Brown Butter and Maple Chewy Pumpkin Cookies

If you’re looking for a delightful cookie that captures the essence of fall, then these Brown Butter and Maple Chewy Pumpkin Cookies are just what you need! Imagine biting into a soft, chewy cookie that’s rich with brown butter flavor, perfectly balanced by the sweetness of maple and the warmth of pumpkin spice. These cookies are not only perfect for cozy evenings at home but also make a fantastic treat to share at family gatherings or celebrations. Trust me, once you try these cookies, they’ll quickly become a cherished favorite.

Why You’ll Love This Recipe

• Deliciously Chewy: These cookies have the perfect chewy texture that will keep you coming back for more!
• Simple Preparation: With easy-to-follow steps, you’ll be baking like a pro in no time.
• Family-Friendly Appeal: Kids and adults alike will love the warm flavors and inviting aroma.
• Perfect for Fall: Embrace the season with these pumpkin-spiced delights that scream autumn.
• Make-Ahead Convenience: Batch them up and freeze for a quick treat whenever the craving strikes!

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to bring this recipe to life. Each one adds its own unique flavor to create mouthwatering cookies that everyone will adore!

For the Cookies

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

For Coating

• 2 tbsp brown sugar
• 2 tbsp granulated sugar
• 1 tsp cinnamon

Variations

This recipe is wonderfully flexible! Feel free to tweak it to suit your taste or dietary needs.

• Add Chocolate Chips: Stir in some dairy-free chocolate chips for an extra sweet surprise.
• Use Different Sweeteners: Swap out maple syrup for honey or agave syrup if you prefer.
• Incorporate Nuts: Add chopped pecans or walnuts for added crunch and flavor.
• Mix in Dried Fruits: Toss in some cranberries or raisins for a fruity twist.

How to Make Brown Butter and Maple Chewy Pumpkin Cookies

Step 1: Brown the Butter

First things first, let’s brown the butter! This step is crucial because browning adds a deep, nutty flavor that elevates your cookies. Melt 1 cup of unsalted butter over medium heat, stirring continuously until it turns a rich amber color. Don’t rush this step; take your time to let those flavors develop.

Step 2: Cool the Butter

Once you’ve achieved that beautiful browned state, pour the butter into a measuring glass. It’s essential to scrape all those tasty brown bits off the bottom of the pot – they are full of flavor! Place it in the refrigerator for about 20 minutes until it cools down but doesn’t solidify.

Step 3: Preheat Your Oven

While your butter cools, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper so your cookies won’t stick!

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together your flour, baking soda, baking powder, salt, and spices. This step helps evenly distribute all those flavorful ingredients throughout your dough.

Step 5: Combine Sugars and Butter

In another mixing bowl, combine dark brown sugar with your cooled brown butter. The mixture should look like clumpy wet sand – this is how you know you’ve done it right!

Step 6: Add Wet Ingredients

Whisk in one large egg yolk along with pure maple syrup, vanilla extract, and pumpkin puree until everything is smooth. This combination creates delicious moisture and flavor in your dough.

Step 7: Mix Dry Ingredients into Dough

Now it’s time to fold in those dry ingredients using a rubber spatula. If your dough feels too thin and doesn’t hold its shape when scooped out, chill it in the fridge for an additional 15-20 minutes until thickened.

Step 8: Prepare Coating Mixture

While waiting on your dough to chill, mix together your coating ingredients—brown sugar and cinnamon—in a small dish. This will give each cookie an extra touch of sweetness on the outside.

Step 9: Scoop and Coat Cookies

Using a large cookie scoop or measuring cup (about 2oz), scoop out portions of dough. Drop them into the cinnamon sugar mixture and toss gently to coat before placing them on your prepared baking sheet.

Step 10: Bake Your Cookies

Space your cookies about 3 inches apart on the baking sheet—this allows them room to spread while baking. Bake for about 12-15 minutes until their edges darken slightly but centers stay puffy and underdone.

Step 11: Cool on Baking Sheet

Allow them to sit on the baking sheet for a couple of minutes before transferring them to a cooling rack. This helps maintain their chewy texture!

Step 12: Enjoy!

