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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 10 reviews

These Brown Butter and Maple Chewy Pumpkin Cookies offer a perfect blend of rich brown butter, sweet maple syrup, and warm pumpkin spices. Their chewy texture combined with the aromatic nutty flavor of browned butter and the natural sweetness of pumpkin puree makes them an irresistible fall treat, ideal for cozy gatherings, holiday celebrations, or any time you crave a comforting seasonal dessert.

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

Coating

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

Instructions

  1. Brown the Butter: Melt the unsalted butter in a saucepan over medium heat. Continue cooking until the butter turns amber and gives off a nutty aroma. Remove from heat and allow it to cool slightly.
  2. Prepare Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and easy cleanup.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until well combined.
  4. Combine Wet Ingredients: In a separate large bowl, combine the cooled brown butter with dark brown sugar until the mixture is clumpy. Add the egg yolk, pure maple syrup, vanilla extract, and pumpkin puree, mixing until smooth and fully incorporated.
  5. Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined. If the dough feels too soft to handle, chill it in the refrigerator for about 30 minutes.
  6. Shape and Coat Cookies: Roll the dough into balls roughly the size of a tablespoon. In a small bowl, mix together the brown sugar, granulated sugar, and cinnamon. Roll each dough ball in this cinnamon-sugar mixture to coat thoroughly.
  7. Bake: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12 to 15 minutes, or until the edges are slightly darkened but the centers remain soft and puffy.
  8. Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, use fresh pumpkin puree rather than canned pumpkin pie filling.
  • If your dough is too sticky to handle, refrigerate it for 30 minutes before shaping.
  • These cookies are best enjoyed within 3 days of baking; store them in an airtight container at room temperature.
  • You can substitute maple syrup with honey, but this will slightly alter the flavor profile.
  • Adjust pumpkin pie spice according to your preference for a more or less spiced cookie.

Nutrition

Keywords: pumpkin cookies, brown butter cookies, maple syrup cookies, chewy pumpkin cookies, fall desserts, autumn baking, pumpkin spice cookies

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