Name: Brown Butter Maple Chewy Pumpkin Cookies Recipe
Prep time: 20 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·Leave a Review

Imagine biting into the perfect Fall treat that combines warm spices, rich brown butter, and the seasonal sweetness of pumpkin with a subtle hint of maple syrup. The Brown Butter Maple Chewy Pumpkin Cookies Recipe is exactly that—a cozy, chewy, and utterly delicious cookie that delivers bright autumn flavors in every bite. Whether you’re gathering around the kitchen with friends or simply craving a comforting snack, these cookies turn the humble pumpkin into a decadent indulgence that you’ll want to make over and over again.

Ingredients You’ll Need

A close-up of thick, brown cookie dough with a rough, slightly grainy texture in a clear glass bowl. The dough fills most of the bowl, with a scoop taken out in the center showing the dense inside. A white spatula is partially visible at the bottom right, resting in the dough. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is key to achieving the extraordinary flavor and chewy texture of this Brown Butter Maple Chewy Pumpkin Cookies Recipe. Each component is carefully selected to build that perfect balance between spice, sweetness, and that irresistible chew.

Unsalted butter (1 cup/220g): Browning this butter develops nutty, caramelized flavors that elevate the entire cookie.
Dark brown sugar (1 1/2 cups/280g, packed): Adds deep molasses richness and moisture, contributing to chewiness.
Large egg yolk (1): Provides richness and helps bind the dough for a tender crumb.
Pure maple syrup (3 tbsp): Gives a subtle, natural sweetness with a maple twist that pairs beautifully with pumpkin.
Vanilla extract (1 tsp): Enhances all the warm flavors without overpowering them.
Pumpkin puree (1/3 cup/80g): Brings moistness and that signature pumpkin flavor central to the recipe.
All-purpose flour (2 1/4 cups/280g): Forms the sturdy base of the cookie structure.
Baking soda (1 tsp): Helps with leavening and creates a subtle lift.
Baking powder (1/2 tsp): Adds a gentle rise, balancing texture perfectly.
Salt (1/2 tsp): Enhances sweetness and spices for a fuller flavor profile.
Pumpkin pie spice (1 1/2 tsp): The warm blend of cinnamon, ginger, nutmeg, and cloves that screams fall.
Cinnamon (1/2 tsp): Adds a bright, aromatic note to complement pumpkin pie spice.
Brown sugar for coating (2 tbsp): Sweetens and crisps the cookie exterior when baked.
Granulated sugar for coating (2 tbsp): Balances texture and adds sparkle to the finish.
Cinnamon for coating (1 tsp): Dusts the outside with extra warmth and aroma.

How to Make Brown Butter Maple Chewy Pumpkin Cookies Recipe

Step 1: Brown Your Butter

This is where the magic starts. Melt your butter slowly over medium heat, stirring constantly until it takes on a gorgeous amber color and releases a nutty aroma. This browning process is what gives these cookies their deep, unforgettable flavor, so watch carefully to avoid burning. Once done, pour into a measuring glass making sure to scrape all those tasty browned bits from the bottom of the pan, then chill in the fridge for about 20 minutes to cool slightly but not solidify.

Step 2: Prep the Oven and Dry Ingredients

While your butter chills, preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Storing the dry mix aside lets you efficiently combine wet and dry ingredients in the next steps.

Step 3: Combine Wet Ingredients

In a large bowl, whisk the packed dark brown sugar with the cooled brown butter, until it looks like clumpy wet sand. This texture is important — it indicates the sugar’s moisture is evenly incorporated for that perfect chew. Next, whisk in the egg yolk, maple syrup, vanilla extract, and pumpkin puree until the mixture is silky smooth and surrendering to fall flavors.

Step 4: Fold in Dry Ingredients

Carefully add the flour mixture into the wet ingredients and fold using a rubber spatula. Take your time so the dough stays soft but starts to hold together. If your dough feels runny or too loose to scoop, pop it into the fridge for 15 to 20 minutes to firm up—that step helps maintain defined cookies when baked.

