Description
Indulge in the cozy flavors of fall with these Chewy Maple Pumpkin Cookies. Soft and chewy, these delightful treats are infused with the rich essence of brown butter and pure maple syrup, making them a perfect companion for chilly autumn days. Whether you’re hosting a gathering or simply enjoying a quiet evening at home, these cookies will bring warmth and sweetness to any occasion. Easy to make with simple ingredients, they quickly become a family favorite that disappears fast—so be ready to bake a double batch!
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
- 1/2 tsp pumpkin or chai spice blend
Instructions
- Prepare brown butter by melting it over medium heat until golden brown with nutty aroma; cool.
- Blot canned pumpkin puree on paper towels to remove excess moisture.
- In one bowl, whisk together flour, spice blend, baking soda, and salt; set aside.
- In another bowl, mix cooled brown butter with light brown sugar and maple syrup until combined; add egg yolk and mix smooth.
- Stir in pumpkin puree and vanilla extract.
- Gradually add dry ingredients to wet mixture until just combined.
- Chill the dough for at least 8 hours before baking.
- Preheat oven and bake cookies until just set but soft in the center.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 140
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg