Brown Butter and Maple Chewy Pumpkin Cookies

If you’re looking for a cookie that captures the essence of fall, then these Brown Butter and Maple Chewy Pumpkin Cookies are just what you need! Imagine biting into a warm, chewy cookie that’s infused with rich brown butter, cozy spices, and pure pumpkin goodness. This recipe has become a beloved favorite in my kitchen. It’s perfect for busy weeknights when you want something sweet but also makes an appearance at family gatherings and cozy get-togethers.

These cookies are not only delicious but also incredibly easy to make. With simple ingredients and straightforward steps, you’ll find yourself whipping up a batch in no time. Plus, their delightful aroma will have everyone asking for the recipe!

Why You’ll Love This Recipe

• Easy to Make: This recipe is friendly for all bakers, whether you’re a beginner or a pro. The steps are simple and straightforward!
• Perfectly Chewy: The combination of brown butter and pumpkin gives these cookies a soft, chewy texture that is simply irresistible.
• Fall Flavors: With warm spices like cinnamon and pumpkin pie spice, every bite feels like a hug on a chilly day.
• Versatile Treat: These cookies are great for any occasion—be it holiday gatherings or just because you need a little sweetness in your life.
• Make-Ahead Friendly: You can prepare the dough ahead of time and bake fresh cookies whenever you need them!

Ingredients You’ll Need

Let’s gather our ingredients! You’ll see that these are all simple, wholesome items that you likely already have in your pantry. The blend of flavors is what makes these cookies so special.

For the Cookies

• 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

For the Coating

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

Variations

This recipe is quite flexible! Feel free to experiment with different twists to suit your taste.

• Add Nuts: Toss in some chopped pecans or walnuts for extra crunch and flavor.
• Chocolate Chips: For those who adore chocolate, fold in some dairy-free chocolate chips for an extra layer of indulgence.
• Swap the Pumpkin: Substitute pumpkin puree with butternut squash puree for a slightly different flavor profile.
• Spice it Up: If you’re feeling adventurous, add some ground ginger or nutmeg to enhance the fall spices even more!

How to Make Brown Butter and Maple Chewy Pumpkin Cookies

Step 1: Brown the Butter

First things first, let’s bring out those rich flavors by browning the butter! Melt 1 cup of butter over medium heat while stirring constantly. Keep an eye on it as it cooks; you’re looking for that beautiful amber color which will deepen its flavor. Browning the butter adds nuttiness that elevates these cookies!

Step 2: Chill the Butter

Once your butter reaches that lovely golden hue, pour it into a measuring glass. Don’t forget to scrape up those tasty brown bits from the bottom of the pot! Allow it to cool in the refrigerator for about 20 minutes—this step is important to ensure your cookie dough holds its shape later on.

Step 3: Preheat and Prepare

While waiting for your butter to chill, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper so your cookies won’t stick during baking.

Step 4: Mix Dry Ingredients

In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and spices. This step ensures all dry ingredients are evenly distributed throughout the cookie dough.

Step 5: Combine Sugars and Butter

In another large mixing bowl, whisk together the cooled brown butter and dark brown sugar until it resembles clumpy wet sand. This mixture should feel slightly grainy—this texture is what helps create chewy cookies!

Step 6: Add Wet Ingredients

Next up, stir in the egg yolk, maple syrup, vanilla extract, and pumpkin puree until everything is smooth. Mixing these wet ingredients well helps incorporate air into the dough for better rise when baking!

Step 7: Fold in Dry Ingredients

Now it’s time to combine everything! Gently fold in your dry mixture using a rubber spatula until just combined. If your dough seems too thin (it should hold its shape), don’t worry—just let it chill briefly until thickened.

Step 8: Prepare Coating Mixture

While waiting for your dough to thicken if needed, mix together brown sugar, granulated sugar, and cinnamon in a small dish. This will give each cookie an extra flavorful coating!

Step 9: Scoop Dough

Using a large cookie scoop (about 2 oz) or a measuring cup (1/4 cup), scoop out portions of dough and drop them into the cinnamon sugar mixture. Toss gently to coat each piece—you want them covered but not overly sticky.

Step 10: Bake!

Place each dough ball onto your prepared baking sheet spaced about three inches apart. Bake them in batches for about 12-15 minutes or until edges look slightly darkened while keeping their puffy centers intact.

Step 11: Cool Down

Once baked to perfection, let them rest on the sheet for a couple of minutes before transferring them to a cooling rack. This helps set their shape while still keeping those chewy centers gooey!

