As the leaves turn gold and the air grows crisp, our cravings for cozy, comforting flavors intensify. The chewy maple pumpkin cookie is the season’s perfect treat to satisfy those autumn longings. With its irresistible combination of warm spices, rich maple syrup, and tender pumpkin, this cookie captures the essence of fall in every bite.
What sets this recipe apart is its ability to achieve the ideal texture – slightly crisp around the edges and delightfully gooey in the center. The secret lies in carefully balancing ingredients and techniques, such as using melted butter and dark brown sugar to create a chewy consistency.
Here are the tricks to mastering this delectable treat and become the star of your next fall gathering.
Essential Ingredients for Irresistible Chewy Maple Pumpkin Cookies
- All-purpose flour: The foundation of the cookie dough, providing structure and texture.
- Pumpkin spice or chai spice blend: This mix of warm spices infuses the cookies with the quintessential flavors of fall.
- Baking powder: A leavening agent that helps the cookies rise and achieve a soft, tender texture.
- Baking soda: Leavening agent that works with baking powder to create the perfect cookie consistency.
- Salt: A flavor enhancer that balances the sweetness and brings out the depth of the other ingredients.
- Butter: The rich, creamy base that provides flavor and contributes to the chewy texture of the cookies.
- Light brown sugar: A sweetener that adds a subtle caramel note and helps create a soft, moist cookie.
- Maple syrup: A natural sweetener with a distinct, rich flavor that complements the pumpkin and spices.
- Egg: Acts as a binder, holding the cookie dough together and contributing to its structure.
- Canned pumpkin or pumpkin puree: The star ingredient that gives the cookies their autumnal flavor and adds moisture to the dough.
- Vanilla extract: A classic flavor enhancer that rounds out the overall taste profile of the cookies.
- Maple extract: An optional ingredient that intensifies the maple flavor, creating a more pronounced taste.
- Granulated sugar: A fine, white sugar used for rolling the cookie dough, creating a slightly crisp exterior and a visually appealing finish.
Mastering the Art of the Chewy Cookie
To achieve the perfect chewy texture, follow these key tips: First, properly measure your ingredients—using a food scale for dry ingredients is the most accurate method. Second, brown the butter, as this provides an additional layer of nutty, caramel-like flavor that enhances the overall taste of the cookie.
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Another crucial step is to blot the pumpkin puree before incorporating it into the dough. Pumpkin contains a lot of moisture, leading to a cakey texture if not addressed. By removing excess liquid, you’ll ensure that your cookies remain delightfully chewy. With these expert tips and patience, you’ll soon savor the ultimate chewy maple pumpkin cookie.
Chewy Maple Pumpkin Cookies
Equipment
- mixing bowls with flexible silicone spatula or spoon
- plastic cling wrap
- large cookie sheets
- large cookie scoop
Ingredients
- 2 1/4 cup all purpose flour
- 2 tsp pumpkin or chai spice blend
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter browned and cool but still liquid
- 1 cup light brown sugar
- 1/3 cup pure maple syrup
- 1 large egg yolk room temperature
- 1/2 cup canned pumpkin puree blotted
- 2 tsp vanilla extract
- 1/2 tsp maple extract
Spiced Sugar:
- 1/2 cup granulated sugar
- 1/2 tsp pumpkin or chai spice blend
Instructions
- Prepare the brown butter about an hour before making the cookies. Melt butter in a clear, heavy-bottom saucepan. Once it starts to foam, whisk continuously until brown bits form. Pour into a clean bowl and cool for 30 minutes to room temperature.
- Blot the pumpkin puree by placing 2-3 paper towels across a shallow bowl. Scoop a generous 1/2 cup of pumpkin puree onto the paper towels, allowing the excess water to absorb. Before using, squeeze out the remaining water from the pumpkin.
- Whisk together the flour, spice blend, baking soda, and salt in a separate bowl until well combined. Set aside.
- In another bowl, stir the cooled brown butter, sugar, and maple syrup until well combined. Add the egg yolk, mixing until fully incorporated.
- Mix in the blotted pumpkin, vanilla, and maple extracts until well combined.
- Gradually stir the dry ingredients into the wet mixture until just combined. Cover the dough with plastic wrap and chill in the fridge for 8 hours or overnight.
- When ready to bake, preheat the oven to 350°F and line 1-2 large cookie sheets with parchment paper. Remove the dough from the fridge and let it sit at room temperature for 30 minutes to allow for better spreading.
- Prepare the spiced sugar by mixing the spice blend used in the cookie dough with granulated sugar until well combined. Adjust the balance of spices to taste.
- Using a 2″ cookie scoop, portion out the dough and roll each ball in the spiced sugar mixture. Place the coated dough balls about 2-3″ apart on the prepared baking sheets.
- Bake the cookies for 12-14 minutes. At the 9-10 minute mark, check the cookies. If they are puffier than desired, open the oven, lift the cookie sheet a few inches, and firmly bang it on the oven rack a few times. Continue baking for the remaining 3-4 minutes.
- Allow the cookies to cool on the baking sheet, placed on top of a cooling rack, for 3-5 minutes. Then, transfer the cookies to the cooling rack to cool completely.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.