Brown Butter and Maple Chewy Pumpkin Cookies

If you’re looking for the ultimate Fall treat, look no further than these Brown Butter and Maple Chewy Pumpkin Cookies! They’re rich, chewy, and packed with the warm flavors of pumpkin and spices. I can’t tell you how many times I’ve baked these cookies during cozy evenings when the leaves start to change color. Whether it’s a family gathering or just a busy weeknight, these cookies are sure to bring smiles all around.

What makes this recipe truly special is the brown butter. It adds a nutty depth that elevates the pumpkin flavor. Plus, they’re easy to whip up, making your kitchen smell amazing in no time!

Why You’ll Love This Recipe

• Simple to make: Perfect for both novice bakers and seasoned pros.
• Family favorite: Everyone will love their soft, chewy texture and delightful taste!
• Great for sharing: Bake a batch for friends or family gatherings—they’ll be a hit!
• Make-ahead option: Prepare the dough ahead of time and bake fresh cookies whenever you want.
• Seasonal delight: These cookies capture all the cozy flavors of Fall in every bite.

Ingredients You’ll Need

To create these delicious Brown Butter and Maple Chewy Pumpkin Cookies, you’ll need some simple and wholesome ingredients. Each one plays a crucial role in making these cookies irresistible!

• 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
• 2 tbsp brown sugar (for coating)
• 2 tbsp granulated sugar (for coating)
• 1 tsp cinnamon (for coating)

Variations

This recipe is wonderfully flexible! You can easily make adjustments to suit your taste or what you have on hand.

• Add chocolate chips: For an extra touch of sweetness, fold in some dark chocolate or butterscotch chips.
• Make it nutty: Stir in some chopped walnuts or pecans for added crunch.
• Use different spices: Experiment with cardamom or ginger for a unique twist on flavor.
• Glaze them: Drizzle with a simple maple glaze after baking for an extra layer of sweetness.

How to Make Brown Butter and Maple Chewy Pumpkin Cookies

Step 1: Brown the Butter

First, we need to brown the butter. Melt your unsalted butter over medium heat while stirring constantly until it turns a rich amber color. This step is crucial because browning the butter develops those beautiful nutty flavors that will make your cookies shine!

Step 2: Chill the Browned Butter

Once you’ve achieved that lovely color, pour the butter into a measuring glass to ensure you have the right amount. Be sure to scrape up those delicious brown bits from the bottom of the pot! Let it chill in the refrigerator for about 20 minutes so it thickens slightly but doesn’t solidify.

Step 3: Preheat Your Oven

While your butter cools, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even baking.

Step 4: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices like cinnamon and pumpkin pie spice. This blend creates that warm flavor profile we love in pumpkin treats!

Step 5: Combine Brown Sugar & Butter

In a large mixing bowl, whisk together your cooled brown butter and dark brown sugar until it resembles clumpy wet sand. This texture helps create those chewy cookie edges we adore!

Step 6: Add Wet Ingredients

Next, whisk in the egg yolk along with maple syrup, vanilla extract, and pumpkin puree until everything is smooth. This combination brings moisture and flavor into our cookie mixture—so good!

Step 7: Fold in Dry Ingredients

Now it’s time to fold in your dry ingredients using a rubber spatula. If your dough feels too thin (it should hold its shape), chill it again for about another 15–20 minutes until thicker.

Step 8: Prepare Coating Mixture

In a small dish off to the side, mix together your coating ingredients—brown sugar, granulated sugar, and cinnamon. This will add an extra layer of sweetness to each cookie as they bake.

Step 9: Scoop & Coat Dough

Using a large cookie scoop or measuring cup, scoop out portions of dough. Drop them into your cinnamon-sugar mixture and toss gently to coat! The cookies will be soft but not sticky—just how we want them.

Step 10: Bake Your Cookies

Place each coated dough ball onto your prepared baking sheet with about three inches between them. Bake for about 12–15 minutes until they’re slightly underdone in the center but firm at the edges.

Step 11: Cool & Enjoy!

Let them rest on the baking sheet for a few minutes before transferring them to a cooling rack. Once cooled slightly—dive right in!

Pro Tips for Making Brown Butter and Maple Chewy Pumpkin Cookies

Baking can be a delightful adventure, and these tips will help you achieve cookie perfection!

