Brown Butter and Maple Chewy Pumpkin Cookies

If you’re looking for the perfect treat to usher in the cozy vibes of fall, you’ve come to the right place! These Brown Butter and Maple Chewy Pumpkin Cookies are like a warm hug in cookie form. They’re rich, flavorful, and just sweet enough, making them an ideal companion for chilly evenings or festive gatherings with friends and family. Each bite is packed with the comforting essence of pumpkin spice and the nutty aroma of brown butter, which makes this recipe a true favorite in my kitchen.

Whether you’re whipping these up for a cozy night at home or bringing them along to a family gathering, they never fail to impress. Trust me, once you take your first bite, these chewy pumpkin cookies will quickly become a staple in your baking repertoire!

Why You’ll Love This Recipe

• Delicious Flavor: These cookies combine brown butter and maple syrup to create a rich, complex taste that will have everyone coming back for more.
• Family-Friendly: Kids and adults alike will adore these chewy pumpkin cookies—perfect for sharing!
• Easy to Prepare: With simple steps and straightforward ingredients, baking these cookies is a breeze.
• Fall Comfort Food: They capture the essence of fall with warm spices and pumpkin, making them ideal for seasonal celebrations.
• Make-Ahead Convenience: Dough can be prepared ahead of time and stored in the fridge or freezer for future baking sessions!

Ingredients You’ll Need

This recipe uses simple, wholesome ingredients that you probably already have on hand. Let’s gather everything we need to create these delightful Brown Butter and Maple Chewy Pumpkin Cookies!

For the 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

For the Coating:

• 2 tbsp brown sugar
• 2 tbsp granulated sugar
• 1 tsp cinnamon

Variations

One of the best things about this cookie recipe is how flexible it is! Feel free to mix things up based on what you have on hand or your personal preferences.

• Add Chocolate Chips: Stir in some dairy-free chocolate chips for an extra sweet touch!
• Nutty Twist: Fold in chopped nuts like walnuts or pecans for added crunch.
• Change the Spice Blend: If you’re feeling adventurous, try using chai spice or gingerbread spice instead of pumpkin pie spice!
• Gluten-Free Option: Swap out regular flour with a gluten-free blend to make these cookies suitable for gluten-sensitive friends.

How to Make Brown Butter and Maple Chewy Pumpkin Cookies

Step 1: Brown the Butter

First things first! Melt 1 cup of unsalted butter over medium heat while stirring constantly. You want it to turn a rich amber color. This step is crucial as browning the butter adds a deep, nutty flavor that elevates your cookies.

Step 2: Chill the Butter

Once browned, pour the butter into a measuring glass. Scrape out all those delicious brown bits from the bottom of your pot. It should measure just under 1 cup. Place it in the refrigerator to cool down for about 20 minutes; just be careful not to let it solidify completely!

Step 3: Preheat Your Oven

While your butter is chilling, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper—this helps keep your cookies from sticking.

Step 4: Mix Dry Ingredients

In a medium bowl, whisk together your all-purpose flour, baking soda, baking powder, salt, and spices. This helps evenly distribute all those flavors throughout your cookie dough.

Step 5: Combine Wet Ingredients

In a large mixing bowl, whisk together the dark brown sugar and your cooled brown butter until it resembles clumpy wet sand. Then add in the egg yolk, maple syrup, vanilla extract, and pumpkin puree. Whisk until everything is smooth and well combined.

Step 6: Combine Wet and Dry Ingredients

Now it’s time to fold those dry ingredients into your wet mixture using a rubber spatula. Make sure everything is incorporated well! If your dough feels too thin (it should hold its shape when scooped), chill it again for about 15-20 minutes until thickened.

Step 7: Prepare Coating Mixture

While waiting for the dough to chill if needed, mix together your coating ingredients—brown sugar, granulated sugar, and cinnamon—in a small dish.

Step 8: Scoop and Coat

Using a large cookie scoop (or about ¼ measuring cup), scoop out portions of dough. Drop each scoop into the cinnamon-sugar mixture and toss gently to coat. The dough will feel soft but shouldn’t be sticky!

Step 9: Bake Your Cookies

Place your coated dough balls onto your lined baking sheet with about three inches between each one. Bake them in your preheated oven for about 12-15 minutes or until their edges are darkened and centers look slightly puffed.

