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Brown Butter and Maple Chewy Pumpkin Cookies

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. These delightful treats combine the rich, nutty essence of brown butter with the warm sweetness of maple syrup and pumpkin, resulting in a chewy texture that is simply irresistible. Perfect for sharing at gatherings or enjoying during a quiet evening at home, these cookies are not only easy to make but also versatile enough to customize with your favorite additions like nuts or chocolate chips. Each bite offers a comforting taste of autumn, making them a must-try recipe this season!

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 by melting it over medium heat until it turns a rich amber color. Chill briefly.
  2. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. In a large bowl, mix dark brown sugar with the chilled brown butter until clumpy.
  5. Whisk in egg yolk, maple syrup, vanilla extract, and pumpkin puree until smooth.
  6. Combine dry ingredients into wet mixture using a rubber spatula until just mixed. Chill if needed.
  7. Roll dough into balls and coat in cinnamon-sugar mixture before placing on the prepared baking sheet.
  8. Bake for 12–15 minutes until edges are darkened but centers remain puffy.
  9. Cool on the baking sheet briefly before transferring to a wire rack.

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