Brown Butter and Maple Chewy Pumpkin Cookies

If you’re looking for a cozy treat to warm your heart this fall, you’ve come to the right place! These Brown Butter and Maple Chewy Pumpkin Cookies are a delightful blend of flavors and textures that will make your kitchen smell like autumn. The rich taste of brown butter combined with the sweetness of maple syrup and warm spices creates an irresistible cookie that’s perfect for busy weeknights or family gatherings. Trust me, once you try these, they’ll become a favorite in your home!

Baking these cookies is not just about satisfying your sweet tooth; it’s also about creating memories with loved ones. Imagine gathering around the kitchen table, sharing stories while the cookies bake, filling the air with an inviting aroma. What’s not to love?

Why You’ll Love This Recipe

• Easy to make: With just a few simple steps, you’ll whip up these cookies in no time!
• Family-friendly: Everyone will adore the chewy texture and delicious flavor—these are sure to be a hit with kids and adults alike.
• Perfect for any occasion: Whether it’s a cozy night in or a festive gathering, these cookies fit right in.
• Make-ahead convenience: You can prepare the dough ahead of time and bake them fresh when you’re ready.
• Fall flavors galore: Enjoy the tastes of pumpkin spice and maple, making every bite feel like a warm hug.

Ingredients You’ll Need

These are simple, wholesome ingredients that you likely have on hand or can easily find at your local grocery store. Each one plays a role in creating those rich, chewy cookies we all love.

For the Cookies

• 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

For Coating

• 2 tbsp brown sugar
• 2 tbsp granulated sugar
• 1 tsp cinnamon

Variations

This recipe is wonderfully flexible! Feel free to get creative with some variations that can add even more fun to your baking experience.

• Add nuts: Toss in some chopped pecans or walnuts for added crunch and flavor.
• Chocolatey delight: Mix in some dairy-free chocolate chips for a delightful twist!
• Swap out spices: Experiment with different spices like ginger or nutmeg for unique flavor profiles.
• Gluten-free option: Substitute all-purpose flour with a gluten-free blend to accommodate dietary needs.

How to Make Brown Butter and Maple Chewy Pumpkin Cookies

Step 1: Brown the Butter

First things first—browning the butter adds a depth of flavor that makes these cookies truly special. Melt your butter over medium heat while stirring continuously until it turns a rich amber color. This process creates nutty notes that enhance the overall taste of your cookies.

Step 2: Measure and Chill

Once browned, pour your butter into a measuring glass to ensure you have just the right amount. Don’t forget to scrape those tasty brown bits from the bottom! Let it chill in the refrigerator for about 20 minutes—this step helps achieve that perfect chewy texture we want.

Step 3: Prepare Your Baking Setup

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. This way, your cookies won’t stick, making cleanup much easier!

Step 4: Mix Dry Ingredients

In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and spices. This combination gives our cookies their structure and delicious flavor profile.

Step 5: Combine Wet Ingredients

In another large mixing bowl, combine your cooled brown butter with dark brown sugar until it resembles clumpy wet sand. Then whisk in the egg yolk, pure maple syrup, vanilla extract, and pumpkin puree until everything is smooth and well combined.

Step 6: Fold in Dry Ingredients

Gently add your dry ingredients into the wet mixture using a rubber spatula. If your dough seems too thin—don’t worry! Just chill it for about 15-20 minutes until it thickens up nicely.

Step 7: Prepare Coating

While waiting for the dough to chill, mix together brown sugar, granulated sugar, and cinnamon in a small dish. This will give each cookie an extra touch of sweetness on the outside.

Step 8: Scoop & Coat

Using a large cookie scoop or measuring cup (about 2oz), scoop out portions of dough. Roll each scoop into the cinnamon-sugar mixture until fully coated. Remember—the dough will be soft but shouldn’t be sticky!

Step 9: Bake Your Cookies

Place dough balls onto your prepared baking sheet spaced about three inches apart. Bake them for about 12-15 minutes until their edges darken slightly but still look puffed in the center.

Step 10: Cool & Enjoy

Let them rest on the baking sheet for a couple of minutes before transferring them to a cooling rack. Once they’re cool enough to handle—go ahead! Dive into these delightful treats!

You’re all set to enjoy these Brown Butter and Maple Chewy Pumpkin Cookies! Happy baking!

