Description
Indulge in the warm flavors of fall with these delightful chewy maple pumpkin cookies. Each bite is a perfect blend of sweet maple syrup and spiced pumpkin, capturing the essence of autumn. These cookies are soft, chewy, and incredibly easy to make, making them an ideal treat for cozy evenings or festive gatherings. The rich aroma of brown butter enhances their flavor, ensuring they become a favorite among family and friends.
Ingredients
Scale
- 2 1/4 c (270g) all purpose flour
- 2 tsp pumpkin or chai spice blend
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 c (226g) European style unsalted butter, browned and cool but still liquid
- 1 c (200g) light brown sugar
- 1/3 c (79ml) pure maple syrup
- 1 large egg yolk, room temperature
- 1/2 c (125g) canned pumpkin, blotted
- 2 tsp (10ml) vanilla extract
- 1/2 tsp (2.5ml) maple extract, optional
- 1/2 c (100g) granulated sugar
- 1/2 tsp pumpkin or chai spice blend
Instructions
- Start by browning the butter in a saucepan over medium heat until golden and nutty. Let cool.
- Prepare canned pumpkin by blotting it with paper towels to remove excess moisture.
- In a bowl, whisk together flour, pumpkin spice, baking soda, and salt.
- Combine cooled brown butter with light brown sugar and maple syrup; mix well.
- Add egg yolk and prepared pumpkin; stir until combined.
- Fold in dry ingredients until just mixed; avoid overmixing.
- Chill dough for at least 8 hours or overnight.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Roll chilled dough into balls, coat in spiced sugar, and place on baking sheets.
- Bake for 12-14 minutes until puffy; let cool before serving.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 9g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg