Chewy Maple Pumpkin Cookies with Brown Butter and Warm Spices

Chewy Maple Pumpkin Cookies

These soft and chewy maple pumpkin cookies bring all the best fall flavors together in one easy batch. Real maple syrup, nutty brown butter, pumpkin, and warm spices give every bite that cozy autumn feeling, and a quick roll in spiced sugar adds a light crunch on the outside.

I baked my first tray on a gray October afternoon, and my family was hovering near the cooling rack before the cookies had fully set. Your family will ask for them again and again.

Why Make This Recipe

If you enjoy a classic sugar cookie but want something with a little more character, this is the recipe to try. Here is what makes it worth turning on the oven:

• Layers of flavor. Brown butter brings a toasted, nutty note that pairs beautifully with maple syrup, brown sugar, and warm spices.
• Two textures in one cookie. The centers stay soft and chewy, while the spiced sugar coating gives the outside a delicate crunch.
• Simple from start to finish. You mix the dough, scoop it, chill it briefly, roll the balls in spiced sugar, and bake.
• Just right for fall gatherings. The batch yields 14 cookies, which works for a small family treat, a cookie swap, or an afternoon with friends.
• Friendly for busy weeks. The dough can be made ahead and the baked cookies freeze well, so you are never scrambling at the last minute.

The pumpkin keeps everything tender, the maple syrup deepens the sweetness, and the spices tie the whole cookie together. It is the kind of recipe that feels special without asking for fancy equipment.

Ingredients and Substitutions

The ingredient list is short and built from pantry basics. Here is exactly what you need for the cookies and for the spiced sugar coating.

The method also whisks in the egg along with the yolk, so have both ready before you start mixing.

Here are the swaps that work well if you need them:

• Flour. A 1 to 1 gluten free flour blend, such as Bob’s Red Mill, can replace the all purpose flour.
• Baking soda. Make sure yours is fresh and in date. It is what gives these cookies their chew.
• Pumpkin spice. Fresh spices make a real difference here. About 2 teaspoons total of your favorite ground warming spices works well.
• Butter. Vegan or plant based butter can be used in place of the unsalted butter.
• Light brown sugar. Maple sugar can be used instead for a refined sugar free version.
• Eggs. This recipe has not been tested without eggs, and the yolk adds fat that helps keep the cookies chewy.
• Pumpkin. The same amount of fresh pumpkin puree can replace the canned puree, but do not use pumpkin pie filling.
• Vanilla extract. It adds the background flavor that rounds everything out.
• Maple syrup. Use real maple syrup, not breakfast syrup. An equal amount of honey or light brown sugar can be substituted if that is what you have on hand.

Variations

If you love a frosted cookie, finish these maple pumpkin cookies with maple frosting instead of the sugar coating. For a lighter option, skip the spiced sugar coating and make a maple glaze.

Whisk together 1 ½ cups (180 g) powdered sugar, 2 tablespoons (30 ml) maple syrup, 1 teaspoon vanilla extract, and 2 to 4 tablespoons (30 to 60 ml) milk or heavy cream until smooth.

Spoon the glaze over cookies that have cooled completely, and scatter finely chopped candied nuts on top if you like a little extra crunch.

How To Make

The method comes together in two easy phases: the dough, then the chill, bake, and cool.

Prepare the cookie dough

1. In a saucepan or pot, melt the butter over low heat until it begins to foam. Once it starts to foam, whisk or stir the liquid butter often. It will smell nutty and very fragrant. When the foam subsides, you should see brown, lightly toasted bits at the bottom of the pan. Pour the brown butter into a heat safe bowl and let it cool for about 20 minutes to room temperature, then chill it in the fridge for another 20 minutes.
2. Next, remove the excess moisture from the pumpkin. Line a medium bowl with 4 layers of paper towels. Measure ½ cup (130 g) pumpkin puree onto the towels and let it sit for about 5 to 10 minutes. Gather the towels and gently squeeze out the extra moisture. The puree should reduce to about 100 g and feel tackier and less wet.
3. In a large mixing bowl, whisk the flour, baking soda, pumpkin spice, and salt until well combined, then set it aside.
4. In another large mixing bowl, whisk the cooled brown butter with the light brown sugar and maple syrup until well combined. Whisk in the blotted pumpkin puree, the egg and yolk, and the vanilla extract until smooth. Mix in the dry ingredients until just combined.

Chill, Bake and Cool Cookies

1. Line a small baking sheet or a large plate with wax paper or parchment paper to hold the dough while it chills. Using a large cookie scoop (3 tablespoons, 45 ml), scoop the dough onto the lined sheet.
2. Cover the dough balls with plastic wrap and chill for 30 to 60 minutes while the oven preheats. Preheat the oven to 350 F (177 C) about 30 minutes before baking, and line 1 or 2 large baking sheets with parchment paper.
3. In a small bowl, whisk the granulated sugar with ground cinnamon or pumpkin spice. Roll each chilled dough ball in the spiced sugar and place about 6 balls on the lined baking sheet, about 3 inches (8 cm) apart.
4. Bake at 350 F (177 C) for 12 to 14 minutes, until the edges are set and the centers are slightly puffed.
5. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely to room temperature.

How To Make Ahead, Store, Freeze and Thaw

Make ahead. Prepare the dough as written, scoop it into balls, and chill them covered in the fridge for up to 1 day. Let the dough sit at room temperature while the oven preheats for 30 minutes.

Alternatively, scoop and chill the dough for the recommended time, flash freeze the balls for 20 minutes, then transfer them to an airtight freezer safe container.

If you chill the dough, wait to roll it in cinnamon sugar until just before baking, and make sure the dough is fully thawed before rolling and baking.

