Description

Chewy Maple Pumpkin Cookies are the perfect fall treat, combining the rich flavors of maple and pumpkin for an irresistible dessert. These cookies boast a delightful chewy texture, enhanced by brown butter that adds depth to each bite. Coated in sweet and spicy sugar, they not only taste fantastic but also look beautiful on any dessert platter. Whether enjoyed with a warm beverage on a cozy evening or shared at gatherings, these delightful cookies are sure to impress everyone.

Ingredients

Scale

2 1/4 c (270g) all purpose flour
2 tsp pumpkin or chai spice blend
1/2 tsp baking soda
1/2 tsp salt
1 c (226g) European style unsalted butter, browned and cool but still liquid
1 c (200g) light brown sugar
1/3 c (79ml) pure maple syrup
1 large egg yolk, room temperature
1/2 c (125g) canned pumpkin, blotted
2 tsp (10ml) vanilla extract
1/2 tsp (2.5ml) maple extract, optional
1/2 c (100g) granulated sugar (for coating)
1/2 tsp pumpkin or chai spice blend (for coating)

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Instructions

Prepare brown butter: Melt and cook until golden, then cool.
Blot pumpkin: Remove excess moisture from canned pumpkin.
Mix dry ingredients: Whisk together flour, spices, baking soda, and salt.
Combine wet ingredients: Mix cooled brown butter with sugar and maple syrup; add egg yolk.
Add pumpkin and extracts to wet mixture; combine thoroughly.
Fold dry ingredients into wet until just combined; chill dough for at least 8 hours.
Preheat oven to 350°F (177°C) and prepare baking sheets with parchment paper.
Roll chilled dough into balls, coat in spiced sugar, and place on sheets spaced apart.
Bake for 12-14 minutes until edges are set but centers remain soft; cool before serving.

Prep Time: 30 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (30g)
Calories: 130
Sugar: 9g
Sodium: 65mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 1g
Cholesterol: 20mg