I recently whipped up some Brown Butter & Maple Chewy Pumpkin Cookies using unsalted butter, pumpkin puree, and pure maple syrup. A delicate mix of cinnamon and ginger, paired with brown sugar and vanilla, creates a captivating flavor that evolves with every bite. I am truly intrigued by what these cookies have to offer.

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I’ve been experimenting with new flavors recently and these Chewy Maple Pumpkin Cookies totally caught my attention. I mixed 1/2 cup unsalted butter, softened just right, with 1/2 cup packed brown sugar until they almost melted together.

Then I added in a cup of canned pumpkin puree and 1/3 cup pure maple syrup for that unique twist, which is perfectly balanced by a large egg and a splash of vanilla extract. The dry ingredients, including 2 cups all-purpose flour, a pinch of salt, 1 tsp baking soda, and 1/2 tsp baking powder, are combined with a mix of spices like 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/8 tsp ground cloves.

I know it sounds a bit out there, but I promise you these cookies deliver a pleasantly chewy texture and a flavor that feels like a new take on classic fall treats. Give it a try and enjoy the bold twist!

Why I Like this Recipe

I like this recipe because it reminds me of fall every time I take a bite—the pumpkin with cinnamon and ginger kinda lifts my mood instantly.
I also love how the cookies turn out so chewy and soft with a perfect hint of sweetness, like they’re just right between cake and cookie.
It’s cool that the recipe is simple enough for me to whip up even when I’m in a hurry, and the ingredients are stuff I usually have around the house.
Plus, the mix of warm spices with the pumpkin and maple syrup just feels like a cozy, homemade treat that makes my day a little brighter.

Ingredients

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Pumpkin puree adds moisture, natural sweetness, and healthy fiber to these cookies.
Maple syrup gives a rich, natural sweetness and hints of caramel flavor.
Unsalted butter boosts tenderness and creates a creamy, meltable texture.
Brown sugar enriches cookies with deep molasses flavor and extra moisture.
Egg binds the ingredients and helps produce a soft, chewy cookie texture.
Vanilla extract rounds out flavors by adding a warm, aromatic sweetness to each bite.
Ground cinnamon spices things up with a warm, spicy kick that balances the sweetness.
All-purpose flour forms the cookie base, offering structure and a tender crumb.

Ingredient Quantities

1/2 cup unsalted butter, softened

1 cup canned pumpkin puree

1/3 cup pure maple syrup

1/2 cup packed brown sugar

1 large egg

1 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/8 tsp ground cloves

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. Cream the 1/2 cup unsalted butter with 1/2 cup packed brown sugar in a large bowl until it’s light and fluffy.

3. Beat in the 1 large egg, 1 cup canned pumpkin puree, 1/3 cup pure maple syrup, and 1 tsp vanilla extract, mixing well after each addition.

4. In another bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/8 tsp ground cloves.

5. Gradually stir the dry ingredients into the pumpkin mixture until just combined; don’t over mix or the cookies might turn out tough.

6. If the dough feels too sticky, you can chill it in the fridge for about 30 minutes before baking.

7. Scoop out rounded teaspoonfuls of dough and place them on the prepared baking sheet, leaving enough space between each cookie for spreading.

8. Bake for about 10-12 minutes. The cookies should look set around the edges but still soft in the middle.

9. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

10. Enjoy your chewy maple pumpkin cookies while they are fresh out of the oven, or let them cool completely for a chewier bite later.

Equipment Needed

1. Preheated oven (set to 350°F)
2. Baking sheet with parchment paper already lined
3. Two mixing bowls (one large for wet ingredients and one smaller for dry ingredients)
4. Electric hand mixer or a sturdy whisk for creaming the butter and sugar
5. Measuring cups and spoons
6. A whisk for blending the dry spices and flour
7. Teaspoon or cookie scoop to portion out the dough
8. Refrigerator to chill the dough if needed
9. Cooling rack to transfer and cool the cookies after baking
10. A spatula for scraping the bowl and moving the cookies onto the rack

FAQ

Q: Can I use fresh pumpkin instead of canned pumpkin puree?

A: You can use fresh pumpkin but it's trickier cause it tends to have more water and may affect the cookie texture. Canned is more reliable.

Q: Is it ok to swap maple syrup with another sweetener?

A: Yes, you could use honey or agave if needed but be aware that the flavor profile will change a bit.

Q: Why do these cookies come out chewy instead of crunchy?

A: The combination of pumpkin puree and butter gives them that soft, chewy feel. Overmixing the dough might also affect how chewy they turn out.

Q: How should I store these cookies to keep them fresh?

A: Keep them in an airtight container at room temp for about 3-5 days. If they need to be kept longer, freezing them is a good option.

Q: Can I make these cookies gluten free?

A: Sure, you can substitute the all-purpose flour with a gluten free mix. Just note that the texture might be a little different.

Chewy Maple Pumpkin Cookies Recipe Substitutions and Variations

Unsalted butter: Try using margarine or coconut oil instead of butter if you need a dairy free option
Canned pumpkin puree: You can use homemade pumpkin puree or even butternut squash puree as a substitute
Pure maple syrup: Honey works well in its place but you might want to cut the amount a bit since its sweeter
Large egg: Replace one egg with 1/4 cup unsweetened applesauce to help bind the recipe
Vanilla extract: Vanilla bean paste or a few drops of almond extract can substitute for it if needed

Pro Tips

1. If your dough feels too sticky, chill it in the fridge for 30 minutes. Its cooler texture makes the cookies hold their shape and helps avoid overly flat results when baking.

2. Be careful not to over mix the batter. Once you add in the dry ingredients, mix until it’s just combined so your cookies dont turn out tough and hard.

3. Make sure the butter is soft but not melted, because if it’s too liquid, it can mess up the texture of the cookie and lead to uneven baking.

4. For an extra kick, try sprinkling a pinch of extra cinnamon or even a few chopped nuts on top before baking. It adds a bit of crunch and extra flavor that makes these cookies even more irresistible.