Brown Butter and Maple Chewy Pumpkin Cookies

If you’re looking for the ultimate Fall treat, let me introduce you to my cherished Brown Butter and Maple Chewy Pumpkin Cookies. These cookies are not just any dessert; they’re a warm hug in cookie form! The rich flavor of brown butter, combined with the sweetness of maple syrup and the cozy spices of pumpkin pie, makes these cookies perfect for everything from busy weeknights to family gatherings. Your kitchen will smell heavenly as they bake, inviting everyone to come together and share in this delightful experience.

Every batch is packed with flavors that remind us of crisp autumn days, making these cookies a favorite during the harvest season. They’re chewy, sweet, and oh-so-satisfying—perfect for dunking in your favorite warm beverage!

Why You’ll Love This Recipe

• Easy to make: With simple steps and straightforward ingredients, even beginner bakers can whip these up effortlessly!
• Family-friendly: Everyone loves cookies! These chewy delights are a hit with kids and adults alike.
• Perfectly spiced: The blend of pumpkin pie spice and cinnamon creates a comforting flavor that captures the essence of Fall.
• Make-ahead friendly: Dough can be prepared in advance, so you can enjoy freshly baked cookies whenever you like!
• Irresistibly delicious: The combination of brown butter and maple syrup ensures every bite is packed with flavor.

Ingredients You’ll Need

These are simple, wholesome ingredients that come together beautifully. You probably have most of them already in your pantry!

• 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
• 2 tbsp granulated sugar
• 1 tsp cinnamon

Variations

This recipe is wonderfully flexible! Here are some fun variations to switch things up:

• Add nuts: Toss in some chopped pecans or walnuts for a delightful crunch.
• Chocolate chips: Mix in dairy-free chocolate chips for an extra sweet touch that pairs beautifully with pumpkin.
• Different spices: Experiment with spices like nutmeg or ginger to customize the flavor profile to your liking.
• Frosting option: For a festive twist, top your cooled cookies with a light maple glaze for an extra layer of sweetness.

How to Make Brown Butter and Maple Chewy Pumpkin Cookies

Step 1: Brown the Butter

First things first, we need to brown the butter. Melt your unsalted butter over medium heat while stirring constantly. Keep an eye on it as it transforms into a rich amber color. This step is essential because browning the butter adds depth and nuttiness to your cookies that you simply can’t achieve otherwise.

Step 2: Cool the Butter

Once browned, pour the butter into a measuring glass, scraping up all those lovely brown bits from the bottom of the pot. You want about one cup here. Place it in the refrigerator for about 20 minutes until it’s chilled but not solidified. This cooling helps prevent your dough from becoming too runny.

Step 3: Preheat & Prepare Baking Sheet

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

Step 4: Mix Dry Ingredients

In a medium bowl, whisk together your flour, baking soda, baking powder, salt, and spices. This step is crucial to ensure that all dry ingredients are evenly distributed throughout your cookie batter.

Step 5: Combine Wet Ingredients

In a large mixing bowl, combine the cooled brown butter and dark brown sugar using a whisk until it resembles clumpy wet sand. Then add in your egg yolk, maple syrup, vanilla extract, and pumpkin puree. Whisk until everything is smooth and well blended—this mix will give our cookies their chewy texture!

Step 6: Fold in Dry Ingredients

Gently fold in all of your dry ingredients using a rubber spatula until just combined. If you find that your dough feels too thin (it should hold its shape when scooped), don’t worry! Just chill it for about another 15-20 minutes until it thickens up nicely.

Step 7: Prepare Coating & Scoop Dough

While you’re waiting on the dough to chill again if needed, mix together the coating ingredients in a small dish. Then grab a large cookie scoop or a measuring cup—about two ounces—and scoop out balls of dough into the cinnamon-sugar mixture. Toss them gently to coat!

Step 8: Bake Your Cookies

Place each coated dough ball onto your prepared baking sheet about three inches apart—they will spread while baking! Bake for about 12-15 minutes or until they have slightly puffed centers with darkened edges.

Step 9: Cool & Enjoy

Let your cookies rest on the baking sheet for a couple of minutes before transferring them to a cooling rack. Allow them to cool completely if you can resist—you’ll want to savor every last bite!

