Brown Butter and Maple Chewy Pumpkin Cookies
If you’re in search of a delightful treat that captures the essence of fall, look no further than these Brown Butter and Maple Chewy Pumpkin Cookies. With their rich, buttery flavor intertwined with warm pumpkin and spices, these cookies are perfect for sharing or savoring during a quiet moment at home. The combination of brown butter and pure maple syrup creates a uniquely chewy texture that melts in your mouth. As you bake, your kitchen will fill with the inviting aroma of autumn, making these cookies an instant favorite for family gatherings or cozy evenings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: About 24 servings 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
- 1/3 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 (for coating)
- 2 tbsp granulated sugar (for coating)
- 1 tsp cinnamon (for coating)
Instructions
- Brown the butter over medium heat until it turns amber. Chill it in the fridge for 20 minutes.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the dry ingredients: flour, baking soda, baking powder, salt, and spices.
- In another bowl, mix cooled brown butter with dark brown sugar until clumpy. Stir in egg yolk, maple syrup, and pumpkin puree until smooth.
- Combine wet and dry ingredients until just mixed; chill dough if needed.
- Scoop dough into balls, coat in cinnamon-sugar mixture, and place on prepared sheet.
- Bake for 12-15 minutes until golden.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 9g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg