chewy maple pumpkin cookies
If you’re looking for a cozy treat that captures the essence of fall, these chewy maple pumpkin cookies are just the thing! They’re soft and sweet, with a delightful buttery flavor that will warm your heart. The combination of maple syrup and pumpkin creates a perfectly balanced cookie that’s great for sharing with family and friends or enjoying by yourself with a cup of tea. Whether it’s a busy weeknight or a festive gathering, these cookies will surely bring smiles all around.
What makes this recipe even more special is how simple it is. You can whip up a batch without any fuss, making it perfect for both novice bakers and seasoned pros alike. Plus, the irresistible aroma of these cookies baking in your kitchen will make everyone feel right at home!
Why You’ll Love This Recipe
- Easy to Make: With straightforward steps, you’ll be enjoying fresh cookies in no time.
- Perfectly Chewy: These cookies have that wonderful chewy texture that keeps you coming back for more.
- Fall Flavor: The blend of pumpkin and maple syrup brings all the cozy vibes of autumn to your plate.
- Family-Friendly: Everyone loves cookies! These are sure to be a hit with kids and adults alike.
- Make-Ahead Convenience: The dough can chill overnight, so you can bake whenever you’re ready!
Ingredients You’ll Need
You don’t need fancy ingredients to make these chewy maple pumpkin cookies; just some simple, wholesome staples that you probably already have in your pantry. Let’s take a look at what you’ll need:
For the Cookies
- 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 the Sugar Coating
- 1/2 c (100g) granulated sugar
- 1/2 tsp pumpkin or chai spice blend
Variations
One of the best things about these chewy maple pumpkin cookies is their flexibility! Feel free to mix things up based on your tastes or what you have on hand.
- Add Chocolate Chips: Toss in some dairy-free chocolate chips for an extra sweet surprise.
- Nuts for Crunch: Consider adding chopped pecans or walnuts for added texture and flavor.
- Different Spices: Swap out the spice blend for cinnamon or nutmeg if that’s what you prefer!
- Icing Drizzle: Top with a simple glaze made from powdered sugar and maple syrup for an extra touch of sweetness.
How to Make chewy maple pumpkin cookies
Step 1: Make the Brown Butter
Start by preparing the brown butter about an hour before you want to bake. This step adds rich flavor to your cookies. To do this, melt the butter in a heavy-bottom saucepan over medium heat. Keep whisking until it starts to foam and turn golden brown. Once you see those delightful brown bits forming, remove it from heat and let it cool in a separate bowl until it’s at room temperature.
Step 2: Prepare the Pumpkin
While your butter cools, get your pumpkin ready! Lay down 2-3 paper towels in a shallow bowl and scoop out about 1/2 cup of canned pumpkin onto them. This helps absorb any excess moisture so your cookies stay nice and chewy. Before adding it to your dough, give it a gentle squeeze to remove any extra water.
Step 3: Mix Dry Ingredients
In another bowl, whisk together the flour, chosen spice blend, baking soda, and salt until everything is well combined. This step is key as it ensures even distribution of flavors throughout your cookie dough.
Step 4: Combine Wet Ingredients
Now it’s time to mix your cooled brown butter with light brown sugar and pure maple syrup until everything looks smooth and creamy. Then stir in the egg yolk until it’s fully incorporated. Next up is adding in the blotted pumpkin along with vanilla extract and optional maple extract—this will really enhance those lovely flavors!
Step 5: Bring It All Together
Gradually stir the dry mixture into the wet ingredients until just combined—be careful not to overmix! Cover this delicious dough with plastic wrap and pop it into the fridge for at least 8 hours or overnight if you can wait that long.
Step 6: Bake Your Cookies
When you’re ready to bake, preheat your oven to 350°F (177°C). Line two large cookie sheets with parchment paper while letting your dough sit out at room temperature for about 30 minutes—it helps them spread better during baking! Mix together granulated sugar and extra spices for rolling later.
Using a cookie scoop, form balls of dough then roll them in your spiced sugar mixture before placing them on your prepared sheets about 2-3 inches apart. Bake these beauties for about 12-14 minutes; keep an eye on them after 9 minutes—if they look too puffed up, gently tap them down by lifting the sheet pan.
Once baked to perfection, let them cool on the sheets for just a few minutes before transferring them to a cooling rack.
And there you have it—delicious chewy maple pumpkin cookies perfect for any occasion! Enjoy every last bite!
Pro Tips for Making chewy maple pumpkin cookies
These chewy maple pumpkin cookies are a delightful treat that can bring warmth to any occasion, and with a few tips, you can make them even better!
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Use room temperature ingredients: Allow your egg yolk and pumpkin puree to come to room temperature before mixing. This helps create a smoother batter and ensures even baking.
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Chill the dough: Don’t skip the chilling step! Refrigerating the dough allows the flavors to meld together and results in chewier cookies with perfect texture.
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Watch the baking time: Keep an eye on your cookies as they bake. An underbaked cookie will be soft and chewy, while overbaking can lead to dryness. Trust your instincts around the 9-10 minute mark!
