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Chewy Maple Pumpkin Cookies

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These soft and chewy cookies capture the essence of fall with brown butter, maple syrup, and just enough pumpkin for subtle flavor and extra moisture. Pumpkin plays a supporting role, creating a tender texture, while a roll in spiced sugar gives each cookie a crisp exterior and warm finish. They’re perfect for cozy fall days and pair beautifully with hot drinks or creamy desserts.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 8 hours 32 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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

Equipment

  • Heavy-bottomed saucepan
  • Mixing bowls
  • Whisk
  • Wooden spoon or spatula
  • Paper towels
  • Plastic wrap
  • 2-inch cookie scoop
  • Parchment paper
  • Baking sheets
  • Wire rack

Method
 

  1. Start by browning the butter: Melt the butter in a clear, heavy-bottomed pan over medium heat. Stir constantly as it foams, until you see brown specks forming. Immediately remove from heat, pour into a clean bowl, and let cool for about 30 minutes until it reaches room temperature but is still liquid.
  2. To remove extra moisture from the pumpkin, spread paper towels over a shallow bowl and scoop a generous half-cup of pumpkin puree onto them. Let the towels absorb excess water, then gently compress the pumpkin to blot away more moisture before using.
  3. In a medium bowl, thoroughly whisk together the flour, spice blend, baking soda, and salt.
  4. In a large bowl, mix the cooled brown butter with the brown sugar and maple syrup until you have a smooth mixture.
  5. Stir in the egg yolk, mixing well to combine.
  6. Add in the blotted pumpkin puree, vanilla, and (if using) maple extract, stirring until fully incorporated.
  7. Add the dry mixture to the wet ingredients, stirring just until no flour streaks remain.
  8. Cover the dough with plastic wrap and refrigerate for at least 8 hours, preferably overnight.
  9. Once ready to bake, preheat your oven to 350°F (177°C) and line one or two large baking sheets with parchment. Remove the dough from the fridge and let it sit at room temperature for 30 minutes to soften slightly.
  10. Combine the granulated sugar and spice blend for the coating in a small bowl, adjusting spice to taste if desired.
  11. Use a 2-inch cookie scoop to portion out dough, then roll each ball in the spiced sugar mixture until evenly coated.
  12. Arrange the sugared dough balls 2–3 inches apart on the prepared baking sheets.
  13. Bake in the preheated oven for 12–14 minutes. After 9–10 minutes, check the cookies: if they're quite puffy, briefly remove the sheet and rap it firmly on the oven rack a few times to encourage wrinkling, then return to the oven for the final 3–4 minutes.
  14. Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to finish cooling completely.

Nutrition

Calories: 170kcal

Notes

For best texture, chill the dough for the full recommended time; this ensures chewy cookies with richer flavor. Blotting the pumpkin is essential to avoid a cakey result. Both the cookies and the unbaked dough freeze well; store baked cookies in an airtight container for up to 4 days at room temperature or freeze for up to three months. These cookies are excellent with spiced cider, chai, or even sharp cheese for a unique pairing. For a stronger maple flavor, include the optional maple extract.

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