Name: Brown Butter and Maple Chewy Pumpkin Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
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

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 (for rolling)

Instructions

Step 1: Brown the unsalted butter in a saucepan over medium heat until it turns amber and has a nutty aroma. Remove from heat and chill slightly until warm but not hot.

Step 2: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 3: In a bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.

Step 4: In a separate mixing bowl, combine the dark brown sugar with the slightly cooled brown butter until the mixture becomes clumpy and well incorporated.

Step 5: Add the egg yolk, maple syrup, vanilla extract, and pumpkin puree to the sugar and butter mixture. Mix until smooth and combined.

Step 6: Fold the dry ingredients into the wet mixture gently until just combined. Avoid overmixing to keep cookies tender.

Step 7: In a small bowl, mix the brown sugar, granulated sugar, and 1 teaspoon cinnamon. Scoop the dough into balls and roll each ball in the cinnamon-sugar mixture until coated.

Step 8: Place the coated dough balls on the prepared baking sheet, spacing them a few inches apart. Bake for 12 to 15 minutes, or until the edges are set but the centers remain soft.

Tips & Variations

Use fresh pumpkin puree for best flavor; canned pumpkin works well too.

For a more intense maple flavor, drizzle additional pure maple syrup on cooled cookies.

Try adding chopped pecans or walnuts for a crunchy texture.

If you prefer less sweetness, reduce the sugar slightly or use light brown sugar instead of dark.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container to maintain moisture. You can also freeze baked cookies for up to 3 months; thaw at room temperature before serving. Reheat gently in a microwave for 10-15 seconds if desired.

FAQs

Can I use regular butter instead of unsalted?

Yes, you can use regular butter, but reduce added salt slightly to avoid over-seasoning the cookies.

Is it okay to use a whole egg instead of just the yolk?

Using a whole egg will change the texture slightly, making cookies less chewy and more cakey. Using just the yolk helps achieve a richer, chewier texture.