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
- 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