Brown Butter and Maple Chewy Pumpkin Cookies

If you’re looking for a cozy treat to embrace the fall season, you’ve come to the right place! These Brown Butter and Maple Chewy Pumpkin Cookies are truly special. The combination of rich brown butter, sweet maple syrup, and warm pumpkin spice creates a delightful flavor that feels like a warm hug in cookie form. Whether you’re baking for a family gathering or just treating yourself on a busy weeknight, these cookies are sure to bring joy to everyone who takes a bite.

What makes this recipe even better is how easy it is to whip up! You’ll find that it uses simple ingredients and comes together quickly. Plus, the scent of them baking will have your kitchen smelling heavenly!

Why You’ll Love This Recipe

• Easy to prepare: This recipe is straightforward, making it perfect for both novice bakers and seasoned pros.
• Family-friendly: Everyone loves cookies! These chewy delights are sure to please kids and adults alike.
• Make-ahead convenience: The dough can be made in advance and chilled until you’re ready to bake.
• Delicious flavor: With the combination of brown butter, maple syrup, and pumpkin puree, every bite is bursting with fall goodness.
• Perfect for sharing: Bake up a batch for friends or neighbors; they’ll appreciate the thoughtful gesture!

Ingredients You’ll Need

Let’s gather our ingredients! You’ll find that these wholesome items are staples in many kitchens. Each one contributes to the warm and inviting flavor of these cookies.

• 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 wonderfully flexible! Here are some fun variations you might want to try:

• Add chocolate chips: For a sweet twist, mix in some dairy-free chocolate chips for an extra indulgent treat.
• Nuts galore: Chopped pecans or walnuts can add a nice crunch and nutty flavor that pairs well with the pumpkin.
• Spice it up: If you love spices, feel free to add more cinnamon or even some nutmeg or ginger for an extra kick!
• Gluten-free option: Substitute all-purpose flour with your favorite gluten-free blend for a delicious treat everyone can enjoy.

How to Make Brown Butter and Maple Chewy Pumpkin Cookies

Step 1: Brown the Butter

First things first: we need to brown the butter! Melt your unsalted butter over medium heat while stirring continuously. Watch closely as it transforms into a rich amber color. Browning the butter enhances its flavor, giving your cookies that nutty depth that will make them irresistible!

Step 2: Cool It Down

Once browned, pour the butter into a measuring glass. Be sure to scrape up those flavorful brown bits from the bottom of the pot! Now, let it chill in the refrigerator for about 20 minutes—just enough time to cool without solidifying.

Step 3: Preheat Oven & Prepare Baking Sheet

While your butter cools, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper so that your cookies won’t stick!

Step 4: Mix Dry Ingredients

In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and those lovely spices. This step ensures everything is evenly distributed—no one wants a pocket of salt in their cookie!

Step 5: Combine Brown Sugar & Butter

In another large mixing bowl, whisk together dark brown sugar and your cooled brown butter. The mixture should resemble clumpy wet sand—a sign that you’re on the right track!

Step 6: Add Wet Ingredients

Next up: whisk in the egg yolk, maple syrup, vanilla extract, and pumpkin puree until everything is smooth. This mixture brings moisture and richness to our cookie dough!

Step 7: Fold in Dry Ingredients

Now it’s time for the dry ingredients! Gently fold them into your wet mixture using a rubber spatula. If your dough seems too thin—don’t worry! Just pop it back into the fridge for about 15-20 minutes until it thickens up.

Step 8: Prepare Coating Mixture

While waiting for the dough to chill, combine granulated sugar with cinnamon in a small dish. This will give our cookies an extra layer of flavor once baked!

Step 9: Scoop & Coat Dough

Using a large cookie scoop or measuring cup, scoop out portions of dough and drop them into your cinnamon-sugar mixture. Toss gently to coat—this adds sweetness and warmth right from the start.

Step 10: Bake Cookies

Place your coated dough balls on the prepared baking sheet about three inches apart. Bake for about 12-15 minutes until edges look darkened but centers remain slightly puffed and underdone.

Step 11: Cooling Time

Let those beauties rest on the baking sheet for just a couple minutes before transferring them onto a cooling rack. This helps set their shape while keeping them soft inside.

