As the first full week of October wraps up, there’s no denying it—pumpkin season is in full swing! Whether you’re obsessed with pumpkin or simply tolerate it, these Chewy Maple Pumpkin Cookies offer the perfect middle ground. They showcase pumpkin as both a featured flavor and a supporting player, resulting in a fall treat that’s not overwhelmingly pumpkin-y but still full of autumn vibes.
Why You’ll Love These Chewy Maple Pumpkin Cookies
These cookies are:
- Chewy and buttery
- Lightly spiced with warm fall flavors
- Sweetened with maple syrup
- Balanced between spicy and sweet
- Perfect for cozy snacking or a fall-themed dessert tray
Ingredients You’ll Need
For the Cookie Dough:
- 2 1/4 cups (270g) all-purpose flour
- 2 tsp pumpkin spice blend (or chai spice blend)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (226g) European-style unsalted butter, browned and cooled (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 puree, blotted to remove excess moisture
- 2 tsp vanilla extract
- 1/2 tsp maple extract (optional)
For the Spiced Sugar Coating:
- 1/2 cup (100g) granulated sugar
- 1/2 tsp pumpkin or chai spice blend
Recommended Tools
- Heavy-bottomed saucepan (for browning butter)
- Mixing bowls
- Silicone spatula or mixing spoon
- Paper towels (for blotting pumpkin)
- Plastic wrap
- Large cookie sheet(s)
- Parchment paper
- 2″ cookie scoop
- Food scale (for accurate measurements)
- Optional: Large round cookie cutter (for shaping warm cookies)
Tips for the Best Chewy Pumpkin Cookies
- Brown the butter: Adds depth and nuttiness.
- Use European-style butter: Higher fat content helps with chewiness.
- Blot the pumpkin: Removes excess water to prevent cakey texture.
- Chill the dough: At least 8 hours or overnight.
- Use a cookie scoop: Ensures even baking and uniform shape.
- Pan-bang mid-bake: For flatter, chewier cookies.
How to Make Chewy Maple Pumpkin Cookies
- Brown the Butter: Melt butter in a saucepan. Once foamy, whisk until brown bits form. Remove from heat and transfer to a bowl to cool for 30 minutes.
- Blot the Pumpkin: Place 1/2 cup of pumpkin on layered paper towels in a bowl. Let it sit for 10-15 minutes, then gently squeeze out excess moisture.
- Mix Dry Ingredients: In a bowl, whisk together flour, pumpkin spice, baking soda, and salt. Set aside.
- Combine Wet Ingredients: Stir cooled brown butter, brown sugar, and maple syrup until smooth. Add egg yolk, pumpkin, vanilla, and maple extract. Stir to combine.
- Mix Dough: Gradually add dry ingredients to the wet mixture. Stir until just combined.
- Chill the Dough: Cover and refrigerate for 8 hours or overnight.
- Preheat and Prep: Remove dough from fridge and let it rest for 30 minutes. Preheat oven to 350°F (177°C). Line cookie sheets with parchment.
- Make Spiced Sugar: Mix granulated sugar with spice blend.
- Scoop and Coat: Use a 2″ scoop to portion dough. Roll each ball in spiced sugar.
- Bake: Place on baking sheet 2-3 inches apart. Bake for 12-14 minutes. At minute 9-10, gently pan-bang if needed.
- Cool: Let cookies cool on baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.
More Pumpkin Recipes to Enjoy
- Pumpkin Bread with Cream Cheese Frosting
- Spiced Pumpkin Apple Bread
- Maple Pumpkin Coffee Cake
- Pumpkin Gingersnap Icebox Cake