Store. Keep the cookies in an airtight container at room temperature for up to 5 days, though they taste best within 2 to 3 days. That is usually not a problem in my house, since the first tray disappears the same afternoon.

Freeze. Let baked cookies cool completely to room temperature, place them in a ziplock bag, and freeze for up to 2 months. For unbaked dough, scoop it into balls, flash freeze for 20 minutes, then transfer the balls to a freezer safe airtight container.

Thaw. Let baked cookies sit at room temperature until thawed, then warm them in the microwave to your preferred temperature. For unbaked dough, thaw overnight in the fridge and set it out at room temperature while the oven preheats.

M’s Expert Tips

• Brown the butter. This is the step that gives these cookies their signature flavor. The nutty notes from the browned butter pair beautifully with the maple syrup and brown sugar.
• Make the brown butter ahead. It can be prepared a day or two in advance and rewarmed until melted and warm, but not hot, before you use it.
• Start with good butter. A high quality butter lets its flavor stand out in the finished cookie, so use the best one you keep on hand.
• Use real maple syrup. Pure maple syrup, not pancake syrup, gives the best maple flavor alongside the pumpkin and warm spices.
• Weigh your flour. A food scale keeps the measurement accurate, and accurate flour is the easiest way to protect that chewy texture.
• Do not overmix. Use the lowest speed on your electric mixer, or fold the dry ingredients in by hand, and stop as soon as everything is just combined.
• Use a cookie scoop. A scoop keeps every dough ball the same size so the cookies bake evenly. This recipe portions the dough with a large 3 tablespoon scoop.
• Do not overbake. The centers may look slightly soft when you pull the tray out, and that is exactly what you want. They firm up as they cool.
• Try the cookie scoot. Within the first few seconds after the cookies come out of the oven, place a large biscuit or cookie cutter wider than the cookie over each one and gently nudge the edges into a round shape.

Other Pumpkin and Maple Desserts to Try

If these cookies leave you in a fall baking mood, there are more pumpkin and maple treats worth trying. Pumpkin Brownies are rich and fudgy, Pumpkin Olive Oil Cake is tender and simple, and Maple Mascarpone Cheesecake is a lovely choice for a holiday table.

More Cookies

Cookie season never really ends around here, and a soft, chewy cookie with a sugared coating is hard to beat.

Bake a batch of these maple pumpkin cookies for a cozy afternoon, then keep the dough balls in the freezer so you can pull out a few whenever the craving hits.

They are just as welcome on a Thanksgiving dessert table as they are with a mug of coffee on a quiet morning.

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Chewy Maple Pumpkin Cookies

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Chewy Maple Pumpkin Cookies These soft and chewy maple pumpkin cookies bring all the best fall flavors together in one easy batch. Real maple syrup, nutty brown butter, pumpkin, and warm spices give every bite that cozy autumn feeling, and a quick roll in spiced sugar adds a light crunch on the outside.

• Total Time: 117 min
• Yield: 14 cookies 1x

Ingredients

Scale 1x2x3x

Maple Pumpkin Cookies
1 cup unsalted butter
½ cup canned pumpkin puree
2½ cups all purpose flour
2 teaspoons pumpkin spice
1 teaspoon baking soda
½ teaspoon salt
1¼ cups light brown sugar
½ cup maple syrup
2 teaspoons vanilla extract
egg
1 large egg yolk

Spiced Sugar Coating
¼ cup granulated sugar
½ teaspoon pumpkin spice

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Instructions

1-In a sauce pan or pot, melt: In a sauce pan or pot, melt the butter on low heat until the butter to begins to foam. Once it starts to foam, whisk or stir the liquid butter frequently. The butter will begin to smell nutty and very fragrant. Once the foam has subsided, the butter should have some brown, lightly toasted bits floating at the bottom. Pour the brown butter in a heat safe bowl to cool for about 20 minutes to room temperature. Transfer the browned butter to the fridge to chill an additional 20 minutes.
2-Now remove the excess moisture from the: Now remove the excess moisture from the pumpkin. Line a medium sized bowl with a 4 layers of paper towels. Measure out ½ cup (130 g) pumpkin puree onto the paper towels. Allow the pumpkin puree to sit on the paper towels for about 5 – 10 minutes. Gather the paper towels and gently squeeze out the excess moisture. The puree should reduce down to about 100 g and feel more tacky and less wet.
3-In a large mixing bowl whisk together: In a large mixing bowl whisk together the flour, baking soda, pumpkin spice and salt until well combined. Set aside for now.
4-In a large mixing bowl, whisk in: In a large mixing bowl, whisk in the cooled brown butter with the light brown and maple syrup until well combined. Whisk in the blotted pumpkin puree, egg, yolk and vanilla extract until smooth and well combined. Mix in the dry ingredients until just combined.
5-Line a small baking sheet or large: Line a small baking sheet or large plate with wax paper or parchment paper. This is to hold scoops of the pumpkin cookie dough to chill. Using a large cookie scoop (3 tablespoons, 45 ml), scoop the pumpkin maple cookie dough onto the lined baking sheet. Cover the cookie dough balls with plastic wrap and chill for 30 – 60 minutes while the oven preheats. Preheat the oven to 350 F (177 C) for about 30 minutes before baking the cookies. Line 1 or 2 large baking sheets with parchment paper.
6-In a small bowl, whisk the granulated: In a small bowl, whisk the granulated sugar with ground cinnamon or pumpkin spice until well combined. Roll the each of the chilled cookie dough balls into the spiced sugar and place the about 6 cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart.
7-Bake at 350 F (177 C) for: Bake at 350 F (177 C) for 12 -14 minutes or until the edges of the cookies are set and the centers are slightly puffed. Cool the pumpkin maple sugar cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.

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• Prep Time: 45 min
• Cook Time: 12 min
• Method: bake