Description

Indulge in the cozy flavors of fall with these chewy maple pumpkin cookies. Each bite offers a delightful blend of warm spices, rich brown butter, and sweet maple syrup, making them the perfect treat for any occasion. Easy to prepare and even easier to enjoy, these cookies are a favorite in many households. Whether you’re sharing them with friends over coffee or savoring them solo with a cup of tea, you’ll find that these cookies capture the essence of autumn. With their soft, chewy texture and aromatic spices, they’re sure to become your go-to fall dessert.

Ingredients

Scale

2 1/4 cups (270g) all-purpose flour
2 teaspoons pumpkin or chai spice blend
1/2 teaspoon baking soda
1/2 teaspoon salt
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
2 teaspoons (10ml) vanilla extract
1/2 teaspoon (2.5ml) maple extract, optional
1/2 cup (100g) granulated sugar
1/2 teaspoon pumpkin or chai spice blend

Cook Mode Prevent your screen from going dark

Instructions

Make brown butter by melting it in a saucepan until golden brown and nutty, then cool.
Drain excess moisture from the canned pumpkin using paper towels.
In one bowl, whisk together flour, spice blend, baking soda, and salt.
In another bowl, mix cooled brown butter with light brown sugar and maple syrup until creamy.
Stir in egg yolk and then add prepared pumpkin and vanilla extract.
Combine dry ingredients with wet ingredients until just mixed.
Chill dough for at least 8 hours or overnight.
Preheat oven to 350°F (177°C) and prepare cookie sheets.
Roll chilled dough into balls and coat in spiced sugar mixture.
Bake for 12-14 minutes until golden but soft inside.
Cool on a rack before serving.

Nutrition

Serving Size: 1 cookie
Calories: 130
Sugar: 10g
Sodium: 50mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg