Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chewy Brown Butter Maple Pumpkin Cookies

Chewy Brown Butter Maple Pumpkin Cookies

These Chewy Brown Butter Maple Pumpkin Cookies are soft, rich, and packed with warm fall flavors like nutty brown butter, sweet maple syrup, and cozy pumpkin spice. Perfect for autumn!

  • Total Time: 45 minutes (including chill time)
  • Yield: 24 cookies 1x

Ingredients

Scale
  • 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

Instructions

  1. Brown the Butter: In a medium pan, melt the butter over medium heat, stirring frequently. Cook for 5-7 minutes until it turns a golden brown and smells nutty. Remove from heat and let cool slightly.
  2. Mix Wet Ingredients: In a large bowl, mix the brown sugar, granulated sugar, and cooled brown butter. Stir in the maple syrup, pumpkin puree, egg yolk, and vanilla extract until smooth.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  4. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Stir until just combined.
  5. Chill the Dough: Cover and refrigerate the dough for 30 minutes.
  6. Preheat Oven: While the dough chills, preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper.
  7. Shape and Bake: Scoop tablespoon-sized balls of dough and place them on the baking sheets, leaving space between each. Flatten slightly with your hand. Bake for 12-15 minutes until the edges are lightly browned.
  8. Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!

Notes

  • 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.
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 12-15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120kcal
  • Sugar: 10g
  • Sodium: 100mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg

Keywords: Brown Butter Pumpkin Cookies, Maple Pumpkin Cookies, Fall Cookie Recipes