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Brown Butter and Maple Chewy Pumpkin Cookies

Brown Butter and Maple Chewy Pumpkin Cookies

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5 from 1 review

Indulge in the warmth of fall with these Brown Butter and Maple Chewy Pumpkin Cookies. Each bite is a delightful combination of rich brown butter and sweet maple syrup, perfectly complemented by the cozy flavors of pumpkin and spices. These cookies are not just a treat; they’re a comforting experience that evokes the essence of autumn. Ideal for holiday gatherings, cozy nights in, or even as thoughtful gifts, they are sure to become a seasonal staple in your home. With easy-to-follow instructions, this recipe is perfect for bakers of all skill levels.

Ingredients

Scale
  • 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. Brown the butter over medium heat until it reaches a rich amber color. Chill for about 20 minutes.
  2. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  3. Whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a medium bowl.
  4. In a large mixing bowl, combine cooled brown butter and dark brown sugar until clumpy.
  5. Mix in egg yolk, maple syrup, vanilla extract, and pumpkin puree until smooth.
  6. Fold in dry ingredients until just combined; chill if necessary.
  7. Roll dough into balls and coat with cinnamon-sugar mixture before placing on the baking sheet.
  8. Bake for 12–15 minutes until edges are golden but centers are slightly underdone.
  9. Cool on the baking sheet before transferring to a wire rack.

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