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Cozy Maple Pumpkin Chocolate Chip Cookies

maple pumpkin chocolate chip cookies - featured image
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These chewy maple pumpkin chocolate chip cookies are quick and easy, made with browned butter for a nutty depth. They’re a fall favorite that even pumpkin skeptics love.

Ingredients

Scale
  • 1 cup unsalted butter (2 sticks)
  • 1 cup packed light brown sugar (200g)
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup pure pumpkin puree (120g)
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 1/4 cup pure maple syrup (60ml)
  • 2 cups all-purpose flour (240g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups semi-sweet chocolate chips (270g)

Instructions

  1. Brown the butter: Cut the butter into tablespoon-sized pieces and place them in a light-colored saucepan over medium heat. Stir constantly with a whisk or spatula. The butter will melt, foam, and then start to crackle. After about 5-7 minutes, the foam will subside, and you’ll see golden-brown specks at the bottom of the pan. The butter will smell nutty and toasty. As soon as it turns amber, remove the pan from the heat and pour the butter into a heatproof bowl (including all the brown bits). Le…
  2. Mix the wet ingredients: In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth. It will look like wet sand. Add the pumpkin puree, egg, vanilla extract, and maple syrup. Whisk vigorously until fully combined and glossy, about 1 minute. The mixture might look slightly separated at first—keep whisking. It will come together.
  3. Combine the dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisking aerates the flour and distributes the spices evenly. No one wants a bite that is all clove.
  4. Fold the dry into the wet: Add the dry ingredients to the wet mixture in two additions. Use a rubber spatula to fold gently. Stop as soon as you no longer see streaks of flour. Overmixing develops gluten and makes the cookies tough. A few small lumps are fine.
  5. Add the chocolate chips: Pour in the chocolate chips and fold them in with 3-4 strokes. Don’t overwork the dough. Reserve a handful of chips to press onto the tops of the cookies after scooping—it makes them look bakery-style.
  6. Preheat and prep the pans: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. While the oven heats, let the dough rest on the counter for 10 minutes. This allows the flour to hydrate and the flavors to meld.
  7. Scoop the dough: Use a 1.5-tablespoon cookie scoop to portion the dough. Place the dough balls 2 inches apart on the prepared baking sheets. They spread, so give them room. Press 3-4 extra chocolate chips onto the top of each dough ball.
  8. Bake: Bake one sheet at a time on the center rack for 10-12 minutes. The edges should be golden and set, but the centers will look slightly underdone and puffy. That is exactly what you want. If you overbake, they will be dry.
  9. Cool on the pan: Let the cookies rest on the hot baking sheet for 5 minutes. This allows them to finish setting up. Then transfer them to a wire cooling rack to cool completely. If you move them too soon, they will fall apart.
  10. Repeat: If reusing the same baking sheet, let it cool completely before placing new dough on it. A hot sheet will melt the butter in the dough before it hits the oven, leading to flat cookies.

Notes

Don’t skip browning the butter—it adds a nutty depth. Watch the butter carefully as it burns quickly. Let the dough rest for 10 minutes to prevent spreading. Use a cookie scoop for even baking. Rotate the pan halfway through baking for even browning.

Nutrition

Keywords: pumpkin cookies, maple cookies, chocolate chip cookies, fall baking, easy cookie recipe, browned butter cookies

Find it online: https://flurpchef.com/cozy-maple-pumpkin-chocolate-chip-cookies-recipe/