towels and gently squeeze out the excess moisture. The puree should reduce down to about 100 g and feel more tacky and less wet.½ cup (130 g) canned pumpkin puree
- In a large mixing bowl whisk together the flour, baking soda, pumpkin spice and salt until well combined. Set aside for now.2½ cups (300 g) all purpose flour, 2 teaspoons pumpkin spice, 1 teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, whisk in the cooled brown butter with the light brown and maple syrup until well combined. Whisk in the blotted pumpkin puree, egg, yolk and vanilla extract until smooth and well combined. Mix in the dry ingredients until just combined.1¼ cups (250 g) light brown sugar, ½ cup (120 ml) maple syrup, 2 teaspoons (10 ml) vanilla extract, 1 large egg yolk
- Line a small baking sheet or large plate with wax paper or parchment paper. This is to hold scoops of the pumpkin cookie dough to chill. Using a large cookie scoop (3 tablespoons, 45 ml), scoop the pumpkin maple cookie dough onto the lined baking sheet. Cover the cookie dough balls with plastic wrap and chill for 30 - 60 minutes while the oven preheats. Preheat the oven to 350 F (177 C) for about 30 minutes before baking the cookies. Line 1 or 2 large baking sheets with parchment paper.
- In a small bowl, whisk the granulated sugar with ground cinnamon or pumpkin spice until well combined. Roll the each of the chilled cookie dough balls into the spiced sugar and place the about 6 cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart.¼ cup (50 g) granulated sugar, ½ teaspoon pumpkin spice
- Bake at 350 F (177 C) for 12 -14 minutes or until the edges of the cookies are set and the centers are slightly puffed. Within the first minute of removing the cookies from the oven use a cookie or biscuit cutter that is slightly wider than the cookie to gently nudge the cookie edges in a circular motion. Cool the pumpkin maple sugar cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
Notes
Store: Place the maple pumpkin cookies in an airtight container. Store at room temperature for up to 5 days. Keep in mind that these cookies taste best when enjoyed within 2 - 3 days of baking. If you would like to store the cookies for longer, I recommend freezing them.
Tip:
- To cut down on prep time, prepare the brown butter the day before. Heat the chilled brown butter in the microwave for about 30 - 45 seconds, until mostly liquid with some solid pieces floating in the melted butter.
- Do not skip the recommended chilling time for the brown butter or the cookie dough. If you’d like to test the dough after 30 minutes, bake off 1 -2 cookies. If the dough spreads too much, chill the cookies an additional 30 - 60 minutes.
- Cookies are too cakey: Make sure you’re measuring the flour accurately and using the amount of pumpkin called for in the recipe. Make sure the pumpkin has been blotted as written in the recipe steps. Extra moisture or flour can make pumpkin cookies more cake like.
- Cookies spread too much: The brown butter may have been too warm before making the cookie dough, or the dough may be too soft if not chilled for long enough. Make sure to cool the butter for the recommended amount of time, scoop the cookie into balls before chilling and make sure to chill the cookies for the recommended amount of time.
- Cookies didn't spread enough: If the dough is very cold or contains too much flour, the cookies may stay thick.
- Cookies are dry: They may have been overbaked or contain too much flour. Remove them from the oven when the edges are set but the centers still look slightly soft and are puffed up.
- Cookies aren't very maple-y: For the best maple flavor, use pure maple syrup. A maple glaze or drizzle can add an extra boost of maple flavor after baking. See below for a maple frosting or maple glaze.
- Decrease the flour to 2 ¼ cups (270 g)
- Decrease the baking soda to ½ teaspoon
- Decrease the light brown sugar to 1 cup (200g)
- Decrase the maple syrup to ⅓ cup (80 ml)
- Follow the recipe instructions as written, but chill the cookie dough for 6 - 8 hours before baking.
- Use a medium (2 tablespoon, 30 ml) cookie scoop
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