Pumpkin Spice Everything: Chewy Maple Pumpkin Cookies

Okay, so are you ready for the ultimate cozy fall vibes? ‘Cause if you’re not making these chewy maple pumpkin cookies, are you even doing fall right? Seriously, these cookies are like a hug in dessert form! 🍂

Main dish photo — *The finished dish — looks amazing, right?*

Alright, so let’s chat about the queen of ingredients. You know that moment in the grocery store when you spot a can of pumpkin purée and your heart does a little happy dance? Yeah, that’s me every time! 🤩 So grab yourself some all-purpose flour, pumpkin spice (or chai spice if you’re feeling fancy), and brown sugar — like, that light brown sugar that’s basically begging to be in cookies. Oh, and don’t forget the maple syrup! It’s basically the magic potion of fall.

Also, pro tip: European-style butter is the way to go for that rich flavor. Trust me; your taste buds will thank you!

So Here’s Why I Make This Constantly

Okay, picture this: it’s a gloomy, rainy Sunday. I’m curled up on my couch, feeling all sorts of cozy. I decide to whip up these cookies. And let me tell you, the smell that wafts through my kitchen is like being wrapped in a warm, pumpkin-flavored blanket. 🍁 It totally transforms the vibe!

I made these for the first time a few years back, and wow, my friends practically inhaled them. I mean, literally — they were gone in minutes! Every time I bake these, it reminds me of those chill hangouts where we’d just eat cookies and binge-watch our favorite shows. Best. Days. Ever.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Okay, here’s the big secret: brown butter. Seriously, it’s like the fairy godmother of cookies. You melt that butter until it’s all nutty and brown, and it adds this depth of flavor that just takes these cookies to the next level. Just don’t burn it (been there, done that)—you want it golden brown, not charred!

Don’t Mess This Up (My Top Tips)

1. Chill the dough: Like, you HAVE to chill the dough for at least 8 hours. I know it’s hard to wait; the struggle is real. But it’s worth it! Trust me!

2. Check the cookies: Don’t just set a timer and walk away. Check them at 9 or 10 minutes! If they’re puffing up too much, give that baking sheet a good bang against the oven rack like you’re slapping your friend for eating the last cookie! 😂

3. Sugar coating: Mix that sugar with the spice blend like you’re a potions master. Taste it! Adjust it! You want it just right, so it packs a flavor punch!

How to Keep Them From Disappearing (Or, How to Store Them)

If you somehow have leftover cookies (lucky you!), store them in an airtight container. They’ll last a few days, but honestly, good luck keeping them around that long! I’ve tried freezing them, but they somehow just disappear in the freezer too. It’s a mystery.

If You Liked This, You’ll Probably Like These Too

Okay, if you’re into these, you’re gonna want to check out my Spiced Apple Muffins or those Chocolate Chip Pumpkin Bars. They scream fall vibes and are just as addictive!

So, what’s your go-to fall treat? Let’s swap recipes and keep this cozy vibe rolling! 😍🍪

chewy maple pumpkin cookies

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Chewy maple pumpkin cookies are the ultimate fall treat, combining rich maple syrup and spiced pumpkin for a delightful dessert. Coated in a sweet and spicy sugar mix, these cookies are soft, buttery, and bursting with seasonal flavors. Perfect for gatherings or cozy evenings at home, these cookies bring warmth and comfort to any occasion.

Author: XXXXX
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: About 20 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

2 1/4 cups all-purpose flour (270g)
2 tsp pumpkin or chai spice blend
1/2 tsp baking soda
1/2 tsp salt
1 cup European-style unsalted butter, browned (226g)
1 cup light brown sugar (200g)
1/3 cup pure maple syrup (79ml)
1 large egg yolk
1/2 cup canned pumpkin, blotted (125g)
2 tsp vanilla extract
1/2 tsp maple extract (optional)
1/2 cup granulated sugar (100g)

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Instructions

Make brown butter by melting it in a heavy saucepan until browned; cool for about 30 minutes.
Blot pumpkin puree on paper towels to remove excess moisture.
In a bowl, whisk together flour, spice blend, baking soda, and salt; set aside.
Combine cooled brown butter, brown sugar, and maple syrup until smooth.
Stir in egg yolk, then mix in pumpkin, vanilla, and maple extracts.
Gradually add dry ingredients until just combined; cover and chill dough for at least 8 hours.
Preheat oven to 350°F (177°C) and prepare cookie sheets with parchment paper.
Mix granulated sugar with remaining spice blend; roll chilled dough into balls and coat in spiced sugar.
Space dough balls on cookie sheets and bake for 12-14 minutes; cool on wire racks after baking.