✨🎃 Chewy Maple Pumpkin cookies 🎃✨

My favorite sweater weather has arrived!! Let’s get our Apple and pumpkin fix! I first tried this recipe last year for an office party and it was a hit! It’s a balance of sweet and spicy, nutty, buttery, with full flavor of maple and pumpkin! Let me know down below 👇🏼 how they turned out for you!

Ingredients:

•2 1/4 cup All purpose flour

•2 tsp Pumpkin Spice Blend or chai spice blend

•4 tsp Baking powder

•1/2 tsp Baking Soda

•1/2 tsp Salt

•1 Cup Unsalted Butter - browned and cool but still liquid (Use European style butter for chewier cookie)

•1 cup Light Brown Sugar

•1/3 cup Maple Syrup

•1 large Egg

•1/2 cup Canned Pumpkin or Pumpkin purée

•2 tsp Vanilla extract

•1/2 tsp Maple extract

For spiced sugar:

•1/2 cup Granulated sugar

•1/2 tsp pumpkin spice or chai spice

Instructions:

1. Make brown butter about an hour before you plan to make the cookies. It will need 15 minutes to make and another 15-30 to cool enough to use in the recipe.

To make the brown butter, melt butter in a clear heavy bottom sauce pan. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour into clean bowl and cool 30 minutes to room temperature.

2. Lay 2-3 paper towels across a wide, shallow bowl. Scoop a generous ½ c of pumpkin puree onto the paper towels. The excess water will absorb into the paper towels. Before using in the recipe, squeeze the excess water from the pumpkin.

3. Whisk the flour, spice blend of choice, baking soda and salt together until well combined. Set aside.

4. Stir the cooled brown butter, brown sugar and maple syrup together until well combined.

5. Stir in the egg yolk until well combined

6. Stir in the pumpkin, vanilla and maple extracts until well combined.

7. Stir in the dry ingredients into the wet until just combined

8. Cover the dough with plastic wrap. Chill the dough in the fridge for 8 hours and up to overnight.

9. Preheat the oven to 350 F (177 C). Line 1-2 large cookie sheets with parchment paper. Remove the dough from the fridge to sit at room temperature for 30 minutes. This helps the dough warm a bit and will help the cookies spread better

10. Mix the spice mix used in the cookie dough with the sugar until well combined. Taste and adjust the balance of spices as needed.

11. Using a 2" cookie scoop, scoop cookie dough. Roll the dough in the spiced sugar mixture.

12. Place the sugar coated cookie dough balls about 2-3" apart on a parchment lined baking sheet and bake the cookies at 350 F (177 C) for 12-14 minutes. At 9-10 minutes, check the cookies. If they are puffier than you would like, open the oven, lift up the cookie sheet a few inches and firmly bang the pan on the oven rack a few times. Finish baking 3-4 minutes.

13. Cool the cookies on the baking sheet on top of a cooling rack for about 3-5 minutes. Remove the cookies to fully cool on the cooling rack.

Side notes:

*Blot the pumpkin!

Pumpkin contains a lot of water so skipping this step will result in more cake like cookies.

* Chill the cookie dough.

This helps to hydrate the dough and makes for a chewier, more flavorful cookie.

Chilling can be done 8 hours or up to overnight. Make sure to keep it covered in plastic wrap while in the fridge. Remove the cookie dough to come sit out at room temperature for 30 minutes before baking.

#fallvibes🍂 #pumpkin sugar cookies #yummydessert #falldeserts