Brown Butter and Maple Chewy Pumpkin Cookies Recipe

Introduction

Indulge in the warmth of fall with these Brown Butter and Maple Chewy Pumpkin Cookies. Each bite offers a delightful blend of nutty brown butter and sweet maple syrup, enhanced by cozy pumpkin spices. Perfect for holiday gatherings or cozy nights in, these cookies are sure to become a seasonal favorite.

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

Instructions

1. Step 1: Brown the butter. Melt the butter over medium heat, stirring continuously until it turns a rich amber color.
2. Step 2: Chill the butter. Pour the browned butter into a measuring cup, scraping the brown bits from the bottom, then refrigerate for about 20 minutes until slightly thickened but not solid.
3. Step 3: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
4. Step 4: In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
5. Step 5: In a large bowl, combine the cooled brown butter and dark brown sugar until the mixture looks like clumpy wet sand.
6. Step 6: Whisk in the egg yolk, maple syrup, vanilla extract, and pumpkin puree until smooth.
7. Step 7: Fold the dry ingredients into the wet mixture with a rubber spatula until just combined. If the dough is too thin, chill for an additional 15–20 minutes.
8. Step 8: In a small bowl, mix brown sugar, granulated sugar, and cinnamon to create the coating.
9. Step 9: Scoop dough using a large cookie scoop or ¼ cup measuring cup. Roll each ball in the cinnamon-sugar coating to cover thoroughly.
10. Step 10: Place cookies on the baking sheet about three inches apart. Bake 4-5 at a time if needed, leaving remaining dough at room temperature.
11. Step 11: Bake for 12–15 minutes until edges are darkened and centers look puffed but slightly underdone.
12. Step 12: Let cookies rest on the baking sheet for 2 minutes before transferring to a cooling rack. Continue baking remaining dough.
13. Step 13: Allow cookies to cool fully before enjoying.

Tips & Variations

• Use fresh pumpkin puree and spices for the best flavor.
• Properly cool the brown butter to avoid thin dough.
• Measure flour accurately with a kitchen scale to prevent dry cookies.
• Chill dough if it feels too soft for better shape and texture.
• Add chocolate chips, chopped nuts, or dried cranberries for extra flavor and texture.

Storage

Store cookies in an airtight container in the refrigerator for up to 5 days, placing parchment paper between layers to prevent sticking. For longer storage, freeze baked cookies in a single layer on a baking sheet for 1 hour, then transfer to a freezer-safe container for up to 3 months. Reheat in a 350°F oven for 5–7 minutes, microwave individually for 10–15 seconds, or warm covered on the stovetop over low heat for 1–2 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of brown butter?

Yes, but you will miss the rich, nutty flavor that browning the butter provides.

What type of pumpkin puree should I use?

Use pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices that can alter the recipe’s balance.

Brown Butter and Maple Chewy Pumpkin Cookies Recipe

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★★★★★

4.6 from 121 reviews

Indulge in the warmth of fall with these Brown Butter and Maple Chewy Pumpkin Cookies. Each bite offers a delightful combination of rich brown butter and sweet maple syrup, perfectly complemented by the cozy flavors of pumpkin and warming spices. These chewy cookies are perfect for holiday gatherings, cozy nights in, or as thoughtful homemade gifts, providing a comforting taste of autumn that’s easy to prepare for bakers of all skill levels.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: Approximately 12 large cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main 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

Coating Mixture

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

Instructions

1. Brown the Butter: Melt 1 cup of unsalted butter over medium heat in a saucepan, stirring constantly until it turns a rich amber color and develops a nutty aroma.
2. Chill the Butter: Pour the browned butter into a measuring glass, scraping the flavorful brown bits from the bottom. Refrigerate for about 20 minutes until the butter thickens but is not solidified.
3. Preheat Oven: Set your oven to 350°F (175°C) and line a large baking sheet with parchment paper to ensure cookies don’t stick during baking.
4. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until evenly combined; set aside.
5. Combine Sugars and Butter: In a large bowl, whisk the cooled browned butter and dark brown sugar until the mixture is clumpy and resembles wet sand.
6. Add Wet Ingredients: Whisk in the egg yolk, pure maple syrup, vanilla extract, and pumpkin puree into the butter-sugar mixture until smooth and well incorporated.
7. Incorporate Dry Ingredients: Fold the dry ingredients into the wet mixture gently with a rubber spatula until just combined. If the dough is too soft or thin, chill it in the refrigerator for another 15–20 minutes to thicken.
8. Prepare Coating Mixture: In a small dish, combine brown sugar, granulated sugar, and cinnamon to create the coating for the cookie dough balls.
9. Scoop Dough: Using a large cookie scoop (approx. 2 oz) or 1/4 cup measuring cup, scoop dough portions and roll each in the cinnamon-sugar coating to thoroughly cover.
10. Arrange Cookies: Place coated dough balls on the prepared baking sheet spaced about three inches apart to allow spreading.
11. Bake Cookies: Bake in the preheated oven for 12 to 15 minutes, or until edges are golden brown and centers appear puffed but slightly underbaked for optimal chewiness.
12. Rest Cookies: Let cookies rest on the baking sheet for two minutes before transferring them to a cooling rack to cool completely.
13. Enjoy! Serve these chewy pumpkin cookies once cooled, perfect as a seasonal treat or gift.

Notes

• Use fresh pumpkin puree rather than pumpkin pie filling for best flavor and texture.
• Make sure the browned butter is cooled to avoid making the dough too thin.
• Measure flour accurately with a kitchen scale for consistent results and avoid dry cookies.
• If the dough feels too soft after mixing, chilling it ensures cookies hold shape during baking.
• Do not overbake; cookies should look slightly underdone in the center to stay chewy.
• Store cookies in an airtight container with parchment paper between layers to prevent sticking.
• Cookies can be refrigerated up to 5 days or frozen up to 3 months for longer storage.
• Reheat in oven at 350°F for 5-7 minutes, or microwave 10-15 seconds for a warm treat.

Keywords: brown butter pumpkin cookies, maple pumpkin cookies, chewy pumpkin cookies, fall cookies, autumn desserts, pumpkin spice cookies