Why You’ll Love This Recipe

I adore this recipe because it perfectly balances sweetness, spice, and chewiness. The maple syrup adds depth, the browned butter gives a nutty richness, and the blotted pumpkin ensures the cookies stay chewy—not cakey. I also love how easy it is to prep the dough ahead of time; chilling overnight makes the flavors even more intense. These cookies are perfect for fall gatherings, holiday cookie swaps, or cozy nights with a cup of tea.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:

  • 2 ¼ cups (270 g) all-purpose flour

  • 2 teaspoons pumpkin spice or chai spice blend

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 cup (226 g) European-style unsalted butter, browned and cooled but still liquid

  • 1 cup (200 g) light brown sugar

  • ⅓ cup (79 ml) pure maple syrup

  • 1 large egg yolk, room temperature

  • ½ cup (125 g) canned pumpkin, blotted

  • 2 teaspoons (10 ml) vanilla extract

  • ½ teaspoon (2.5 ml) maple extract (optional)

For the spiced sugar coating:

  • ½ cup (100 g) granulated sugar

  • ½ teaspoon pumpkin spice or chai spice blend

Directions

  1. I start by making the brown butter about an hour before baking. I melt the butter in a heavy saucepan over medium heat, whisking continuously once it starts to foam. When golden brown bits form on the bottom and it smells nutty, I remove it from the heat and pour it into a clean bowl to cool for about 30 minutes.

  2. While the butter cools, I blot the pumpkin. I scoop ½ cup of canned pumpkin onto paper towels laid over a shallow bowl, pressing gently and changing the towels until most of the excess water is absorbed. The pumpkin should feel thick and dry to the touch.

  3. In a separate bowl, I whisk together the flour, pumpkin spice, baking soda, and salt.

  4. In a large mixing bowl, I stir the cooled brown butter, brown sugar, and maple syrup until smooth.

  5. I add the egg yolk, then stir in the pumpkin, vanilla, and maple extract until combined.

  6. I fold the dry ingredients into the wet just until no streaks of flour remain.

  7. I cover the dough with plastic wrap and refrigerate it for at least 8 hours or overnight.

  8. The next day, I preheat the oven to 350°F (177°C) and line baking sheets with parchment paper. I let the chilled dough sit at room temperature for about 30 minutes to make it easier to scoop.

  9. In a small bowl, I mix the granulated sugar with pumpkin spice to create the spiced sugar coating.

  10. Using a 2-inch cookie scoop, I portion the dough, roll each ball in the spiced sugar, and place them 2–3 inches apart on the baking sheets.

  11. I bake for 12–14 minutes, checking them at around 9–10 minutes. If the cookies are puffier than I’d like, I lift the pan a few inches and gently bang it on the oven rack a few times to help them spread.

  12. I bake for another 3–4 minutes, then let the cookies cool on the baking sheet for 3–5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 20 cookies. The prep time is 20 minutes, chill time is 8 hours, and baking takes about 12 minutes per batch, for a total of about 8 hours and 32 minutes.

Variations

  • I sometimes use chai spice instead of pumpkin spice for a slightly different warmth and aroma.

  • A drizzle of maple glaze (made with powdered sugar and maple syrup) on cooled cookies adds an extra touch of sweetness.

  • For a nutty twist, I mix in chopped toasted pecans before chilling the dough.

  • I like to sprinkle a bit of flaky sea salt on top right after baking for contrast.

  • For smaller cookies, I use a medium scoop and reduce the baking time by 1–2 minutes.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. They also freeze well—either the baked cookies or the unbaked dough balls. When freezing dough, I let it thaw at room temperature for 1–2 hours before baking. If I want that “fresh-baked” warmth, I microwave a baked cookie for about 10 seconds before eating.

FAQs

Why do I need to blot the pumpkin?

Blotting removes excess moisture from the pumpkin, keeping the cookies chewy instead of cakey. The pumpkin should feel thick and dough-like before using.

