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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 warmth of Brown Butter and Maple Chewy Pumpkin Cookies, a perfect treat for the fall season. These cookies combine the nutty essence of brown butter with rich pumpkin puree and cozy spices, creating an irresistibly chewy texture that everyone will love. Ideal for family gatherings or a sweet pick-me-up after a busy day, this recipe is not only simple to follow but also allows you to enjoy the comforting flavors of autumn in every bite. With their inviting aroma wafting through your kitchen, prepare for friends and family to request this recipe again and again!

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. In a saucepan over medium heat, melt the unsalted butter until it turns amber and fragrant. Remove from heat and cool in the refrigerator for about 20 minutes.
  2. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  3. In a bowl, mix together flour, baking soda, baking powder, salt, and spices.
  4. In a separate bowl, whisk cooled brown butter with dark brown sugar until clumpy.
  5. Stir in egg yolk, maple syrup, and pumpkin puree until smooth.
  6. Fold in dry ingredients until just combined.
  7. Scoop dough into balls, coat in a mixture of sugar and cinnamon, and place on the baking sheet.
  8. Bake for 12-15 minutes until edges are slightly darkened but centers remain puffy.
  9. Cool on the sheet for a few minutes before transferring to a cooling rack.

Nutrition

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