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Brown Butter and Maple Chewy Pumpkin Cookies

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Indulge in the cozy flavors of fall with these Brown Butter and Maple Chewy Pumpkin Cookies. This delightful recipe marries the nutty richness of brown butter with the warm sweetness of maple syrup and pumpkin puree, resulting in a soft and chewy cookie that’s perfect for any occasion. Whether you’re hosting a gathering or enjoying a quiet evening at home, these cookies are sure to impress your family and friends. Their irresistible flavor and comforting texture make them an ideal treat to accompany a warm beverage or serve at festive gatherings.

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 unsalted butter until it turns amber, then let it cool slightly.
  2. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  3. In a bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. Combine dark brown sugar with cooled brown butter until clumpy.
  5. Mix in egg yolk, maple syrup, vanilla extract, and pumpkin puree until smooth.
  6. Fold dry ingredients into the wet mixture until just combined.
  7. Scoop dough into balls, roll in cinnamon-sugar mixture, and place on the prepared baking sheet.
  8. Bake for 12–15 minutes until edges are set; cool before transferring to wire racks.

Nutrition

Find it online: https://bestbakingguide.com/brown-butter-and-maple-chewy-pumpkin-cookies-2/