Introduction:
These Chewy Brown Butter Maple Pumpkin Cookies are the perfect fall treat, combining rich, nutty brown butter with the sweet and earthy flavors of maple syrup and pumpkin. Warm spices like cinnamon, nutmeg, cloves, and ginger create an irresistible aroma, while the chewy texture makes these cookies utterly addictive. Whether you’re enjoying them with a cup of coffee or sharing them at a fall gathering, these cookies are guaranteed to impress!
Ingredients:
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup pure maple syrup
- 1/3 cup pumpkin puree
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Preparation:
Step 1: Brown the Butter
In a medium saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring frequently, as the butter foams and begins to brown. After about 5-7 minutes, the butter should have a rich, golden-brown color and a nutty aroma. Be careful not to burn it! Remove the butter from heat and let it cool slightly before using.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the granulated sugar, packed brown sugar, and cooled brown butter. Mix until everything is well combined and smooth. Next, add the pure maple syrup, pumpkin puree, egg yolk, and vanilla extract, stirring until the mixture is creamy and fully incorporated.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger. These warm spices will give your cookies that cozy, fall flavor.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cookies tough instead of chewy.
Step 5: Chill the Dough
Cover the dough and refrigerate it for at least 30 minutes. Chilling the dough will make it easier to shape and will help the cookies hold their form during baking.
Step 6: Preheat the Oven
While the dough is chilling, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
Step 7: Shape and Bake
Once the dough has chilled, scoop out tablespoon-sized balls and place them on the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with your hand to ensure even baking. Bake for 12-15 minutes, or until the edges are lightly browned and the centers look slightly underbaked (they’ll continue to set as they cool).
Step 8: Cool and Serve
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these chewy, perfectly spiced pumpkin cookies, which are ideal for autumn days and cozy gatherings!
Cooking Note:
- For an extra flavor boost, you can sprinkle a little sea salt on top of the cookies before baking to enhance the sweetness and bring out the nutty brown butter flavor.
- If you prefer a crispier cookie, bake them for an extra minute or two until the edges are more golden.
Serving Suggestions:
- Serve these cookies with a hot cup of spiced chai, coffee, or a glass of milk.
- They also pair wonderfully with a scoop of vanilla ice cream for a decadent dessert!
Tips:
- Make sure to let the brown butter cool before mixing it with the sugars. If the butter is too hot, it can melt the sugars and alter the cookie texture.
- For a slightly different twist, you can add chocolate chips or chopped pecans to the dough for added texture and flavor.
- Store the cookies in an airtight container at room temperature for up to 5 days or freeze them for up to 3 months.
Prep Time:
20 minutes
Cook Time:
12-15 minutes
Total Time:
35 minutes
Servings:
24 cookies
Nutritional Information:
- Calories: Approximately 120 kcal per cookie
- Protein: 1 gram per cookie
- Sodium: 90 mg per cookie
Conclusion:
These Chewy Brown Butter Maple Pumpkin Cookies are the epitome of fall comfort. The rich, nutty flavor of browned butter perfectly complements the sweet maple and pumpkin, while the warm spices add a cozy, autumnal touch. Their chewy texture and slightly crispy edges make these cookies utterly irresistible. Whether you’re baking for a holiday, a gathering, or simply to satisfy your own sweet tooth, this recipe is a must-try!
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Chewy Brown Butter Maple Pumpkin Cookies
- Total Time: 35 minutes
Description
These Chewy Brown Butter Maple Pumpkin Cookies are the perfect fall treat, combining rich, nutty brown butter with the sweet and earthy flavors of maple syrup and pumpkin. Warm spices like cinnamon, nutmeg, cloves, and ginger create an irresistible aroma, while the chewy texture makes these cookies utterly addictive. Whether you’re enjoying them with a cup of coffee or sharing them at a fall gathering, these cookies are guaranteed to impress!
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup pure maple syrup
- 1/3 cup pumpkin puree
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Instructions
Step 1: Brown the Butter
In a medium saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring frequently, as the butter foams and begins to brown. After about 5-7 minutes, the butter should have a rich, golden-brown color and a nutty aroma. Be careful not to burn it! Remove the butter from heat and let it cool slightly before using.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the granulated sugar, packed brown sugar, and cooled brown butter. Mix until everything is well combined and smooth. Next, add the pure maple syrup, pumpkin puree, egg yolk, and vanilla extract, stirring until the mixture is creamy and fully incorporated.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger. These warm spices will give your cookies that cozy, fall flavor.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cookies tough instead of chewy.
Step 5: Chill the Dough
Cover the dough and refrigerate it for at least 30 minutes. Chilling the dough will make it easier to shape and will help the cookies hold their form during baking.
Step 6: Preheat the Oven
While the dough is chilling, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
Step 7: Shape and Bake
Once the dough has chilled, scoop out tablespoon-sized balls and place them on the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with your hand to ensure even baking. Bake for 12-15 minutes, or until the edges are lightly browned and the centers look slightly underbaked (they’ll continue to set as they cool).
Step 8: Cool and Serve
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these chewy, perfectly spiced pumpkin cookies, which are ideal for autumn days and cozy gatherings!
Notes
Cooking Note:
- For an extra flavor boost, you can sprinkle a little sea salt on top of the cookies before baking to enhance the sweetness and bring out the nutty brown butter flavor.
- If you prefer a crispier cookie, bake them for an extra minute or two until the edges are more golden.
Serving Suggestions:
- Serve these cookies with a hot cup of spiced chai, coffee, or a glass of milk.
- They also pair wonderfully with a scoop of vanilla ice cream for a decadent dessert!
Tips:
- Make sure to let the brown butter cool before mixing it with the sugars. If the butter is too hot, it can melt the sugars and alter the cookie texture.
- For a slightly different twist, you can add chocolate chips or chopped pecans to the dough for added texture and flavor.
- Store the cookies in an airtight container at room temperature for up to 5 days or freeze them for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
Nutrition
- Serving Size: 24 cookies
- Calories: 120 kcal per cookie
- Sodium: 90 mg per cookie
- Protein: 1 gram per cookie