Pro Tips for Making Brown Butter and Maple Chewy Pumpkin Cookies

Baking these cookies is not just about following the recipe; it’s about creating a warm, inviting experience in your kitchen. Here are some tips to ensure your cookies turn out perfectly every time!

• Brown the butter correctly: Take your time when browning the butter. It should achieve a rich amber color with a nutty aroma. This step adds depth of flavor that makes these cookies truly special.

• Cool the butter sufficiently: Letting the browned butter cool for about 20 minutes helps prevent the dough from becoming too runny. This ensures your cookies hold their shape during baking.

• Chill the dough if necessary: If you find that your dough is too soft to scoop, don’t hesitate to chill it for an additional 15-20 minutes. Chilling helps firm up the dough, making it easier to handle.

• Space out the cookies on the sheet: Make sure to leave enough space between each cookie on your baking sheet (about 3 inches). This allows them room to spread while baking without merging into one giant cookie!

• Watch closely while baking: Keep an eye on your cookies as they bake! The edges should darken slightly while the center remains puffed and slightly underdone. This is key for achieving that chewy texture.

How to Serve Brown Butter and Maple Chewy Pumpkin Cookies

These delightful cookies are perfect for sharing or enjoying solo with a comforting cup of tea or coffee. Here are some creative ways to present them!

Garnishes

• Powdered sugar dusting: A light sprinkle of powdered sugar on top adds a touch of sweetness and elegance.
• Chopped nuts: Sprinkle some crushed walnuts or pecans over the cookies for added crunch and flavor contrast.
• Drizzle of maple syrup: A thin drizzle of pure maple syrup enhances the maple flavor and makes for an appealing presentation.

Side Dishes

• Spiced chai latte: The warm spices in chai beautifully complement the flavors of these pumpkin cookies, making for a cozy pairing.
• Apple cider: A chilled or warmed glass of apple cider adds a seasonal touch that pairs perfectly with pumpkin treats.
• Vanilla almond milk: This lightly sweetened drink balances out the richness of the cookies, providing a refreshing contrast.
• Roasted butternut squash soup: For a heartier pairing, serve these cookies alongside a bowl of creamy butternut squash soup – it’s like fall in every bite!

With these serving suggestions and pro tips, your Brown Butter and Maple Chewy Pumpkin Cookies are sure to be a hit this season! Happy baking!

Make Ahead and Storage

These Brown Butter and Maple Chewy Pumpkin Cookies are perfect for meal prep! You can easily make a batch ahead of time, ensuring you have a delightful treat ready whenever you crave something sweet. Here’s how to store and preserve their deliciousness.

Storing Leftovers

• Store the cookies in an airtight container at room temperature for up to 5 days.
• If you prefer them a bit softer, place a slice of bread in the container to help keep them moist.

Freezing

• Allow the cookies to cool completely before freezing.
• Place the cookies in a single layer on a baking sheet and freeze until solid.
• Transfer the frozen cookies to a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 3 months.

Reheating

• To enjoy your cookies warm, preheat your oven to 350°F (175°C).
• Place the cookies on a baking sheet and heat for about 5-7 minutes until warmed through.
• Alternatively, you can microwave them for about 10-15 seconds for a quick fix.

FAQs

Here are some common questions about making these delicious cookies!

Can I use regular butter instead of brown butter?

While brown butter adds a rich flavor and nuttiness, you can substitute it with regular unsalted butter. However, you might miss out on that delightful depth that brown butter provides.

How do I make Brown Butter and Maple Chewy Pumpkin Cookies vegan?

To make these cookies vegan, substitute the egg yolk with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use plant-based butter instead of traditional butter.

What makes these pumpkin cookies chewy?

The combination of brown sugar and melted butter gives these Brown Butter and Maple Chewy Pumpkin Cookies their signature chewy texture. The addition of pumpkin puree also contributes moisture, keeping them soft and delectable.

Can I add chocolate chips to these chewy pumpkin cookies?

Absolutely! Chocolate chips would make a fantastic addition to these cookies. Just fold in about 1 cup of semi-sweet or dark chocolate chips when mixing in the dry ingredients!

Final Thoughts

I hope you find joy in baking these Brown Butter and Maple Chewy Pumpkin Cookies! They truly embody the warm flavors of fall and are perfect for sharing with friends or enjoying all by yourself. Don’t hesitate to experiment with this recipe—perhaps adding your favorite mix-ins or spices—and make it your own! Happy baking!