Brown Butter and Maple Chewy Pumpkin Cookies

If you’re looking for a cozy treat to warm your heart this fall, look no further! These Brown Butter and Maple Chewy Pumpkin Cookies are the perfect blend of flavors that make every bite feel like a hug. The rich aroma of brown butter combined with the sweet notes of pure maple syrup and pumpkin spices fills your kitchen, creating an inviting atmosphere that’s perfect for chilly evenings or family gatherings. Whether it’s a busy weeknight or a special occasion, these cookies will surely become a favorite in your home!

What makes this recipe extra special is how simple it is to make. You can whip up a batch quickly and enjoy them fresh out of the oven, or save some dough in the fridge for those unexpected cravings later on. Trust me, once you’ve tried these cookies, you’ll want to share the joy with everyone around you!

Why You’ll Love This Recipe

• Deliciously Chewy: These cookies have the perfect chewy texture that keeps you coming back for more.
• Warm Spices: A delightful blend of pumpkin pie spice and cinnamon brings out that iconic fall flavor.
• Quick and Easy: With simple steps, you can have warm cookies ready in no time.
• Perfect for Sharing: Bake these up for friends or family gatherings; they’ll be a hit!
• Make-Ahead Option: Prepare the dough ahead of time and freeze it for later baking.

Ingredients You’ll Need

For these delicious Brown Butter and Maple Chewy Pumpkin Cookies, you’ll only need some simple, wholesome ingredients. Let’s gather what we need!

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

This recipe is quite flexible! Feel free to personalize it to suit your taste or dietary needs.

• Add Nuts: Toss in some chopped pecans or walnuts for added crunch.
• Chocolate Chips: Mix in some dairy-free chocolate chips for a sweet twist.
• Swap the Spice: If you’re not a fan of pumpkin pie spice, use nutmeg or ginger instead.
• Frost Them: Drizzle with a maple glaze after baking for an extra touch of sweetness.

How to Make Brown Butter and Maple Chewy Pumpkin Cookies

Step 1: Brown the Butter

First things first—let’s brown our butter! Melt 1 cup of unsalted butter over medium heat. Keep stirring until it transforms into a rich amber color. This step adds nutty depth to your cookies that makes them truly special.

Step 2: Measure and Chill

Once browned, pour your butter into a measuring glass. Make sure to scrape up all those tasty brown bits from the bottom of your pan! Chill it in the refrigerator for about 20 minutes until it’s cool but not solidified.

Step 3: Preheat and Prepare

Preheat your oven to 350°F (175°C). While that’s warming up, line a large baking sheet with parchment paper so your cookies won’t stick.

Step 4: Whisk Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. This ensures that everything is evenly mixed before we combine it with our wet ingredients.

Step 5: Combine Sugars and Butter

In a large mixing bowl, whisk together the dark brown sugar and cooled brown butter until it resembles clumpy wet sand. This mixture will create moisture and sweetness in our cookies.

Step 6: Add Wet Ingredients

Next, whisk in the egg yolk, maple syrup, vanilla extract, and pumpkin puree until everything is smooth. These ingredients add richness and flavor!

Step 7: Combine Wet and Dry Ingredients

Now it’s time to fold in our dry ingredients using a rubber spatula. Be gentle so as not to overmix—it helps keep our cookies nice and chewy! If your dough seems too thin at this point (it should hold its shape when scooped), let it chill for another 15-20 minutes to thicken.

Step 8: Prepare Coating Mixture

Off to the side while waiting on the dough—mix together your coating ingredients in a small dish. This cinnamon-sugar mix will give your cookies an irresistible outer layer.

Step 9: Scoop It Out

Using a large cookie scoop (about 2oz) or a measuring cup (¼ cup), scoop out portions of dough. Roll them lightly into balls before tossing them into the cinnamon-sugar mixture to coat.

Step 10: Bake Your Cookies

Place each dough ball on your lined baking sheet about three inches apart—this gives them room to spread while baking! You can fit about four or five cookies per batch.

Step 11: Baking Time!

Bake those beauties in your preheated oven for about 12-15 minutes. The edges should darken slightly while keeping that delightful puffed center which looks just underdone.

Step 12: Cooling Time

Let your cookies rest on the baking sheet for a couple of minutes before transferring them to a cooling rack. This allows them to firm up just right!

Step 13: Enjoy!

Finally! Allow your cookies to cool completely before diving in—or enjoy one warm if you can’t resist! Grab yourself some milk or tea and savor every bite of these amazing Brown Butter and Maple Chewy Pumpkin Cookies.

