Brown Butter and Maple Chewy Pumpkin Cookies Recipe
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.
- 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
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
- 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.
- Prepare Oven and Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- 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.
- 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.
- 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.
- Incorporate Dry Ingredients: Gradually fold the flour mixture into the wet ingredients just until combined to avoid overmixing, which keeps the cookies tender.
- 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.
- 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
