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If you’re ready to embrace the cozy flavors of fall in a truly irresistible way, this Brown Butter and Maple Chewy Pumpkin Cookies Recipe is going to become your new obsession. It captures the perfect balance of nutty browned butter and the rich sweetness of maple syrup, all wrapped up with the warm spices and tender texture of pumpkin cookies that practically melt in your mouth. Whether you’re baking for a chilly afternoon treat or a festive gathering, these cookies deliver that comforting, homemade charm with every bite.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward baking these delightful treats, and luckily, they are simple pantry staples that each play an essential role in the final flavor and texture of your cookies.
- Unsalted butter (1 cup/2 sticks): Browning the butter adds a deep, nutty flavor that elevates the entire cookie.
- Brown sugar (1 cup, packed): Adds moisture and a touch of caramel sweetness to keep the cookies chewy.
- Maple syrup (1/2 cup, preferably pure): Brings natural sweetness and enhances the fall-inspired flavor profile.
- Canned pumpkin puree (1 cup): Provides that tender, moist texture and authentic pumpkin taste.
- Large egg (1): Acts as the binding agent that helps everything hold together perfectly.
- Vanilla extract (2 teaspoons): Adds a lovely background note that complements the spices beautifully.
- All-purpose flour (2 1/2 cups): The structure base for the chewy cookies, balancing density and softness.
- Baking soda (1 teaspoon): Helps the cookies rise and spread just right.
- Ground cinnamon (1 teaspoon): Imparts warm, aromatic spice essential for pumpkin treats.
- Ground ginger (1/2 teaspoon): Adds a subtle spicy kick that livens up the flavor.
- Ground nutmeg (1/4 teaspoon): Provides an earthy hint that rounds out the spice blend.
- Salt (1/4 teaspoon): Enhances all the sweet and savory flavors to perfection.
- Powdered sugar (1/2 cup): For the optional maple glaze, adding a sweet finishing touch.
- Maple syrup (2 tablespoons): Used in the glaze to echo the cookie’s maple essence.
- Milk (1 tablespoon or as needed): Helps achieve the perfect glaze consistency for drizzling.
How to Make Brown Butter and Maple Chewy Pumpkin Cookies Recipe
Step 1: Brown the Butter
Start by melting the unsalted butter in a medium saucepan over medium heat. Stir continuously as it foams and then begins to brown — this usually takes about 5 to 7 minutes. You’ll know it’s ready when you see golden-brown flecks and smell that irresistible, nutty aroma. This browning step is a game changer, infusing the cookies with a depth of flavor you won’t want to miss. Once browned, remove from heat and let it cool for 10 to 15 minutes so it’s warm but not hot.
Step 2: Prepare the Dough
While the butter cools, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking. In a large mixing bowl, combine the brown sugar, maple syrup, pumpkin puree, egg, and vanilla extract. Whisk these together until smooth and creamy, creating a luscious base for your dough. Next, carefully stir in the cooled brown butter, blending until just incorporated to keep that wonderful nutty flavor evenly distributed.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. This mix of spices is crucial to evoking the warm, spicy aroma that pumpkin lovers crave. Gradually fold these dry ingredients into the wet mixture, mixing gently to avoid overworking the dough. You want a well-combined but tender cookie dough that will bake up soft and chewy.
Step 4: Bake the Cookies
Scoop generous spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Gently flatten each cookie slightly with your fingers or a spatula to help them bake evenly. Slide the sheets into your preheated oven and bake for 10 to 12 minutes, until the edges are set but the centers remain soft. Once out of the oven, let the cookies rest on the pans for 5 minutes before transferring them to a wire rack to cool completely. This cooling period helps the cookies firm up perfectly while staying chewy inside.
Step 5: Optional Maple Glaze
If you want to add a beautiful finishing touch, whisk together the powdered sugar, maple syrup, and milk until smooth and pourable. Drizzle this glaze over the cooled cookies with a spoon or piping bag for an extra layer of sweetness and gloss. This step is optional, but it really highlights the maple flavor and makes your cookies look irresistible and bakery-worthy.
How to Serve Brown Butter and Maple Chewy Pumpkin Cookies Recipe
Garnishes
Consider sprinkling a pinch of flaky sea salt over the maple glaze to balance the sweetness and elevate the flavor profile. Toasted pecans or chopped walnuts can also be sprinkled on top before baking to add a delightful crunch and nutty contrast. These little finishing touches make serving the cookies feel like a special occasion.
Side Dishes
These chewy pumpkin cookies pair beautifully with warm drinks like a spiced chai latte, a rich cup of coffee, or even a creamy hot chocolate. For a more indulgent dessert, serve alongside vanilla bean ice cream or a dollop of whipped cream to complement the cozy spices. Their soft texture makes them perfect for dunking or accompanying any comforting beverage.