Step 10: Cooling Time

Let them rest on the baking sheet for a couple of minutes before transferring them to a cooling rack. Repeat this process until all of your delicious cookie dough has been baked!

Once cooled down just enough so you can handle them without burning fingers—go ahead and dig in! Enjoy every chewy bite of these delightful Brown Butter and Maple Chewy Pumpkin Cookies!

Pro Tips for Making Brown Butter and Maple Chewy Pumpkin Cookies

Baking can be a delightful adventure, and these tips will help you achieve the perfect chewy cookies every time!

• Use cold butter: If your brown butter cools down too much, it may solidify. Ensure it’s cooled but still pourable for the best mixture consistency.
• Don’t skip chilling the dough: Chilling helps the flavors meld together and ensures your cookies hold their shape while baking.
• Scoop uniformly: Use a cookie scoop to ensure all cookies are of equal size. This leads to even baking and a beautiful presentation.
• Watch your baking time: Ovens vary, so keep an eye on your cookies towards the end of the baking time. They should look slightly underdone in the center for that chewy texture.
• Experiment with spices: Feel free to adjust the pumpkin pie spice and cinnamon to suit your taste. Adding a pinch of nutmeg or ginger can give them a unique twist!

How to Serve Brown Butter and Maple Chewy Pumpkin Cookies

These delicious cookies are perfect for sharing or enjoying cozy evenings at home. Here are some ways to enhance your serving experience!

Garnishes

• Drizzle of maple syrup: A light drizzle of pure maple syrup on top adds an extra layer of sweetness that complements the flavors beautifully.
• Sprinkle of sea salt: A pinch of flaky sea salt can enhance the sweetness and provide a delightful contrast in flavors.

Side Dishes

• Vanilla almond milk: A refreshing glass of vanilla almond milk pairs beautifully with these cookies, balancing their rich flavors.
• Pumpkin spice latte: Enjoying these cookies with a warm pumpkin spice latte creates a comforting fall-inspired treat that’s hard to resist.
• Fresh fruit platter: A light fruit platter with apples or pears offers a fresh contrast, cleansing your palate between bites of those rich cookies.
• Cinnamon-spiced tea: A warm cup of cinnamon-spiced tea provides a cozy vibe that pairs wonderfully with the warmth of these chewy pumpkin delights.

Enjoy your baking adventure, and don’t forget to share these delicious Brown Butter and Maple Chewy Pumpkin Cookies with friends and family!

Make Ahead and Storage

These Brown Butter and Maple Chewy Pumpkin Cookies are not only delicious but also perfect for meal prep! You can easily make a batch ahead of time and enjoy them throughout the week.

Storing Leftovers

• Store cookies in an airtight container at room temperature for up to 5 days.
• For longer freshness, place parchment paper between layers of cookies to prevent sticking.

Freezing

• To freeze, allow cookies to cool completely, then place them in a single layer on a baking sheet.
• Once frozen solid, transfer cookies to a freezer-safe bag or container, separating layers with parchment paper.
• They can be frozen for up to 3 months.

Reheating

• For best results, reheat cookies in the oven at 350F for about 5-7 minutes.
• Alternatively, you can microwave them for about 10-15 seconds if you’re looking for a quick treat!

FAQs

Got questions? We’ve got answers! Here are some common queries about these delightful cookies.

Can I make Brown Butter and Maple Chewy Pumpkin Cookies without an egg?

Absolutely! You can replace the egg yolk with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water) or applesauce as a binding agent.

How do I achieve chewy Brown Butter and Maple Chewy Pumpkin Cookies?

To ensure your cookies turn out perfectly chewy, be careful not to overbake them. The centers should look slightly underdone when you take them out of the oven.

Can I substitute pumpkin puree with something else?

Yes! If you don’t have pumpkin puree on hand, you can use mashed banana or unsweetened applesauce as alternatives, although it will change the flavor slightly.

What should I do if my cookie dough is too thin?

If your dough feels too thin, chill it in the refrigerator for about 15-20 minutes until it thickens up. This will help maintain their shape while baking.

Final Thoughts

I hope you enjoy making these Brown Butter and Maple Chewy Pumpkin Cookies as much as I do! They embody the warm flavors of fall and are sure to bring joy to your kitchen. Whether you’re sharing them with friends or indulging yourself, these cookies are bound to become a favorite. Happy baking!