Ingredients
Pumpkin 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
Coating:
2 tbsp brown sugar
2 tbsp granulated sugar
1 tsp cinnamon
Instructions
Brown the Butter:
Melt 1 cup of butter over medium heat in a saucepan, stirring continuously until it turns a rich amber color and gives off a nutty aroma. Watch closely to prevent burning.
Pour the browned butter into a measuring glass and scrape any browned bits from the bottom of the saucepan. Chill in the refrigerator for about 20 minutes until it thickens slightly but is not solidified.
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
Prepare Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
Mix Wet Ingredients:
In a large mixing bowl, whisk together the cooled brown sugar and brown butter until it resembles clumpy wet sand.
Whisk in the egg yolk, maple syrup, vanilla extract, and pumpkin puree until smooth and well combined.
Combine and Chill Dough (if needed):
Add all of the dry ingredients to the wet ingredients and use a rubber spatula to fold them together until just combined. If the dough is too thin and doesn’t hold its shape well, chill it for 15-20 minutes until it thickens.
Prepare Coating:
In a small bowl, mix together the brown sugar, granulated sugar, and cinnamon for the coating.
Shape and Coat Cookies:
Use a large cookie scoop (about 2 ounces) or a 1/4 cup measuring cup to scoop out the dough. Drop each portion into the cinnamon sugar mixture and gently toss to coat. The dough will be very soft but not sticky.
Bake the Cookies:
Place the coated cookie dough balls onto the prepared baking sheet, spacing them about 3 inches apart. You should be able to bake 4-5 cookies at a time.
Bake in the preheated oven for 12-15 minutes, or until the edges are darkened and the centers look puffed and slightly underdone.
Cool and Serve:
Allow the cookies to cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
Enjoy these delicious Brown Butter and Maple Chewy Pumpkin Cookies once cooled!
These cookies are perfect for the fall season with their warm spices and rich pumpkin flavor. Enjoy baking and indulging in these delightful treats!