Chewy Maple Pumpkin Cookies Recipe

I absolutely love this Chewy Maple Pumpkin Cookies Recipe because it combines the cozy flavors of fall with a chewy, melt-in-your-mouth texture that’s impossible to resist. These cookies have the perfect balance of sweet maple and warm pumpkin spice, making them ideal for chilly afternoons or sharing with friends over a cup of coffee. When I first tried them, I was amazed at how the browned butter added a nutty richness that took these cookies to a whole new level of yum.

You’ll find that this Chewy Maple Pumpkin Cookies Recipe is not only delicious but also quite forgiving once you get the hang of it — the dough chills overnight, which really helps deepen the flavors and gives you more control over perfect spreading. Plus, the spiced sugar coating adds a lovely crunch that contrasts the soft inside. Whether you’re baking for a holiday party or just treating yourself, these cookies are absolutely worth trying.

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Ingredients You’ll Need

Each ingredient in this Chewy Maple Pumpkin Cookies Recipe works harmoniously to achieve that tender, chewy bite packed with fall spice and sweetness. I always recommend using good-quality maple syrup and European-style butter for the best flavor.

• All-purpose flour: The base of the cookie, offering structure while still keeping them tender.
• Pumpkin or chai spice blend: I like using chai spice for a bit more complexity, but pumpkin spice works great too.
• Baking soda: Helps the cookies rise just enough to stay soft without getting cakey.
• Salt: Enhances all the flavors—don’t skip it!
• European-style unsalted butter, browned: Browning the butter is a game changer—it adds a gorgeous nutty flavor and richness.
• Light brown sugar: Adds moisture and a little caramel-y depth to the cookies.
• Pure maple syrup: The star sweetener in this recipe, bringing that signature maple flavor.
• Large egg yolk: Just the yolk keeps the cookies extra chewy and rich.
• Canned pumpkin, blotted: Removing excess moisture from pumpkin is key to keeping your dough from getting runny.
• Vanilla extract: Balances and rounds out the warm spices.
• Maple extract (optional): Double down on maple flavor with this little addition—totally optional but I love it.
• Granulated sugar + pumpkin or chai spice blend (for spiced sugar): Rolling the dough in this before baking adds a lovely textured sugar crust.

Variations

I like to play around with this Chewy Maple Pumpkin Cookies Recipe depending on my mood or what’s in the pantry. Don’t be afraid to make it your own — it adapts beautifully!

• Spice it up: Sometimes I swap pumpkin spice for more chai spices like cardamom and ginger for a more exotic twist that my friends rave about.
• Nutty additions: Adding chopped toasted pecans or walnuts gives a satisfying crunch and pairs perfectly with the maple flavor.
• Vegan version: You can replace butter with vegan butter and use a flax egg, but expect a slightly different texture—still delicious!
• Gluten-free: I’ve tried a 1:1 gluten-free flour blend successfully, just watch the baking time closely as gluten-free dough can bake faster.

How to Make Chewy Maple Pumpkin Cookies Recipe

Step 1: Brown the Butter and Prepare Pumpkin

Start by browning your butter about an hour before baking—this way it has plenty of time to cool but stays liquid for easy mixing. I learned this trick the hard way; using hot butter can scramble your eggs. Melt the butter in a clear saucepan, whisking constantly until you see those golden-brown bits forming and smell a toasted aroma. Pour it into a bowl and let it cool to room temperature to keep your dough on point.

Meanwhile, blot your canned pumpkin with paper towels to remove excess moisture. I usually layer 2-3 sheets across a bowl and pile on the pumpkin, then gently squeeze out as much water as I can. This step is crucial so your cookies don’t turn out soggy or spread too thin.

Step 2: Mix Dry Ingredients

Whisk together the flour, your chosen pumpkin or chai spice blend, baking soda, and salt in a medium bowl. Doing this early prevents any lumps and distributes the spices evenly. Trust me, the uniform spice coating is what makes every bite wonderfully consistent.

Step 3: Combine Wet Ingredients

In a large bowl, stir the cooled browned butter with the brown sugar and maple syrup until smooth and well combined. Then, beat in the egg yolk until the mixture looks rich and creamy. Stir in the blotted pumpkin, vanilla extract, and the optional maple extract for an extra boost of maple goodness. This mixture smells amazing—I sometimes wish I could bottle it!

Step 4: Bring Together the Dough

Gently fold the dry ingredients into the wet until just combined. Don’t overmix here—your dough should be thick but a bit sticky. Cover the dough with plastic wrap and pop it into the fridge for 8 hours or overnight. I find this chilling step really enhances the flavor and makes it easier to handle.

Step 5: Prep for Baking and Create Spiced Sugar

Before baking, preheat your oven to 350°F (177°C) and line your cookie sheets with parchment paper. Take the dough out to sit at room temperature for about 30 minutes; this helps the cookies spread perfectly. Meanwhile, mix granulated sugar with the same pumpkin or chai spice blend used earlier for a fragrant spiced sugar coating that’s pure joy on the outside.

Step 6: Shape, Coat, and Bake

Use a 2-inch cookie scoop to portion out dough balls. Roll each ball thoroughly in the spiced sugar for that signature sweet spice coating. Place them 2-3 inches apart on your baking sheets. At about 9-10 minutes into baking, peek in—if they look puffier than you’d like, try lifting the pan a few inches and gently banging it on the oven rack to deflate them, then bake another 3-4 minutes. This is a neat trick I discovered that keeps cookies chewy without losing volume.

Step 7: Cool and Enjoy

Let the cookies cool on the baking sheet set over a cooling rack for 3-5 minutes before transferring to the rack to cool completely. They’re soft right out of the oven but firm up beautifully as they cool and stay chewy for days.

How to Serve Chewy Maple Pumpkin Cookies Recipe

Garnishes

I love sprinkling a tiny pinch of flaky sea salt over warm cookies right out of the oven—it cuts through the sweetness wonderfully. Sometimes, I top them with a drizzle of melted dark chocolate for extra decadence when serving to guests.

Side Dishes

These maple pumpkin cookies pair beautifully with hot beverages like chai lattes, black coffee, or even a creamy vanilla bean iced coffee. I like to serve them alongside a bowl of spiced apple cider during autumn get-togethers.

Creative Ways to Present

For parties, I arrange these cookies on a wooden board layered with autumn leaves and small pumpkins for a rustic vibe. Wrapping a few cookies in wax paper tied with twine makes for charming homemade gifts that friends adore.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature with a slice of bread inside to help retain moisture. This trick keeps them soft and chewy for up to 5 days without drying out.

Freezing

If I want to stash some for later, I freeze the cookie dough balls right after shaping and coating them in spiced sugar. When ready to bake, I simply thaw them in the fridge overnight and bake fresh—just like homemade!

Reheating

To refresh leftover cookies, I pop them in a 300°F oven for 5 minutes or microwave briefly for 10-15 seconds. This warms them up and restores that soft, chewy texture I love.

FAQs

Final Thoughts

Honestly, this Chewy Maple Pumpkin Cookies Recipe has become a staple in my house every fall — and I’m pretty sure once you try it, it will be in yours too. The cozy flavors, perfect chewy texture, and the little browning butter twist make it stand out from any cookie you’ve had before. Give it a shot, and I promise these cookies will soon be one of your favorite seasonal treats to bake and share with the people you love.

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