chewy maple pumpkin cookies
Forget puffy, cakey pumpkin cookies forever. This recipe uses advanced techniques like browned butter, an egg yolk only, and strategic pan-banging to create a professional-quality cookie: incredibly dense and chewy with crisp, wrinkled edges and a deep, rich flavor from dark brown sugar and maple. This is the definitive recipe for the perfect fall cookie.
Equipment
- mixing bowls with flexible silicone spatula or spoon
- plastic cling wrap
- large cookie sheets
- large cookie scoop
Ingredients
- 2 ¼ cups 270g all-purpose flour
- 2 teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup 226g unsalted butter
- 1 cup 220g dark brown sugar, packed
- ⅓ cup 80ml pure maple syrup
- 1 large egg yolk
- ½ cup 113g 100% pure pumpkin purée, blotted
- 2 teaspoons vanilla extract
- ½ teaspoon maple extract highly recommended
For the Spiced Sugar Rolling Coat:
- ½ cup 100g granulated sugar
- ½ teaspoon pumpkin pie spice
Instructions
- Brown the Butter: In a light-colored saucepan over medium heat, melt the butter. Continue cooking, swirling the pan frequently, until the butter foams up and then subsides, leaving nutty-smelling, golden-brown specks on the bottom. Immediately pour the browned butter (scraping up all the brown bits) into a large mixing bowl to stop the cooking. Let it cool for 15 minutes.
- Blot the Pumpkin: While the butter cools, spread the pumpkin purée in a thin layer between several sheets of paper towels. Press gently and let sit for 5 minutes to absorb excess water. This is a critical step for a chewy texture.
- Mix the Dough: To the bowl with the cooled browned butter, add the packed dark brown sugar and maple syrup. Whisk vigorously until combined. Add the single egg yolk and whisk until the mixture is glossy and smooth. Whisk in the blotted pumpkin, vanilla extract, and maple extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, 2 tsp pumpkin pie spice, baking soda, baking powder, and salt.
- Finish the Dough & Chill: Add the dry ingredients to the wet ingredients and fold together with a spatula until just combined. Do not overmix. Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 8 hours, or overnight. This step is mandatory.
- Prep for Baking: When ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. In a small bowl, mix the granulated sugar and ½ tsp pumpkin pie spice for the rolling coat.
- Scoop and Roll: Remove the chilled dough from the fridge. Using a medium cookie scoop (about 1.5 tablespoons), portion the dough into balls. Roll each ball between your hands until smooth, then roll generously in the spiced sugar mixture. Place the dough balls 2-3 inches apart on the prepared baking sheets.
- Bake & Pan-Bang: Bake for 10 minutes. The cookies will look puffy. Open the oven, lift the baking sheet a few inches, and bang it firmly down on the oven rack 2-3 times. This collapses the center and creates a dense, wrinkly texture.
- Finish Baking: Return the cookies to the oven and bake for another 2-4 minutes, or until the edges are set and golden.
- Cool: Let the cookies cool on the baking sheet for 10 minutes. They will continue to set and develop their chewy, wrinkled texture. Afterwards, transfer them to a wire rack to cool completely.
Notes
Dark Brown Sugar is Key: We use dark brown sugar (not light) for its higher molasses content, which provides superior moisture, chewiness, and a deep caramel flavor.
The Egg Yolk Secret: Using only the yolk adds richness and fat while eliminating the water from the egg white, which is a major contributor to a cakey texture.
Don't Skip the Chill: Chilling the dough solidifies the browned butter, prevents the cookies from spreading into greasy puddles, and allows the flavors to deepen overnight.
Why Pan-Banging? This technique intentionally deflates the center of the cookie as it bakes, creating a dense, fudgy middle and distinctively crisp, crinkled edges. It's the ultimate trick for a perfect chewy cookie texture.
Storage: Cookies can be stored in an airtight container at room temperature for up to 4 days.
Tried this recipe?Let us know how it was!