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
Scale
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.