Creative Ways to Present
For gatherings or gifting, stack the cookies in a decorative jar tied with a rustic ribbon or nestle them inside a charming wooden box filled with autumn leaves and cinnamon sticks. You can also plate them on festive autumn-themed serving trays with a scattering of fresh cranberries or small pumpkin decorations to truly get into the fall spirit.
Make Ahead and Storage
Storing Leftovers
To keep your cookies fresh and chewy, store them in an airtight container at room temperature for up to five days. Layering parchment paper between the cookies prevents them from sticking together while preserving their tender texture.
Freezing
If you want to save these treats for later, freeze the baked cookies in a single layer on a baking sheet until solid. Then transfer them to a freezer-safe container or bag, separating layers with parchment paper. Frozen cookies maintain their flavor and texture for up to three months.
Reheating
To enjoy the cookies after freezing, let them thaw at room temperature, then warm them briefly in a 300°F (150°C) oven for about 5 minutes. This restores their fresh-baked softness and brings back that warm, inviting aroma of brown butter and maple.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
While fresh pumpkin can work, it’s best to cook and puree it thoroughly first to match the texture and moisture of canned pumpkin. Canned pumpkin puree is a convenient, consistent option that ensures great cookie texture every time.
What is the benefit of browning the butter?
Browned butter adds a rich, nutty complexity that regular melted butter can’t match. This extra step deepens the flavor profile of the cookies and makes them taste extra special and bakery-quality.
Are these cookies gluten-free?
This recipe uses all-purpose flour by default, so it’s not gluten-free. However, you can try substituting a gluten-free flour blend in equal amounts, though texture might be slightly different.
Can I make these cookies vegan?
You can experiment by replacing the butter with a vegan butter substitute and using a flax or chia egg instead of a chicken egg. Maple syrup and pumpkin puree are naturally vegan, so with thoughtful swaps, these cookies can be adapted.
How chewy are these cookies?
These cookies are delightfully chewy with a soft center and slightly crisp edges. The pumpkin puree and brown butter combination helps maintain that perfect chewiness that keeps you reaching for more.
Final Thoughts
If you’re searching for a cookie that captures the essence of autumn in every bite, you absolutely must try this Brown Butter and Maple Chewy Pumpkin Cookies Recipe. It’s one of those rare recipes that feels both indulgent and comforting, making it an instant favorite to bake time and again. Go ahead and treat yourself and those you love to these lovely, wholesome cookies—you won’t regret it!
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Print
Brown Butter and Maple Chewy Pumpkin Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 47 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Brown Butter and Maple Chewy Pumpkin Cookies combine the rich, nutty flavor of brown butter with the natural sweetness of maple syrup and comforting pumpkin puree. The cookies offer a perfect balance of warm spices and a soft, chewy texture, making them an ideal treat for fall or anytime you’re craving a cozy dessert.
Ingredients
Cookie Dough
- 1 cup unsalted butter (2 sticks)
- 1 cup brown sugar, packed
- 1/2 cup maple syrup (preferably pure)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Maple Glaze (Optional)
- 1/2 cup powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon milk (or as needed)
Instructions
- Brown the Butter: In a medium saucepan, melt the butter over medium heat, stirring constantly until it foams and turns golden brown with a nutty aroma, about 5-7 minutes. Be careful not to burn it.
- Cool the Butter: Remove the browned butter from heat and let it cool for 10 to 15 minutes to prevent cooking the eggs when mixed.
- Preheat Oven and Prepare Baking Sheets: Set the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together brown sugar, maple syrup, pumpkin puree, egg, and vanilla extract until smooth and combined.
- Add Browned Butter: Stir the cooled brown butter into the wet mixture until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt.
- Form Dough: Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Scoop and Shape Cookies: Drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each cookie slightly with your hand or the back of a spoon.
- Bake: Place baking sheets in the oven and bake for 10 to 12 minutes, or until the edges are set but the centers remain soft. Remove and let the cookies cool on the sheets for 5 minutes before transferring to wire racks to cool completely.
- Prepare Maple Glaze (Optional): In a small bowl, whisk together powdered sugar, maple syrup, and milk until smooth and pourable.
- Glaze Cookies: Drizzle the maple glaze over cooled cookies using a spoon or piping bag for an added layer of sweetness and flavor. Allow glaze to set before serving.
Notes
- Allow the butter to brown carefully, stirring constantly to avoid burning, as burnt butter imparts a bitter flavor.
- Using canned pumpkin puree rather than pumpkin pie filling ensures the right texture and sweetness.
- Make sure the browned butter is cooled before mixing with eggs and other ingredients to prevent curdling.
- The glaze is optional but adds a lovely extra maple flavor and sweetness.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
