Brown Butter and Maple Chewy Pumpkin Cookies Recipe

If you’ve been on the hunt for a cookie that perfectly captures the cozy spirit of fall, look no further than these exceptional Brown Butter and Maple Chewy Pumpkin Cookies. They bring together the deep, nutty richness of brown butter with the warm sweetness of maple syrup, all wrapped in the tender embrace of pumpkin-infused dough. Each bite is soft and chewy, bursting with autumn spices that feel like a hug from the inside out. Whether you’re baking for a crowd or just treating yourself, these cookies are an absolute showstopper that will have everyone coming back for more.

Ingredients You’ll Need

These ingredients are wonderfully simple yet pack a ton of flavor and texture into every cookie. Each one plays a vital role — from tenderizing the dough to layering in the spices that make these cookies truly irresistible.

• Unsalted butter (1 cup/220g): Browning the butter adds a rich, nutty depth that elevates the entire cookie.
• Dark brown sugar (1 1/2 cups/280g): Adds moisture and a deep caramel flavor that complements the pumpkin perfectly.
• Large egg yolk (1): Provides structure and richness without making the dough too cakey.
• Pure maple syrup (3 tbsp): Brings natural sweetness and a subtle complexity that pairs beautifully with the brown butter.
• Vanilla extract (1 tsp): Enhances all the flavors with its warm, inviting aroma.
• Pumpkin puree (1/3 cup/80g): Adds moisture, softness, and that unmistakable pumpkin essence.
• All-purpose flour (2 1/4 cups/280g): The sturdy base that holds everything together while keeping the cookies chewy.
• Baking soda (1 tsp): Helps the cookies rise just enough to stay tender and puffy.
• Baking powder (1/2 tsp): Works alongside baking soda for perfect texture balance.
• Salt (1/2 tsp): Balances sweetness and boosts all the other flavors.
• Pumpkin pie spice (1 1/2 tsp): The star seasoning that brings the spirit of fall into every bite.
• Cinnamon (1/2 tsp): Adds warmth and a touch of spice to round out the flavor profile.
• Brown sugar (2 tbsp) & granulated sugar (2 tbsp): Used for coating the cookies before baking, giving a sweet and slightly crunchy crust.
• Cinnamon (1 tsp): Mixed with the sugars for that perfect spice-sugar coating on the outside.

How to Make Brown Butter and Maple Chewy Pumpkin Cookies

Step 1: Brown the Butter

Start by slowly melting the unsalted butter over medium heat in a saucepan. Watch carefully as it foams and then turns a beautiful amber color with a nutty aroma. This brown butter is the secret to the cookie’s rich flavor. Once browned, transfer it to a bowl and allow it to cool slightly before moving on.

Step 2: Prepare Your Oven and Dry Ingredients

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent any sticking. Next, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a medium bowl. These dry ingredients provide the essential structure and spice.

Step 3: Combine Sugars and Butter

In a separate mixing bowl, blend the dark brown sugar with the slightly cooled brown butter. The mixture will look clumpy — that’s okay! This combination forms the sweet and buttery base that gives each cookie its chewy texture.

Step 4: Mix in Wet Ingredients

To the butter and sugar mixture, add the egg yolk, pure maple syrup, pumpkin puree, and vanilla extract. Stir everything until smooth and fully combined. This wet mixture is where the cookies get their tenderness and rich flavor complexity.

Step 5: Incorporate Dry Ingredients

Gradually fold the dry ingredients into the wet mixture, stirring gently just until combined. If you find the dough too soft or sticky, pop it into the fridge for a little while — chilling helps the dough firm up and makes it easier to shape.

Step 6: Shape and Coat the Cookies

Roll the dough into golf ball-sized balls, then coat each one evenly in the cinnamon-sugar mixture made from the brown sugar, granulated sugar, and cinnamon. This coating adds a lovely crunch and extra spice to every bite.

Step 7: Bake to Perfection

Place the coated dough balls on your prepared baking sheet and bake for 12 to 15 minutes. Keep an eye on them — you want the edges to be slightly darkened and golden but the centers soft and puffy, ensuring that wonderful chewy texture.

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. This resting time allows the cookies to set up perfectly, making them easy to handle and even more delicious.

How to Serve Brown Butter and Maple Chewy Pumpkin Cookies

Garnishes

Sprinkle a pinch of flaky sea salt on top right after baking to contrast the sweetness with a touch of saltiness. For extra indulgence, a light drizzle of melted maple syrup or a dusting of powdered sugar works beautifully.

Side Dishes

Pair these cookies with a hot cup of chai tea or spiced latte to accentuate their warming spices. A scoop of vanilla or cinnamon ice cream on the side transforms them into a dessert experience that’s hard to forget.

Creative Ways to Present

Create a festive platter by arranging the cookies around a small bowl of whipped cream mixed with a hint of pumpkin spice. You can also sandwich two cookies with cream cheese frosting for a seasonal twist that’s perfect for parties and gift-giving.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Brown Butter and Maple Chewy Pumpkin Cookies in an airtight container at room temperature for up to five days. This keeps them soft and chewy, ready whenever a craving strikes.

Freezing

These cookies freeze beautifully! Place them in a freezer-safe container or zip-top bag, separating layers with parchment paper to avoid sticking. They will keep for up to three months and thaw quickly at room temperature.

Reheating

To bring back that just-baked softness, pop cookies in the microwave for 10 to 15 seconds or warm them in a low oven for a few minutes. This makes them taste freshly made and perfectly chewy all over again.

FAQs

Can I use canned pumpkin puree for these cookies?

Absolutely! Canned pumpkin puree works perfectly and ensures consistent moisture and flavor in your cookies.

What if I don’t have pumpkin pie spice?

You can create your own blend using cinnamon, nutmeg, ginger, and cloves. It’s a great way to customize the spice level to your liking.

Why is browning the butter important?

Browning the butter adds a deep, nutty flavor that makes these cookies stand out. It also enhances the texture and aroma, giving them a deliciously rich base.

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but make sure it includes xanthan gum or another binder for the best chewy texture.

How soft are these cookies? Are they cakey or chewy?

These cookies are wonderfully chewy with just a slight puffiness, thanks to the combination of pumpkin puree and careful leavening. They are not cakey but delightfully tender and soft.

Final Thoughts

There’s something truly magical about baking Brown Butter and Maple Chewy Pumpkin Cookies. They bring all the best flavors of fall into one warm, comforting bite. Whether you’re sharing them with friends or savoring a quiet moment with a cup of tea, these cookies are sure to become a beloved classic in your recipe collection. So go ahead and give them a try—you’ll fall in love at first bite!

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