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Chewy Maple Pumpkin Cookies

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These Chewy Maple Pumpkin Cookies are a delightful blend of warm spices and rich maple flavor that make every bite feel like a cozy hug. Perfectly chewy with a hint of sweetness, they are the ultimate autumn treat.

Ingredients

Scale
  • 2 1/4 c (270g) all purpose flour
  • 2 tsp pumpkin or chai spice blend
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 c (226g) European style unsalted butter, browned and cool but still liquid
  • 1 c (200g) light brown sugar
  • 1/3 c (79ml) pure maple syrup
  • 1 large egg yolk, room temperature
  • 1/2 c (125g) canned pumpkin, blotted
  • 2 tsp (10ml) vanilla extract
  • 1/2 tsp (2.5ml) maple extract, optional
  • 1/2 c (100g) granulated sugar
  • 1/2 tsp pumpkin or chai spice blend

Instructions

  1. Prepare the Brown Butter: About an hour before you plan to make the cookies, melt 1 cup of European-style unsalted butter in a clear heavy-bottom saucepan over medium heat. Whisk continuously until it begins to foam, and small brown bits form at the bottom (about 5-7 minutes). Remove from heat and pour the butter into a clean bowl. Let it cool for 30 minutes at room temperature.
  2. Blot the Pumpkin: Lay 2-3 paper towels across a wide, shallow bowl. Scoop 1/2 cup of canned pumpkin onto the paper towels to absorb excess moisture. Before adding to the dough, gently squeeze the pumpkin to remove any remaining liquid.
  3. Mix Dry Ingredients: In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 2 teaspoons of your chosen spice blend, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until fully combined. Set this aside for later.
  4. Combine Wet Ingredients: In a large mixing bowl, stir together the cooled brown butter, 1 cup light brown sugar, and 1/3 cup pure maple syrup until well combined and smooth.
  5. Add Egg Yolk: Stir in 1 large egg yolk until fully incorporated into the mixture. The batter should be glossy and slightly thick.
  6. Add Pumpkin and Extracts: Mix in the blotted pumpkin, 2 teaspoons vanilla extract, and 1/2 teaspoon maple extract (if using). Stir until the mixture is fully blended and no lumps remain.
  7. Combine Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to tougher cookies.
  8. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the fridge for at least 8 hours or overnight. This resting period allows the flavors to develop and the dough to firm up.
  9. Preheat the Oven: When you're ready to bake, preheat your oven to 350°F (177°C). Line one or two large cookie sheets with parchment paper.
  10. Prepare the Sugar Coating: In a small bowl, mix 1/2 cup granulated sugar with 1/2 teaspoon of the spice blend you used in the dough. Adjust the spice levels to your taste.
  11. Shape the Cookies: Remove the dough from the fridge and let it sit at room temperature for about 30 minutes. Using a 2-inch cookie scoop, scoop dough balls and roll them in the spiced sugar mixture until fully coated.
  12. Bake the Cookies: Place the sugar-coated dough balls about 2-3 inches apart on the prepared baking sheet. Bake for 12-14 minutes. At the 9-10 minute mark, check for puffiness; if they look too puffy, firmly bang the pan against the oven rack to encourage spreading. Return to the oven to finish baking for an additional 3-4 minutes.
  13. Cool the Cookies: Once baked, cool the cookies on the baking sheet for 3-5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Keywords: Don't skip browning the butter for enhanced flavor. Use a cookie scoop for uniform sizes, and avoid overmixing the dough to maintain a chewy texture.

Find it online: https://softtasty.com/chewy-maple-pumpkin-cookies/