Brown Butter and Maple Chewy Pumpkin Cookies

If you’re looking for the perfect fall treat, these Brown Butter and Maple Chewy Pumpkin Cookies are an absolute must-try! They combine the nutty richness of browned butter with the sweetness of maple and the cozy warmth of pumpkin spices. These cookies are soft, chewy, and packed with autumnal flavors.

Why You’ll Love This Recipe

• The browned butter adds a deep, nutty flavor that elevates the cookies.
• Perfectly chewy with just the right amount of softness.
• The pumpkin puree keeps them moist and enhances the flavor.
• A delightful balance of spices creates that classic fall feeling.
• Easy to customize with variations like nuts or chocolate chips.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter
• Pure maple syrup
• Granulated sugar
• Brown sugar
• Pumpkin puree
• Egg yolk
• Vanilla extract
• All-purpose flour
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg
• Ground cloves

Directions

1. Brown the Butter: In a saucepan over medium heat, melt the butter until it turns golden brown and has a nutty aroma. Be careful not to burn it. Allow it to cool slightly.
2. Mix Wet Ingredients: In a mixing bowl, combine the browned butter, maple syrup, granulated sugar, and brown sugar. Stir until smooth. Add the pumpkin puree, egg yolk, and vanilla extract. Mix well.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
4. Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
5. Chill the Dough: Cover the dough and refrigerate for at least 30 minutes. This step helps the cookies hold their shape while baking.
6. Preheat and Prep: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Shape and Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are set but the centers are still soft.
8. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Servings and Timing

• Servings: Makes about 24 cookies
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Chill Time: 30 minutes

Variations

• Chocolate Chips: Add 1 cup of chocolate chips for a sweeter treat.
• Nuts: Mix in 1/2 cup of chopped pecans or walnuts for added crunch.
• Glaze: Drizzle with a simple maple glaze for an extra layer of sweetness.
• Spices: Adjust the spice blend to your taste—add a pinch of ginger or allspice.
• Gluten-Free: Substitute with a 1:1 gluten-free baking flour.

Storage/Reheating

• Room Temperature: Store cookies in an airtight container for up to 5 days.
• Freezing: Freeze baked cookies or raw cookie dough for up to 3 months. Thaw cookies at room temperature before serving, or bake dough directly from frozen, adding an extra minute or two to the baking time.

FAQs

1. Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugar and spices, which will alter the flavor and texture of the cookies.

2. How do I prevent my cookies from spreading too much?

Chilling the dough is essential to help the cookies maintain their shape during baking.

3. Can I double the recipe?

Yes, you can double the recipe, but make sure to mix the ingredients evenly for consistent results.

4. Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to balance the flavors.

5. How do I know when the browned butter is ready?

The butter is ready when it turns golden brown and emits a nutty aroma. Watch it carefully to prevent burning.

6. Can I substitute the maple syrup with honey?

Yes, honey can be used, but it will slightly alter the flavor profile of the cookies.

7. Why are my cookies dry?

Overbaking or using too much flour can make the cookies dry. Measure ingredients accurately and watch the baking time.

8. Can I skip the chilling step?

Chilling is crucial to prevent spreading and enhance flavor. Skipping it may result in flatter cookies.

9. What’s the best way to brown butter?

Use a light-colored saucepan to monitor the color change, and stir frequently to prevent burning.

10. Can I make these cookies vegan?

Yes, substitute the butter with vegan butter, use a flax egg instead of the egg yolk, and ensure all other ingredients are vegan-friendly.

Conclusion

Brown Butter and Maple Chewy Pumpkin Cookies are a cozy and flavorful treat that’s perfect for autumn. Their irresistible chewy texture and warm spices make them a crowd-pleaser. Whether you’re baking them for a holiday gathering or enjoying them with a warm drink, these cookies are sure to become a seasonal favorite.

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