Brown Butter and Maple Chewy Pumpkin Cookies

If you’re looking for a sweet treat that perfectly captures the essence of fall, then you’ve come to the right place! These Brown Butter and Maple Chewy Pumpkin Cookies are not just cookies; they are little bites of autumn magic. With the rich, nutty flavor of brown butter combined with the warmth of pumpkin and spices, these cookies are sure to become a favorite in your kitchen.

Whether you’re baking for a cozy family gathering or just need a delightful pick-me-up during a busy week, these cookies are perfect for any occasion. Trust me, the moment you take that first bite, you’ll understand why I adore this recipe so much!

Why You’ll Love This Recipe

• Incredibly Flavorful: The combination of brown butter and maple syrup elevates these cookies to a new level of deliciousness.
• Chewy Texture: Each cookie has a wonderfully chewy texture that is hard to resist – perfect for dunking in your favorite beverage!
• Simple Ingredients: You likely already have most of these wholesome ingredients in your pantry.
• Quick Prep Time: With just 20 minutes of prep time, you’ll be enjoying warm cookies in no time.
• Family Favorite: Everyone will love these tasty treats, making them ideal for sharing with loved ones.

Ingredients You’ll Need

These are simple, wholesome ingredients that come together beautifully to create the most delightful cookies. Let’s gather everything you need!

• 1 cup (220g) unsalted butter
• 1 1/2 cups (280g) dark brown sugar, packed
• 1 large egg yolk
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1/3 cup (80g) pumpkin puree
• 2 1/4 cups (280g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 2 tbsp brown sugar
• 2 tbsp granulated sugar
• 1 tsp cinnamon

Variations

This recipe is incredibly flexible! Feel free to experiment and make these cookies your own.

• Add Nuts: Toss in some pecans or walnuts for added crunch and flavor.
• Chocolate Swirls: Fold in some dairy-free chocolate chips if you’re craving a bit of sweetness.
• Spice it Up: Increase the spices like nutmeg or ginger for an extra kick!
• Gluten-Free Option: Substitute all-purpose flour with your favorite gluten-free blend for a tasty alternative.

How to Make Brown Butter and Maple Chewy Pumpkin Cookies

Step 1: Brown the Butter

First, we need to brown the butter. Melt 1 cup over medium heat while stirring continuously. This process allows the milk solids in the butter to toast slightly, giving it a rich amber color and nutty flavor. It’s essential because this step adds depth to our cookies.

Step 2: Measure and Chill

Pour the browned butter into a measuring glass to ensure you have exactly what you need. Scrape up all those delicious brown bits from the bottom! Let it chill in the refrigerator for about 20 minutes until it’s cool but not solidified – this helps maintain that chewy texture.

Step 3: Preheat and Prepare

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. This ensures even baking and easy cleanup later!

Step 4: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and warm spices like pumpkin pie spice and cinnamon. This step is crucial as it ensures that all dry ingredients are evenly distributed.

Step 5: Combine Brown Sugar and Butter

In another bowl, whisk together your cooled brown butter and dark brown sugar until it resembles clumpy wet sand. The moisture from the sugar will help create that chewy texture we love!

Step 6: Add Wet Ingredients

Whisk in the egg yolk, maple syrup, vanilla extract, and pumpkin puree until everything is smooth. It’s important to mix well so all those wonderful flavors combine seamlessly.

Step 7: Combine Dry with Wet

Gently fold in your dry ingredients using a rubber spatula. If at any point your dough feels too thin (it should hold its shape when scooped), don’t fret! Just pop it in the fridge for another 15–20 minutes.

Step 8: Prepare Coating Mixture

While waiting on your dough to thicken up if needed, mix together the coating ingredients—brown sugar and cinnamon—in a small dish. This mixture adds an extra layer of sweetness outside!

Step 9: Scoop and Coat

Use a large cookie scoop or measuring cup to scoop out portions of dough. Drop each ball into your cinnamon-sugar mixture to coat them lightly before placing them on your prepared baking sheet.

Step 10: Bake Away!

Space your cookies about three inches apart on the baking sheet—you want them room to spread! Bake for about 12–15 minutes or until edges start turning darkened while centers look puffy yet slightly underdone.

Step 11: Cool Down

Let those beauties rest on the baking sheet for about two minutes before transferring them onto a cooling rack. This helps maintain their perfect chewy texture!

Step 12: Enjoy!

