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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 fall that combines rich flavors and a chewy texture. These cookies are made with simple, wholesome ingredients, offering an irresistible taste that captures the essence of the season. The nutty depth of brown butter complements the sweetness of maple syrup and the seasonal spice blend, creating cookies that are not only delicious but also comforting. Ideal for sharing with loved ones or enjoying solo, these cookies will fill your home with enticing aromas and heartwarming joy.

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. Brown the butter over medium heat until it turns a rich amber color.
  2. Allow the browned butter to cool slightly in the refrigerator for about 20 minutes.
  3. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  4. In a bowl, whisk flour, baking soda, baking powder, salt, and spices together.
  5. In another bowl, combine cooled brown butter with dark brown sugar until clumpy. Mix in egg yolk, maple syrup, and pumpkin puree until smooth.
  6. Fold in dry ingredients until just combined; chill if dough is too thin.
  7. Prepare coating mixture of brown sugar and cinnamon in a small dish.
  8. Scoop dough into balls and coat them in the mixture before placing on the baking sheet.
  9. Bake for 12-15 minutes or until lightly golden.

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