Step 5: Prepare the Cinnamon Sugar Coating

In a small bowl, combine the two tablespoons each of brown and granulated sugar with one teaspoon of cinnamon. This simple mixture will coat your cookie dough balls, adding a sweet, spiced crunch on the outside that contrasts with the chewy interior. It’s a tiny extra step that makes a big difference.

Step 6: Scoop, Coat, and Bake

Use a large cookie scoop or a 1/4 cup measuring cup to portion out your dough—each cookie should be about 2 ounces. Toss each scoop gently in the cinnamon sugar mixture. The dough will be soft but not sticky, so take care. Place them spaced at least three inches apart on your baking sheet. Bake 4-5 cookies at a time for 12 to 15 minutes until edges darken and centers look puffed but still slightly underdone.

Step 7: Cool and Enjoy!

Let the cookies rest on the baking sheet for a couple of minutes to set, then transfer to a wire rack to cool completely. This rest period lets flavors meld and texture settle into that perfect chewy bite you’re craving. Once cooled, it’s time to indulge in your labor of love.

How to Serve Brown Butter Maple Chewy Pumpkin Cookies Recipe

A close-up of many chewy brown cookies stacked on top of each other, with one cookie in the center showing a bite taken out of it. The cookies have a rough texture with cracks on top and are sprinkled with small grains of white salt, giving a slight shine. The background is a white marbled surface that contrasts softly with the warm brown color of the cookies. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a tiny pinch of flaky sea salt just before serving to heighten the sweetness and enhance the complex flavors. You can also dip half of each cookie in melted dark chocolate for an extra indulgent touch—both options will impress guests and loved ones alike.

Side Dishes

These cookies pair wonderfully with a steaming mug of chai tea or rich coffee, which complements their warm spices beautifully. A scoop of vanilla ice cream alongside a slightly warmed cookie can also turn this humble treat into a festive dessert worthy of any celebration.

Creative Ways to Present

Arrange these cookies stacked loosely on a rustic wooden board or wrapped with twine as part of a festive gift box for friends. You can also create a cookie platter by adding spiced nuts, dried cranberries, and cinnamon sticks for a cozy fall themed spread—perfect for holiday parties or family gatherings.

Make Ahead and Storage

Storing Leftovers

Store your Brown Butter Maple Chewy Pumpkin Cookies in an airtight container at room temperature for up to four days. Keeping them sealed well retains the chewiness and prevents them from drying out, ensuring every bite stays just as delightful as the first.

Freezing

If you want to keep these cookies longer, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. They’ll stay fresh for up to three months. When ready to enjoy, simply thaw at room temperature or gently warm in the oven.

Reheating

To bring back that fresh-baked softness, warm your cookies in a 300-degree Fahrenheit oven for five to eight minutes. This method revives their chewy texture and enhances the aromatic spices, making you feel like they just came out of the oven again.

FAQs

Can I substitute pumpkin puree with something else?

While pumpkin puree provides the classic flavor and moisture, you can try using sweet potato puree as a substitute. It retains similar moisture and sweetness but will alter the flavor slightly. Just make sure it’s smooth and not too watery.

What if I don’t have pumpkin pie spice?

No worries! You can easily make your own blend by mixing ground cinnamon, ginger, nutmeg, and cloves in the right proportions. This DIY approach lets you customize the spice profile to your liking.

Why do my cookies spread too much?

If your cookies are spreading too thin, it might be because the brown butter was too warm when mixed or the dough too soft. Chilling the dough before baking helps maintain shape, as does measuring flour accurately to avoid overly wet dough.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that’s designed for baking. Keep an eye on the dough’s consistency since gluten-free flours behave differently; you might need to adjust chilling time or liquid ratios slightly.

How do I get the cookies extra chewy?

For an ultra-chewy texture, don’t overbake the cookies—remove them when the edges are set but the centers still look slightly underbaked. Also, using brown sugar and pumpkin puree adds moisture essential for chewiness. Letting cookies rest after baking also helps.

Final Thoughts

If you’re looking for a cozy new favorite to fall in love with this season, the Brown Butter Maple Chewy Pumpkin Cookies Recipe is your new go-to. It combines simple ingredients in a way that feels special and utterly comforting. I can’t wait for you to try baking these and sharing them with the people you care about—the warm, spicy aroma alone will have everyone asking for seconds.