Chewy Maple Pumpkin Cookies
User Reviews
4.7
Chewy Maple Pumpkin Cookies
Description
This recipe starts by whisking melted butter with two amounts of dark brown sugar, then combining in pumpkin puree, pure maple syrup, egg, and vanilla extract to build a flavorful wet base. The dry ingredients include all-purpose flour, baking soda, salt, and pumpkin pie spice, which are incorporated to form a soft dough. Chilling the dough for at least 90 minutes firms it up for easier handling and improves the final cookie texture.
Before baking, dough balls are shaped and rolled in a cinnamon sugar mixture to form a slightly crisp and spice-laden coating. Baking at 350°F for 16-18 minutes allows the edges to brown while leaving the center puffy and chewy. The result is a cookie that balances moist pumpkin sweetness with maple syrup and warm fall spices.
These cookies suit autumn or holiday baking, pairing well with coffee or as a comforting treat. Their chewy texture and sweet-spice coating make them stand out among typical pumpkin baked goods.
Ingredients
- 1 cup butter melted, 8 oz/225 g; I used O Organics®
- 4 tablespoons dark brown sugar (I used O Organics®)
- 1 ½ cups dark brown sugar 9 oz/255 g; I used O Organics®
- 1 teaspoon cinnamon (I used O Organics®)
- 1 egg at room temperature (I used O Organics®, large
- ⅓ cup pumpkin puree 2 ½ oz/71 g; I used O Organics®
- 3 tablespoons pure maple syrup (I used O Organics®)
- 1 teaspoon vanilla extract pure
- 2 ¼ cups all-purpose flour 11 ¼ oz/319 g; I used O Organics®
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
User Reviews
Overall Rating
4.7
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