Description
These Brown Butter and Maple Chewy Pumpkin Cookies deliver a perfect blend of nutty brown butter, sweet maple syrup, and cozy pumpkin flavors. Soft and chewy with a hint of warm spices, they make an irresistible autumn treat that’s simple to prepare and bake.
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: In a saucepan, melt the unsalted butter over medium heat, continuing to cook it until it turns a golden amber color and develops a nutty aroma. Remove from heat and let it chill slightly until warm but not hot.
- Preheat the Oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it 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 to combine thoroughly.
- Cream Sugar and Butter: In a large mixing bowl, blend the dark brown sugar with the slightly cooled brown butter until the mixture becomes clumpy and well combined.
- Add Wet Ingredients: To the sugar and butter mixture, add the egg yolk, pure maple syrup, vanilla extract, and pumpkin puree. Mix until the batter is smooth and homogeneous.
- Combine Dry and Wet Mixtures: Gently fold the dry ingredients into the wet mixture, stirring just until all are incorporated to maintain a tender cookie texture.
- Prepare and Coat Cookies: Scoop the dough into balls and roll each one in a cinnamon-sugar mixture made by combining brown sugar, granulated sugar, and cinnamon. Place the coated dough balls evenly spaced on the prepared baking sheet.
- Bake the Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges are set but the centers remain soft, achieving the perfect chewy texture.
Notes
- Chilling the brown butter slightly helps it blend better with the sugar and prevents the eggs from cooking during mixing.
- Use canned or homemade pumpkin puree, but ensure it’s pure pumpkin without added spices or sweeteners.
- Don’t overmix the dough once you add the dry ingredients to keep the cookies tender and chewy.
- For extra flavor, feel free to add chopped nuts like pecans or walnuts to the dough before baking.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin cookies, brown butter cookies, maple syrup cookies, chewy pumpkin cookies, autumn desserts, fall baking
