If you are looking for a cozy fall treat that perfectly balances warm spices with rich flavor, you absolutely must try this Brown Butter and Maple Chewy Pumpkin Cookies Recipe. These cookies boast a divinely chewy texture heightened by the caramelized depth of brown butter and the natural sweetness of pure maple syrup, all wrapped in the comforting embrace of pumpkin and classic autumn spices. Every bite feels like a hug from the season itself, making them an instant favorite for family gatherings, afternoon snacks, or whenever you want to indulge in something truly special.
Ingredients You’ll Need
To create these delightful Brown Butter and Maple Chewy Pumpkin Cookies, you only need a handful of simple, pantry-friendly ingredients that come together to make something extraordinary. Each component plays a vital role: the brown butter for nuttiness, pumpkin for moistness and earthiness, and maple syrup to bring that perfect sweetness with a hint of sophistication.
- Unsalted butter (1 cup): Browning the butter intensifies its flavor and adds a toasty, caramelized note that sets these cookies apart.
- Brown sugar (1 cup, packed): Adds moisture and a deep, molasses-like sweetness that complements pumpkin beautifully.
- Maple syrup (1/2 cup): Using pure maple syrup infuses the cookies with a natural sweetness and subtle complexity.
- Canned pumpkin puree (1 cup): The heart of the recipe, providing both tenderness and that unmistakable autumnal taste.
- Large egg (1): Binds ingredients together while helping the cookies hold their chewy texture.
- Vanilla extract (2 teaspoons): Rounds out the flavors with its warm and sweet aroma.
- All-purpose flour (2 1/2 cups): The structure of the cookies, carefully balanced to keep them tender yet sturdy.
- Baking soda (1 teaspoon): Gives a gentle lift and softness to every bite.
- Ground cinnamon (1 teaspoon): Classic pumpkin spice that adds warmth and familiarity.
- Ground ginger (1/2 teaspoon): Provides a subtle touch of spicy brightness.
- Ground nutmeg (1/4 teaspoon): A warm undertone that deepens the spice profile.
- Salt (1/4 teaspoon): Balances sweetness and enhances all flavors.
- Powdered sugar (1/2 cup): For the optional glaze, delivering just a hint of sugary sheen.
- Additional maple syrup (2 tablespoons): To sweeten the glaze with authentic maple flavor.
- Milk (1 tablespoon or as needed): Helps achieve the perfect glaze consistency.
How to Make Brown Butter and Maple Chewy Pumpkin Cookies Recipe
Step 1: Brown the Butter to Perfection
Start by melting your unsalted butter in a medium saucepan over medium heat. Stir constantly as it begins to foam, watching carefully; within about 5 to 7 minutes, the butter will take on a beautiful amber hue and nutty aroma. This browning process is the secret that gives the cookies their irresistible depth. Once browned, remove from heat and let the butter cool for 10 to 15 minutes so it doesn’t cook the eggs later on.
Step 2: Mix the Wet Ingredients
While the butter cools, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking. In a large mixing bowl, whisk together the brown sugar, maple syrup, pumpkin puree, egg, and vanilla. This combination creates the moist, sweet, and spiced base that makes these cookies so delightful.
Step 3: Combine Brown Butter with Wet Mixture
Once your browned butter has cooled a bit, stir it into the pumpkin mixture. The butter’s glossy richness blends perfectly with the pumpkin and sweeteners, setting the stage for an extraordinary chewy cookie.
Step 4: Sift and Add Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt. Gradually fold these dry ingredients into your wet mixture until just combined. This careful blending ensures that every cookie will have a tender crumb infused with cozy spices.
Step 5: Scoop and Bake the Cookies
Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading. Lightly flatten the tops with your fingers or the bottom of a glass. Bake the cookies for 10 to 12 minutes, until the edges are set but the centers still look a bit soft. After removing from the oven, let them cool for 5 minutes on the sheet before transferring to a wire rack to cool completely.
Step 6: Add the Optional Maple Glaze
While waiting for the cookies to cool, whisk together powdered sugar, maple syrup, and milk in a small bowl until smooth. Drizzle this delicate glaze over the cookies once they’re completely cool to add an extra sweet and glossy finish that ties all the flavors together beautifully.
How to Serve Brown Butter and Maple Chewy Pumpkin Cookies Recipe
Garnishes
While these cookies shine on their own, adding a sprinkle of toasted pecans or a light dusting of cinnamon on top can elevate their presentation and add a pleasing crunch. For a festive touch, a drizzle of white chocolate or a few edible gold leaf flakes can really wow your guests.
Side Dishes
Pair your cookies with a warm cup of chai tea, spiced coffee, or classic hot chocolate to complement the spicy, sweet flavors. A scoop of vanilla ice cream or a dollop of freshly whipped cream can also turn these cookies into an indulgent dessert that shines at any gathering.