Step 12: Enjoy!

Allow them to cool completely before diving in—or don’t! There’s nothing quite like enjoying one fresh out of the oven when they’re warm and fragrant.

Happy baking! I can’t wait for you to enjoy these Brown Butter and Maple Chewy Pumpkin Cookies as much as I do!

Pro Tips for Making Brown Butter and Maple Chewy Pumpkin Cookies

Baking these cookies is a delightful experience, and with a few pro tips, you’ll ensure they turn out perfectly every time!

• Brown the butter carefully: Pay close attention while browning the butter. Stir continuously to prevent it from burning and to develop that deep, nutty flavor that makes these cookies so special.

• Chill the dough if needed: If your dough feels too soft after mixing, don’t hesitate to chill it for 15-20 minutes. This helps solidify the butter and results in cookies that maintain their shape while baking.

• Use good-quality maple syrup: The flavor of your cookies will greatly benefit from pure maple syrup. It adds a natural sweetness and depth that complements the pumpkin perfectly.

• Space them well on the baking sheet: Make sure to leave ample space between your cookie dough scoops (about 3 inches). This allows them to spread evenly without merging into each other during baking.

• Don’t overbake: Keep an eye on your cookies as they bake. They should look slightly underdone in the center when you take them out; they’ll continue cooking on the baking sheet as they cool.

How to Serve Brown Butter and Maple Chewy Pumpkin Cookies

These cookies are perfect for any occasion, whether you’re hosting a cozy gathering or enjoying a quiet evening at home. Here are some ideas on how to present these delightful treats!

Garnishes

• Powdered sugar dusting: A light sprinkle of powdered sugar adds an elegant touch and balances the flavors beautifully.
• Chopped nuts: Sprinkle some chopped pecans or walnuts on top before baking for added crunch and flavor.
• Maple drizzle: Create a simple glaze with maple syrup mixed with powdered sugar for a sweet finishing touch that enhances their maple goodness.

Side Dishes

• Warm apple cider: This classic fall beverage pairs wonderfully with pumpkin cookies, enhancing their warm spices.
• Vanilla ice cream: A scoop of vanilla ice cream provides a creamy contrast to the chewy texture of the cookies, making for a delightful dessert combo.
• Spiced chai tea: The warming spices in chai complement the pumpkin flavors perfectly, creating a cozy pairing.
• Fresh fruit salad: A refreshing fruit salad with apples, pears, and berries adds brightness and balances the richness of the cookies.

Make Ahead and Storage

These Brown Butter and Maple Chewy Pumpkin Cookies are perfect for meal prep! You can easily bake a batch ahead of time and enjoy them throughout the week.

Storing Leftovers

• Store cookies in an airtight container at room temperature for up to 5 days.
• For optimal freshness, place parchment paper between layers of cookies to prevent sticking.

Freezing

• Allow the cookies to cool completely before freezing.
• Place cookies in a single layer on a baking sheet and freeze until solid.
• Transfer frozen cookies to a freezer-safe bag or container, where they can be stored for up to 3 months.

Reheating

• To enjoy freshly warmed cookies, preheat your oven to 350°F (175°C).
• Place the cookies on a baking sheet and heat for about 5-7 minutes until warmed through.

FAQs

Here are some common questions you might have about these delicious cookies!

Can I use regular butter instead of brown butter in the Brown Butter and Maple Chewy Pumpkin Cookies?

While you can use regular butter, the unique flavor profile comes from browning the butter. This step adds a nutty richness that elevates the taste of your cookies!

How do I know when my Brown Butter and Maple Chewy Pumpkin Cookies are done?

Look for edges that are darkened while the center appears puffed and slightly underdone. They will continue cooking slightly after being removed from the oven.

Can I make these Brown Butter and Maple Chewy Pumpkin Cookies without pumpkin puree?

Yes! If you don’t have pumpkin puree, you can substitute it with applesauce or mashed bananas for a different but delightful flavor.

What should I do if my cookie dough is too thin?

If your dough feels too thin, chill it for about 15-20 minutes before scooping. This will help it firm up so that your cookies hold their shape during baking.

Final Thoughts

I hope this recipe brings warmth and joy into your kitchen during the Fall season! These Brown Butter and Maple Chewy Pumpkin Cookies are not just treats; they’re a cozy hug in cookie form. Enjoy making them with loved ones or savor them all to yourself. Happy baking!