Name: Maple Pumpkin Cookies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup unsalted butter (browned, then cooled); 1½ cups packed dark brown sugar; 1 large egg yolk; 3 tbsp pure maple syrup; 1 tsp vanilla extract; ⅓ cup pumpkin puree; 2¼ cups all‑purpose flour; 1 tsp baking soda; ½ tsp baking powder; ½ tsp salt; 1½ tsp pumpkin pie spice; ½ tsp cinnamon; Optional coating: 2 tbsp brown sugar + 2 tbsp granulated sugar + 1 tsp cinnamon

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Soft, chewy, and bursting with the cozy flavors of fall, these maple pumpkin cookies combine the richness of brown butter with warm spices and sweet maple syrup. Each bite delivers that perfect chewy texture with just the right hint of pumpkin and spice—making them a must-bake when the leaves start to turn.

Why You’ll Love This Recipe

I love how these cookies strike the ideal balance between comforting and indulgent. The browned butter adds depth, the maple syrup infuses natural sweetness, and the pumpkin puree keeps everything moist without overpowering the cookie. They’re big, soft, and chewy with slightly crisp edges—and I can’t resist rolling them in a cinnamon-sugar coating for that extra sparkle and texture. These are perfect for autumn gatherings, cozy weekends, or just a little seasonal treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter (browned, then cooled)
1½ cups packed dark brown sugar
1 large egg yolk
3 tbsp pure maple syrup
1 tsp vanilla extract
⅓ cup pumpkin puree
2¼ cups all‑purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1½ tsp pumpkin pie spice
½ tsp cinnamon
Optional coating: 2 tbsp brown sugar + 2 tbsp granulated sugar + 1 tsp cinnamon

Directions

I start by browning the butter over medium heat until it turns amber and fragrant. Then I pour it into a measuring glass and let it cool for about 20 minutes (but not long enough to solidify).
While the butter cools, I preheat the oven to 350 °F (175 °C) and line my baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
In a large bowl, I mix the cooled brown butter with dark brown sugar until it forms a clumpy, wet-sand texture.
I whisk in the egg yolk, maple syrup, vanilla extract, and pumpkin puree until the mixture is smooth and glossy.
I fold in the dry ingredients just until combined. If the dough seems too thin, I chill it for 15–20 minutes to make it easier to scoop.
For the coating, I mix the brown sugar, granulated sugar, and cinnamon in a small bowl.
I scoop out 2 oz portions (about ¼ cup), roll each one lightly in the coating, and place them 3 inches apart on the prepared baking sheet.
I bake them for 12–15 minutes, until the edges are darker and the centers look slightly underdone (they’ll finish baking on the tray).
I let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Then I repeat with the remaining dough.

Servings and timing

This recipe makes about 11–12 large cookies.

Prep time: 20 minutes
Cook time: 30 minutes (including baking in batches)
Total time: 50 minutes

Variations

I sometimes add white chocolate chips or chopped pecans to the dough for extra richness.
Swapping maple syrup with molasses gives a deeper, more robust flavor that’s great for winter baking.
For a gluten-free version, I use a 1:1 gluten-free baking flour—just be sure to check the consistency and chill the dough if needed.
I’ve also tried a cream cheese glaze drizzled on top, and it adds a lovely tangy contrast to the sweet, spiced cookie.

Storage/Reheating

Once baked, I store the cookies in an airtight container at room temperature for up to 4 days. Stacking them directly helps keep them soft and chewy.
If I want to prep ahead, I freeze the dough balls (uncoated) and store them in a zip-top bag. When I’m ready to bake, I let them sit out for 10–15 minutes, roll them in the coating, and bake as usual—maybe adding a minute or two to the baking time.

FAQs

How do I know when the butter is browned enough?

When browning butter, I look for a nutty aroma and amber color with small brown bits forming at the bottom. It happens quickly, so I stay close and stir constantly.

Can I use canned pumpkin pie filling instead of pumpkin puree?

I stick with pure pumpkin puree. Pumpkin pie filling has added sugars and spices, which can throw off the recipe’s balance.

Why do I only use the egg yolk?

Using just the yolk helps keep the cookies dense and chewy, without adding too much moisture. The full egg would make them cakier.

Can I make the dough ahead of time?

Absolutely—I often chill the dough overnight. It enhances the flavor and makes it easier to scoop the next day.

Do I have to use the cinnamon sugar coating?

Not at all! I like the extra crunch and sweetness it brings, but the cookies are still delicious without it.

Conclusion

These maple pumpkin cookies are everything I crave in a fall dessert—rich, chewy, warmly spiced, and deeply flavorful. They’re easy to make, perfect to share, and just as good with a cup of coffee as they are on a festive dessert table. Once I make a batch, they never last long.

Maple Pumpkin Cookies