Brown Butter and Maple Chewy Pumpkin Cookies Recipe

Introduction

These Brown Butter and Maple Chewy Pumpkin Cookies are a delightful autumn treat, combining rich browned butter with warm spices and a touch of maple syrup. Soft, chewy, and bursting with pumpkin flavor, they’re perfect for cozy afternoons or holiday gatherings.

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

Instructions

1. Step 1: Brown the unsalted butter in a saucepan over medium heat until it turns amber in color and has a nutty aroma. Remove from heat and chill slightly.
2. Step 2: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
3. Step 3: In a bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and 1/2 teaspoon cinnamon. Set aside.
4. Step 4: In a mixing bowl, combine the dark brown sugar with the slightly chilled browned butter until the mixture is clumpy but well mixed.
5. Step 5: Add the egg yolk, maple syrup, vanilla extract, and pumpkin puree to the butter mixture. Mix until smooth and fully incorporated.
6. Step 6: Gently fold the dry ingredients into the wet mixture until just combined; avoid overmixing to keep cookies tender.
7. Step 7: In a small bowl, combine 2 tablespoons brown sugar, 2 tablespoons granulated sugar, and 1 teaspoon cinnamon. Scoop the dough into balls, then roll each ball in the cinnamon-sugar mixture before placing them spaced on the prepared baking sheet.
8. Step 8: Bake for 12–15 minutes, or until the edges are set but the centers remain soft. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Tips & Variations

• For extra flavor, try adding a handful of chopped toasted pecans or walnuts to the dough before baking.
• If you prefer a stronger maple flavor, drizzle a little pure maple syrup over the cookies once cooled.
• Make sure to let the browned butter cool slightly; too hot and it can cook the egg yolk prematurely.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months. Reheat gently in a low oven or microwave to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for these cookies?

Yes, canned pumpkin puree works perfectly and provides consistent moisture and flavor for the cookies.

What if I don’t have pumpkin pie spice?

You can substitute with a mix of ground cinnamon, nutmeg, ginger, and cloves to mimic pumpkin pie spice. About 1/2 teaspoon cinnamon with 1/4 teaspoon each of nutmeg and ginger works well.

Brown Butter and Maple Chewy Pumpkin Cookies Recipe

Print Recipe

★★★★★

4.7 from 123 reviews

These Brown Butter and Maple Chewy Pumpkin Cookies are a delightful autumn treat featuring rich, nutty brown butter, sweet maple syrup, and the warm spices of pumpkin pie. Perfectly chewy with a crackly cinnamon-sugar crust, these cookies capture the essence of fall in every bite.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 12-15 minutes
• Total Time: 32-35 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet 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

Dry Ingredients

• 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

Coating

• 2 tbsp brown sugar
• 2 tbsp granulated sugar
• 1 tsp cinnamon

Instructions

1. Brown the Butter: Melt the unsalted butter over medium heat, swirling the pan occasionally until it turns amber and develops a nutty aroma. Remove from heat and chill slightly to cool before use.
2. Prepare Oven and Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until evenly combined.
4. Combine Sugar and Browned Butter: In a large mixing bowl, combine the dark brown sugar with the slightly cooled browned butter. Stir until the mixture is clumpy and well incorporated.
5. Add Wet Ingredients: Add the egg yolk, pure maple syrup, vanilla extract, and pumpkin puree to the sugar-butter mixture. Mix until the batter is smooth and uniform.
6. Incorporate Dry Ingredients: Gradually fold the flour mixture into the wet ingredients just until combined to avoid overmixing, which keeps the cookies tender.
7. Form and Coat Dough Balls: Scoop cookie dough into balls of your desired size. Mix the brown sugar, granulated sugar, and cinnamon in a small bowl, then roll each dough ball in this cinnamon-sugar mixture to coat evenly.
8. Bake Cookies: Place the coated dough balls onto the prepared baking sheet, spacing them apart, and bake in the preheated oven for 12–15 minutes until the edges are set and the centers are chewy.

Notes

• The browned butter can be made ahead and refrigerated for convenience; just warm it slightly before mixing with sugar.
• Do not overbake the cookies to maintain chewiness; remove them when edges are set but centers still soft.
• For extra flavor, consider adding a pinch of nutmeg or cloves to the pumpkin pie spice mix.
• Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Keywords: brown butter pumpkin cookies, maple pumpkin cookies, chewy pumpkin cookies, fall cookies, autumn dessert