Step 12: Enjoy!

Once cooled (if you can wait!), dig into these delicious Brown Butter and Maple Chewy Pumpkin Cookies. They’re sure to become a cherished treat this fall season!

Pro Tips for Making Brown Butter and Maple Chewy Pumpkin Cookies

Baking is all about experimenting and finding what works best for you, so here are some tips to ensure your cookies turn out perfectly every time!

• Brown the butter properly: Make sure to watch the butter closely while it’s browning. The right color should be a deep amber, which adds a nutty flavor that elevates the cookies.

• Chill the dough if needed: If your dough seems too soft, don’t hesitate to chill it for 15-20 minutes. This helps the cookies maintain their shape during baking and prevents them from spreading too much.

• Use a cookie scoop: For evenly sized cookies, use a large cookie scoop or measuring cup. This ensures consistent baking and gives your cookies that perfect bakery look.

• Don’t skip the resting time: Allowing the cookies to rest on the baking sheet for a couple of minutes before transferring them to a cooling rack lets them set up nicely, giving you that perfect chewy texture.

• Store properly: To keep your cookies fresh longer, store them in an airtight container at room temperature. You can also freeze them for up to three months for a sweet treat anytime!

How to Serve Brown Butter and Maple Chewy Pumpkin Cookies

These delightful cookies can be enjoyed in various ways, whether as a cozy treat after dinner or as a sweet surprise for guests. Here are some ideas to present your delicious creations beautifully!

Garnishes

• Powdered sugar dusting: A light sprinkle of powdered sugar on top adds a charming touch and enhances the visual appeal of your cookies.
• Chopped nuts: Finely chopped pecans or walnuts sprinkled on top give an added crunch and complementary flavor.

Side Dishes

• Spiced Chai Latte: The warmth of spices in a creamy chai latte pairs beautifully with these cookies, making for a cozy beverage choice.
• Apple Cider: A glass of warm apple cider brings out fall flavors and complements the pumpkin perfectly, creating a comforting treat.
• Vanilla Ice Cream: Serving these chewy pumpkin cookies with a scoop of vanilla ice cream creates an irresistible dessert combination that’s perfect for any occasion.
• Hot Chocolate: A rich cup of hot chocolate adds an extra layer of indulgence, making your cookie experience even more delightful during cooler months.

Enjoy every bite of these Brown Butter and Maple Chewy Pumpkin Cookies! They are perfect for sharing with family or savoring all by yourself. Happy baking!

Make Ahead and Storage

These Brown Butter and Maple Chewy Pumpkin Cookies are not only delicious but also perfect for meal prep! You can make the dough in advance or even bake them ahead of time, so you always have a cozy treat ready to enjoy.

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 for up to 1 week.

Freezing

• Freeze unbaked cookie dough by scooping portions onto a baking sheet and freezing until solid.
• Transfer the frozen dough balls to a zip-top bag and store in the freezer for up to 3 months.
• Bake directly from frozen, adding an extra minute or two to the baking time.

Reheating

• To reheat baked cookies, place them on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 5-7 minutes.
• Alternatively, microwave individual cookies for about 10-15 seconds.

FAQs

Here are some common questions about these delightful cookies:

Can I make Brown Butter and Maple Chewy Pumpkin Cookies without eggs?

Yes! You can substitute the egg yolk with a flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water) to achieve similar binding properties.

How do I achieve the best texture in my Brown Butter and Maple Chewy Pumpkin Cookies?

Make sure your butter is properly browned and cooled before mixing. Chilling the dough if it feels too soft will help achieve that chewy texture when baked.

Can I use pumpkin spice instead of individual spices?

Absolutely! If you have pumpkin spice on hand, you can substitute it directly for the combination of spices mentioned in the recipe without any issues.

What’s the best way to store leftover Brown Butter and Maple Chewy Pumpkin Cookies?

Store them in an airtight container at room temperature for optimal freshness, or refrigerate them for longer shelf life.

Final Thoughts

I hope you enjoy making these Brown Butter and Maple Chewy Pumpkin Cookies as much as I do! They capture all the warm flavors of fall while bringing a little sweetness into your day. Gather your ingredients, share them with friends or family, and create some lovely memories around these delightful treats! Happy baking!