Chewy Maple Pumpkin Cookies
There are 3 things in life you can’t escape; death, taxes, and pumpkin spice during the fall. Now that Labor Day has passed and football has begun, it’s time to stock up on pumpkin pie spice at the grocery store!
I knew I wanted to bake something with pumpkin and since I’m on a major brown butter kick I came up with these delicious Chewy Maple Pumpkin Cookies with brown butter. Nutty, dense, and the right amount of pumpkin to help you ease into fall.
They’re gluten free and made with coconut sugar, giving them that dark complexion that will make you want to curl up on the couch with some coffee, SATC, and a plate of these cookies!
The key to these cookies is to chill the dough for at LEAST 1 hour and also let them cool completely before eating, they need to set — this is one of the components that gives them that delicious chewy texture!
Let’s get baking!!
Chewy Maple Pumpkin Cookies (yields -14 cookies)
Ingredients:
wet:
1 cup (2 sticks) browned butter
⅓ cup organic pumpkin pureé (NOT pumpkin pie filling!)
1 egg yolk
¼ cup maple syrup
1 cup coconut sugar
1 tsp. vanilla extract
dry:
2 ½ cups almond flour
1 tsp. baking powder
1 tsp. pumpkin pie spice
1 tsp. cinnamon
pinch of salt (if using salted butter omit the salt)
Instructions:
brown your butter! in a sauce pan, heat 2 sticks of butter, stirring constantly until butter begins to change color (~4-5 minutes), remove from pan and set aside to cool completely
in a stand mixer or large mixing bowl, combine wet ingredients and mix to combine. slowly begin adding in almond flour and mix to combine. add in baking powder, spices, and pinch of salt. transfer dough to refrigerator for 1 hour to let dough chill
once dough has chilled, preheat oven to 350°f and line a baking sheet with parchment paper. scoop cookies out into ~1½ inch balls and place on baking sheet. bake for 14-16 minutes then transfer to a wire rack to cool completely. note: the cookies may seem a little under done —this means they will be chewy once cooled at room temp!
serve & enjoy!
notes:
I rolled the cookies in coconut sugar and cinnamon before baking to give them a little texture!
top with flake salt to take these to the next level
the brown butter must cool completely before adding to mixer or else you’ll scramble the egg yolk!
make sure to tag me on Instagram when making this recipe! @finewithfood
