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
Scale
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.
