chewy maple pumpkin cookies

If you’re looking for a delightful treat that captures the essence of fall, these chewy maple pumpkin cookies are just the thing! They bring together the warm flavors of pumpkin and maple syrup, creating a cookie that’s both chewy and buttery. Perfect for busy weeknights or family gatherings, these cookies will fill your home with a cozy aroma that everyone will love. Trust me, once you try them, you’ll want to bake these chewy maple pumpkin cookies every autumn!

Why You’ll Love This Recipe

• Easy to Make: With simple steps and straightforward ingredients, this recipe is perfect for bakers of all skill levels.
• Family-Friendly: Both kids and adults will enjoy these delicious cookies. They’re great for sharing!
• Perfect for Meal Prep: You can make the dough ahead of time and chill it overnight, making it easy to whip up fresh cookies whenever you want.
• Delicious Fall Flavor: The combination of pumpkin and maple syrup gives each bite a taste of autumn.
• Customizable: You can easily tweak ingredients to suit your preferences or what you have on hand.

Ingredients You’ll Need

These chewy maple pumpkin cookies are made from simple, wholesome ingredients that come together beautifully. Here’s what you need:

For the Cookie Dough

• 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

For Sugar Coating

• 1/2 c (100g) granulated sugar
• 1/2 tsp pumpkin or chai spice blend

Variations

This recipe is wonderfully flexible! Feel free to mix things up based on what you enjoy or have at home.

• Add Nuts: Toss in some chopped walnuts or pecans for added crunch.
• Make It Vegan: Use a flax egg instead of an egg yolk and swap out the butter for a plant-based alternative.
• Include Chocolate Chips: Stir in some dairy-free chocolate chips for a sweet twist.
• Change Up the Spices: Experiment with different spice blends like cinnamon or ginger to switch up the flavor profile.

How to Make chewy maple pumpkin cookies

Step 1: Prepare the Brown Butter

Make brown butter about an hour before you plan to make the cookies. This process adds depth to the flavor. Melt your butter in a heavy-bottom saucepan over medium heat. Once it starts foaming, whisk continuously until brown bits begin to form at the bottom. This usually takes about 5-7 minutes. Remove from heat and pour into a clean bowl to cool down for about 30 minutes.

Step 2: Blot Your Pumpkin

While your brown butter cools, prepare your pumpkin. Lay 2-3 paper towels across a wide, shallow bowl and scoop a generous 1/2 cup of canned pumpkin onto them. This step is important because it removes excess moisture from the pumpkin, ensuring your cookies have just the right texture.

Step 3: Mix Dry Ingredients

In another bowl, whisk together the flour, chosen spice blend, baking soda, and salt until well combined. This helps evenly distribute the leavening agents throughout your dough.

Step 4: Combine Wet Ingredients

In a large mixing bowl, stir together your cooled brown butter with light brown sugar and pure maple syrup until everything is smooth. The sweetness from both sugars enhances the overall flavor of your cookies.

Step 5: Add Egg Yolk and Pumpkin

Now it’s time to add in your egg yolk followed by the blotted pumpkin puree, vanilla extract, and optional maple extract. Stir everything until it’s nicely mixed together—this is where that rich flavor really comes alive!

Step 6: Mix Dry Ingredients into Wet

Gently fold in those dry ingredients into your wet mixture until just combined. Avoid overmixing; we want those chewy textures!

Step 7: Chill Your Dough

Cover your cookie dough with plastic wrap and chill it in the fridge for at least 8 hours or overnight if possible. Chilling helps develop flavors and ensures better texture when baked.

Step 8: Prepare to Bake

When you’re ready to bake, preheat your oven to 350°F (177°C). Line one or two baking sheets with parchment paper. Take out your chilled dough and let it sit at room temperature for about 30 minutes—this will help it spread better when baking.

Step 9: Coat with Sugar Mix

In a small bowl, mix together granulated sugar with additional spice blend used in the cookie dough. Using a cookie scoop or spoon, scoop out portions of dough and roll them into balls before coating them in this spiced sugar mixture.

Step 10: Bake Your Cookies

Place those lovely sugar-coated dough balls on your prepared baking sheets about 2-3 inches apart. Bake in your preheated oven for about 12-14 minutes. If they puff up too much during baking, gently bang the pan on the oven rack after about 9-10 minutes—you’ll get that perfect chewy texture!

