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
