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
Scale
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.