Pro Tips for Making Brown Butter and Maple Chewy Pumpkin Cookies

Making these cookies is a delightful experience, and with a few expert tips, you can ensure they turn out perfectly every time!

• Brown the butter carefully: Take your time when browning the butter. The process can elevate the flavor of your cookies significantly, giving them a nutty richness that pairs beautifully with pumpkin.

• Chill the dough if needed: If your dough feels too soft after mixing, don’t hesitate to chill it for 15-20 minutes. This will help the cookies hold their shape better during baking, resulting in chewy centers and crisp edges.

• Use parchment paper: Lining your baking sheet with parchment paper not only prevents sticking but also helps with even baking. It ensures that the bottoms don’t become too dark while the tops remain underdone.

• Don’t overbake: Keep an eye on your cookies as they bake. They should be slightly underdone in the center when you take them out, as they will continue to firm up while cooling on the baking sheet.

• Store properly: To maintain their chewy texture, store your cookies in an airtight container at room temperature. You can also freeze them for longer storage—just let them cool completely before freezing.

How to Serve Brown Butter and Maple Chewy Pumpkin Cookies

These cookies are deliciously indulgent on their own, but there are so many delightful ways to present them for various occasions!

Garnishes

• Drizzle of maple syrup: A light drizzle of pure maple syrup over the warm cookies adds extra sweetness and a beautiful shine.
• Sprinkle of sea salt: A pinch of flaky sea salt can enhance the sweet flavors and add a savory contrast that elevates each bite.

Side Dishes

• Warm apple cider: This comforting drink complements the spices in the cookies perfectly and makes for a cozy pairing during fall gatherings.
• Vanilla almond milk: A glass of this creamy beverage provides a smooth balance against the rich flavors of the pumpkin cookies.
• Pumpkin spice latte: This classic fall drink matches beautifully with pumpkin-flavored treats, creating a delightful coffee break experience.
• Roasted pecans: These nutty bites add crunch and depth when served alongside your cookies, making for a satisfying snack platter.

Enjoy these Brown Butter and Maple Chewy Pumpkin Cookies as a perfect treat for any occasion! Whether it’s a cozy night in or a festive gathering, these cookies are sure to bring warmth and joy to your table.

Make Ahead and Storage

These Brown Butter and Maple Chewy Pumpkin Cookies are perfect for meal prep! You can make the dough in advance, store it, and bake fresh cookies whenever the craving strikes.

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 longer storage, refrigerate them in a sealed container for up to 2 weeks.

Freezing

• Scoop the dough into balls and freeze them on a baking sheet until firm.
• Transfer the frozen dough balls to a freezer-safe bag or container and freeze for up to 3 months.
• When ready to bake, no need to thaw; just add an extra couple of minutes to the baking time.

Reheating

• Preheat your oven to 350F.
• Place cookies on a baking sheet and warm them in the oven for about 5-7 minutes until heated through.
• Alternatively, you can microwave individual cookies for about 10-15 seconds.

FAQs

If you have questions about making these delicious cookies, you’re in the right place!

Can I use different types of flour for Brown Butter and Maple Chewy Pumpkin Cookies?

Yes! While all-purpose flour gives the best results, you can substitute with a gluten-free flour blend if needed. Just ensure it has a good binding quality.

What makes these cookies chewy?

The combination of brown butter and dark brown sugar contributes to their chewy texture. The egg yolk also plays a key role by adding moisture without making the cookies too cakey.

How do I ensure my Brown Butter and Maple Chewy Pumpkin Cookies are soft?

To keep your cookies soft, be careful not to overbake them. They should look slightly underdone when you take them out of the oven. Letting them rest on the baking sheet will help them finish cooking while staying soft inside.

Can I add nuts or chocolate chips to these cookies?

Absolutely! Feel free to fold in your favorite mix-ins like walnuts or chocolate chips after combining the wet and dry ingredients.

How do I store my Brown Butter and Maple Chewy Pumpkin Cookies?

Store them in an airtight container at room temperature for up to five days or refrigerate them for longer freshness. You can also freeze the dough or baked cookies for future enjoyment!

Final Thoughts

I hope this recipe warms your kitchen with its delightful aroma and fills your heart with joy! These Brown Butter and Maple Chewy Pumpkin Cookies are truly special—perfectly chewy with a hint of fall flavors that will bring smiles all around. Enjoy making them, sharing them, or savoring each bite yourself. Happy baking!