Brown Butter and Maple Chewy Pumpkin Cookies

If you’re looking for the perfect way to celebrate the cozy vibes of fall, then you’ve come to the right place! These Brown Butter and Maple Chewy Pumpkin Cookies are not just a treat; they are a hug in cookie form. The warm flavors of brown butter, spices, and pumpkin make them irresistibly delicious. I cannot think of a better way to wrap up a busy weeknight or delight your family during gatherings.

This recipe is close to my heart because it combines simple ingredients that create unforgettable flavor. Whether you’re enjoying a quiet evening at home or sharing these cookies with friends around a bonfire, they bring warmth and joy in every bite.

Why You’ll Love This Recipe

• Irresistible Flavor: The combination of brown butter and maple syrup with pumpkin creates a delightful flavor profile that’s simply hard to resist.
• Chewy Texture: Thanks to the unique method and ingredients, these cookies are perfectly chewy on the inside while having slightly crisp edges.
• Family-Friendly: Everyone will love these cookies! They’re great for kids and adults alike. Perfect for lunchboxes or after-school snacks!
• Easy Preparation: With straightforward steps and minimal fuss, this recipe is perfect for both beginner and seasoned bakers.
• Make-Ahead Convenience: These cookies can be made ahead of time and freeze beautifully. Just bake when you’re ready!

Ingredients You’ll Need

You’ll find that making these Brown Butter and Maple Chewy Pumpkin Cookies requires some simple, wholesome ingredients you probably already have in your pantry. Let’s gather everything we need!

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 so flexible! Feel free to customize it based on what you have on hand or your personal preferences.

• Add Nuts: Toss in some chopped pecans or walnuts for an extra crunch.
• Mix in Chocolate Chips: A handful of dairy-free chocolate chips can add a delightful sweetness.
• Make it Vegan: Substitute the egg yolk with a flax egg and use vegan butter for a plant-based version.
• Try Different Spices: If you want to switch things up, add some ginger or nutmeg for more depth of flavor.

How to Make Brown Butter and Maple Chewy Pumpkin Cookies

Step 1: Brown the Butter

First, melt your butter over medium heat. Stir constantly until it turns a rich amber color. This step is key because browning the butter adds a deep, nutty flavor that elevates your cookies.

Step 2: Measure and Chill

Once browned, pour the butter into a measuring glass, scraping up all those lovely brown bits at the bottom. Allow it to cool slightly in the refrigerator for about 20 minutes—this helps achieve that perfect chewy texture without letting it solidify completely.

Step 3: Preheat Your Oven

While your butter chills, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even baking.

Step 4: Mix Dry Ingredients

In a medium bowl, whisk together your flour, baking soda, baking powder, salt, and spices. This mix will provide the structure and flavor base for your cookies.

Step 5: Combine Wet Ingredients

In another large mixing bowl, combine your cooled brown butter with dark brown sugar until it resembles clumpy wet sand. Then whisk in the egg yolk, maple syrup, vanilla extract, and pumpkin puree until everything is smooth.

Step 6: Fold in Dry Ingredients

Gently fold in your dry mixture using a rubber spatula until just combined. If your dough feels too thin (it should hold its shape), chill it for an additional 15-20 minutes.

Step 7: Prepare Coating Mixture

In a small dish off to the side, mix together your coating ingredients—brown sugar, granulated sugar, and cinnamon. This will give each cookie an extra layer of flavor!

Step 8: Scoop Dough

Using a large cookie scoop or measuring cup (about 2 oz), scoop out portions of dough into the cinnamon-sugar mixture. Toss gently to coat each piece.

Step 9: Bake Your Cookies

Place the coated dough balls onto your prepared baking sheet about three inches apart. Bake them for about 12-15 minutes or until they are lightly golden around the edges but still puffed in the center.

Step 10: Cool and Enjoy!

Let them rest on the baking sheet for a couple of minutes before transferring them to a cooling rack. Once cooled slightly—go ahead! Dig into those warm and chewy delights!

I hope you enjoy making these Brown Butter and Maple Chewy Pumpkin Cookies as much as I do! Happy baking!

