Brown Butter and Maple Chewy Pumpkin Cookies

If you’re looking for a cozy treat to warm your heart and home, these Brown Butter and Maple Chewy Pumpkin Cookies are just the thing! With their rich, buttery flavor and delightful hints of pumpkin and spice, they’re perfect for sharing with friends and family or enjoying solo on a chilly afternoon. I love baking these cookies during the fall season when everything feels a little more magical. Whether it’s a busy weeknight or a festive gathering, these cookies will bring smiles all around.

These cookies are not only delicious but also incredibly comforting. The combination of brown butter and maple syrup creates an irresistibly chewy texture that makes each bite melt in your mouth. Plus, the warm spices fill your kitchen with an inviting aroma that will have everyone asking for the recipe!

Why You’ll Love This Recipe

• Easy to Make: This recipe comes together quickly, making it perfect for both novice bakers and seasoned pros.
• Family-Friendly: Kids will love helping out in the kitchen—and even more so eating the final product!
• Perfect for Fall: The flavors of pumpkin and spices are quintessentially autumn, making these cookies an ideal seasonal treat.
• Make-Ahead Option: You can prepare the dough in advance, chill it, and bake fresh cookies whenever you’re ready!
• Deliciously Chewy: Each cookie is soft, chewy, and bursting with flavor—the ultimate comfort food!

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients for our Brown Butter and Maple Chewy Pumpkin Cookies. With just a few staples from your pantry, you’ll be able to whip up this delightful treat!

For the Dough:

• 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

For Coating:

• 2 tbsp brown sugar
• 2 tbsp granulated sugar
• 1 tsp cinnamon

Variations

One of the best things about these cookies is how flexible they can be! Feel free to get creative with these variation ideas:

• Add chocolate chips: Stir in some dairy-free chocolate chips for an extra indulgent touch.
• Incorporate nuts: Chopped walnuts or pecans add a lovely crunch and additional flavor.
• Switch up the spices: Try adding nutmeg or ginger for a unique twist on the traditional pumpkin spice mix.
• Make them gluten-free: Substitute all-purpose flour with a gluten-free blend to accommodate different dietary needs.

How to Make Brown Butter and Maple Chewy Pumpkin Cookies

Step 1: Brown the Butter

First things first—let’s get that butter browned! Melt your unsalted butter over medium heat while stirring continuously. This step is crucial because browning adds depth and richness to your cookies. You want it to reach a beautiful amber color.

Step 2: Chill the Butter

Once your butter is browned, pour it into a measuring glass and scrape all those tasty brown bits from the pot. It should be just shy of one cup. Place it in the refrigerator for about 20 minutes to cool down—this helps create that chewy texture we love in cookies!

Step 3: Preheat Your Oven

While your butter is chilling, preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. This ensures easy clean-up later on.

Step 4: Whisk Dry Ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices until well combined. This step allows the leavening agents to distribute evenly throughout the dough.

Step 5: Mix Wet Ingredients

In a large mixing bowl, combine cooled brown butter with dark brown sugar until it looks like clumpy wet sand. Then whisk in the egg yolk, maple syrup, vanilla extract, and pumpkin puree until smooth. This mixture brings together all those cozy flavors!

Step 6: Combine Everything

Now it’s time to fold in those dry ingredients using a rubber spatula until fully incorporated. If your dough appears too thin (it should hold shape when scooped), don’t worry! Just chill it for another 15-20 minutes until it’s nice and thick.

Step 7: Prepare Coating

While waiting for your dough to thicken up, mix together the coating ingredients—brown sugar and cinnamon—in a small dish. This will give your cookies an extra layer of sweetness on the outside.

Step 8: Scoop & Coat

Using a large cookie scoop or measuring cup (about 2 oz), scoop out portions of dough. Drop them into the cinnamon-sugar mixture so they get beautifully coated!

Step 9: Bake Your Cookies

Place the cookie dough balls onto your prepared baking sheet about three inches apart since they will spread as they bake. Pop them into your preheated oven for about 12-15 minutes until they are golden at the edges but still slightly undercooked in the center.

Step 10: Cool & Enjoy!

