Brown Butter Maple Pumpkin Cookies Recipe

Introduction

These Brown Butter and Maple Chewy Pumpkin Cookies combine the warm flavors of fall with a delightful chewy texture. The nutty brown butter and sweet maple syrup enhance the pumpkin and spices for a truly comforting treat.

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 butter over medium heat, swirling frequently, until it reaches a rich amber color and smells nutty. Remove from heat and chill for about 20 minutes.
2. Step 2: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
3. Step 3: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until well combined.
4. Step 4: In a large mixing bowl, combine the cooled brown butter and dark brown sugar. Stir until clumpy and well mixed.
5. Step 5: Add the egg yolk, maple syrup, vanilla extract, and pumpkin puree to the butter mixture. Stir until smooth and fully incorporated.
6. Step 6: Gently fold the dry ingredients into the wet ingredients until just combined. Chill the dough if it feels too soft to handle.
7. Step 7: In a small bowl, mix the brown sugar, granulated sugar, and cinnamon for coating. Roll the dough into balls, then coat each ball in the cinnamon-sugar mixture before placing them on the prepared baking sheet.
8. Step 8: Bake the cookies for 12–15 minutes, until the edges are golden but the centers remain slightly underdone for a chewy texture.
9. Step 9: Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For extra flavor, toast chopped pecans or walnuts and fold them into the dough before baking.
• If you prefer less sweetness, reduce the dark brown sugar by 1/4 cup.
• Use canned pumpkin puree labeled 100% pumpkin for best results, not pumpkin pie filling.
• Chilling the dough helps prevent spreading and keeps cookies thick and chewy.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag or container for up to 3 months. Reheat gently in a microwave or enjoy them thawed for soft, chewy results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but reduce or omit the salt in the recipe to avoid making the cookies too salty.

Will these cookies be cakey or chewy?

These cookies are designed to be chewy with slightly soft centers, thanks to the pumpkin puree and brown butter. Baking until edges are golden but centers are underdone maintains that texture.

Brown Butter Maple Pumpkin Cookies Recipe

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★★★★★

4.7 from 87 reviews

These Brown Butter and Maple Chewy Pumpkin Cookies combine the rich, nutty flavor of brown butter with the warm spices of pumpkin pie seasoning, enhanced by the natural sweetness of maple syrup. Soft and chewy with a lightly crisp edge coated in cinnamon sugar, these cookies are a seasonal treat perfect for autumn gatherings or cozy afternoons.

• Author: Caleb
• Prep Time: 25 minutes
• Cook Time: 12-15 minutes
• Total Time: 37-40 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

Topping

• 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. Then transfer it to a bowl and chill for about 20 minutes to cool and solidify slightly.
2. Preheat Oven: 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 until evenly combined.
4. Combine Brown Butter and Sugar: In a large mixing bowl, stir together the cooled brown butter and dark brown sugar until the mixture looks clumpy and well combined.
5. Add Wet Ingredients: Mix in the egg yolk, maple syrup, vanilla extract, and pumpkin puree to the butter and sugar mixture, stirring until smooth and fully incorporated.
6. Incorporate Dry Ingredients: Gently fold the dry ingredients into the wet mixture until just combined, careful not to overmix. If the dough feels too soft, chill it briefly to firm up for easier handling.
7. Form and Coat Dough Balls: Roll the dough into individual balls and then coat each ball thoroughly in the cinnamon-sugar mixture made from brown sugar, granulated sugar, and cinnamon before placing them spaced apart on the prepared baking sheet.
8. Bake: Place the baking sheet in the preheated oven and bake the cookies for 12 to 15 minutes. The edges should be golden while the centers remain slightly underdone to maintain chewiness.
9. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they set with the perfect chewy texture.

Notes

• Chilling the browned butter helps prevent spreading and furthers flavor development.
• Ensure not to overbake; the centers should remain slightly soft for the ideal chewy texture.
• The cinnamon-sugar coating adds a lovely texture and extra spice that complements pumpkin flavor.
• Use freshly ground pumpkin pie spice for the best aromatic impact, or mix cinnamon, nutmeg, ginger, and cloves to create your own blend.
• These cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.

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