• Use freshly opened spices: Spices lose their potency over time, so using fresh pumpkin pie spice and cinnamon will enhance the flavors in your cookies.

• Chill the dough if needed: If your dough is too warm and soft, chilling it for 15-20 minutes will help it firm up, ensuring that your cookies hold their shape while baking.

• Don’t skip the brown butter: Browning your butter adds a rich, nutty flavor that elevates these cookies beyond ordinary pumpkin treats. Just be sure to watch it closely to avoid burning!

• Space them out properly: Give each cookie plenty of room on the baking sheet. They spread as they bake, and proper spacing ensures they don’t stick together.

• Experiment with add-ins: Feel free to mix in some chocolate chips or nuts for added texture and flavor. Just remember to adjust the baking time slightly if you add more ingredients.

How to Serve Brown Butter and Maple Chewy Pumpkin Cookies

Serving these chewy pumpkin cookies can be just as fun as baking them! Here are some creative ideas to enjoy them.

Garnishes

• A sprinkle of sea salt: A light dusting of flaky sea salt on top of the warm cookies enhances their sweetness and adds an appealing contrast.
• Drizzle of maple syrup: For an extra touch of sweetness, a drizzle of pure maple syrup right before serving brings a lovely finish to these cookies.

Side Dishes

• Hot apple cider: The warm spices in hot apple cider complement the flavors of the cookies beautifully, making this a cozy pairing for fall.
• Pumpkin spice latte: A creamy pumpkin spice latte pairs wonderfully with these cookies, creating a comforting treat for chilly afternoons.
• Vanilla ice cream: A scoop of vanilla ice cream served alongside still-warm cookies offers a delicious contrast in temperature and texture.
• Whipped coconut cream: For a dairy-free option, whipped coconut cream provides a light and airy accompaniment that enhances the pumpkin flavor without overpowering it.

Now that you have your tips and serving suggestions ready, gather your loved ones around and enjoy these delightful Brown Butter and Maple Chewy Pumpkin Cookies! Happy baking!

Make Ahead and Storage

These Brown Butter and Maple Chewy Pumpkin Cookies are perfect for meal prep, allowing you to savor their delightful flavors all week long. Here’s how to store and enjoy them at their best!

Storing Leftovers

• Store cookies in an airtight container at room temperature.
• They’ll stay fresh for up to a week.
• For added freshness, place a slice of bread in the container; it helps keep the cookies moist.

Freezing

• Allow the baked cookies to cool completely.
• Place them in a single layer on a baking sheet and freeze for about 2 hours until solid.
• Transfer to a zip-top freezer bag or airtight container, separating layers with parchment paper.
• Frozen cookies can be stored for up to 3 months.

Reheating

• To enjoy warm cookies, preheat your oven to 350°F (175°C).
• Place the cookies on a baking sheet and warm for about 5-7 minutes.
• Alternatively, microwave each cookie for about 10-15 seconds until just warmed through.

FAQs

Got questions? Don’t worry; I’ve got answers!

Can I substitute ingredients in Brown Butter and Maple Chewy Pumpkin Cookies?

Absolutely! You can use coconut oil or vegan butter in place of unsalted butter for a dairy-free option. Just make sure to follow the same measurements for best results.

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

For that perfect chewy texture, ensure you don’t overbake the cookies. The edges should be set while the centers remain slightly underdone when you take them out of the oven.

Why did my Brown Butter and Maple Chewy Pumpkin Cookies spread too much?

If your dough feels too soft before baking, it might be due to warm butter. Chilling the dough before scooping can help maintain the cookie shape while baking.

Can I use pumpkin pie filling instead of pumpkin puree in these cookies?

It’s best to stick with pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugar and spices, which could alter the intended flavor and texture of your cookies.

How should I store leftover Brown Butter and Maple Chewy Pumpkin Cookies?

Store them in an airtight container at room temperature for up to one week. For longer storage, consider freezing them as detailed above!

Final Thoughts

I hope you find joy in making these Brown Butter and Maple Chewy Pumpkin Cookies! They’re more than just treats; they embody the warmth of fall with every bite. Whether you’re sharing them with loved ones or enjoying them solo with a cup of tea, these cookies are sure to bring a smile. Happy baking!