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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 delightful flavors of Brown Butter and Maple Chewy Pumpkin Cookies, a perfect treat that captures the essence of autumn. These cookies feature a rich, nutty aroma from browned butter combined with the natural sweetness of maple syrup and pumpkin puree, creating a chewy texture that melts in your mouth. Ideal for cozy gatherings or enjoying with a warm beverage, this recipe is simple enough for bakers of all skill levels. With every bite, experience the comforting spices reminiscent of fall, making these cookies an irresistible addition to your dessert table. Bake a batch today and savor the deliciousness!

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
  • 2 tbsp granulated sugar
  • 1 tsp cinnamon

Instructions

  1. Brown the unsalted butter in a saucepan over medium heat until it turns amber, then chill until slightly cooled.
  2. Preheat your 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. In another bowl, mix dark brown sugar with cooled brown butter until clumpy. Add egg yolk, maple syrup, and pumpkin puree; mix until smooth.
  5. Fold dry ingredients into the wet mixture until combined. Chill dough if too soft.
  6. Roll dough into balls and coat with cinnamon-sugar mixture before placing on the prepared baking sheet.
  7. Bake for 12–15 minutes or until edges are slightly darkened but centers remain puffy.
  8. Cool briefly before transferring to a cooling rack.

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