Brown Butter and Maple Chewy Pumpkin Cookies

If you’re looking for a cookie that perfectly captures the essence of fall, look no further! These Brown Butter and Maple Chewy Pumpkin Cookies are my absolute favorite. They are soft, chewy, and bursting with the warm flavors of pumpkin spice and sweet maple. Every bite feels like a cozy hug on a chilly evening, making them perfect for busy weeknights or family gatherings. Trust me, once you try these cookies, they’ll become a staple in your home!

Why You’ll Love This Recipe

• Easy to make: This recipe comes together quickly, so you can have fresh cookies in no time.
• Deliciously chewy: The combination of brown butter and pumpkin gives these cookies an irresistible chewy texture.
• Perfect for sharing: With 11-12 large cookies, there’s plenty to share with friends and family or enjoy yourself.
• Great for any occasion: Whether it’s a holiday gathering or an afternoon treat, these cookies are sure to impress.
• Customizable: Feel free to play around with spices or toppings to make them your own!

Ingredients You’ll Need

Let’s gather some simple and wholesome ingredients to make our delicious Brown Butter and Maple Chewy Pumpkin Cookies. You probably have most of these in your pantry already!

• 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

Variations

This cookie recipe is wonderfully flexible! Here are some fun ideas to switch things up:

• Add nuts: Toss in some chopped pecans or walnuts for added crunch.
• Mix in chocolate: Include dairy-free chocolate chips for a delightful contrast with the pumpkin flavor.
• Spice it up: Experiment with different spices like nutmeg or ginger for a unique twist.
• Make it seasonal: Add dried cranberries or raisins for a festive touch during the holidays.

How to Make Brown Butter and Maple Chewy Pumpkin Cookies

Step 1: Brown the Butter

First things first—let’s create that rich flavor by browning the butter. Melt the unsalted butter over medium heat while stirring continuously until it turns a beautiful amber color. This step is key because browning adds depth and nuttiness to your cookies.

Step 2: Chill the Browned Butter

Once you’ve achieved that lovely color, pour the butter into a measuring glass. Be sure to scrape up all those tasty brown bits at the bottom! Allow it to cool in the refrigerator for about 20 minutes; this helps ensure your dough holds its shape later.

Step 3: Preheat Your Oven

While the butter chills, preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. This makes cleanup easier and prevents sticking.

Step 4: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and spices. This step ensures that everything is evenly distributed throughout your cookie dough.

Step 5: Combine Brown Sugar and Butter

In a large mixing bowl, whisk together the dark brown sugar with your cooled brown butter until it looks like clumpy wet sand. This mixture will provide sweetness and moisture to your cookies.

Step 6: Add Wet Ingredients

Now it’s time to mix in the egg yolk, pure maple syrup, vanilla extract, and pumpkin puree. Whisk everything together until smooth. This mixture brings all those wonderful flavors together!

Step 7: Fold in Dry Ingredients

Gently fold in the dry ingredients using a rubber spatula until just combined. If your dough seems too thin (it should hold its shape when scooped), pop it back in the fridge for another 15–20 minutes.

Step 8: Prepare Coating Mixture

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

Step 9: Scoop the Dough

Using a large cookie scoop or measuring cup (about 2oz), drop scoops of dough into the cinnamon sugar mixture. Toss gently to coat each piece before placing them on your prepared baking sheet.

Step 10: Bake Your Cookies

Space the cookies about three inches apart on your baking sheet—this helps them bake evenly without spreading too much. Bake for about 12–15 minutes until they’re golden around the edges but still slightly underdone in the center.

Step 11: Cool Down

Allow your cookies to rest on the baking sheet for a couple of minutes before transferring them to a cooling rack. This step helps them firm up while maintaining that chewy center we love!

Step 12: Enjoy!

Once cooled slightly but still warm (if you’re patient enough!), dig into these delightful Brown Butter and Maple Chewy Pumpkin Cookies! They’re perfect with a cup of tea or coffee on any crisp fall day.

