Oh boy, let me tell you about my absolute favorite autumn treat: Chewy Maple Pumpkin Cookies! Every fall, as the leaves start to turn and the air gets that crisp bite, I can’t help but whip up a batch of these delightful cookies. The moment you take a bite, you’re hit with a warm hug of pumpkin flavor and the sweet, rich notes of maple syrup. It’s like autumn wrapped in a cookie, and trust me, they’re even better with a cozy sweater and a cup of hot cider!
These Chewy Maple Pumpkin Cookies are perfect for so many occasions! Whether you’re hosting a friendly gathering, need a simple dessert for a holiday meal, or just want to enjoy a sweet treat on a chilly evening, these cookies will not disappoint. They’re soft and chewy, with just the right amount of spices to give you that classic fall vibe. The best part? They’re super easy to make! Let’s dive into how you can create these scrumptious cookies that will have everyone begging for the recipe.
Why You’ll Love Chewy Maple Pumpkin Cookies
Oh my goodness, where do I even start? These Chewy Maple Pumpkin Cookies are like a cozy blanket on a chilly day! The combination of rich pumpkin and sweet maple syrup creates a flavor explosion that’s simply irresistible. Honestly, every bite feels like a little celebration of fall. You’ve got that soft, chewy texture that melts in your mouth, and the warm spices remind you of those pumpkin spice lattes you can’t get enough of.
Plus, they’re so versatile! I love making them for everything—from cozy family dinners to casual coffee dates with friends. There’s just something magical about sharing these cookies while the leaves are falling outside. And let’s be real, they’re a fantastic way to use up that leftover canned pumpkin from your last baking adventure! Trust me; once you taste these, you’ll be dreaming about them long after the season is over.
Ingredients You’ll Need
Alright, let’s gather all the goodies we need to whip up these Chewy Maple Pumpkin Cookies! You’ll find that most of these ingredients are staples in your kitchen, which makes this recipe even more appealing. Here’s what you’ll need:
- 2 ¼ cups (270g) all-purpose flour: This is the base of your cookies, providing that lovely structure.
- 2 teaspoons pumpkin or chai spice blend: This adds the warm, cozy flavors we all love during fall. Feel free to use your favorite blend!
- ½ teaspoon baking soda: This helps the cookies rise and become wonderfully chewy.
- ½ teaspoon salt: Just a pinch to enhance all those sweet flavors.
- 1 cup (226g) European style unsalted butter: You’ll want this browned and cooled but still liquid. It gives the cookies a rich, nutty flavor that’s to die for!
- 1 cup (200g) light brown sugar: Packed tightly, this adds sweetness and moisture.
- ⅓ cup (79ml) pure maple syrup: The star of the show! It brings that distinctive maple flavor that pairs perfectly with pumpkin.
- 1 large egg yolk, room temperature: This helps bind everything together.
- ½ cup (125g) canned pumpkin, blotted: Make sure to drain any excess moisture for the best texture!
- 2 teaspoons (10ml) vanilla extract: I always say a splash of vanilla makes everything better!
- ½ teaspoon (2.5ml) maple extract (optional): For those who really want to amp up the maple flavor. Totally optional, but trust me, it’s delicious!
- ½ cup (100g) granulated sugar for spiced sugar: This is for rolling the cookies before baking.
- ½ teaspoon pumpkin or chai spice blend for spiced sugar: It’s a fun little extra touch to enhance the cookies’ flavors!
Now that you have everything lined up, you’re ready to dive into some baking magic. Let’s make these cookies happen!
Step-by-Step Instructions
Preheat and Prepare
First things first, you’ll want to preheat your oven to 350°F (175°C). This is super important because a well-preheated oven helps your cookies bake evenly and come out perfectly chewy! While that’s heating up, line your baking sheets with parchment paper or a silicone baking mat. This way, your cookies won’t stick, and cleanup will be a breeze!
Mixing the Dry Ingredients
In a medium bowl, grab your whisk and combine the all-purpose flour, pumpkin or chai spice blend, baking soda, and salt. Whisking these dry ingredients together ensures that the baking soda is evenly distributed throughout the flour, giving your cookies that nice rise. It also helps incorporate the spices, making every bite flavorful!
Combining Wet Ingredients
Now, let’s move on to the wet ingredients! In a separate large bowl, pour in the browned butter, light brown sugar, and pure maple syrup. Mix them together until everything is well combined and smooth. Next, add in the egg yolk, canned pumpkin, vanilla extract, and optional maple extract. Make sure to mix well after each addition; the order matters to create that luscious texture!
Forming and Baking the Cookies
Once your wet and dry ingredients are combined, gradually add the dry mixture to the wet and stir until fully incorporated. Don’t overmix, or you’ll lose that delicious chewiness! Using a cookie scoop or spoon, drop the dough onto your prepared baking sheets, spacing them about 2 inches apart. Sprinkle the tops with the spiced sugar mixture, and bake for 10-12 minutes. You’ll know they’re done when the edges are set but the centers look a bit soft. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Happy baking!
Variations
Now, let’s get a little creative with these Chewy Maple Pumpkin Cookies! One of the easiest ways to switch things up is by adding in some chopped nuts. Pecans or walnuts would add a delightful crunch and nutty flavor that pairs perfectly with the softness of the cookie. If you’re feeling adventurous, try mixing in chocolate chips or butterscotch chips for an extra sweet surprise!
