Chewy Brown Butter and Maple Pumpkin Cookies Recipe

Introduction

These chewy brown butter and maple pumpkin cookies bring the warm flavors of fall into every bite. Rich brown butter and sweet maple syrup blend perfectly with pumpkin and spices for a soft, comforting treat that’s hard to resist.

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

Instructions

1. Step 1: Brown the unsalted butter in a saucepan over medium heat, stirring frequently until it turns amber and has a nutty aroma. Remove from heat and chill slightly.
2. Step 2: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
3. Step 3: In a bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until evenly combined.
4. Step 4: In a separate mixing bowl, combine the dark brown sugar and the slightly chilled brown butter until the mixture is clumpy but well mixed.
5. Step 5: Add the egg yolk, maple syrup, vanilla extract, and pumpkin puree to the sugar and butter mixture. Mix until smooth and fully incorporated.
6. Step 6: Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep cookies tender.
7. Step 7: Scoop the dough into balls. Mix the brown sugar, granulated sugar, and 1 tsp cinnamon in a small bowl and roll each dough ball in the cinnamon-sugar mixture before placing them on the prepared baking sheet.
8. Step 8: Bake for 12 to 15 minutes until the edges are set but the centers remain soft. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Tips & Variations

• Use fresh pumpkin puree for the best flavor; canned pumpkin works well too, but avoid pumpkin pie filling.
• Chilling the dough for 30 minutes before baking can help control spreading and improve texture.
• Add chopped pecans or walnuts for added crunch and a nutty contrast.
• For a stronger maple flavor, drizzle a little pure maple syrup over the cooled cookies before serving.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies for up to 3 months. To reheat, warm gently in a low oven or microwave for a few seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of brown sugar?

Brown sugar adds moisture and a deeper flavor to these cookies. Using white sugar will change the texture and taste, making them less chewy and less rich.

What can I substitute for pumpkin puree?

You can use sweet potato puree as a substitute, which offers a similar texture and sweetness. Just be sure the alternative is well mashed and smooth.

Chewy Brown Butter and Maple Pumpkin Cookies Recipe

Print Recipe

★★★★★

4.4 from 92 reviews

These Chewy Brown Butter and Maple Pumpkin Cookies are soft, flavorful treats perfect for fall. They feature rich browned butter, the natural sweetness of maple syrup, and warming pumpkin pie spices, resulting in delightful pumpkin-flavored cookies with a chewy texture and a crisp cinnamon-sugar coating.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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: In a saucepan over medium heat, melt the unsalted butter and cook until it turns a rich amber color with a nutty aroma. Remove from heat and let it cool slightly to chill.
2. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
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 evenly combined.
4. Combine Brown Sugar and Butter: In a large mixing bowl, combine the dark brown sugar with the slightly chilled browned butter. Stir together until the mixture becomes clumpy and well incorporated.
5. Add Wet Ingredients: To the butter and sugar mixture, add the egg yolk, pure maple syrup, vanilla extract, and pumpkin puree. Mix until the batter is smooth and fully combined.
6. Fold in Dry Ingredients: Gradually fold the dry ingredient mixture into the wet mixture, stirring gently until just combined to avoid overmixing.
7. Prepare Cinnamon-Sugar Coating: In a small bowl, combine the brown sugar, granulated sugar, and cinnamon. Scoop portions of dough into balls, then roll each ball in the cinnamon-sugar mixture until well coated. Place the coated dough balls onto the prepared baking sheet, spaced evenly.
8. Bake the Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges of the cookies are set and slightly golden. Remove from oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

• Ensure the brown butter is cooled slightly before mixing into sugar to avoid melting the sugar or cooking the egg yolk.
• The cookies will continue to firm up as they cool, so remove from oven when edges are set but centers still look soft.
• Use fresh pumpkin puree (not pumpkin pie filling) for the best flavor.
• Store cookies in an airtight container at room temperature for up to 4 days.
• For a dairy-free version, substitute butter with vegan butter and confirm other ingredients are vegan-friendly.

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