If you love the cozy flavors of fall wrapped up in a sweet, tender treat, you are going to adore these chewy maple pumpkin cookies. They are every bit as comforting and delicious as they sound—loaded with warm spices, rich brown butter, and the perfect balance of maple sweetness and pumpkin earthiness. These cookies offer a soft, chewy bite that melts on your tongue and fills your kitchen with the most inviting aroma. Trust me, once you try these chewy maple pumpkin cookies, they’ll become your go-to whenever pumpkin season rolls around or you just need a little pick-me-up with a cup of tea.

chewy maple pumpkin cookies Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple but high-quality ingredients is key to making these chewy maple pumpkin cookies sing. Each component plays a crucial role, bringing the perfect texture, depth of flavor, and beautiful autumnal color to your batch.

All-purpose flour (2 ¼ cups / 270g): This gives the cookies their structure and perfect chewiness.
Pumpkin or chai spice blend (2 tsp): The magical mix that gives these cookies their warm, seasonal flavor.
Baking soda (½ tsp): Helps the cookies rise just enough without losing that chewy texture.
Salt (½ tsp): Enhances and balances all the sweet flavors.
European style unsalted butter, browned and cool but still liquid (1 cup / 226g): Adds a rich, nutty depth thanks to the browning process.
Light brown sugar (1 cup / 200g): Contributes moisture and the essential soft chew.
Pure maple syrup (⅓ cup / 79ml): Imparts a natural sweetness and that inimitable maple flavor.
Large egg yolk, room temperature (1): Helps bind everything together and gives richness.
Canned pumpkin, blotted (½ cup / 125g): Adds moisture, tangy earthiness, and that quintessential pumpkin flavor.
Vanilla extract (2 tsp / 10ml): Rounds out the flavors with subtle sweetness and warmth.
Maple extract (½ tsp / 2.5ml, optional): Amplifies the maple notes when you want them extra pronounced.
Granulated sugar (½ cup / 100g): Combined with the spice blend to coat the dough balls for a crisp, flavorful exterior.

How to Make chewy maple pumpkin cookies

Step 1: Brown the butter

Browned butter is the secret to an irresistible depth of flavor in these chewy maple pumpkin cookies. Melt your butter in a clear heavy-bottomed saucepan and whisk as it foams and browns. When you see those golden brown bits form, remove from heat and let cool for 15-30 minutes until it’s liquid but not hot—this brings a nutty richness that is absolutely game-changing.

Step 2: Prepare the pumpkin

To keep your cookies from becoming too wet, blot the canned pumpkin with paper towels to absorb excess liquid. Doing this ensures the dough has the perfect consistency and the cookies bake up chewy, not soggy. Simply lay pumpkin on paper towels and gently press out water before measuring the ½ cup used in the recipe.

Step 3: Mix dry ingredients

In a bowl, whisk together all-purpose flour, pumpkin or chai spice blend, baking soda, and salt. This combination infuses each cookie with that signature spicy warmth and provides the right amount of rise to keep your cookies tender yet chewy.

Step 4: Combine wet ingredients

In a separate bowl, stir your cooled browned butter with brown sugar and maple syrup until smooth. Then beat in the egg yolk, blotted pumpkin, vanilla, and maple extracts. Each element adds layers of flavor and moisture so your cookies develop that perfect chewy texture and distinct maple-pumpkin taste.

Step 5: Bring wet and dry together

Gently stir the dry ingredients into the wet mixture just until combined. Overmixing can make cookies tough, so stop when everything is just incorporated. Cover the dough with plastic wrap and chill in the fridge for 8 hours or overnight—it allows the flavors to fully meld and the texture to perfect.

Step 6: Prepare for baking

When ready, preheat your oven to 350 F (177 C) and line cookie sheets with parchment paper. Let chilled dough sit at room temperature for 30 minutes to soften slightly, which helps the cookies spread evenly and bake consistently.

Step 7: Roll in spiced sugar and bake

Mix granulated sugar with pumpkin or chai spice blend for a flavored sugar coating. Use a 2-inch cookie scoop to portion dough and roll each ball in the spiced sugar mixture before placing 2-3 inches apart on your baking sheets. Bake for 12-14 minutes, checking at 9-10 minutes. If cookies seem too puffy, give the pan a firm bang on the oven rack to help them flatten slightly, then finish baking.

Step 8: Cool and enjoy

Let your freshly baked chewy maple pumpkin cookies cool on the baking sheet for about 3-5 minutes before transferring to a rack to cool completely. This patience pays off in cookies that are soft in the center with a crisp, spiced sugar shell.

How to Serve chewy maple pumpkin cookies

Garnishes

Enhance your chewy maple pumpkin cookies with a light dusting of powdered sugar or a drizzle of maple glaze to add a little extra sparkle and sweetness. For a touch of seasonal elegance, sprinkle chopped toasted pecans on top just before baking or right after glazing.

Side Dishes

These cookies pair wonderfully with warm beverages like chai tea, spiced coffee, or a mug of creamy hot chocolate. They also make a perfect accompaniment to a scoop of vanilla or cinnamon ice cream for an indulgent dessert experience.

Creative Ways to Present

Make your chewy maple pumpkin cookies a memorable centerpiece by stacking them on a beautiful platter with autumn leaves for a festive touch. You can also sandwich softened cream cheese frosting or caramel between two cookies for a delightful cookie sandwich that guests will rave about.

