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Brown Butter and Maple Chewy Pumpkin Cookies Recipe

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4 from 50 reviews

These Brown Butter and Maple Chewy Pumpkin Cookies are the ultimate cozy fall treat, featuring rich brown butter, warm pumpkin pie spices, and pure pumpkin puree. Coated in cinnamon sugar, these large, soft cookies are bursting with flavor and perfect for autumn baking.

  • Total Time: 50 minutes
  • Yield: 11-12 large cookies

Ingredients

Pumpkin 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

Coating

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

Instructions

  1. Brown the Butter: Melt 1 cup of unsalted butter over medium heat, stirring continuously until the butter reaches a rich amber color and develops nutty brown bits. Pour the browned butter into a measuring glass, scraping the bottom of the pot to include all the browned bits, then chill in the refrigerator for about 20 minutes without letting it solidify.
  2. Prepare Oven and Dry Ingredients: Preheat your oven to 350°F (177°C) and line a large baking sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. Mix Wet Ingredients: In a large mixing bowl, whisk together the packed dark brown sugar and the cooled, brown butter until the mixture looks like clumpy wet sand. Then, whisk in the egg yolk, pure maple syrup, vanilla extract, and pumpkin puree until smooth.
  4. Combine and Chill Dough: Add the dry ingredients to the wet mixture and gently fold them in with a rubber spatula until just combined. If your dough feels too thin and does not hold its shape when scooped, chill it in the refrigerator for 15-20 minutes until it thickens.
  5. Prepare Cinnamon Sugar Coating: In a small dish, mix together 2 tablespoons brown sugar, 2 tablespoons granulated sugar, and 1 teaspoon cinnamon.
  6. Coat and Shape Cookies: Using a large cookie scoop (2 oz) or a 1/4 cup measuring cup, scoop the dough and toss each portion gently in the cinnamon sugar coating. The dough will be very soft but should not be sticky. Place each coated dough ball on the prepared baking sheet spaced about 3 inches apart. Bake 4-5 cookies at a time, leaving remaining dough at room temperature.
  7. Bake: Bake the cookies for 12-15 minutes, or until the edges darken and the centers look puffed and slightly underdone.
  8. Cool: Let the cookies rest on the baking sheet for a couple of minutes before transferring them to a cooling rack to cool completely. Continue baking remaining dough.
  9. Serve: Once cooled, enjoy these soft, chewy, warmly spiced pumpkin cookies perfect for fall.

Notes

  • Ensure the brown butter is cooled but not fully solidified before mixing to achieve the best dough consistency.
  • If dough is too soft to handle, chilling helps it firm up for easier scooping and coating.
  • Use a large cookie scoop or 1/4 cup measure for consistent cookie size and even baking.
  • Do not overbake; cookies should look slightly underdone in the center for chewy texture.
  • The cinnamon sugar coating adds an extra layer of flavor and texture.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/brown-butter-and-maple-chewy-pumpkin-cookies-recipe/