Brown Butter and Maple Chewy Pumpkin Cookies

Brown Butter and Maple Chewy Pumpkin Cookies are a delightful treat that embodies the cozy flavors of fall. The process of browning butter adds a nutty richness, while the combination of pumpkin puree and maple syrup creates a chewy texture and wonderful taste. They are perfect for sharing with friends and family or enjoying alone with a cup of tea or coffee.

How to Make Brown Butter and Maple Chewy Pumpkin Cookies

Ingredients

• 1 cup (220g) unsalted butter
• 1 1/2 cups (280g) dark brown sugar, packed
• 1 large egg yolk
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1/3 cup (80g) pumpkin puree
• 2 1/4 cups (280g) all purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 2 tbsp brown sugar
• 2 tbsp granulated sugar
• 1 tsp cinnamon

Directions

1. Brown the butter over medium heat until it reaches a rich amber color. Chill for about 20 minutes.
2. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
3. Whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a medium bowl.
4. In a large mixing bowl, combine cooled brown butter and dark brown sugar until clumpy.
5. Mix in the egg yolk, maple syrup, vanilla extract, and pumpkin puree until smooth.
6. Fold in the dry ingredients until just combined; chill if necessary.
7. Roll the dough into balls and coat with the cinnamon-sugar mixture before placing on the baking sheet.
8. Bake for 12–15 minutes until the edges are golden but centers are slightly underdone.
9. Cool on the baking sheet before transferring to a wire rack.

How to Serve Brown Butter and Maple Chewy Pumpkin Cookies

These cookies can be served warm right out of the oven or at room temperature. They pair wonderfully with a glass of milk or a cup of hot cocoa. You can also add chopped nuts or chocolate chips into the dough for extra texture and flavor.

How to Store Brown Butter and Maple Chewy Pumpkin Cookies

To keep these cookies fresh, store them in an airtight container at room temperature. They can last for about a week. For longer storage, you can freeze them in a freezer-safe bag for up to three months.

Tips to Make Brown Butter and Maple Chewy Pumpkin Cookies

• Make sure the butter is cooled before mixing it with other ingredients to ensure the cookies don’t spread too much.
• Chill the dough for at least 30 minutes if the kitchen is warm. This helps maintain their shape while baking.
• To enhance the flavor, try using pure maple syrup instead of imitation syrup.

Variations

Consider adding chocolate chips or dried cranberries to the dough for a twist on flavor. You can also experiment with different spices, such as nutmeg or allspice, to change the profile of the cookies.

FAQs

1. Can I use regular sugar instead of dark brown sugar?
Yes, but dark brown sugar gives the cookies a richer flavor and chewier texture.

2. How can I tell when the cookies are done baking?
The edges should be golden brown, and the centers will look slightly underdone but will continue to cook while cooling.

3. Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but check for appropriate baking adjustments.

Brown Butter and Maple Chewy Pumpkin Cookies

These chewy pumpkin cookies feature the rich, nutty flavor of brown butter combined with sweet maple, making them a perfect treat for autumn. They are soft, spiced, and utterly delicious.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 24 cookies

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

Cookie Dough

• 1 cup Unsalted butter
• 1 cup Granulated sugar
• 1 cup Light brown sugar
• 1/2 cup Canned pumpkin puree not pumpkin pie filling
• 1 Large egg
• 1 tsp Vanilla extract
• 1/2 tsp Maple extract
• 2 1/2 cups All-purpose flour
• 1 tsp Baking soda
• 1 tsp Ground cinnamon
• 1/2 tsp Ground nutmeg
• 1/4 tsp Ground ginger
• 1/2 tsp Salt

Equipment

• Large mixing bowls
• Saucepan
• Whisk
• Electric mixer
• Rubber spatula
• Baking sheets
• Parchment paper
• Cooling rack

Method

 

Preparation

1. Melt unsalted butter in a saucepan over medium heat, swirling occasionally, until it turns amber and smells nutty; then pour into a large bowl and let cool slightly.
2. Add granulated sugar, brown sugar, and pumpkin puree to the cooled brown butter, mixing until combined.
3. Beat in the egg, vanilla extract, and maple extract until the mixture is smooth.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, ginger, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined, being careful not to overmix.
6. Cover the dough and refrigerate for at least 30 minutes to allow it to firm up.

Baking

1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
2. Drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart, and bake for 10-12 minutes until the edges are set and the centers are still soft.
3. Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, chill the dough for at least 30 minutes to prevent spreading. Adjust spices to your preference.