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Experiment with spices: Feel free to adjust the pumpkin or chai spice blend to suit your taste. Adding a pinch of nutmeg or ginger can enhance the fall flavor profile beautifully.
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Store properly: To keep your cookies fresh longer, store them in an airtight container at room temperature. You can also freeze them for up to three months—just thaw before enjoying!
How to Serve chewy maple pumpkin cookies
Presenting your chewy maple pumpkin cookies can make them feel even more special. Here are some fun ideas on how to serve this tasty treat!
Garnishes
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Drizzle of Maple Syrup: A light drizzle of pure maple syrup on top adds an extra layer of sweetness and enhances the maple flavor.
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Sprinkling of Sea Salt: A tiny sprinkle of flaky sea salt contrasts beautifully with the sweetness and brings out all those rich flavors.
Side Dishes
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Warm Apple Cider: The cozy flavors of warm apple cider perfectly complement these cookies, making it a delightful pairing for fall gatherings.
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Vanilla Ice Cream: Serve a scoop of creamy vanilla ice cream alongside your cookies for a delicious contrast of temperatures and textures.
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Spiced Chai Latte: A cup of spiced chai latte pairs wonderfully with these cookies, creating a comforting experience that warms both body and soul.
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Candied Nuts: A small bowl of candied pecans or walnuts provides a crunchy texture and sweet flavor that complements the softness of the cookies.
With these tips and serving suggestions, you’re all set to enjoy these chewy maple pumpkin cookies in style! Happy baking!
Make Ahead and Storage
These chewy maple pumpkin cookies are not only a delightful treat but also perfect for meal prep! You can easily make the dough ahead of time or store baked cookies to enjoy throughout the week.
Storing Leftovers
- Place completely cooled cookies in an airtight container.
- Store at room temperature for up to 5 days.
- If you have multiple layers, separate them with parchment paper to prevent sticking.
Freezing
- For maximum freshness, freeze cookies in a single layer on a baking sheet for about 2 hours.
- Once frozen, transfer them to a freezer-safe bag or container, separating layers with parchment paper.
- Enjoy within 3 months for the best flavor and texture.
Reheating
- To reheat cookies, preheat your oven to 350°F (177°C).
- Place cookies on a baking sheet and warm for about 5-7 minutes until slightly soft.
- Alternatively, microwave individual cookies for about 10-15 seconds for that fresh-out-of-the-oven feel!
FAQs
Here are some common questions you might have about these delicious chewy maple pumpkin cookies!
Can I make chewy maple pumpkin cookies without eggs?
Yes! You can substitute the egg yolk with a flaxseed meal mixture. Combine 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for about 5 minutes until it thickens.
How do I get my chewy maple pumpkin cookies to stay soft?
For the chewiest texture, be sure not to overbake your cookies. Remove them from the oven when they look puffy but still slightly underdone in the center.
What can I use instead of brown sugar in chewy maple pumpkin cookies?
If you need a substitute, you can use coconut sugar or a mix of granulated sugar and molasses to mimic the flavor and moisture of brown sugar.
Can I add nuts or chocolate chips to my chewy maple pumpkin cookies?
Absolutely! Feel free to fold in some walnuts or chocolate chips into your dough before chilling for an extra special twist.
How long will homemade chewy maple pumpkin cookies last?
Stored properly in an airtight container at room temperature, these cookies will stay fresh for up to 5 days. They can also be frozen for up to 3 months!
Final Thoughts
I hope you find joy in making these chewy maple pumpkin cookies! Their delightful blend of flavors captures the essence of fall and will surely bring warmth to your kitchen. Whether you’re whipping them up as a special treat or sharing them with friends and family, I’m sure you’ll love every bite. Happy baking, and enjoy your delicious creations!
Chewy Maple Pumpkin Cookies
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Cozy up this fall with our delightful chewy maple pumpkin cookies! These soft, sweet treats are infused with the rich flavors of pure maple syrup and pumpkin, creating a mouthwatering combination that evokes the essence of autumn. Whether enjoyed with family and friends or savored alongside a warm cup of tea, these cookies are perfect for any occasion. With simple ingredients and straightforward steps, even novice bakers can whip up a batch in no time. The irresistible aroma that fills your kitchen while they bake will bring everyone together, making them a heartwarming addition to your seasonal recipes.
Ingredients
- 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 for coating
- 1/2 tsp pumpkin or chai spice blend for coating
Instructions
- Prepare brown butter by melting it in a saucepan over medium heat until golden brown. Allow it to cool.
- Blot excess moisture from canned pumpkin using paper towels.
- In a bowl, whisk together flour, spice blend, baking soda, and salt.
- Mix cooled brown butter with light brown sugar and maple syrup until smooth. Stir in egg yolk, blotted pumpkin, vanilla extract, and optional maple extract.
- Gradually combine dry ingredients into wet mixture until just mixed. Chill dough for 8 hours or overnight.
- Preheat oven to 350°F (177°C). Form dough balls, roll in spiced sugar mix, and space on lined cookie sheets.
- Bake for 12-14 minutes; cool slightly before transferring to a wire rack.
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 8g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
