Description
These chewy maple pumpkin cookies combine the warm, comforting flavors of pumpkin, maple syrup, and pumpkin spice into a soft, tender cookie with a delightful spiced sugar coating. Brown butter adds a rich depth of flavor, making these cookies perfect for cozy autumn days or any time you crave a sweet, seasonal treat.
Ingredients
Units
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Dry Ingredients
- 2 1/4 cups (270g) all purpose flour
- 2 teaspoons pumpkin or chai spice blend
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (226g) European style unsalted butter, browned and cool but still liquid
- 1 cup (200g) light brown sugar
- 1/3 cup (79ml) pure maple syrup
- 1 large egg yolk, room temperature
- 1/2 cup (125g) canned pumpkin, blotted to remove excess water
- 2 teaspoons (10ml) vanilla extract
- 1/2 teaspoon (2.5ml) maple extract (optional)
Spiced Sugar Coating
- 1/2 cup (100g) granulated sugar
- 1/2 teaspoon pumpkin or chai spice blend
Instructions
- Make Brown Butter: About an hour before starting, melt the butter in a clear heavy-bottom saucepan. Once it foams, whisk continuously until brown bits form, then remove from heat and pour into a clean bowl. Let cool for 15-30 minutes until room temperature but still liquid.
- Prepare Pumpkin: Lay 2-3 paper towels over a wide shallow bowl. Place ½ cup pumpkin puree on the towels to absorb excess water. Once absorbed, squeeze the pumpkin to remove additional moisture before using.
- Mix Dry Ingredients: Whisk together the flour, pumpkin or chai spice blend, baking soda, and salt in a bowl. Set aside.
- Combine Wet Ingredients: In another bowl, stir the cooled brown butter, light brown sugar, and maple syrup until well combined. Add the egg yolk and mix thoroughly.
- Add Pumpkin and Flavorings: Stir in the blotted pumpkin puree, vanilla extract, and maple extract (if using) until evenly incorporated.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients, stirring until just combined to avoid overmixing.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for 8 hours or overnight to develop flavor and texture.
- Preheat Oven and Prep Pans: Remove dough from fridge 30 minutes before baking to come to room temperature. Preheat oven to 350°F (177°C), and line 1-2 large cookie sheets with parchment paper.
- Prepare Spiced Sugar: Mix the granulated sugar and the chosen spice blend until evenly combined. Adjust spices to taste.
- Shape Cookies: Using a 2-inch cookie scoop, portion dough balls and roll each in the spiced sugar mixture, ensuring full coating.
- Arrange and Bake: Space sugar-coated dough balls 2-3 inches apart on prepared baking sheets. Bake at 350°F (177°C) for 12-14 minutes.
- Check and Flatten if Needed: At 9-10 minutes, check cookies. If puffier than desired, open the oven and firmly bang the cookie sheet on the oven rack a few times to flatten them. Continue baking for an additional 3-4 minutes.
- Cool: Let the cookies cool on the baking sheet placed on a cooling rack for 3-5 minutes before transferring them to the rack to cool completely.
Notes
- This recipe was updated on 11/29/21 after retesting to ensure a flatter, chewier pumpkin cookie texture.
- Blotting and squeezing excess water from the pumpkin puree is essential to avoid soggy cookies.
- Allowing the dough to chill overnight enhances flavor and dough consistency.
- Using brown butter adds a rich, nutty undertone that complements the spices.
- If you prefer less spice, adjust the pumpkin or chai spice blends accordingly.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
