Chewy Brown Butter Maple Pumpkin Cookies

Name: Chewy Brown Butter Maple Pumpkin Cookies
Prep time: 15 min
Cook time: PT-481587H49M52S
Total time: 45 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1/4 cup pure maple syrup; 1/3 cup pumpkin puree; 1 large egg yolk; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger

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When autumn rolls in, cravings for warm, comforting flavors come right along with it. Imagine biting into a cookie that’s chewy, buttery, and bursting with the rich flavors of maple, pumpkin, and brown butter. These Chewy Brown Butter Maple Pumpkin Cookies are exactly what fall dreams are made of! In this recipe, we’ll break down the steps, share helpful tips, and offer insight into how to make the best autumn cookies that’ll keep everyone coming back for more.

Why Brown Butter and Pumpkin are a Match Made in Heaven

The combination of brown butter and pumpkin in cookies is like magic. Brown butter adds a rich, nutty depth to the cookies that complements the earthy sweetness of the pumpkin. By browning the butter first, we’re unlocking a layer of flavor that’s a step above regular butter. When mixed with pure maple syrup and warm spices like cinnamon and nutmeg, these cookies give off all the cozy vibes of fall.

Key Ingredients for Chewy Brown Butter Maple Pumpkin Cookies

Before you dive into baking, it’s important to understand how each ingredient plays its role in making these cookies both delicious and chewy. Let’s take a look at the essential ingredients:

Wet Ingredients:

Unsalted butter: Browning the butter elevates the flavor with a nutty, rich taste.
Granulated sugar & brown sugar: The combination of both sugars creates the perfect chewy texture.
Pumpkin puree: Adds moisture and a subtle pumpkin flavor without overpowering the other ingredients.

Maple syrup: Adds sweetness with a rich, autumnal flavor.
Egg yolk: Adds structure and binds the dough together for the perfect chewy texture.
Vanilla extract: Enhances the sweetness and adds depth to the flavor.

Dry Ingredients:

All-purpose flour: The base of the cookie dough that provides structure.
Baking soda & baking powder: These leavening agents help the cookies rise while keeping them soft and chewy.
Ground cinnamon, nutmeg, cloves, and ginger: These spices give the cookies their warm, fall-inspired flavor.

Step-by-Step Directions for Baking Success

Let’s walk through the process of making these chewy brown butter maple pumpkin cookies from start to finish. Each step is designed to bring out the best flavors and textures in these autumn treats.

Step 1: Brown the Butter

The first and most crucial step is browning the butter. Melt your butter over medium heat, stirring often. After about 5-7 minutes, the butter will turn a rich golden brown, and you’ll smell a nutty aroma. This step adds a deep, rich flavor to the cookies that can’t be skipped.

Step 2: Mix the Wet Ingredients

Once your butter has cooled slightly, mix it with the sugars in a large bowl. The brown sugar helps create the chewy texture, while the granulated sugar adds the right amount of sweetness. Add the maple syrup, pumpkin puree, egg yolk, and vanilla extract to the mix and stir until everything is well combined.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and spices. Make sure everything is evenly distributed to avoid clumps of spice in your dough.

Step 4: Mix Wet and Dry Ingredients Together

Slowly incorporate the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix, as this can lead to tougher cookies.

Step 5: Chill the Dough

Chilling the dough for at least 30 minutes is essential for maintaining that chewy texture. The dough will firm up, making it easier to handle and preventing the cookies from spreading too much in the oven.

Step 6: Shape and Bake the Cookies

Preheat your oven to 350°F (175°C). Scoop out tablespoon-sized balls of dough and place them on a lined baking sheet, leaving 2 inches between each cookie. Flatten the dough slightly with the palm of your hand and bake for 12-15 minutes. The cookies should have lightly browned edges and soft centers.

Step 7: Cool and Serve

Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack. The cookies will continue to set as they cool. Enjoy your chewy brown butter maple pumpkin cookies with a hot cup of coffee or tea!

Notes and Tips for the Perfect Cookies

If you want to take your chewy brown butter maple pumpkin cookies to the next level, here are some expert tips to help you out:

Don’t skip browning the butter: This step adds a depth of flavor that you won’t get from regular melted butter.
Chill the dough: Chilling not only makes the dough easier to handle, but it also helps keep the cookies thick and chewy.
Add-ins: Feel free to experiment with mix-ins like white chocolate chips, chopped pecans, or even a drizzle of maple glaze on top.

Storage: Store your cookies in an airtight container at room temperature for up to 4 days or freeze them for longer storage.

Nutritional Information & Health Benefits

Wondering about the nutritional value of these delicious cookies? While they are a treat, they contain some wholesome ingredients like pumpkin puree and maple syrup, which offer a range of nutrients.

Serving: 1 cookie

Calories: 120
Carbohydrates: 18g
Protein: 2g

Fat: 5g
Saturated Fat: 3g
Cholesterol: 20mg

Sodium: 100mg
Fiber: 1g
Sugar: 10g

Vitamin A: 10% DV
Calcium: 2% DV
Iron: 4% DV

Health Benefits

Pumpkin: High in Vitamin A, which is good for your eyes and immune system.
Maple Syrup: Contains antioxidants and minerals like zinc and manganese.
Brown Butter: Adds a healthy dose of fat, which helps you feel full and satisfied.

Frequently Asked Questions (FAQs)

Q: Can I make these cookies ahead of time?

A: Yes! You can make the dough ahead of time and store it in the refrigerator for up to 3 days. Just let it come to room temperature before baking.

Q: Can I freeze these cookies?

A: Absolutely! Freeze the cookie dough balls before baking, or freeze the baked cookies for up to 3 months. Just thaw them at room temperature before serving.

Q: What can I use instead of pumpkin puree?

A: If you’re out of pumpkin puree, you can try using mashed sweet potatoes or butternut squash for a similar flavor and texture.

Q: Can I make these cookies gluten-free?

A: Yes! Simply substitute the all-purpose flour with a gluten-free flour blend, and you’ll have delicious gluten-free cookies.

Q: How can I make these cookies extra chewy?

A: The secret to extra chewy cookies is to use more brown sugar than white sugar, and make sure not to overbake them. Slightly underbaking will result in a chewier texture as the cookies will continue to set as they cool.

These Chewy Brown Butter Maple Pumpkin Cookies are everything you want in a fall dessert: rich, chewy, and full of cozy flavors. Perfect for sharing with family and friends, or for keeping all to yourself (we won’t tell!). Now, grab those ingredients and get baking—your taste buds will thank you!

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