Make Ahead and Storage

Storing Leftovers

Store your chewy maple pumpkin cookies in an airtight container at room temperature for up to 4 days. This keeps them soft and chewy, perfect for a quick snack or dessert any time during the week.

Freezing

If you want to make these in advance, they freeze beautifully. Flash freeze scooped dough balls on a tray then transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight before baking, or freeze baked cookies wrapped tightly to maintain freshness.

Reheating

Warm your chewy maple pumpkin cookies in a 300 F oven for 5-7 minutes before serving to bring back that fresh-baked softness and bring out their comforting aromas. Avoid microwaving as it can make them tough or dry.

FAQs

Can I substitute fresh pumpkin for canned?

Fresh pumpkin can be used but will need to be cooked and puréed first. Also, be sure to blot excess moisture well to maintain the chewy texture of your cookies, just like with canned pumpkin.

What if I don’t have maple extract?

Maple extract is optional but recommended for boosting that maple flavor. If you don’t have it, simply use a little extra pure maple syrup or vanilla extract instead. Your cookies will still be delicious!

How do I make these cookies vegan?

To make chewy maple pumpkin cookies vegan, swap the butter for a plant-based version and use a flax or chia egg in place of the egg yolk. The texture will be slightly different but still very tasty.

Why should the dough chill overnight?

Chilling allows the flavors to develop and the dough to firm up, which helps control how much the cookies spread while baking, resulting in the perfect chewy texture and depth of flavor.

Can I make these gluten-free?

Yes! Use a 1-to-1 gluten-free baking flour blend designed for cookies. Keep in mind texture and rise might vary slightly but they will still be wonderfully chewy and flavorful.

Final Thoughts

Once you master these chewy maple pumpkin cookies, you’ll want to keep the recipe handy for every cozy occasion. Their rich flavor, tender texture, and touch of spice create a truly irresistible cookie that feels like a warm hug on a crisp day. Give them a try—you just might find your new favorite fall treat!

chewy maple pumpkin cookies Recipe

★★★★★

5.1 from 10 reviews

Author: Simon
Total Time: 8 hours 34 minutes to 8 hours 44 minutes
Yield: Approximately 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Delight in the warm, comforting flavors of chewy maple pumpkin cookies that combine rich brown butter, aromatic pumpkin spices, and the sweet depth of maple syrup. These soft, spiced treats are perfect for fall or any time you crave a cozy, autumn-inspired cookie.

Instructions

Make Brown Butter: Melt butter in a clear heavy-bottom saucepan over medium heat. Once it starts to foam, whisk continuously until brown bits form and it gives off a nutty aroma. Remove from heat and pour into a clean bowl. Let cool for 30 minutes to room temperature, ensuring it remains liquid but not hot.
Prepare Pumpkin: Spread 2-3 paper towels over a wide, shallow bowl. Scoop a generous ½ cup of canned pumpkin onto the towels and blot to remove excess water. Squeeze gently to remove as much moisture as possible.
Mix Dry Ingredients: In a bowl, whisk together flour, pumpkin or chai spice blend, baking soda, and salt until thoroughly combined. Set aside.
Combine Wet Ingredients: Stir the cooled browned butter, light brown sugar, and pure maple syrup together until smooth. Add the egg yolk and whisk until incorporated. Then fold in the blotted pumpkin, vanilla extract, and optional maple extract until evenly combined.
Incorporate Dry into Wet: Gently fold the dry ingredients into the wet mixture just until combined, taking care not to overmix.
Chill Dough: Cover the dough tightly with plastic wrap. Refrigerate for at least 8 hours or overnight to allow flavors to meld and dough to firm up.
Preheat and Prepare Baking Sheets: Preheat oven to 350°F (177°C). Line one or two large baking sheets with parchment paper. Remove dough from the fridge and let sit at room temperature for 30 minutes to promote even spreading.
Prepare Spiced Sugar Coating: Combine granulated sugar with ½ teaspoon of the pumpkin or chai spice blend. Taste and adjust the spice level to your preference.
Scoop and Coat Dough: Using a 2-inch cookie scoop, portion dough and roll each ball in the spiced sugar mixture until fully coated.
Arrange and Bake: Place coated dough balls on prepared baking sheets spacing them 2-3 inches apart. Bake for 12-14 minutes until edges are set.
Adjust Puffiness (Optional): At 9-10 minutes, check cookies. If they are puffier than desired, carefully remove the baking sheet from the oven and firmly bang it on the oven rack a few times to encourage spreading. Return to oven to finish baking for 3-4 minutes.
Cool: Allow cookies to cool on the baking sheet atop a cooling rack for 3-5 minutes. Then transfer cookies to the cooling rack to cool completely before serving.

Notes

Using European style butter helps achieve a richer, nuttier brown butter flavor due to its higher fat content.
Blotting and squeezing the canned pumpkin removes excess water, preventing soggy dough and helping achieve chewy texture.
Chilling the dough overnight enhances flavor development and improves texture.
Maple extract is optional but adds an extra depth of maple flavor.
Banging the pan during baking helps control cookie spread and puffiness for desired chewiness.
For best results, use fresh spices to maximize aroma and flavor impact.

Prep Time: 20 minutes (plus 8 hours chilling)
Cook Time: 12-14 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180 kcal
Sugar: 15 g
Sodium: 100 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0.1 g
Carbohydrates: 23 g
Fiber: 1.5 g
Protein: 2 g
Cholesterol: 30 mg

Keywords: chewy pumpkin cookies, maple pumpkin cookies, brown butter cookies, spiced pumpkin cookies, fall cookies, autumn desserts