Let them rest on the baking sheet for a couple of minutes before transferring them to a cooling rack. Once cooled slightly—go ahead! Dig in and enjoy every chewy bite of these Brown Butter and Maple Chewy Pumpkin Cookies!

Pro Tips for Making Brown Butter and Maple Chewy Pumpkin Cookies

Baking these cookies is a delightful journey, and with a few simple tips, you can ensure they turn out perfectly every time!

• Use room temperature ingredients – This helps to create a smooth batter and ensures even mixing, which results in a better texture for your cookies.
• Don’t skip chilling the dough – Chilling the dough allows the flavors to meld together and can help prevent spreading during baking, leading to thicker, chewier cookies.
• Scoop evenly – Using a cookie scoop or measuring cup helps maintain uniform cookie size, ensuring even baking and consistent texture across all cookies.
• Watch the baking time closely – Ovens can vary, so keep an eye on your cookies. They should be puffed with slightly underdone centers when you remove them from the oven for that perfect chewy bite.
• Experiment with mix-ins – Feel free to add in chocolate chips or nuts for extra flavor and texture. Just remember to adjust the amount of flour if necessary.

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 ideas to present them beautifully for any occasion.

Garnishes

• Powdered sugar dusting – A light sprinkle of powdered sugar adds a touch of sweetness and makes your cookies look extra special.
• Maple drizzle – A drizzle of maple syrup over the top enhances the maple flavor and adds a rustic charm to your presentation.

Side Dishes

• Spiced apple cider – Warm up some spiced apple cider to complement the cozy flavors of your cookies. The warm spices will enhance the pumpkin spice notes in each bite.
• Vanilla ice cream – Serve these cookies alongside a scoop of creamy vanilla ice cream for a delightful contrast between warm and cold textures.
• Hot chocolate – A rich cup of hot chocolate pairs wonderfully with these cookies, making for a comforting treat on chilly fall nights.
• Fresh fruit platter – Balance out the sweetness with a platter of fresh fruits like apple slices or pears. Their crispness offers a refreshing contrast to the soft, chewy cookies.

Now that you have all these tips and serving suggestions, you’re ready to bake up some delicious memories with your Brown Butter and Maple Chewy Pumpkin Cookies! Enjoy every bite!

Make Ahead and Storage

These Brown Butter and Maple Chewy Pumpkin Cookies are perfect for meal prep, allowing you to enjoy the delightful flavors of fall anytime! You can easily make a batch ahead of time and store them for later.

Storing Leftovers

• Place cooled cookies in an airtight container at room temperature.
• They will stay fresh for up to 5 days.
• For longer storage, consider freezing them (see below).

Freezing

• Allow cookies to cool completely before freezing.
• Wrap each cookie individually in plastic wrap or aluminum foil.
• Store wrapped cookies in a freezer-safe bag or container.
• They can be frozen for up to 3 months.

Reheating

• To reheat, simply microwave a cookie for about 10-15 seconds, until warmed through.
• Alternatively, place cookies on a baking sheet and heat in a preheated oven at 350F for 5-7 minutes.

FAQs

Here are some common questions that may come up as you prepare your delicious cookies!

Can I make these Brown Butter and Maple Chewy Pumpkin Cookies gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure the blend contains xanthan gum for proper texture.

How do I achieve the perfect chewy texture in the Brown Butter and Maple Chewy Pumpkin Cookies?

To ensure your cookies are chewy, avoid overbaking them. The centers should look slightly underdone when you take them out of the oven. They will continue to set as they cool.

What if I don’t have pumpkin pie spice?

You can make your own by combining equal parts cinnamon, nutmeg, and ginger. This mix will provide a similar flavor profile to what pumpkin pie spice offers!

Can I use maple syrup instead of brown sugar?

While maple syrup adds great flavor, it won’t yield the same texture. If you want to experiment, try reducing the flour slightly to compensate for the added liquid.

How should I store leftover dough?

If you have leftover cookie dough, wrap it tightly in plastic wrap or place it in an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months.

Final Thoughts

I hope you find joy in baking these Brown Butter and Maple Chewy Pumpkin Cookies! Their warm flavors and chewy texture truly capture the essence of fall. Whether you’re sharing them with friends or indulging in a cozy evening treat, they are sure to bring comfort and happiness. Enjoy every bite!