Step 11: Cool Down

Once baked, let them cool on the baking sheet for about 3-5 minutes before transferring them onto a cooling rack to finish cooling completely.

And there you have it! These chewy maple pumpkin cookies are sure to be a hit at any gathering—or just as an indulgent treat for yourself while sipping on something warm! Enjoy every delicious bite!

Pro Tips for Making chewy maple pumpkin cookies

Baking these chewy maple pumpkin cookies is a delightful experience, and with a few helpful tips, you can ensure they turn out perfectly every time!

• Use room temperature ingredients: Ensuring your egg yolk and other ingredients are at room temperature helps them blend more smoothly, resulting in a better texture for your cookies.

• Don’t skip chilling the dough: Chilling the dough allows the flavors to meld and helps prevent the cookies from spreading too much while baking, giving you that perfect chewy texture.

• Check for doneness carefully: Every oven is different, so keep an eye on your cookies as they bake. If they puff up too much, gently bang the baking sheet to help them settle.

• Experiment with spices: Feel free to adjust the spice mixture according to your taste. Adding a pinch of nutmeg or ginger can enhance the warm fall flavors even more.

• Store properly: To keep your cookies fresh and chewy, store them in an airtight container at room temperature. You can also freeze any leftovers for future cravings!

How to Serve chewy maple pumpkin cookies

Presenting your chewy maple pumpkin cookies can be just as fun as making them! Here are some ideas to elevate your cookie experience.

Garnishes

• Drizzle of maple syrup: A light drizzle of pure maple syrup over the tops of the cookies adds an extra touch of sweetness and enhances their fall flavor.
• Sprinkling of sea salt: A tiny pinch of flaky sea salt on top just before serving balances the sweetness beautifully, creating a gourmet touch.

Side Dishes

• Chai tea: The warm spices in chai tea complement the flavors of the cookies perfectly, making it a cozy pairing for a snack or dessert.
• Pumpkin spice latte: This seasonal favorite not only matches well but also creates a delightful autumn atmosphere when enjoyed together.
• Cinnamon apple slices: Fresh apple slices dusted with cinnamon add a refreshing crunch that contrasts nicely with the soft texture of the cookies.
• Vanilla ice cream: For a luxurious dessert treat, serve these cookies alongside a scoop of vanilla ice cream; the creamy contrast is simply divine!

Now you’re ready to dive into making and enjoying these delicious chewy maple pumpkin cookies! Happy baking!

Make Ahead and Storage

These chewy maple pumpkin cookies are perfect for meal prep! You can make the dough in advance and store it, or bake a batch to enjoy throughout the week. Here’s how to manage your delicious cookies for optimal freshness.

Storing Leftovers

• Store cooled cookies in an airtight container at room temperature for up to 5 days.
• For longer freshness, keep them in the fridge where they’ll last for about a week.
• Place parchment paper between layers of cookies to prevent sticking.

Freezing

• Freeze cookie dough balls before baking. Simply scoop the dough, roll it in the spiced sugar, and place them on a parchment-lined baking sheet.
• Once frozen solid, transfer the dough balls to a freezer-safe bag or container. They can be stored for up to 3 months.
• To bake from frozen, add an extra minute or two to the cooking time.

Reheating

• For warm cookies, pop them in a preheated oven at 350°F (177°C) for about 5 minutes.
• Alternatively, microwave individual cookies for about 10-15 seconds until warm.

FAQs

Here are some frequently asked questions about these delightful chewy maple pumpkin cookies!

Can I make chewy maple pumpkin cookies without eggs?

Yes! You can substitute the egg yolk with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or unsweetened applesauce for similar texture and moisture.

What makes these chewy maple pumpkin cookies so special?

The combination of brown butter and pure maple syrup elevates these chewy maple pumpkin cookies, giving them rich flavor and a tender texture that captures the essence of fall!

How do I get my chewy maple pumpkin cookies to stay chewy?

To ensure your chewy maple pumpkin cookies remain soft, avoid overbaking them. Take them out when they’re just set at the edges but still slightly underbaked in the center.

Can I use regular butter instead of European style unsalted butter?

Absolutely! While European style butter has a higher fat content that adds richness, regular unsalted butter will work just fine in this recipe.

Final Thoughts

I hope you enjoy making these chewy maple pumpkin cookies as much as I do! They’re not only a delightful treat but also a wonderful way to celebrate the cozy flavors of fall. Whether you’re baking for yourself or sharing with loved ones, each bite will bring warmth and joy. Happy baking!