Brown Butter and Maple Chewy Pumpkin Cookies
Indulge in the warmth of fall with these Brown Butter and Maple Chewy Pumpkin Cookies. Combining the nutty richness of browned butter with the sweet, comforting flavors of pumpkin and maple syrup, these cookies are a delightful treat for any occasion. Their chewy texture makes them perfect for dunking in your favorite warm beverage. Whether you’re hosting a cozy gathering or simply treating yourself, these cookies will surely become a seasonal favorite. Plus, they come together quickly with simple ingredients you likely already have on hand!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- Brown the butter over medium heat until golden and nutty.
- Chill the browned butter for about 20 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- Whisk cooled brown butter with dark brown sugar until clumpy.
- Add egg yolk, maple syrup, and pumpkin puree; mix until smooth.
- Fold dry ingredients into wet mixture until combined.
- Scoop dough, coat in cinnamon-sugar mixture, and place on prepared baking sheet.
- Bake for 12-15 minutes or until edges are golden but centers remain puffy.
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg