1-First Step: Brown the Butter Begin by melting 1 cup unsalted butter in a pan over medium heat until it turns a rich amber color, which takes about 5-7 minutes. Once it’s ready, pour it into a measuring cup and scrape in the brown bits for extra flavor, then chill it for 20 minutes don’t let it fully harden. This step is key for that nutty taste in your maple pumpkin cookies; for a healthier twist, you could use a bit less butter if watching calories.

2-Second Step: Preheat and Prep Dry Ingredients Turn your oven to 350°F and line a baking sheet with parchment paper to avoid any sticking later. In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 teaspoons pumpkin pie spice, and 1/2 teaspoon cinnamon until well mixed. Set this aside so it’s ready when you need it; if you’re adapting for gluten-free, swap the flour here for a suitable alternative.

3-Third Step: Mix the Wet Ingredients In a large bowl, combine the cooled brown butter with 1 1/2 cups packed dark brown sugar until it looks like wet sand. Add 1 large egg yolk, 3 tablespoons pure maple syrup, 1 teaspoon vanilla extract, and 1/3 cup pumpkin puree, then mix everything until it’s smooth and creamy. This blend creates the base for your chewy pumpkin cookies; for vegan options, swap the egg yolk with a flax egg to keep things simple.

4-Fourth Step: Combine and Chill Dough Fold the dry ingredients into the wet mixture using a rubber spatula, stirring just until combined to avoid tough cookies. If the dough feels too thin, chill it for 15-20 minutes in the fridge to firm up. At this point, your maple pumpkin cookies dough is almost ready; remember to check for adjustments if you’re using low-calorie swaps like reducing the sugar.

5-Fifth Step: Prepare the Coating In a small bowl, mix 2 tablespoons brown sugar, 2 tablespoons granulated sugar, and 1 teaspoon cinnamon to make the coating. Scoop the dough with a large cookie scoop or 1/4 cup measure, then gently toss each piece in the coating mixture. Shape them into balls and place them on your prepared baking sheet, spacing them 3 inches apart for even baking.

6-Sixth Step: Bake and Cool Bake the cookies for 12-15 minutes until the edges turn dark and the centers puff up but are still a bit soft. Let them cool on the baking sheet for a few minutes before moving to a wire rack; this helps them set without getting too firm. The total time for this recipe is about 50 minutes, including prep and cooking, and you can adapt the bake time if using different ingredients for dietary preferences.

7-Final Step: Enjoy and Store Once cooled, your maple pumpkin cookies are ready to eat serve them warm for the best chewy texture. For more ideas on variations, check out this delicious oatmeal cookie recipe on our site for complementary treats. Remember, these cookies pair well with tea or coffee, and you can store any leftovers following our tips below.