Print

Brown Butter and Maple Chewy Pumpkin Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 7 reviews

These Brown Butter and Maple Chewy Pumpkin Cookies are a perfect autumn treat combining the rich, nutty flavor of brown butter with the sweetness of maple syrup and the warm spices of pumpkin pie spice and cinnamon. They bake up soft and chewy with a delightful cinnamon-sugar coating that adds extra texture and flavor. Ideal for cozy fall gatherings or a special seasonal dessert, these cookies balance moist pumpkin puree with deep buttery undertones for an irresistible treat.

Ingredients

Brown Butter and 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

Cinnamon Sugar Coating

  • 2 tbsp brown sugar
  • 2 tbsp granulated sugar
  • 1 tsp cinnamon

Instructions

  1. Brown the butter. Melt the unsalted butter over medium heat in a saucepan, stirring frequently until it reaches a rich amber color and emits a nutty aroma. Be careful not to burn it during this process.
  2. Measure and chill the butter. Pour the browned butter into a measuring glass, scraping the browned bits from the pan to include them. The amount should be just under 1 cup. Place it in the refrigerator to chill for about 20 minutes, ensuring it cools but does not solidify.
  3. Preheat the oven. Set your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking.
  4. Combine dry ingredients. In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until evenly mixed. Set this mixture aside.
  5. Mix brown sugar with cooled brown butter. In a large bowl, whisk the dark brown sugar into the cooled browned butter until the mixture looks like clumpy, wet sand, indicating thorough incorporation.
  6. Add egg yolk, maple syrup, vanilla, and pumpkin puree. Whisk these wet ingredients into the butter and sugar mixture until smooth and well combined.
  7. Incorporate dry ingredients. Use a rubber spatula to fold the dry ingredient mixture into the wet batter carefully. If the dough feels too thin and does not hold its shape when scooped, chill it in the refrigerator for 15-20 minutes to thicken.
  8. Prepare the cinnamon sugar coating. In a small bowl, mix together the brown sugar, granulated sugar, and cinnamon for coating the cookies.
  9. Coat cookie dough. Using a large cookie scoop (2 oz) or a 1/4 cup measuring cup, scoop the dough and gently toss each ball in the cinnamon sugar mixture until fully coated. The dough will be soft but should not be sticky.
  10. Arrange cookies on baking sheet. Place the coated dough balls on the prepared baking sheet, spacing them about 3 inches apart to allow room for spreading. Bake 4-5 cookies at a time as needed.
  11. Bake cookies. Bake for 12-15 minutes or until the edges are darkened and the centers appear puffed and slightly underdone, which ensures a chewy texture.
  12. Rest and cool the cookies. Let the cookies rest on the baking sheet for a few minutes post-baking, then transfer them to a cooling rack to cool completely. Bake remaining dough in batches following the same process.
  13. Enjoy. Once cooled, the cookies are ready to be enjoyed—soft, chewy, and full of warm autumn flavors.

Notes

  • Be careful not to let the browned butter harden completely in the fridge; it should be cooled but still pourable to mix evenly with sugars.
  • If dough feels too runny before chilling, refrigerate it to firm up and achieve better shape retention when baking.
  • Spacing cookies sufficiently on the baking sheet prevents them from spreading into one another.
  • Using pumpkin puree instead of pumpkin pie filling is important to avoid added sugar and spices in the dough early on.
  • Cookies look slightly underdone in the center when pulled from the oven—this helps keep them chewy after cooling.

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