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
Scale
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
