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Brown Butter and Maple Chewy Pumpkin Cookies Recipe

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4.3 from 13 reviews

These Brown Butter and Maple Chewy Pumpkin Cookies are packed with rich fall flavors, combining the nutty depth of brown butter with warm spices and real pumpkin puree. Soft, chewy, and perfectly spiced, these cookies make an ideal treat for cozy autumn days and holidays.

  • Total Time: 50 minutes
  • Yield: 11-12 large cookies

Ingredients

Pumpkin Cookies

  • 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

Coating

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

Instructions

  1. Brown the Butter: Melt 1 cup of unsalted butter over medium heat in a saucepan, stirring constantly until it turns a rich amber color and emits a nutty aroma. This process develops deep flavor essential for these cookies.
  2. Cool the Butter: Pour the browned butter into a measuring glass, scraping the browned bits off the pan, then place it in the refrigerator to chill for about 20 minutes until cooled but not solidified.
  3. Preheat Oven: Set your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside to combine the spices evenly.
  5. Combine Butter and Sugar: In a large mixing bowl, whisk the cooled browned butter and dark brown sugar together until the mixture resembles clumpy wet sand, indicating it is well combined.
  6. Add Wet Ingredients: Whisk in the egg yolk, pure maple syrup, vanilla extract, and pumpkin puree to the butter-sugar mixture until smooth and uniform.
  7. Fold in Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and gently fold using a rubber spatula until just combined. If the dough feels too thin and doesn’t hold shape when scooped, chill for 15-20 minutes to thicken.
  8. Prepare Coating: In a small dish, mix together the brown sugar, granulated sugar, and cinnamon for rolling the cookies.
  9. Scoop and Coat Dough: Using a large cookie scoop (2 oz) or 1/4 cup, scoop dough balls, roll each in the cinnamon sugar mixture to coat thoroughly, then place on the prepared baking sheet, spacing about 3 inches apart. The dough will be soft but not sticky.
  10. Bake Cookies: Bake 4-5 cookies at a time for 12-15 minutes, or until edges darken and centers appear puffed but slightly underbaked for chewiness.
  11. Cool: Let cookies rest on the baking sheet for a couple minutes after baking, then carefully transfer to a wire rack to cool completely before enjoying.
  12. Repeat: Continue baking the remaining dough in batches as described.

Notes

  • Browned butter should be cooled but still pourable for best mixing results.
  • If dough is too soft to scoop, chilling will help it firm up and hold shape.
  • Do not overbake; cookies should look slightly underdone in the center for optimal chewiness.
  • You can substitute pumpkin pie spice with a homemade blend of cinnamon, nutmeg, ginger, cloves, and allspice if preferred.
  • Store cookies in an airtight container at room temperature for up to 4 days.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/brown-butter-and-maple-chewy-pumpkin-cookies-recipe/