Brown Butter Maple Pumpkin Cookies Recipe
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.
- 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
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
- 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.
- Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- 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 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.
- 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.
- 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.
- 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.
- 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.
- 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