Now that you have this wonderful recipe in hand, I can’t wait for you to try it out! Happy baking!

Pro Tips for Making Brown Butter and Maple Chewy Pumpkin Cookies

Baking these cookies can be a delightful experience, and a few handy tips can elevate your cookie game!

• Use room temperature ingredients: Bringing your egg yolk and pumpkin puree to room temperature helps them incorporate better into the dough, resulting in a smoother texture.

• Monitor the browning of the butter: Keep an eye on your butter as it melts; once it starts bubbling and turns a golden brown with nutty aromas, it’s ready! This step is crucial for that rich flavor.

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

• Space them well on the baking sheet: Leaving enough space (about 3 inches) between each cookie allows them to spread evenly without merging into one another during baking.

• Don’t skip the cooling step: Allowing your cookies to cool on the baking sheet for a couple of minutes before transferring them to a rack ensures they set properly and retain their chewy texture.

How to Serve Brown Butter and Maple Chewy Pumpkin Cookies

Serving these cookies is just as fun as baking them! They can be enjoyed in various delightful ways that will impress family and friends alike.

Garnishes

• Drizzle of maple syrup: A light drizzle of pure maple syrup over the top adds an extra touch of sweetness that really enhances the flavors.
• Sprinkle of sea salt: Just a pinch of flaky sea salt can bring out the rich flavors of brown butter and pumpkin, providing a lovely contrast to the sweetness.

Side Dishes

• Spiced apple cider: Warm or chilled, spiced apple cider pairs wonderfully with pumpkin cookies, enhancing their cozy fall vibes.
• Vanilla ice cream: A scoop of vanilla ice cream next to your warm cookie creates a delightful contrast in temperature and flavor—perfect for dessert lovers!
• Coffee or chai latte: The warming spices in coffee or chai tea complement the spices in your cookies beautifully, creating a comforting treat experience.
• Fresh fruit platter: A mix of seasonal fruits like pears or apples offers a refreshing balance to the sweetness of the cookies, making it a great pairing for gatherings.

Enjoy serving up these delicious Brown Butter and Maple Chewy Pumpkin Cookies; they’re sure to become a favorite among friends and family!

Make Ahead and Storage

These Brown Butter and Maple Chewy Pumpkin Cookies are perfect for meal prep! You can easily make them in advance and enjoy their delightful flavors throughout the week.

Storing Leftovers

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

Freezing

• Allow cookies to cool completely before freezing.
• Place cookies in a single layer on a baking sheet and freeze for about 1 hour.
• Once frozen, transfer cookies to a freezer-safe bag or container, ensuring to remove as much air as possible. They can be stored for up to 3 months.

Reheating

• To enjoy warm cookies straight from the freezer, microwave each cookie for about 10-15 seconds until warmed through.
• Alternatively, preheat your oven to 350F and bake frozen cookies for about 8-10 minutes until soft and warm.

FAQs

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

Can I use fresh pumpkin puree for Brown Butter and Maple Chewy Pumpkin Cookies?

Yes, you can absolutely use fresh pumpkin puree! Just make sure it’s well-drained so your dough isn’t too wet.

How do I make Brown Butter and Maple Chewy Pumpkin Cookies chewier?

To enhance the chewiness of your cookies, avoid overmixing the dough once you add the dry ingredients. Chilling the dough before baking also helps achieve that perfect chewy texture.

Can I substitute other sweeteners in this recipe?

While brown sugar gives these cookies their rich flavor, you could experiment with coconut sugar or maple sugar for a different sweetness profile.

Final Thoughts

I hope you find joy in making these Brown Butter and Maple Chewy Pumpkin Cookies! They’re not just delicious; they’re a warm embrace of fall flavors that will surely brighten your day. Whether you’re sharing them with friends or enjoying them solo with a cup of tea, I encourage you to savor each bite. Happy baking!