Once cooled down enough to handle (if you can wait!), dig in! You’ve just made an incredible batch of Brown Butter and Maple Chewy Pumpkin Cookies that will surely warm hearts this fall season!

Pro Tips for Making Brown Butter and Maple Chewy Pumpkin Cookies

Baking is all about precision and a sprinkle of love, so here are some pro tips to ensure your cookies turn out perfectly every time!

• Brown the butter carefully: Pay attention to the color change as you melt the butter. Properly browned butter adds a nutty flavor that elevates the cookies, making them taste gourmet.

• Chill the dough if needed: If your dough feels too soft after mixing, chilling it for 15-20 minutes can help firm it up. This step ensures your cookies maintain their shape while baking.

• Use high-quality ingredients: Opt for pure maple syrup and fresh pumpkin puree for the best flavor. The quality of your ingredients directly impacts the taste of your cookies.

• Don’t overbake: Keep an eye on your cookies towards the end of baking. They should look slightly puffy in the center and just set around the edges. Overbaking can lead to dry cookies.

• Experiment with spices: Feel free to adjust the spice levels to suit your palate! Adding a pinch of nutmeg or ginger can give your cookies a unique twist that’s perfect for fall.

How to Serve Brown Butter and Maple Chewy Pumpkin Cookies

These chewy pumpkin cookies are not only delicious but also visually appealing! Here are some fun ideas on how to present them beautifully at gatherings or cozy nights in.

Garnishes

• Sprinkling of sea salt: A light dusting of flaky sea salt on top can enhance the sweetness and provide a delightful contrast.
• Chopped nuts: Finely chopped walnuts or pecans sprinkled on top add a crunchy texture and nutty flavor that complements the softness of the cookies.

Side Dishes

• Hot apple cider: This warm drink is a classic fall favorite that pairs wonderfully with the cozy flavors of pumpkin and brown butter.
• Vanilla ice cream: A scoop of creamy vanilla ice cream served alongside these cookies creates a delightful contrast in temperature and texture.
• Chai tea: The spiced notes in chai tea harmonize perfectly with pumpkin spice, making it an ideal beverage choice for enjoying these cookies.
• Caramel sauce: Drizzling some caramel sauce over each cookie adds an extra layer of sweetness that will have everyone reaching for seconds!

Now you’re all set to make, serve, and enjoy these wonderful Brown Butter and Maple Chewy Pumpkin Cookies. Happy baking!

Make Ahead and Storage

These Brown Butter and Maple Chewy Pumpkin Cookies are perfect for meal prep! You can easily make a batch ahead of time and store them for later, ensuring you have a delicious treat whenever the craving strikes.

Storing Leftovers

• Store cooled cookies in an airtight container at room temperature for up to 5 days.
• For longer freshness, keep them in the refrigerator where they can last up to a week.

Freezing

• Freeze unbaked cookie dough by scooping it onto a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container.
• Baked cookies can also be frozen. Place them in an airtight container with parchment paper between layers and freeze for up to 3 months.

Reheating

• To reheat frozen cookies, simply thaw them at room temperature for about 30 minutes and enjoy!
• For a warm treat, microwave individual cookies for about 10-15 seconds or warm them in the oven at 350F for about 5 minutes.

FAQs

Have questions? Here are some common ones about these delightful cookies!

Can I use other types of sugar in Brown Butter and Maple Chewy Pumpkin Cookies?

Yes! While dark brown sugar gives these cookies their rich flavor, you can substitute with light brown sugar or even coconut sugar if you prefer a different sweetness profile.

How do I ensure my Brown Butter and Maple Chewy Pumpkin Cookies stay chewy?

To keep your cookies chewy, avoid overbaking them. They should look slightly underdone in the center when you take them out of the oven. Additionally, chilling your dough before baking helps maintain that soft texture.

What can I add to my Brown Butter and Maple Chewy Pumpkin Cookies?

Feel free to mix in chocolate chips, chopped nuts, or dried cranberries for added texture and flavor!

Can I make these cookies without pumpkin puree?

While pumpkin puree adds moisture and flavor, you could substitute it with applesauce or mashed bananas as an alternative, though it will change the taste slightly.

Final Thoughts

I hope you find joy in making these Brown Butter and Maple Chewy Pumpkin Cookies! They’re not just delicious; they’re a warm embrace on chilly days. Enjoy every bite alongside your favorite fall beverage. Happy baking!