Fall has this quiet magic. The kind that settles in when the leaves crunch under your feet and something warm bakes in the oven. I made these chewy maple pumpkin cookies on one of those slow Sunday afternoons, and let me tell you, they filled the house with the coziest smell of spiced maple and butter. It just felt like fall.
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Why You’ll Love These Chewy Maple Pumpkin Cookies
These cookies are everything you want from a fall treat. They’re buttery and soft in the center, with crispy edges and warm maple-pumpkin flavor in every bite. The pumpkin spice and chewy texture make them just right for cozy nights or after-school snacks.
They’re made with browned butter, pure maple syrup, and blotted canned pumpkin, which gives them a deep, rich flavor without turning cakey.
Key Ingredients for Flavor and Texture
For the Cookie Dough
- Browned butter: This adds a deep, nutty flavor and helps the cookies bake up soft and chewy.
- Pure maple syrup: Adds a natural sweetness and a mellow richness that pairs perfectly with pumpkin.
- Canned pumpkin (blotted): Provides moisture and flavor, but blotting is key. It keeps the cookies from getting too soft or cakey.
- Pumpkin spice: A warm blend of cinnamon, nutmeg, and cloves gives that signature fall flavor.
- Brown sugar: Adds sweetness and chew.
For the Spiced Sugar Coating
Rolling each dough ball in spiced sugar creates a thin, crackly crust that contrasts beautifully with the soft center. That gentle crunch on the outside is what makes these cookies so satisfying.
Essential Tools for Best Results
- Saucepan: Needed for browning the butter—don’t skip this step.
- Mixing bowls: You’ll use a few to keep wet and dry ingredients separate until it’s time to combine.
- Cookie scoop: Keeps your cookies the same size so they bake evenly.
- Parchment-lined baking sheets: Helps cookies spread just right without sticking.
- Food scale: If you have one, use it for flour and pumpkin—it really helps with consistency.
Expert Tips for Perfect Chewy Pumpkin Cookies
- Blot the pumpkin: Lay it on a few layers of paper towels and gently press to remove extra moisture. This keeps the cookies chewy, not cakey.
- Chill the dough: Eight hours might feel long, but it’s worth it. Chilling develops the flavor and gives you that chewy bite.
- Bang the pan: At around 9 minutes in the oven, open the door and bang the baking sheet on the rack. This flattens the cookies and helps create those pretty crinkly tops.
- Use a cookie scoop: This keeps sizes consistent and baking even.
- Optional swirl: Use a round cutter to gently nudge cookies into shape right after baking.
How to Make Chewy Maple Pumpkin Cookies
First, brown the butter and let it cool. This part makes the kitchen smell incredible. Then blot your pumpkin and prep your dry mix. In another bowl, mix the butter with brown sugar, maple syrup, and the rest of the wet ingredients.
Stir the wet and dry together, cover the dough, and chill overnight. When you’re ready to bake, let the dough warm up for a bit, then roll each scoop in spiced sugar. Bake until set, and don’t forget to bang the pan if the cookies puff too much.
Cool on the sheet for a few minutes, then move to a rack. That’s it!
The result? A warm, soft cookie with crispy edges, maple depth, and cozy spice in every bite.
Chewy Maple Pumpkin Cookies Recipe Card
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Chewy Maple Pumpkin Cookies – Cozy & Irresistible Treat
- Total Time: 8 hrs 32 mins
- Yield: 20 cookies
Description
These cookies are chewy, buttery, nutty, and full of maple and pumpkin flavor. Balanced between spicy and sweet, they make the perfect fall snack.
Ingredients
2 ¼ cups (270g) all-purpose flour
2 tsp pumpkin spice blend or chai spice blend
½ tsp baking soda
½ tsp salt
1 cup (226g) European-style unsalted butter, browned and cooled but 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
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
1. Make browned butter about 1 hour before baking. Melt butter in a saucepan, whisk until browned bits form, then cool for 30 minutes.
2. Blot pumpkin on layered paper towels in a shallow bowl, then squeeze out excess moisture.
3. In a bowl, whisk flour, spice blend, baking soda, and salt.
4. In another bowl, combine cooled brown butter, brown sugar, and maple syrup. Stir in egg yolk, pumpkin, vanilla, and maple extract.
5. Combine wet and dry ingredients until just mixed. Cover with plastic wrap and chill for 8 hours or overnight.
6. Preheat oven to 350°F (177°C). Let dough sit at room temp for 30 minutes.
7. Mix sugar and spice for the coating. Scoop dough using a 2” cookie scoop, roll in spiced sugar, and space 2-3” apart on parchment-lined baking sheets.
8. Bake for 12–14 minutes. At 9–10 mins, if too puffy, bang the sheet pan on oven rack to flatten.
9. Cool on baking sheet for 3–5 mins, then transfer to cooling rack to fully cool.
Notes
Brown the butter for added flavor.
Use European-style butter for a chewier texture.
Blot pumpkin to avoid cakey cookies.
Chill dough for at least 8 hours.
Use cookie scoop for even sizes.
Use a round cutter to reshape cookies right after baking if needed.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 174
- Sugar: 13g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5.5g
- Unsaturated Fat: 2.8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.7g
- Protein: 1.4g
- Cholesterol: 28mg
More Such Recipes
If you’re in the mood for more fall bakes, try these next:
- Soft and chewy pumpkin snickerdoodles for fall
- Pumpkin bars with rich cream cheese frosting
- Cozy pumpkin magic custard cake dessert
- Easy pumpkin sugar cookies with fall spices
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can! Just make sure it’s smooth and well-drained. Fresh pumpkin has more moisture, so blotting it really well is even more important.
Why do I need to blot the pumpkin puree?
Pumpkin holds a lot of water. If you don’t blot it, your cookies might turn out cakey instead of chewy. Blotting keeps the texture dense and soft in the middle.
How do I store these cookies to keep them chewy?
Keep them in an airtight container at room temperature for up to 4 days. You can also add a slice of bread to the container—it helps maintain the chewiness by absorbing excess moisture.
Final Thoughts
These chewy maple pumpkin cookies taste like sweater weather in dessert form. Perfect with a mug of something warm or as a quick bite on a crisp day. If you try them, I’d love to know how they turn out! Drop a comment or tag me on Pinterest or Facebook. Let’s bake more coziness into fall, one cookie at a time.