As the leaves turn golden and the air grows crisp, nothing hits the spot quite like a freshly baked cookie bursting with the flavors of fall. These chewy maple pumpkin cookies are a delightful way to embrace the season. Made from a maple pumpkin sugar cookie dough and coated in a sweet and spicy sugar, they offer a unique texture soft and tender inside with just the right chewiness that makes every bite satisfying.
Thank you for reading this post, don't forget to subscribe!Whether you’re looking for a comforting weeknight dessert, a snack to share at a fall gathering, or a way to use up canned pumpkin, this recipe checks all the boxes. The buttery browned butter adds a rich nuttiness, while the pure maple syrup brings a deep sweetness that pairs beautifully with the warm pumpkin spices.
Chewy Maple Pumpkin Cookies
Ingredients
Equipment
Method
- Melt the butter in a saucepan over medium heat until it foams and golden brown bits form. Transfer to a bowl and let cool 15–30 minutes while remaining liquid.
- Press canned pumpkin between paper towels to remove excess moisture for a chewy, not cakey, texture.
- In a bowl, whisk together flour, spice blend, baking soda, and salt until evenly combined.
- In another bowl, mix browned butter, brown sugar, and maple syrup. Add egg yolk, pumpkin puree, vanilla, and optional maple extract. Stir until smooth.
- Stir dry ingredients into wet mixture until just combined. Do not overmix.
- Cover and chill dough in the refrigerator for at least 8 hours or overnight to enhance flavor and texture.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper. Mix coating sugar and spice blend in a bowl.
- Scoop 2-inch balls of dough and roll in spiced sugar. Place on prepared sheets 2-3 inches apart.
- Bake for 12-14 minutes. At 9-10 minutes, bang the pan gently to deflate puffed cookies, then finish baking.
- Cool on the baking sheet for 3-5 minutes, then transfer to a rack to cool completely before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love This Recipe: Chewy Maple Pumpkin Cookies
- Chewy Yet Tender: The addition of browned butter and a good chill time creates a cookie that’s soft inside but chewy around the edges.
- Warm Fall Flavors: Combining pumpkin puree, pure maple syrup, and a fragrant blend of pumpkin or chai spices makes this a seasonal flavor celebration.
- Simple Ingredients: Using pantry staples, this recipe is straightforward, with easy-to-follow steps that even novice bakers can master.
- Versatile for Any Occasion: Perfect for casual snacking, holiday parties, or gift-giving.
- Customizable: You have room to adjust spices, add nuts, or swap extracts to create your perfect cookie.
Ingredients Chewy Maple Pumpkin Cookies You’ll Need
Dry Ingredients:
- 2 ¼ cups (270g) all-purpose flour
- 2 teaspoons pumpkin spice blend or chai spice blend
- ½ teaspoon baking soda
- ½ teaspoon salt
- Wet Ingredients:
1 cup (226g) European style unsalted butter, browned and cooled but still liquid - 1 cup (200g) light brown sugar
- ⅓ cup (79ml) pure maple syrup
- 1 large egg yolk, at room temperature
- ½ cup (125g) canned pumpkin, drained of excess moisture
- Flavor Enhancers:
2 teaspoons (10ml) vanilla extract - ½ teaspoon (2.5ml) maple extract (optional)
- For the Spiced Sugar Coating:
½ cup (100g) granulated sugar - ½ teaspoon pumpkin or chai spice blend
Step-By-Step Instructions
- Brown the Butter
Start by preparing the brown butter about an hour before baking. Melt the butter in a heavy-bottomed saucepan and whisk continuously as it foams. Keep an eye on the color until you see golden brown bits forming, indicating the nutty brown butter stage. Pour it into a clean bowl and let it cool for 15 to 30 minutes but remain liquid. The browned butter brings a depth of flavor that standard melted butter can’t match. - Prepare the Pumpkin Puree
Lay 2-3 paper towels over a shallow bowl. Spoon about ½ cup (125g) of canned pumpkin puree onto the towels and gently press to absorb excess water. This step prevents soggy dough and helps you get chewy cookies instead of cakey ones. - Mix Dry Ingredients
Whisk together the flour, pumpkin or chai spice blend, baking soda, and salt in a large bowl. This ensures the leavening agent and spices are evenly distributed throughout the cookie dough. - Combine Wet Ingredients
In another bowl, stir together the cooled brown butter, brown sugar, and pure maple syrup until well combined. Add in the egg yolk and mix until smooth. Then stir in the blotted pumpkin puree, vanilla extract, and optional maple extract. - Mix Wet and Dry Together
Add the dry ingredients to the wet mixture and stir until just combined. Be careful not to overmix, as this can make the cookies tough. - Chill the Dough
Cover the dough with plastic wrap and chill in the refrigerator for at least 8 hours or overnight. This rest period is crucial for developing the chewy texture and helping the cookies hold their shape while baking. - Prepare the Spiced Sugar Coating
Mix the granulated sugar and pumpkin or chai spice blend in a small bowl. Adjust the spice ratio based on your preference to find the perfect sweet-spicy balance. - Scoop and Coat the Cookies
Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper. Use a 2-inch cookie scoop to portion the dough, then roll each ball in the spiced sugar coating. Place the coated dough balls 2 to 3 inches apart to allow spreading during baking. - Bake the Cookies
Bake for 12 to 14 minutes. Around 9 or 10 minutes in, check if the cookies are puffier than you desire; if so, carefully open the oven and firmly bang the baking sheet on the oven rack a few times to gently deflate them. Finish baking for an additional 3-4 minutes. - Cool and Enjoy
Allow the cookies to cool on the baking sheet on top of a cooling rack for about 3 to 5 minutes before transferring them to the rack to cool completely. This cooling step helps the cookies set and improves their chewy texture.
Storage and Serving Tips
Storage
Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a freezer-safe container for up to three months. To enjoy, thaw at room temperature or briefly warm in the oven.
Serving Suggestions
These cookies are fantastic on their own but can also be served with a scoop of vanilla ice cream or a drizzle of extra maple syrup for a decadent treat. Garnish with a light dusting of powdered sugar or more cinnamon for visual appeal and extra spice.
Variations and Add-Ins
Add chopped pecans or walnuts to the dough for crunch.
Stir in dark chocolate chips or white chocolate chunks for a rich contrast.
Substitute pumpkin puree with sweet potato puree for a slightly sweeter flavor.
For a vegan version, use a flaxseed egg and vegan butter alternatives.
Why This Recipe Works
The secret to the delicious chewiness lies in browning the butter and chilling the dough. Browning enhances the nutty flavor, while chilling controls the dough’s spread and helps develop the right texture. Additionally, the spiced sugar coating adds a delightful crunchy-sweet crust, making the cookie experience even more satisfying.
The Cultural Story Behind Pumpkin Spice Cookies
Pumpkin-flavored baked goods are an American autumn classic, inspired by the pumpkin pie that’s synonymous with harvest season and Thanksgiving celebrations. Adding pure maple syrup, a staple from North American maple tree sap, highlights regional tastes from the Northeast and Canada. Together, the spices, pumpkin, and maple syrup create a nostalgic flavor that rings in the coziness of fall.