Pro Tips for Making Brown Butter and Maple Chewy Pumpkin Cookies

Baking is both an art and a science, and with a few simple tips, you can elevate your cookie game to new heights!

• Use room temperature ingredients: Bringing your egg yolk and pumpkin puree to room temperature helps them blend smoothly into the dough, creating a consistent texture throughout your cookies.

• Don’t rush the browning process: Take your time when browning the butter to develop a deep flavor. If you rush it, you might miss that delicious nutty aroma that makes these cookies so special.

• Chill the dough if necessary: If your dough feels too thin after mixing, chilling it for 15-20 minutes will help firm it up, making it easier to scoop and shape into cookies.

• Space them out on the baking sheet: Leaving enough space (about 3 inches apart) ensures the cookies have room to spread without merging together, resulting in perfectly shaped treats.

• Cool before serving: Allowing the cookies to cool slightly before digging in helps set their shape and enhances the flavors as they meld together. Trust me; it’s worth the wait!

How to Serve Brown Butter and Maple Chewy Pumpkin Cookies

These cookies are not just delicious; they also make for an impressive presentation! Whether you’re serving them at a gathering or enjoying them at home, there are many ways to showcase their charm.

Garnishes

• Drizzle of maple syrup: A light drizzle of pure maple syrup on top adds an extra layer of sweetness that pairs beautifully with the pumpkin flavor.

• Sprinkle of sea salt: A pinch of flaky sea salt on each cookie enhances their flavor profile and adds a delightful contrast to the sweetness.

Side Dishes

• Warm spiced cider: A cup of warm spiced apple cider complements these cookies perfectly, bringing out those cozy fall flavors while providing a comforting drink option.

• Vanilla ice cream: A scoop of vanilla ice cream alongside your warm cookie creates a delightful contrast in temperatures and textures—plus, who doesn’t love ice cream?

• Whipped cream topping: Lightly whipped coconut cream serves as a creamy accompaniment that adds richness without overpowering the cookie’s flavors.

With these serving suggestions and tips, you’re all set to impress friends and family with your Brown Butter and Maple Chewy Pumpkin Cookies! Happy baking!

Make Ahead and Storage

These Brown Butter and Maple Chewy Pumpkin Cookies are perfect for meal prep! You can make a batch ahead of time, ensuring you always have a delicious treat on hand for those cozy fall days.

Storing Leftovers

• Store cookies in an airtight container at room temperature for up to 5 days.
• For longer freshness, layer cookies with parchment paper to prevent sticking.

Freezing

• Freeze unbaked cookie dough balls: Scoop the dough onto a baking sheet and freeze until solid. Then transfer to a freezer bag for up to 3 months.
• Alternatively, freeze baked cookies by placing them in an airtight container or freezer bag for up to 2 months.

Reheating

• To enjoy warm cookies, reheat baked cookies in the microwave for about 10-15 seconds.
• If using frozen cookie dough, bake from frozen, adding an extra minute or two to the baking time.

FAQs

Here are some common questions you might have about these delightful cookies:

Can I use regular pumpkin puree in Brown Butter and Maple Chewy Pumpkin Cookies?

Yes! Regular pumpkin puree works perfectly in this recipe and will give your cookies that lovely pumpkin flavor.

How do I ensure my Brown Butter and Maple Chewy Pumpkin Cookies stay chewy?

To keep these cookies chewy, avoid overbaking them; they should look slightly underdone in the center when you take them out of the oven.

Can I substitute the maple syrup in the recipe?

While maple syrup adds a unique flavor, you can substitute it with honey or agave syrup if needed. The texture may vary slightly.

What spices can I add to enhance my Brown Butter and Maple Chewy Pumpkin Cookies?

Feel free to add nutmeg or ginger for an extra spice kick! These will complement the pumpkin flavor beautifully.

Final Thoughts

I hope you enjoy making these Brown Butter and Maple Chewy Pumpkin Cookies as much as I do! They not only fill your kitchen with incredible aromas but also bring warmth and comfort with every bite. Whether you’re sharing them with friends or enjoying them solo, they are sure to be a hit this fall season. Happy baking!