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Brown Butter and Maple Chewy Pumpkin Cookies

Brown Butter and Maple Chewy Pumpkin Cookies

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If you’re searching for a delightful fall treat, these Brown Butter and Maple Chewy Pumpkin Cookies are your answer! The warm, cozy flavors of pumpkin spice combined with the rich nuttiness of brown butter and the sweetness of maple syrup create an indulgent cookie that’s perfect for any occasion. Simple to prepare, these cookies fill your kitchen with an inviting aroma that captures the essence of autumn. Whether you’re hosting a festive gathering or enjoying a quiet evening at home, these chewy cookies will quickly become a family favorite. Plus, they offer flexibility for creative variations—add nuts or chocolate chips to personalize each batch!

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 (for coating)
  • 2 tbsp granulated sugar (for coating)
  • 1 tsp cinnamon (for coating)

Instructions

  1. Brown the butter in a saucepan over medium heat until it turns amber and develops a nutty aroma. Allow to cool for 20 minutes.
  2. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  3. In one bowl, whisk together flour, baking soda, baking powder, salt, and spices. In another bowl, mix cooled brown butter with dark brown sugar until clumpy. Add egg yolk, maple syrup, and pumpkin puree; combine until smooth.
  4. Fold dry ingredients into wet mixture until just combined. If dough is too soft, chill for 15-20 minutes.
  5. Scoop dough into balls and roll in a mixture of brown sugar and cinnamon before placing on the baking sheet with space in between.
  6. Bake for 12-15 minutes until edges are slightly darkened but centers remain puffed.

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