chewy maple pumpkin cookies
these chewy 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 that's full of delicious fall flavor!
Equipment
- mixing bowls with flexible silicone spatula or spoon
- plastic cling wrap
- large cookie sheet(s)
- large cookie scoop
Ingredients
- 2 ¼ c (270g) all purpose flour
- 2 tsp pumpkin or chai spice blend
- ½ tsp baking soda
- ½ tsp salt
- 1 c (226g) European style unsalted butter, browned and cool but still liquid
- 1 c (200g) light brown sugar
- ⅓ c (79ml) pure maple syrup
- 1 large egg yolk, room temperature
- ½ c (125g) canned pumpkin, blotted
- 2 tsp (10ml) vanilla extract
- ½ tsp (2.5ml) maple extract, optional
spiced sugar
- ½ c (100g) granulated sugar
- ½ tsp pumpkin or chai spice blend
Instructions
- Make brown butter about an hour before you plan to make the cookies. It will need 15 minutes to make and another 15-30 to cool enough to use in the recipe.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. Remove from heat, pour into clean bowl and cool 30 minutes to room temperature.
- Lay 2-3 paper towels across a wide, shallow bowl. Scoop a generous ½ c of pumpkin puree onto the paper towels. The excess water will absorb into the paper towels. Before using in the recipe, squeeze the excess water from the pumpkin.
- Whisk the flour, spice blend of choice, baking soda and salt together until well combined. Set aside.
- Stir the cooled brown butter, brown sugar and maple syrup together until well combined.
- Stir in the egg yolk until well combined.
- Stir in the pumpkin, vanilla and maple extracts until well combined.
- Stir in the dry ingredients into the wet until just combined.
- Cover the dough with plastic wrap. Chill the dough in the fridge for 8 hours and up to overnight.
- Preheat the oven to 350 F (177 C). Line 1-2 large cookie sheets with parchment paper. Remove the dough from the fridge to sit at room temperature for 30 minutes. This helps the dough warm a bit and will help the cookies spread better.?
- 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 2" cookie scoop, scoop cookie dough. Roll the dough in the spiced sugar mixture.
- Place the sugar coated cookie dough balls about 2-3" apart on a parchment lined baking sheet.
- 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.
- 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.
Notes
Recipe updated on 11/29/21 to reflect a retest to ensure a flatter, chewier pumpkin cookie.
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