Why You’ll Love This Recipe
- Rich Flavor: The browned butter and maple syrup give these cookies a deep, nutty sweetness that pairs beautifully with pumpkin.
- Perfect Texture: Chewy centers with crisp edges make them irresistibly satisfying.
- Seasonal Vibes: Packed with warm spices like cinnamon and nutmeg, these cookies are autumn in every bite.
- Easy to Make: Straightforward steps and ingredients make this recipe approachable for bakers of all levels.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- unsalted butter
- granulated sugar
- brown sugar, packed
- pure maple syrup
- pumpkin puree
- large egg yolk
- vanilla extract
- all-purpose flour
- baking soda
- baking powder
- salt
- ground cinnamon
- ground nutmeg
- ground cloves
- ground ginger
Directions
- Brown the Butter: Melt the butter in a medium saucepan over medium heat. Stir constantly until the butter foams and turns a rich brown color with a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
- Prepare the Wet Ingredients: In a large bowl, combine the granulated sugar, brown sugar, and cooled brown butter. Mix well. Add the maple syrup, pumpkin puree, egg yolk, and vanilla extract, stirring until smooth.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Mix Wet and Dry Ingredients: Gradually stir the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to firm up.
- Preheat the Oven: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Shape and Bake: Scoop tablespoon-sized balls of dough and place them on the baking sheets, about 2 inches apart. Flatten slightly with your hand. Bake for 12-15 minutes until the edges are lightly browned.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: 24 cookies
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Total Time: 35 minutes
- Calories: 120 kcal per cookie
Variations
- Add-ins: Include chopped nuts, white chocolate chips, or raisins for added texture and flavor.
- Gluten-Free: Use a 1:1 gluten-free baking flour substitute.
- Spicier: Increase the amount of cinnamon or add a pinch of cardamom for extra warmth.
- Frosting: Drizzle with a maple glaze or cream cheese frosting for an indulgent twist.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze the cookie dough for up to 3 months. Thaw in the fridge before baking.
- Reheating: Warm cookies in the microwave for 10-15 seconds to enjoy their fresh-out-of-the-oven taste.
FAQs
1. Can I use canned pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugars and spices, which will alter the taste and texture. Use pure pumpkin puree.
2. Why is chilling the dough important?
Chilling firms up the dough, preventing spreading and enhancing the cookies’ chewy texture.
3. Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 2 days before baking.
4. What can I substitute for maple syrup?
You can use honey or agave nectar, but it will slightly change the flavor.
5. Can I double the recipe?
Absolutely. Just ensure you have enough baking sheets or bake in batches.
6. Do these cookies freeze well?
Yes, both the dough and baked cookies freeze well for up to 3 months.
7. How do I brown butter without burning it?
Stir constantly and watch closely. Remove it from heat as soon as it smells nutty and turns amber.
8. Can I make these cookies vegan?
Use a vegan butter substitute and replace the egg yolk with a flaxseed egg or applesauce.
9. What’s the best way to measure flour?
Spoon flour into your measuring cup and level it off with a knife for accuracy.
10. Are these cookies soft or crunchy?
These cookies are chewy with slightly crisp edges for the perfect texture combination.
Conclusion
Chewy Brown Butter Maple Pumpkin Cookies are the quintessential fall treat, offering cozy flavors and a delightful texture that’s perfect for the season. Whether you make them for a special occasion or a quiet afternoon, these cookies are sure to impress. So grab your ingredients, embrace the comforting aroma of fall spices, and enjoy baking these crowd-pleasing cookies!
Chewy Brown Butter Maple Pumpkin Cookies
- Total Time: 35 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Indulge in the ultimate fall treat with these Chewy Brown Butter Maple Pumpkin Cookies! Featuring the warm flavors of pumpkin, maple syrup, and browned butter, these cookies boast chewy centers, crisp edges, and cozy spices like cinnamon and nutmeg. Perfect for autumn baking!
Ingredients
- Unsalted butter
- Granulated sugar
- Brown sugar, packed
- Pure maple syrup
- Pumpkin puree
- Large egg yolk
- Vanilla extract
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Ground ginger
Instructions
- Brown the Butter: Melt butter in a medium saucepan, stirring constantly, until nutty and golden brown (5-7 minutes). Cool slightly.
- Prepare Wet Ingredients: Combine sugars and browned butter in a large bowl. Stir in maple syrup, pumpkin puree, egg yolk, and vanilla extract.
- Combine Dry Ingredients: In another bowl, whisk flour, baking soda, baking powder, salt, and spices.
- Mix Dough: Gradually incorporate dry ingredients into wet ingredients until just combined. Avoid overmixing.
- Chill: Refrigerate dough for at least 30 minutes.
- Preheat Oven: Set to 350°F (175°C). Line baking sheets with parchment paper.
- Shape and Bake: Scoop tablespoon-sized balls, place 2 inches apart, and flatten slightly. Bake for 12-15 minutes until edges are lightly browned.
- Cool and Serve: Let cookies cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For added texture, mix in chopped nuts or white chocolate chips.
- Use gluten-free baking flour for a gluten-free variation.
- Chilling the dough prevents spreading and enhances chewiness.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