Another fun option is to experiment with different spices. If you love cinnamon, go ahead and add a teaspoon or two to really amp up that warm, fall flavor. Or, if you want a bit of heat, a dash of cayenne can add an exciting kick! And for those with dietary restrictions, you can easily make these cookies gluten-free by swapping out the all-purpose flour for a 1:1 gluten-free blend. There are so many delicious ways to enjoy these cookies, so don’t be afraid to make them your own!
Serving and Storage Tips
When it comes to serving these Chewy Maple Pumpkin Cookies, the options are endless! I love to enjoy them warm right out of the oven with a glass of cold milk or a hot cup of tea. They’re also fabulous when served alongside a scoop of vanilla ice cream for a cozy dessert experience. If you’re having friends over, try arranging them on a beautiful platter to showcase their autumnal charm!
As for storage, you’ll want to keep these cookies in an airtight container at room temperature. They’ll stay fresh for about a week—if they last that long! If you want to save some for later (trust me, you will), these cookies freeze beautifully. Just place them in a freezer-safe bag or container, and they’ll be good for up to three months. When you’re ready to enjoy them, simply thaw at room temperature or pop them in the microwave for a few seconds. Enjoy the delightful taste of fall anytime you crave it!
Helpful Notes
Here are a few extra tips to take your Chewy Maple Pumpkin Cookies to the next level! If you want to enhance the flavor, consider adding a pinch of nutmeg or ginger to the spice blend for an extra layer of warmth. For a dairy-free version, you can substitute the European-style butter with a plant-based butter alternative, and use a dairy-free chocolate chip for a fun twist!
If you’re looking to freeze these cookies, make sure they’re completely cooled first. You can freeze the dough in balls if you want to bake fresh cookies later—just add a minute or two to the baking time. And remember, the flavor tends to deepen after a day, so if you can, let them sit overnight before diving in. Enjoy baking and eating these delightful treats!
Frequently Asked Questions
1. Can I freeze these cookies?
Absolutely! These Chewy Maple Pumpkin Cookies freeze wonderfully. Just make sure they are completely cooled, then store them in an airtight container or freezer bag. They’ll stay fresh for up to three months. When you’re ready to enjoy them, simply let them thaw at room temperature or warm them up in the microwave for a few seconds.
2. What if I don’t have pumpkin spice?
No worries at all! If you don’t have pumpkin spice, you can use a mix of cinnamon, nutmeg, and ginger to achieve a similar flavor profile. Just go easy on the ginger if you don’t want too much heat; a teaspoon of cinnamon and a pinch of nutmeg will do the trick!
3. How long do these cookies last?
When stored in an airtight container at room temperature, these cookies will last about a week. But trust me, they’re so delicious, they might not last that long!
4. Can I use a different type of flour?
Yes, you can! If you’re looking for a gluten-free option, a 1:1 gluten-free flour blend works well in this recipe. Just make sure it includes xanthan gum for the best texture.
5. What should I do if my dough is too sticky?
If your dough feels a bit too sticky, don’t panic! You can chill it in the refrigerator for about 30 minutes. This will help it firm up and make it easier to scoop and shape. Happy baking!
Final Thoughts
There you have it, my dear friends! Chewy Maple Pumpkin Cookies are not just a treat; they’re a delightful way to celebrate the warmth of the season. I can’t wait for you to try this recipe and experience those cozy flavors for yourself. It’s the perfect excuse to gather your loved ones in the kitchen and share some laughs while baking. Trust me, the smiles you’ll get when you serve these cookies will be priceless!
So, go ahead and whip up a batch (or two!) of these delicious cookies. Don’t forget to let me know how they turn out, and feel free to share your own twists on the recipe. Enjoy every chewy, maple-infused bite, and savor the beauty of fall with every cookie. Happy baking!
Print
Chewy Maple Pumpkin Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Chewy Maple Pumpkin Cookies are soft, flavorful treats that combine the richness of pumpkin with the sweetness of maple syrup.
Ingredients
- 2 ¼ c (270g) all purpose flour
- 2 tsp pumpkin or chai spice blend
- ½ tsp baking soda
- ½ tsp salt
- 1 c (226g) European style unsalted butter, browned and cool but still liquid
- 1 c (200g) light brown sugar
- ⅓ c (79ml) pure maple syrup
- 1 large egg yolk, room temperature
- ½ c (125g) canned pumpkin, blotted
- 2 tsp (10ml) vanilla extract
- ½ tsp (2.5ml) maple extract, optional
- ½ c (100g) granulated sugar for spiced sugar
- ½ tsp pumpkin or chai spice blend for spiced sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, spice blend, baking soda, and salt.
- In a separate bowl, mix the browned butter, brown sugar, and maple syrup until combined.
- Add the egg yolk, pumpkin, vanilla extract, and optional maple extract to the butter mixture. Mix well.
- Gradually add the dry ingredients to the wet mixture until fully combined.
- In a small bowl, combine granulated sugar and spice blend for spiced sugar.
- Drop dough onto a baking sheet and sprinkle with spiced sugar.
- Bake for 10-12 minutes or until edges are set.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container.
- For a stronger flavor, use more pumpkin or chai spice blend.
- These cookies freeze well for future enjoyment.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Chewy Maple Pumpkin Cookies, pumpkin cookies, maple cookies, fall desserts