Can I skip chilling the dough?

I wouldn’t. Chilling helps the flavors develop and prevents the cookies from spreading too much while baking.

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

Yes, but I prefer European-style butter because it has a higher fat content, which gives the cookies a richer flavor.

What if I don’t have maple extract?

The cookies will still taste amazing without it, but adding maple extract enhances that cozy maple flavor.

Why did my cookies puff up instead of spread?

They might need to be “pan-banged” mid-bake, or your dough could still be too cold. Letting it warm slightly before baking helps them spread more evenly.

Conclusion

I love how these Chewy Maple Pumpkin Cookies deliver everything I crave in a fall treat—rich browned butter flavor, subtle maple sweetness, and that perfect chewy texture. Each bite is soft, buttery, and filled with warm spice, making them the ultimate cookie for pumpkin lovers. Whether I’m baking them for friends or just treating myself, these cookies always taste like the coziest part of autumn.

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Chewy Maple Pumpkin Cookies

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These chewy maple pumpkin cookies are packed with rich fall flavors, made with browned butter, real maple syrup, and spiced sugar for the perfect autumn treat.

  • Author: Sarah
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 8 hours 32 minutes
  • Yield: 20 cookies
  • Category: Dessert, Snack, Celebrations
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Cookie Dough

2¼ cups (270g) all-purpose flour

2 tsp pumpkin or chai spice blend

½ tsp baking soda

½ tsp salt

1 cup (226g) European-style unsalted butter, browned and cooled (still liquid)

1 cup (200g) light brown sugar

⅓ cup (79ml) pure maple syrup

1 large egg yolk, room temperature

½ cup (125g) canned pumpkin, blotted to remove excess moisture

2 tsp (10ml) vanilla extract

½ tsp (2.5ml) maple extract (optional)

Spiced Sugar Coating

½ cup (100g) granulated sugar

½ tsp pumpkin or chai spice blend

Instructions

Brown the Butter:
Melt butter in a heavy-bottom saucepan over medium heat. Stir until golden brown bits form and it smells nutty. Remove from heat and pour into a bowl. Cool for 30 minutes until room temperature but still liquid.

Blot the Pumpkin:
Spread pumpkin puree on layered paper towels in a shallow bowl. Let the paper towels absorb excess moisture. Squeeze lightly, then measure ½ cup (125g) of dried pumpkin.

Mix Dry Ingredients:
In a separate bowl, whisk flour, pumpkin (or chai) spice, baking soda, and salt. Set aside.

Mix Wet Ingredients:
In a large bowl, stir together the cooled brown butter, brown sugar, and maple syrup until combined. Add egg yolk, blotted pumpkin, vanilla, and optional maple extract; mix until smooth.

Combine:
Stir the dry ingredients into the wet ingredients until just combined. Cover the dough with plastic wrap and chill for 8 hours or overnight.

Prep to Bake:
Remove dough from fridge and rest at room temperature for 30 minutes to soften slightly. Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.

Make Spiced Sugar:
Mix sugar and pumpkin (or chai) spice together in a small bowl. Adjust spice balance to taste.

Shape & Coat:
Scoop dough with a 2-inch cookie scoop, roll in spiced sugar, and place 2–3 inches apart on baking sheets.

Bake:
Bake for 12–14 minutes, checking at 9–10 minutes. If cookies are puffier than desired, lift and bang the pan on the oven rack to help flatten, then bake 3–4 more minutes until set and chewy.

Cool & Serve:
Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.

Notes

Brown Butter Tip: Cool the brown butter to 75°F before mixing — warm butter will make the dough greasy.

Blot the Pumpkin: Removing moisture is key for chewy, non-cakey cookies.

Storage: Store in an airtight container at room temperature for 3–4 days.

Flavor Boost: Add a pinch of espresso powder or cinnamon sugar drizzle for extra warmth.

Make Ahead: Dough can be chilled up to 48 hours or frozen for up to 2 months.

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