Creative Ways to Present
For a charming gift idea or party favor, stack the cookies with parchment paper in between and tie with a rustic twine or ribbon. Alternatively, serve the cookies on a beautiful wooden board alongside bowls of chopped nuts, dried fruits, and even a maple syrup dip for a sophisticated autumn dessert spread.
Make Ahead and Storage
Storing Leftovers
Leftover Brown Butter and Maple Chewy Pumpkin Cookies Recipe cookies keep beautifully when stored in an airtight container at room temperature for up to 4 days. This allows them to maintain their soft texture and rich flavors without drying out.
Freezing
You can freeze the baked cookies by placing them in a single layer on a baking sheet, freezing them until firm, and then transferring to a freezer-safe bag or container. This method keeps them fresh for up to 3 months. Just thaw them at room temperature before enjoying.
Reheating
To refresh your cookies, warm them in a preheated oven at 300°F for about 5 minutes. This will bring back their lovely chewy texture and enhance the flavors. Avoid microwaving as it can make them soggy.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to stick with pure pumpkin puree rather than pie filling, which contains added sugars and spices that can alter the flavor and texture of the cookies.
Is it necessary to brown the butter?
Browning the butter adds a deeper, nuttier flavor that elevates these cookies. While you can skip this step, you’ll miss out on the characteristic taste that makes this recipe special.
Can I substitute maple syrup with honey?
You can try honey as a substitute, but maple syrup provides a unique flavor and sweetness profile that complements the pumpkin and spices perfectly.
How chewy are these cookies?
These cookies are delightfully chewy with a tender crumb, thanks to the pumpkin and careful baking time. They are soft in the middle with slightly firmer edges for the perfect bite.
Can I add nuts or chocolate chips?
Absolutely! Chopped pecans or walnuts add great texture and warmth, while chocolate chips offer a rich surprise. Just fold them into the dough before baking.
Final Thoughts
You truly cannot go wrong making this Brown Butter and Maple Chewy Pumpkin Cookies Recipe. It’s a warm, inviting treat that feels like autumn baked into every bite. Whether you’re new to pumpkin baking or a seasoned pro, these cookies will quickly become your go-to fall dessert. So grab your ingredients, get that butter browning, and prepare to be amazed by the cozy magic you create in your kitchen!
Print
Brown Butter and Maple Chewy Pumpkin Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 47 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully chewy pumpkin cookies infused with rich brown butter and natural maple sweetness, complemented by a warm blend of autumn spices. These Brown Butter and Maple Chewy Pumpkin Cookies offer a perfect balance of moist texture and flavorful glaze, ideal for fall gatherings or cozy treats.
Ingredients
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 unsalted butter over medium heat, stirring constantly. Continue cooking until the butter foams and turns a golden brown color with a nutty aroma, about 5 to 7 minutes. This step intensifies the flavor of the cookies.
- Cool the Butter: Remove the browned butter from heat and allow it to cool for 10 to 15 minutes to prevent cooking the egg in the next step.
- Preheat the Oven and Prepare Baking Sheets: Set your oven to 350°F (175°C). Line baking sheets with parchment paper to ensure the cookies do not stick and bake evenly.
- Mix Wet Ingredients: In a large mixing bowl, whisk together brown sugar, maple syrup, pumpkin puree, the large egg, and vanilla extract until fully combined and smooth.
- Add Browned Butter: Stir the cooled brown butter into the wet mixture thoroughly to integrate the rich flavor.
- Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt ensuring they are evenly distributed.
- Form the Dough: Gradually fold the dry ingredients into the wet pumpkin mixture, stirring until just combined to avoid overmixing, which could make the cookies tough.
- Shape and Arrange Cookies: Using a spoon or cookie scoop, drop portions of dough onto the prepared baking sheets, spacing each cookie about 2 inches apart. Slightly flatten each mound to ensure even baking.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes, or until the edges are set but the centers still appear soft. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Maple Glaze (Optional): In a small bowl, whisk together powdered sugar, maple syrup, and milk until smooth and pourable. Adjust the milk quantity as needed for desired consistency.
- Glaze the Cookies: Drizzle the maple glaze over the cooled cookies evenly and allow the glaze to set before serving for an added layer of sweetness and shine.
Notes
- The browning of butter adds a deep, nutty flavor essential for the recipe—do not skip this step.
- Cooling the brown butter before mixing prevents the egg from cooking prematurely.
- Use canned pumpkin puree, not pumpkin pie filling, to avoid overly sweet or spiced dough.
- Cookies will be soft when fresh out of the oven but will firm up upon cooling.
- The glaze is optional but highly recommended for extra sweetness and visual appeal.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; thaw at room temperature before glazing or serving.
