Irresistibly Chewy Pumpkin Maple Cookies with Caramel Chips: The Ultimate Fall & Holiday Recipe
There’s something truly magical about these chewy pumpkin maple cookies. They hold a special place in my heart, and for more reasons than just their incredible flavor and delightful texture. Firstly, they are undeniably delicious, boasting a perfect balance of pumpkin that even a self-proclaimed non-pumpkin enthusiast like myself adores. The warmth of maple syrup combined with a hint of classic autumn spices creates a symphony of flavors that is both comforting and exhilarating, while generously studded caramel chips add bursts of gooey sweetness to every bite. These aren’t just cookies; they’re an experience, a little taste of autumn bliss in every single chew.
Secondly, and perhaps more importantly for my sanity as a creative professional, these wonderful cookies were my gateway out of a rather frustrating “cookie rut.” As a food photographer, my days are filled with capturing the essence of culinary creations. Some dishes lend themselves gracefully to the lens, practically posing for their close-ups. Others, however, present a formidable challenge. And for me, cookies, believe it or not, fell squarely into the latter category: “Food That Is Hard For Me To Shoot.”
Overcoming the Cookie Photography Challenge
You might wonder, what exactly is a cookie rut? And why are cookies so difficult to photograph? It’s a question I’ve pondered myself many times. I can’t quite pinpoint the exact reason, but it often boils down to the inherent nature of shooting “multiples.” Unlike a grand cake or a beautifully plated entrée, cookies are, by their very design, individual units. Arranging several identical or near-identical items in a visually compelling way, without making the shot feel repetitive or cluttered, is surprisingly tricky. You want to showcase their perfect roundness, their soft, inviting centers, and those alluringly crisp edges, all at once. Achieving depth, interesting angles, and dynamic composition when your subjects are essentially uniform circles can be a real brain-teaser.
But to let such a trivial obstacle prevent me from baking and enjoying cookies? That, my friends, was a resounding, unequivocal NOPE.
In fact, I did the complete opposite. With December arriving, signaling the official start of “cookie season,” I knew it was now or never to confront this creative fear head-on. Over the past week, fueled by holiday spirit and a healthy dose of determination, I embarked on a colossal baking adventure, developing and testing no less than eight new cookie recipes. My journey began with these soft and chewy pumpkin maple cookies, generously studded with those irresistible caramel chips. I initially postponed the photoshoot, procrastinating as usual, until a sudden realization struck me: I was being utterly ridiculous. I wasn’t going to let cookies intimidate me anymore!
Finding the Perfect Angle for These Delicious Treats
So, I dove into research. I scoured Pinterest, a treasure trove of visual inspiration, specifically searching for “cookie photography” to study composition techniques. I observed how other photographers arranged their cookie shots, noticing a prevalence of stacked cookies and overhead flat lay compositions. This brought me face-to-face with the inherent dilemma of cookie photography (yes, I know how absurd that sounds): If you shoot them from directly above, you miss out on showcasing their beautiful, puffy sides. But if you photograph them stacked, you often can’t fully appreciate the enticing, textured top surface with all its delightful embellishments like those melting caramel chips.
After much experimentation and playful arrangement, I discovered a perfect compromise for these pumpkin maple caramel chip cookies: a clever combination of stacking, with one defiant cookie standing proudly upright for good measure. This simple adjustment allowed me to highlight both the soft, chewy interior hinted at by the plump sides and the rich, inviting tops sprinkled with warm spices and visible caramel. It was a true breakthrough! In that moment, I realized the only truly “scary” thing about these chewy pumpkin maple cookies is just how incredibly good they are, making it hard to stop at just one.
The Unforgettable Flavor Profile of Our Chewy Pumpkin Maple Cookies
Let’s talk more about the stars of the show: the flavors and textures that make these cookies so exceptional. The pumpkin puree contributes more than just a subtle hue; it lends a delicate moistness and earthy sweetness that is perfectly complemented by the robust, caramel-like notes of maple syrup. We’ve carefully chosen the right amount of pumpkin so it doesn’t overwhelm, creating a cookie that’s approachable even for those who typically shy away from pumpkin-heavy desserts. Brown sugar is key to that signature chewy texture, providing depth and a slightly molasses-rich taste, while granulated sugar ensures the perfect level of sweetness.
The spices – a touch of nutmeg and cinnamon – are warm and inviting, embodying the very essence of autumn. They don’t shout but rather whisper, creating a comforting aroma that fills your kitchen as these cookies bake. But the true game-changer, in my opinion, are the caramel chips. As they bake, these little pockets of chewy, buttery caramel melt slightly, creating irresistible gooey centers and a delightful contrast to the soft cookie dough. Each bite offers a harmonious blend of sweet, spicy, and perfectly chewy goodness.
Now that I’ve conquered my cookie photography nemesis, I’m absolutely brimming with excitement to shoot the other 7 or 8 new cookie recipes I have lined up for you. Get ready for a delicious parade of treats coming your way very soon, so stay tuned!
If you’re curious to see some of my earlier struggles (and triumphs!) on other cookie shoots, you can explore these delicious recipes:
- Crispy and Chewy Giant Funfetti Cookies
- Chocolate Chunk Coffee Cookies
- Classic Butter Sandwich Cookies
- Chewy Chocolate Chip Cookies
Chewy Pumpkin Maple Cookies with Caramel Chips
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Ingredients
- Ingredients:
- 1 cup unsalted butter, at room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 large egg plus 1 yolk
- ⅓ cup pumpkin puree
- ½ tablespoon maple syrup
- 2 ½ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- Pinch salt
- 1 cup caramel chips
Instructions
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Preheat your oven to 350° F and line 2 half sheet trays with parchment paper.
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In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugars and mix on low-medium speed until light and fluffy, about 1 minute.
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Add in the egg, yolk, pumpkin puree, and maple syrup. Continue to beat on medium speed, you may have to scrape down the sides to get it all mixed together well.
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Stop the mixer and add the flour, baking powder, nutmeg, cinnamon, and salt.
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Mix again on medium speed until a sticky dough forms, then add in the caramel chips and mix by hand as to not break up the chips.
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Using an ice cream scooper, or a ¼ cup measuring cup, scoop the dough into even shaped balls and line then up on the sheet trays with about 1” of space in between.
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Freeze for 30 mins, then bake for 15 minutes.
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Cool on the tray for 5 minutes then transfer the cookies to a cookie rack to cool completely.