Name: Brown Butter and Maple Chewy Pumpkin Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 50 min
Cuisine: American
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

Jump to Recipe· 4.3 from 13 reviews

If you’re craving a cookie that wraps you in the cozy warmth of fall with every bite, you’re in the right place. The Brown Butter and Maple Chewy Pumpkin Cookies Recipe is a personal favorite that combines nutty, deep brown butter with rich maple syrup and luscious pumpkin puree. These cookies are soft, chewy, and spiced just right to capture that perfect seasonal vibe. They feel like a warm hug on a chilly day and are simply irresistible whether you bake them for friends, family, or yourself.

Ingredients You’ll Need

The image shows a clear glass bowl on a white marbled surface, filled with a thick, brown dough or batter with a slightly rough texture. The dough has been partially scooped out or stirred, leaving curved marks and uneven edges inside the bowl. A white spatula is partially visible at the bottom right, touching the dough. The overall color of the dough is a warm, light brown, and the background is softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first step toward cookie heaven. Each component in this recipe plays a unique role, from the buttery richness to the spice-laden warmth and that perfect chewy texture.

Unsalted butter (1 cup): Browning this transforms it into a deeply fragrant, nutty base that elevates every bite.
Dark brown sugar (1 1/2 cups, packed): Adds moisture and a rich molasses note for chewiness and depth.
Egg yolk (1 large): Provides structure and extra moisture for tender, chewy cookies.
Pure maple syrup (3 tbsp): This natural sweetener brings a complex sweetness that perfectly complements pumpkin.
Vanilla extract (1 tsp): Enhances all the flavors and adds a comforting aroma.
Pumpkin puree (1/3 cup): Gives the cookie its soft texture and that unmistakable fall flavor.
All-purpose flour (2 1/4 cups): The foundation for your cookies’ shape and structure.
Baking soda (1 tsp) & baking powder (1/2 tsp): These leavening agents help your cookies rise just right.
Salt (1/2 tsp): Balances the sweetness and intensifies the overall flavor.
Pumpkin pie spice (1 1/2 tsp) and cinnamon (1/2 tsp): Brings that warm, spicy kick that sings of autumn.
Brown sugar (2 tbsp), granulated sugar (2 tbsp), cinnamon (1 tsp) for coating: Adds a sweet, crunchy surface that contrasts beautifully with the soft cookie inside.

How to Make Brown Butter and Maple Chewy Pumpkin Cookies Recipe

Step 1: Brown the Butter

Start by melting your unsalted butter over medium heat. Stir constantly until it reaches a golden amber hue and smells nutty and rich. This step is crucial because browned butter gives these cookies their beloved depth of flavor that makes them stand out from your average pumpkin cookie. Pour the butter into a measuring cup, scraping up all those irresistible brown bits, then chill it in the fridge for 20 minutes. Be careful not to let it harden completely — it should still be pourable.

Step 2: Prepare Dry Ingredients

While the butter chills, whisk together your flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a medium bowl. This combination sets the stage for those perfectly spiced chewy cookies with just the right amount of lift and softness.

Step 3: Mix Sugars and Butter

Into a large mixing bowl, combine your cooled brown butter with the dark brown sugar. The mixture should resemble clumpy, wet sand — that texture means your cookies will have the perfect chew and moisture. This simple step is super rewarding because you can already smell how fantastic your cookies are going to taste.

Step 4: Add Wet Ingredients

Next, whisk in the egg yolk, followed by pure maple syrup, vanilla extract, and pumpkin puree. This creates a smooth, luscious batter that’s bursting with rich autumn flavor.

Step 5: Combine Wet and Dry Mixtures

Gently fold in the dry ingredients using a rubber spatula. Be careful not to overmix; just combine until you have a cohesive dough. If your dough feels a bit too thin and won’t hold its shape, pop it in the fridge for 15-20 minutes to thicken. This little chill helps the cookies maintain their chewy texture without spreading too thin during baking.

