Description

Indulge in the cozy flavors of fall with these Brown Butter and Maple Chewy Pumpkin Cookies. Rich, soft, and bursting with warm spices, these cookies are perfect for gatherings or quiet nights at home. The star ingredient, brown butter, adds a nutty depth that elevates the pumpkin flavor to new heights. Easy to make and delightful to share, these cookies will quickly become a family favorite. Whether served warm with a drizzle of maple syrup or paired with a hot cup of cider, they’ll create lasting memories.

Ingredients

Scale

1 cup unsalted butter
1 ½ cups dark brown sugar
1 large egg yolk
3 tbsp pure maple syrup
1/3 cup pumpkin puree
2 ¼ cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 ½ 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)

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Instructions

Brown the butter over medium heat until amber in color; cool slightly.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Whisk together dry ingredients: flour, baking soda, baking powder, salt, and spices.
In a bowl, mix cooled brown butter and dark brown sugar until clumpy.
Stir in egg yolk, maple syrup, and pumpkin puree until smooth.
Fold in dry ingredients until combined; chill if dough is too soft.
Mix coating ingredients: brown sugar and cinnamon.
Scoop dough balls into the coating mixture; toss gently to coat.
Place on the baking sheet with space between each cookie and bake for 12-15 minutes until edges are firm but centers are soft.
Cool slightly before serving.

Nutrition

Serving Size: 1 cookie (30g)
Calories: 150
Sugar: 10g
Sodium: 60mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg