Chewy Brown Butter Maple Pumpkin Cookies Recipe
If you’re on the hunt for a cookie that feels like a warm, cozy hug in every bite, then you absolutely need to try these Chewy Brown Butter Maple Pumpkin Cookies. They bring together the rich, nutty depth of browned butter with the earthy sweetness of pumpkin and a hint of warm spices, all beautifully balanced with the smooth touch of maple syrup. These cookies are not just a treat but a celebration of fall flavors in a chewy, irresistible form that will have you reaching for another one before you know it.
Ingredients You’ll Need
These ingredients might look simple, but each one plays a crucial role in creating the perfect balance of chewy texture, warm spices, and sweet depth. From the golden brown butter that adds a nutty richness to the pumpkin puree that keeps the cookies tender and moist, every element contributes to the magic of these cookies.
- Unsalted butter: Melting and browning the butter gives a deep, nutty flavor unlike regular melted butter.
- Brown sugar: Provides natural moisture and richness, perfect for that chewy texture.
- Granulated sugar: Helps balance out the sweetness and adds slight crispness to the edges.
- Pure pumpkin puree: The star of the show, lending moisture, softness, and the perfect fall flavor.
- Large egg: Binds everything together while adding richness and structure.
- Vanilla extract: A touch of warmth and complexity enhancing all the other flavors.
- All-purpose flour: The base that creates the chewy body of the cookie.
- Baking soda: A leavening agent to give just the right lift.
- Salt: Balances sweetness and enhances the spices and butter nuttiness.
- Ground cinnamon: Warm and sweet, it’s essential for that pumpkin-spice vibe.
- Ground ginger: Adds a little zing and depth to the spice mix.
- Ground nutmeg: Offers a subtle, nutty aroma that complements pumpkin beautifully.
- Ground cloves: Provides a touch of earthiness and warmth.
- Maple syrup: Can be added to the dough or drizzled on top for natural sweetness and that signature maple flavor.
How to Make Chewy Brown Butter Maple Pumpkin Cookies
Step 1: Brown the Butter
Start by melting unsalted butter over medium heat in a small saucepan. Stir constantly until the butter turns a rich golden brown and releases a nutty aroma. This step takes patience, but it’s where so much of the cookie’s character comes from. Remove it from heat and let it cool slightly before using.
Step 2: Mix Sugars with Browned Butter
In a mixing bowl, combine the brown sugar and granulated sugar with the browned butter. Stir or whisk until everything is well combined and smooth. This mix is the sweet, flavorful base that will make your cookies chewy and delicious.
Step 3: Add Pumpkin, Egg, and Vanilla
Next, whisk in the pumpkin puree, egg, and vanilla extract into the sugar-butter mixture. The pumpkin keeps the cookies moist and tender, while the egg helps bind all ingredients harmoniously.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Mixing your dry spices into the flour ensures even distribution and balanced flavor in every bite.
Step 5: Bring It All Together
Gradually add the dry ingredients to the wet pumpkin mixture. Stir until just combined to avoid tough cookies. If you love that extra maple sweetness, gently fold in the maple syrup now for an even deeper flavor infusion.
Step 6: Prepare to Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and ensures even baking.
Step 7: Scoop the Dough
Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet. Make sure to space them about 2 inches apart so they have room to spread without crowding.
Step 8: Bake to Perfection
Bake for 10-12 minutes. Look for lightly golden edges but soft centers — the cookies will firm up as they cool, giving you that perfect chewy texture.
Step 9: Cool and Enjoy
Allow the cookies to cool on the baking sheet for a few minutes to set, then transfer to a wire rack to cool completely. This step keeps them from breaking apart and maintains their soft, chewy goodness.
How to Serve Chewy Brown Butter Maple Pumpkin Cookies
Garnishes
While these cookies are incredible on their own, a light drizzle of maple syrup or a sprinkle of flaky sea salt can elevate their flavors to new heights. You could also add a dusting of powdered sugar for simple elegance.
Side Dishes
Pair these chewy delights with a cup of hot chai tea, a creamy latte, or even a glass of cold milk. The warm spices and maple notes create an inviting experience alongside any cozy beverage.
Creative Ways to Present
Serve your Chewy Brown Butter Maple Pumpkin Cookies alongside a small bowl of spiced whipped cream or a dollop of vanilla ice cream for an easy dessert upgrade. Arrange them on a rustic wooden platter with cinnamon sticks and fresh pumpkin for a festive table display.
Make Ahead and Storage
Storing Leftovers
Store your cookies in an airtight container at room temperature for up to 5 days. To keep them chewy, add a slice of bread or a damp paper towel inside the container — it helps maintain moisture perfectly.
Freezing
You can freeze these cookies for up to 3 months. Place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe container or bag. Thaw at room temperature when ready to enjoy.
Reheating
Warm your cookies briefly in the microwave for 10-15 seconds or pop them in a preheated oven for a few minutes to revive their softness and bring back that fresh-baked feeling.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree because canned pumpkin pie filling contains added spices and sugars that could throw off the flavor and texture balance of your cookies.
Is it necessary to brown the butter?
Browning the butter is a game-changer! It adds a rich, nutty complexity that regular melted butter simply can’t match, making these cookies truly special.
Can I substitute maple syrup with honey or molasses?
While honey or molasses can be used, they will alter the flavor profile slightly. Maple syrup offers the best complementary sweetness with its unique, mellow taste.
How soft will these cookies be after baking?
The cookies will be soft with chewy edges immediately after baking and will firm up a little as they cool, giving you that ideal chewy bite without being cakey.
Can I add nuts or chocolate chips to this recipe?
Absolutely! Chopped pecans, walnuts, or dark chocolate chips make fantastic add-ins, adding texture and extra bursts of flavor that pair beautifully with the pumpkin and spices.
Final Thoughts
These Chewy Brown Butter Maple Pumpkin Cookies are truly a must-bake for anyone craving that ultimate combination of fall flavors and comforting textures. They’re easy to make, delightfully flavorful, and perfect for sharing with family and friends on chilly days. Once you try them, they’ll quickly become a favorite you’ll want to make again and again. So grab your ingredients and get ready for some cookie magic!
Print
Chewy Brown Butter Maple Pumpkin Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Chewy Brown Butter Maple Pumpkin Cookies combine the rich, nutty flavor of browned butter with warm autumn spices and the natural sweetness of pumpkin and maple syrup for a moist, flavorful treat. Perfect for fall, these cookies offer a soft, chewy texture and a delightful blend of seasonal ingredients.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (melted and browned)
- 1 cup brown sugar (packed, light or dark)
- ½ cup granulated sugar
- 1 cup pure pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup maple syrup (optional, for drizzling or mixing in dough)
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Instructions
- Brown the Butter: In a small saucepan over medium heat, melt the unsalted butter. Continue cooking while stirring frequently until the butter turns golden brown and emits a nutty aroma. Remove from heat and allow to cool slightly.
- Mix Sugars and Butter: In a mixing bowl, combine the brown sugar, granulated sugar, and browned butter. Stir until the mixture is well combined and smooth.
- Add Pumpkin and Egg: Whisk in the pumpkin puree, egg, and vanilla extract until the mixture is uniform and smooth.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves to evenly distribute the spices.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing until just incorporated. The dough will be thick. If you like, gently fold in the maple syrup for extra sweetness and flavor.
- Preheat Oven and Prepare Baking Sheet: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Shape Cookies: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft. The cookies will continue to firm up as they cool.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool there for a few minutes before transferring them to wire racks to cool completely.
Notes
- For a deeper maple flavor, drizzle the baked cookies with additional maple syrup before serving.
- Make sure to brown the butter carefully to avoid burning; it should smell nutty and look golden.
- These cookies keep well stored in an airtight container at room temperature for up to 5 days.
- Optional: Add chopped nuts such as walnuts or pecans for added texture.
- If you prefer a thicker cookie, chill the dough for 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 25mg
Keywords: chewy pumpkin cookies, brown butter cookies, maple pumpkin cookies, fall cookies, baked pumpkin treats
