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Brown Butter and Maple Chewy Pumpkin Cookies

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  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 12 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These cookies are rich, chewy, and bursting with the warm flavors of browned butter, maple syrup, and pumpkin puree. Coated in a cinnamon-sugar mix, they’re the perfect fall treat, great with coffee or milk!

Ingredients

Scale

For the Cookies:

  • 1 cup (220g) unsalted butter
  • 1 1/2 cups (280g) packed dark brown sugar
  • 1 large egg yolk
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/3 cup (80g) pumpkin puree
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon

For the Cinnamon-Sugar Coating:

  • 2 tablespoons brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Brown the Butter:
    • In a medium saucepan over medium heat, melt the butter. Stir continuously until it foams, turns amber, and releases a nutty aroma.
    • Pour the browned butter into a heatproof bowl, including the browned bits, and let it cool to room temperature.
  2. Prepare the Dough:
    • In a large mixing bowl, combine the cooled browned butter and brown sugar. Beat until combined.
    • Add the egg yolk, maple syrup, vanilla extract, and pumpkin puree. Whisk until smooth.
    • In another bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
    • Gradually fold the dry ingredients into the wet mixture using a spatula until a soft dough forms.
  3. Chill the Dough:
    • If the dough feels too soft, cover and chill it in the fridge for 15-20 minutes.
  4. Prepare the Cinnamon-Sugar Coating:
    • In a small bowl, mix the brown sugar, granulated sugar, and cinnamon.
  5. Shape and Coat the Cookies:
    • Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
    • Scoop dough (about 1½ tablespoons each), roll into balls, and coat them in the cinnamon-sugar mixture.
    • Place the dough balls on the baking sheet about 3 inches apart.
  6. Bake:
    • Bake for 10-12 minutes, until edges are set but centers are soft.
    • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Notes

  • Cool browned butter completely before mixing to ensure the dough sets properly.
  • For chewier cookies, don’t overbake. The centers should remain slightly undercooked.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Find it online: https://newsvks.com/brown-butter-and-maple-chewy-pumpkin-cookies/