Step 6: Prepare the Coating

Mix the brown sugar, granulated sugar, and cinnamon in a small bowl. This sweet and spicy coating will add a delightful crunch and sparkle to each cookie, elevating their flavor and texture.

Step 7: Shape and Coat the Cookies

Using a large cookie scoop or a 1/4 cup measuring cup, portion out your dough and toss each ball in the cinnamon sugar mixture. The dough will be soft but not sticky, so handle with care. Place the coated dough balls at least 3 inches apart on a parchment-lined baking sheet to give them room to puff and spread.

Step 8: Bake to Perfection

Bake your cookies at 350°F for 12 to 15 minutes. You’ll know they’re done when the edges darken beautifully and the centers look puffed and just slightly underbaked. That’s the secret to their chewy texture! Let them rest on the baking sheet for a couple of minutes, then transfer to a wire rack to cool before digging in.

How to Serve Brown Butter and Maple Chewy Pumpkin Cookies Recipe

A close-up view of four soft brown cookies stacked slightly on each other on a white plate, with one cookie at the top center partially eaten showing its soft inside, all sprinkled with small white salt flakes on top, with a detailed textured surface and slight cracks. The background shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a fun twist, dust your cookies lightly with powdered sugar or drizzle with a bit of melted white chocolate. A pinch of flaky sea salt on top can also highlight all the sweet and buttery flavors beautifully.

Side Dishes

Pair these cookies with a warm cup of chai tea, a creamy latte, or even a glass of cold milk. If you’re serving them as part of a dessert spread, a scoop of vanilla ice cream or a dollop of whipped cream complements their chewy texture perfectly.

Creative Ways to Present

Arrange these cookies stacked on a rustic wooden plate tied with a cinnamon stick and twine for a charming fall-inspired presentation. Wrapping a few in parchment paper with maple leaf tags makes a thoughtful homemade gift that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Keep your baked cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and chewy for about 3 to 4 days, giving you plenty of time to savor every bite.

Freezing

If you want to make these ahead or save some for later, freeze the dough balls before baking. Simply shape and coat them, then place on a tray to freeze. Once solid, transfer to a sealed freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time. Alternatively, baked cookies can be frozen between sheets of parchment paper in an airtight container.

Reheating

To revive the chewy magic, warm cookies in a 300°F oven for 5 to 7 minutes or briefly in the microwave. This refreshes their softness and brings back the aroma of brown butter and maple that makes the Brown Butter and Maple Chewy Pumpkin Cookies Recipe so special.

FAQs

Can I use canned pumpkin for this recipe?

Absolutely! Canned pumpkin puree works perfectly and provides consistent moisture and flavor for these cookies.

What if I don’t have pumpkin pie spice?

You can make your own blend by combining cinnamon, nutmeg, ginger, and cloves in equal parts. This mix will capture that classic autumnal spice flavor.

Why do I need to chill the brown butter before mixing?

Cooling the brown butter slightly helps it mix better with the sugar and prevents the dough from becoming too thin, which affects the texture of the cookies.

How large should the cookies be?

The recipe calls for large cookies made with about a 2-ounce scoop or a 1/4 cup measure. This size gives that perfect chewy center and crisp edges.

Can I substitute the maple syrup?

While maple syrup adds a unique sweetness that complements pumpkin wonderfully, you can substitute with honey or light corn syrup, but the flavor profile will be slightly different.

Final Thoughts

Making the Brown Butter and Maple Chewy Pumpkin Cookies Recipe is truly one of those baking experiences that fills your kitchen with joy and delicious aromas. These cookies bring together everything wonderful about fall into a single, chewy bite that you’ll want to make again and again. Trust me, once you try this recipe, it’s going to become your go-to for cozy days and sweet moments. So grab your mixing bowl and enjoy every delicious step of baking these unforgettable pumpkin treats!