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Brown Butter and Maple Chewy Pumpkin Cookies Recipe

Brown Butter and Maple Chewy Pumpkin Cookies Recipe
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★★★★★

4.8 from 20 reviews

These Brown Butter and Maple Chewy Pumpkin Cookies are a delightful fall treat combining the rich, nutty flavor of brown butter with the warm sweetness of maple syrup and pumpkin. Soft and chewy with a hint of pumpkin pie spice and a cinnamon-sugar coating, these cookies are perfect for cozy afternoons or holiday gatherings.

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

Cinnamon-Sugar Coating

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

Instructions

  1. Brown the Butter: Melt the unsalted butter over medium heat, stirring frequently until it turns a rich amber color and develops a nutty aroma. Transfer to a bowl and chill for about 20 minutes until cooled but still liquid.
  2. Preheat Oven and Prepare Baking Sheet: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon ensuring they are well combined.
  4. Combine Butter and Sugar: In a large mixing bowl, stir the cooled brown butter together with the dark brown sugar until the mixture becomes clumpy and well incorporated.
  5. Add Wet Ingredients: Mix in the egg yolk, pure maple syrup, vanilla extract, and pumpkin puree until the batter is smooth and homogeneous.
  6. Fold in Dry Ingredients: Gradually add the dry mixture into the wet ingredients, folding gently until just combined. Chill the dough if it is too soft to handle.
  7. Prepare Cinnamon-Sugar Coating: In a small bowl, mix together brown sugar, granulated sugar, and cinnamon for the coating.
  8. Shape and Coat Cookies: Roll the dough into balls about 1.5 inches in diameter, then roll each ball in the cinnamon-sugar mixture to fully coat before placing them on the prepared baking sheet, spaced apart.
  9. Bake: Place the baking sheet in the oven and bake for 12 to 15 minutes, until the edges are golden brown while the centers remain slightly soft and underdone for a chewy texture.
  10. Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

  • Brown butter adds a deep, nutty flavor that enhances the pumpkin taste.
  • Do not overbake; the cookies should be soft in the center to keep a chewy texture.
  • Chilling the dough helps in handling and prevents spreading during baking.
  • Use pure maple syrup for the best flavor impact.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Optional: add 1/2 cup chopped nuts or white chocolate chips for variety.

Nutrition

Keywords: brown butter cookies, maple pumpkin cookies, chewy pumpkin cookies, fall dessert, pumpkin spice cookies

Find it online: https://cheflenacooks.com/brown-butter-and-maple-chewy-pumpkin-cookies-recipe-2/