Now dig in and enjoy these delightful Brown Butter and Maple Chewy Pumpkin Cookies!

Pro Tips for Making Brown Butter and Maple Chewy Pumpkin Cookies

Baking can sometimes feel intimidating, but with these simple tips, you’ll be on your way to creating delicious cookies that impress!

• Use room temperature ingredients: Ensuring your butter and egg yolk are at room temperature allows for better mixing, resulting in a smoother dough and chewier cookies.

• Don’t skip the chilling step: Chilling the dough helps the flavors meld and prevents the cookies from spreading too much while baking. This step is crucial for achieving that perfect chewy texture.

• Monitor oven temperature: Ovens can vary in temperature. Keep an eye on your cookies as they bake to prevent overcooking. The edges should be slightly darkened while the center remains puffy.

• Experiment with spices: Feel free to adjust the spices according to your preference! Adding a pinch of nutmeg or ginger can give your cookies a unique twist.

• Store properly: To keep your cookies fresh for longer, store them in an airtight container at room temperature. You can also freeze them for up to three months—just make sure they’re well wrapped!

How to Serve Brown Butter and Maple Chewy Pumpkin Cookies

These cookies are not just delightful on their own; they shine even brighter when paired with complementary elements that enhance their flavors!

Garnishes

• Drizzle of maple syrup: A light drizzle of pure maple syrup adds a touch of sweetness and enhances the maple flavor already present in the cookies.
• Sprinkle of sea salt: A tiny pinch of flaky sea salt on top balances out the sweetness and brings out the rich brown butter flavor.

Side Dishes

• Warm apple cider: A comforting mug of warm apple cider pairs perfectly with these cookies, enhancing their fall-inspired flavors and adding a cozy touch.
• Vanilla bean ice cream: The creamy texture and vanilla notes of ice cream create a delightful contrast with the chewy texture of the cookies.
• Chai latte: The warm spices in a chai latte complement the pumpkin spice in these cookies beautifully, making it an ideal pairing for a cozy afternoon treat.
• Roasted sweet potatoes: For something savory, roasted sweet potatoes seasoned with cinnamon offer a warm side dish that complements the sweetness of the cookies while keeping things seasonal.

Now that you have everything you need, it’s time to gather your ingredients and dive into creating these scrumptious 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! You can easily make a batch ahead of time and enjoy them throughout the week, or even longer if you store them properly.

Storing Leftovers

• Allow the cookies to cool completely before storing.
• Place them in an airtight container at room temperature for up to 5 days.
• For added freshness, you can layer parchment paper between the cookies to prevent sticking.

Freezing

• To freeze, ensure the cookies are fully cooled.
• Place them in a single layer on a baking sheet and freeze until firm.
• Transfer to a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 3 months.

Reheating

• To reheat, preheat your oven to 350°F (175°C).
• Place the cookies on a baking sheet and warm for about 5-7 minutes until they’re soft again.
• You can also microwave individual cookies for about 10-15 seconds for a quick warm-up.

FAQs

Here are some common questions about this delicious cookie recipe!

Can I use regular butter instead of brown butter in Brown Butter and Maple Chewy Pumpkin Cookies?

While you can use regular butter, brown butter adds a rich flavor and depth that makes these cookies special. I highly recommend taking the time to brown your butter for the best results!

How long do Brown Butter and Maple Chewy Pumpkin Cookies last?

These cookies can last up to 5 days when stored properly in an airtight container at room temperature. If you want them to last longer, consider freezing them!

Can I substitute maple syrup in this pumpkin cookie recipe?

You can substitute maple syrup with honey or agave nectar if needed; however, this will slightly change the flavor profile of your cookies. The original recipe is designed to highlight the taste of maple syrup beautifully.

What spices are used in these chewy pumpkin cookies?

The recipe includes pumpkin pie spice and cinnamon, which give these cookies their warm and cozy flavor that’s perfect for fall!

Final Thoughts

I hope you enjoy making these Brown Butter and Maple Chewy Pumpkin Cookies as much as I do! They’re not only packed with flavor but also bring a sense of warmth and comfort that’s perfect for any gathering or cozy night in. Don’t hesitate to share your baking experiences with friends or family – after all, good food is meant to be shared! Happy baking!