Chewy Brown Butter and Maple Pumpkin Cookies Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- 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.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- 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.
- 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.
- 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.
- Fold in Dry Ingredients: Gradually fold the dry ingredient mixture into the wet mixture, stirring gently until just combined to avoid overmixing.
- 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.
- 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