Once they’ve cooled just enough not to burn your mouth (but who could resist?), dig in! Enjoy these delightful Brown Butter and Maple Chewy Pumpkin Cookies all season long!

Pro Tips for Making Brown Butter and Maple Chewy Pumpkin Cookies

Baking can sometimes be tricky, but with these helpful tips, you’ll be on your way to perfect cookies every time!

• Brown the butter carefully: Watch your butter closely as it melts to prevent burning. This step adds a deep nutty flavor that is essential for these cookies.
• Chill the dough if needed: If your dough feels too soft after mixing, refrigerate it for 15-20 minutes. Chilling helps solidify the butter, resulting in thicker and chewier cookies.
• Use a cookie scoop: A large cookie scoop (2oz) ensures uniform cookie sizes, which helps them bake evenly. Plus, it makes portioning a breeze!
• Space the cookies out: Give each cookie enough room on the baking sheet (about 3 inches apart) so they don’t spread into each other while baking. This ensures they maintain their shape.
• Don’t skip the cooling time: Letting the cookies rest on the baking sheet before transferring them to a rack allows them to set up perfectly and retain their chewy texture.

How to Serve Brown Butter and Maple Chewy Pumpkin Cookies

These delicious cookies are perfect for sharing or enjoying all by yourself! Here are some great ideas on how to present them.

Garnishes

• Drizzle of maple syrup: A light drizzle of pure maple syrup on top adds extra sweetness and enhances the fall flavors.
• Sprinkle of sea salt: Just a pinch of flaky sea salt can bring out the sweetness and add a delightful contrast in flavor.

Side Dishes

• Hot apple cider: The warm spices in apple cider complement the pumpkin flavors beautifully, making it a cozy pairing for your cookies.
• Vanilla almond milk: A chilled glass of vanilla almond milk is creamy and nutty, offering a lovely balance to the rich flavors of the cookies.
• Fresh fruit salad: A refreshing mix of seasonal fruits like apples, pears, and pomegranate seeds provides a bright contrast to the rich cookies.
• Pumpkin spice latte: Embrace fall fully with this classic drink! The combination of coffee, pumpkin spice, and creamy milk pairs perfectly with your chewy pumpkin treats.

These Brown Butter and Maple Chewy Pumpkin Cookies are not just desserts; they’re cozy moments waiting to happen. Enjoy every bite!

Make Ahead and Storage

These Brown Butter and Maple Chewy Pumpkin Cookies are perfect for meal prep! You can make a big batch ahead of time, store them, and enjoy their deliciousness throughout the week.

Storing Leftovers

• Store cooled cookies in an airtight container at room temperature for 3-5 days.
• For longer freshness, add a slice of bread to the container to help retain moisture.
• If you prefer, you can also refrigerate the cookies for up to a week.

Freezing

• To freeze, allow baked cookies to cool completely.
• Place them in a single layer on a baking sheet and freeze until solid.
• Transfer frozen cookies to a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 3 months.

Reheating

• When ready to enjoy, simply reheat frozen cookies in the microwave for about 10-15 seconds or until warmed through.
• Alternatively, you can bake them from frozen at 350°F (175°C) for about 10 minutes or until heated through.

FAQs

Here are some common questions about these delicious cookies!

Can I make Brown Butter and Maple Chewy Pumpkin Cookies without brown sugar?

Yes! You can substitute brown sugar with coconut sugar or a mix of granulated sugar and molasses for similar flavor and moisture.

How do I ensure my Brown Butter and Maple Chewy Pumpkin Cookies turn out chewy?

To keep your cookies chewy, avoid overbaking them. Bake until the edges are darkened but the centers look slightly underdone. They will continue cooking as they cool.

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugars and spices that may alter the cookie’s flavor and texture.

What is the secret to making chewy cookies?

The key is using enough fat (like brown butter), not overmixing the dough, and slightly underbaking them so they remain soft in the center.

Final Thoughts

I hope you feel inspired to whip up these Brown Butter and Maple Chewy Pumpkin Cookies! They’re not only packed with cozy fall flavors but also bring warmth and joy to any gathering or quiet night at home. Enjoy every bite, share them with loved ones, or savor them all by yourself—they’re that good! Happy baking!