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Brown Butter and Maple Chewy Pumpkin Cookies

Brown Butter and Maple Chewy Pumpkin Cookies
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These Brown Butter and Maple Chewy Pumpkin Cookies are a quintessential fall treat that beautifully combines the rich flavors of brown butter, warm spices, and pumpkin. Their soft, chewy texture paired with the sweetness of maple syrup makes them an irresistible choice for any occasion—from family gatherings to cozy nights at home. Easy to make and bursting with seasonal flavors, these cookies are sure to impress anyone who takes a bite. Enjoy them fresh out of the oven or share with friends over coffee for a delightful experience.

Ingredients

Scale
  • 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

Instructions

  1. Brown 1 cup of unsalted butter in a saucepan over medium heat until it reaches an amber color, then let cool.
  2. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  3. In a bowl, mix together flour, baking soda, baking powder, salt, and spices.
  4. In another bowl, whisk together cooled brown butter and dark brown sugar until clumpy, then add egg yolk, maple syrup, and pumpkin puree until smooth.
  5. Fold in dry ingredients until just combined; chill if too thin.
  6. Scoop dough into balls and coat in a mixture of brown sugar and cinnamon before placing on the baking sheet.
  7. Bake for 12-15 minutes until edges are darkened and centers appear slightly underdone.

Nutrition

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