If you’re craving a cozy, fall-inspired treat that bursts with warm spices and rich flavor, look no further than the Brown Butter and Maple Chewy Pumpkin Cookies Recipe. These cookies combine the nutty depth of brown butter with the sweet earthiness of maple syrup and the vibrant note of pumpkin purée, creating a chewy texture that feels like a comforting hug in every bite. Whether you’re baking for a holiday gathering or simply want to brighten up an ordinary afternoon, this recipe is an absolute must-try that will quickly become your seasonal favorite.
Ingredients You’ll Need
Simple, wholesome ingredients lay the foundation for this delightful Brown Butter and Maple Chewy Pumpkin Cookies Recipe. Each one plays a key role, from adding moisture and spice to building that signature chewy texture and golden hue.
- Unsalted butter (3/4 cup): Browning the butter intensifies its flavor and adds a luscious, nutty aroma that’s essential.
- Canned pumpkin purée (1/2 cup): Provides moisture and rich pumpkin flavor without extra sweetness.
- Brown sugar (1 cup, packed): Adds deep caramel notes and helps keep the cookies tender.
- Granulated sugar (1/4 cup): Balances sweetness and aids in creating a slight crisp edge.
- Large egg yolk (1): Contributes richness and helps bind the dough.
- Pure maple syrup (1/4 cup): Infuses a natural sweetness and complements the pumpkin perfectly.
- Vanilla extract (2 teaspoons): Enhances all the other flavors subtly.
- All-purpose flour (2 1/4 cups): Provides structure to the soft dough.
- Baking soda (1 teaspoon) and baking powder (1/2 teaspoon): Help the cookies rise lightly without compromising chewiness.
- Ground cinnamon (1 1/2 teaspoons): A warm spice cornerstone of autumn classics.
- Ground ginger (1/2 teaspoon): Adds a gentle spice kick that pairs beautifully with pumpkin.
- Ground nutmeg (1/4 teaspoon) and ground cloves (1/4 teaspoon): Provide subtle depth and complexity to the spice blend.
- Salt (1/2 teaspoon): Balances sweetness and heightens all the spices.
How to Make Brown Butter and Maple Chewy Pumpkin Cookies Recipe
Step 1: Brown the Butter
Start by melting the unsalted butter in a medium saucepan over medium heat. Stir constantly as it melts and then foams, watching carefully as it transitions to a golden brown with a deliciously nutty aroma. This usually takes around 5 to 7 minutes. Once browned, remove the pan from heat and pour the butter into a mixing bowl to cool slightly, which will prevent cooking the eggs later on.
Step 2: Mix Wet Ingredients
When the butter has cooled a bit but is still warm, whisk in the pumpkin purée, brown sugar, and granulated sugar until fully combined and smooth. Then add the egg yolk, pure maple syrup, and vanilla extract to enrich the mixture. Mixing these well ensures a uniformly flavorful base for your cookie dough.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt together. This spice blend is what transforms these cookies into an irresistible autumn treat, so don’t skip or substitute them lightly.
Step 4: Form the Dough and Chill
Gradually add the dry ingredients into the wet mixture, stirring just until a soft dough forms. Avoid overmixing to keep the cookies tender. Cover the dough and chill it in the refrigerator for 30 to 60 minutes—this step is key to firming it up, making the dough easier to handle and helping the flavors meld beautifully.
Step 5: Bake the Cookies
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop the dough into balls about 1 1/2 tablespoons each and space them 2 inches apart on the sheets. Bake for 10 to 12 minutes, until the edges look set but centers still appear slightly underbaked, which keeps them wonderfully chewy. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
How to Serve Brown Butter and Maple Chewy Pumpkin Cookies Recipe
Garnishes
For a festive flourish, consider drizzling the cooled cookies with a light maple glaze made simply by combining powdered sugar and maple syrup. This adds a glossy finish and a little extra sweetness that enhances the maple notes without overpowering the pumpkin.
Side Dishes
Serve these chewy pumpkin cookies alongside a warm cup of chai tea, coffee, or even apple cider for a classic fall pairing. They also complement creamy vanilla or cinnamon ice cream beautifully if you’re serving dessert after dinner.
Creative Ways to Present
If you’re sharing these cookies at a gathering, stack them on a festive platter with sprigs of fresh rosemary or cinnamon sticks for an inviting autumn display. You could also sandwich two cookies together with a maple cream cheese frosting for a delightful twist your guests will rave about.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies fresh by storing them in an airtight container at room temperature. They will stay chewy and delicious for up to five days, making them perfect for quick snacks or last-minute treats.
Freezing
These cookies freeze wonderfully. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag or container. You can freeze them for up to three months and thaw at room temperature when ready to enjoy.
Reheating
To bring back that just-baked warmth, pop the cookies in a 300°F oven for about 5 minutes. This refreshes the chewy texture and enhances the aroma of brown butter and spices, making them taste like they came fresh from the oven.
FAQs
Can I substitute the canned pumpkin purée?
Using fresh pumpkin purée works too, just make sure it’s well cooked and strained to remove excess moisture. Avoid pumpkin pie filling as it contains added sugars and spices that will alter the flavor balance.
Why does brown butter make a difference in this recipe?
Brown butter adds a deep, nutty richness that plain melted butter can’t match. It enhances the overall flavor complexity, complementing the spices and maple syrup perfectly in these chewy pumpkin cookies.
Can I make these cookies gluten-free?
Yes, try swapping the all-purpose flour with a gluten-free flour blend that’s designed for baking. Keep in mind that texture may vary slightly, but the taste will remain just as delightful.
How long should I chill the dough?
Chilling for at least 30 minutes is important to firm up the dough for easier handling and helps the flavors meld better. You can chill up to 60 minutes if you want, or even overnight for a more developed taste.
Are these cookies suitable for vegetarians?
Absolutely! This Brown Butter and Maple Chewy Pumpkin Cookies Recipe contains no meat products and uses only vegetarian-friendly ingredients, making it perfect for vegetarian diets.
Final Thoughts
There is something truly magical about these Brown Butter and Maple Chewy Pumpkin Cookies Recipe that just feels like autumn wrapped in a bite. The delicate balance of nutty brown butter, sweet maple, and fragrant spices makes every cookie irresistible. If you want a cozy, dependable treat that will brighten your day and fill your kitchen with the most inviting scent, this recipe is your new best friend. Go ahead, bake a batch and share the joy!
Print
Brown Butter and Maple Chewy Pumpkin Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Brown Butter and Maple Chewy Pumpkin Cookies are a perfect autumn treat featuring rich brown butter, sweet maple syrup, and warm spices. The cookies are delightfully chewy with a hint of pumpkin flavor, making them an irresistible seasonal dessert that gets better the next day.
Ingredients
Wet Ingredients
- 3/4 cup unsalted butter
- 1/2 cup canned pumpkin purée (not pumpkin pie filling)
- 1 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- Brown the Butter: In a medium saucepan, melt the butter over medium heat, stirring constantly until it foams, turns golden brown, and smells nutty, about 5–7 minutes. Remove from heat and pour into a mixing bowl to cool slightly.
- Mix Wet Ingredients: Once the brown butter has cooled slightly, whisk in the pumpkin purée, brown sugar, and granulated sugar until well combined. Add the egg yolk, maple syrup, and vanilla extract, mixing until smooth.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
- Combine Dough: Gradually stir the dry ingredient mixture into the wet ingredients until a soft dough forms. Cover the dough and chill it in the refrigerator for 30–60 minutes to firm up.
- Preheat and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Shape and Bake: Scoop the chilled dough into 1 1/2 tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a finishing touch, drizzle cooled cookies with a simple maple glaze made from powdered sugar and maple syrup.
- These cookies get chewier as they sit and are even better the next day.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
