Brown Butter and Maple Chewy Pumpkin Cookies
These Brown Butter and Maple Chewy Pumpkin Cookies are a delightful treat for the fall season. With their rich flavor of brown butter, sweet maple syrup, and warm spices, these cookies are perfect for sharing at gatherings or enjoying on a cozy evening at home. Their chewy texture and aromatic profile make them a standout choice for any occasion, bringing warmth to your kitchen during the cooler months.
Why You’ll Love This Recipe
- Incredible Flavor: The combination of brown butter and maple syrup creates a deliciously rich taste that is hard to resist.
- Easy to Make: With simple ingredients and straightforward steps, you’ll find this recipe easy to follow even if you’re a beginner.
- Perfect for Sharing: These cookies are great for gatherings, parties, or as a thoughtful homemade gift.
- Chewy Texture: The addition of pumpkin puree ensures that each bite is soft and chewy, making these cookies truly comforting.
- Seasonal Spice Blend: The pumpkin pie spice and cinnamon provide classic fall flavors that everyone will love.
Tools and Preparation
To make your baking experience smooth and enjoyable, having the right tools on hand is essential. Below are the must-have items for preparing these delicious cookies.
Essential Tools and Equipment
- Mixing bowls
- Measuring cups
- Rubber spatula
- Baking sheet
- Parchment paper
Importance of Each Tool
- Mixing bowls: A variety of sizes allows you to combine ingredients easily without spilling.
- Measuring cups: Accurate measurements are crucial for achieving the perfect cookie consistency.
- Rubber spatula: Ideal for folding in ingredients without deflating the dough, ensuring even mixing.
Ingredients
These chewy pumpkin cookies are bursting with flavor! Baked with loads of brown butter, warm spices, and pure pumpkin, these are the ultimate warm and cozy cookies that are perfect for the Fall baking season.
- 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
How to Make Brown Butter and Maple Chewy Pumpkin Cookies
Step 1: Brown the Butter
First, brown the butter. Melt 1 cup of butter over medium heat, continuing to stir until it reaches a rich amber color. Click here for more details on how to brown butter.
Step 2: Chill the Butter
Pour the butter into a measuring glass to ensure you have the right amount. Make sure to scrape the bottom of the pot to get all of the brown bits as well. It should be just short of 1 cup. Place it in the refrigerator to chill for about 20 minutes. Don’t let it solidify.
Step 3: Preheat Your Oven
Preheat the oven to 350F and line a large baking sheet with parchment paper.
Step 4: Mix Dry Ingredients
In a medium bowl, whisk together:
flour
baking soda
baking powder
salt
spices
Set aside once mixed well.
Step 5: Prepare Cookie Base
In a large mixing bowl, whisk together:
The cooled brown butter
The dark brown sugar
It should look like clumpy wet sand.
Step 6: Add Wet Ingredients
Whisk in:
The egg yolk
The maple syrup
The vanilla extract
The pumpkin puree
Continue whisking until smooth.
Step 7: Combine Dry Ingredients
Add all of the dry mixture into your wet ingredients. Use a rubber spatula to fold into the dough gently. If your dough feels too thin (it should hold its shape when scooped), chill it for about 15–20 minutes until thickened.
Step 8: Prepare Coating Mixture
Mix together coating ingredients in a small dish off to the side.
Step 9: Scoop Dough
Use a large cookie scoop (2oz) or a quarter measuring cup and scoop out dough. Drop it into the cinnamon-sugar mixture and toss to coat lightly. The dough will be very soft but not sticky.
Step 10: Bake Cookies
Place onto the baking sheet spaced about three inches apart from each other. You should be able to bake four or five cookies at a time while leaving the rest of the dough out at room temperature.
Step 11: Check Cookies While Baking
Bake for approximately 12–15 minutes or until edges are darkened while centers look puffed and slightly underdone.
Step 12: Cool Cookies
Allow cookies to rest on baking sheets for a couple of minutes before transferring them onto cooling racks. Continue baking any remaining cookie dough after this step.
Step 13: Enjoy!
Allow cookies to cool completely before digging in!
How to Serve Brown Butter and Maple Chewy Pumpkin Cookies
These chewy pumpkin cookies are not only delicious on their own but can also be paired with various treats and beverages. Elevate your dessert experience by trying some of these serving suggestions.
With a Warm Beverage
- Coffee – The rich flavors of coffee complement the spices in the cookies perfectly.
- Chai Latte – The warmth of chai spices enhances the cozy vibe of these cookies.
- Hot Chocolate – A classic pairing, especially during chilly fall evenings.
On a Dessert Platter
- Mini Pumpkin Pies – Offer a taste of fall with these delightful mini pies alongside your cookies.
- Apple Crisp Bites – The combination of pumpkin and apple warms the heart.
- Caramel Dipped Apples – Add some crunch and sweetness to your dessert spread.
As a Snack
- With Ice Cream – Serve warm cookies with a scoop of vanilla or cinnamon ice cream for an indulgent treat.
- Packaged for Gifts – Wrap them in festive bags to share with friends and family during the holidays.
How to Perfect Brown Butter and Maple Chewy Pumpkin Cookies
To achieve the perfect chewy pumpkin cookie, consider these handy tips that will enhance your baking process.
- Use Fresh Ingredients – Ensure all ingredients, especially spices and pumpkin puree, are fresh for optimal flavor.
- Chill the Dough – If your dough feels too soft, chill it in the fridge for 15-20 minutes before baking. This helps maintain shape.
- Monitor Baking Time – Keep an eye on your cookies as they bake. Remove them when the edges are darkened but the center still looks slightly underdone.
- Let Them Cool Properly – Allow cookies to rest on the baking sheet before transferring them to a cooling rack; this helps them set perfectly.
Best Side Dishes for Brown Butter and Maple Chewy Pumpkin Cookies
While these cookies shine on their own, pairing them with complementary side dishes can create a delightful spread. Here are some great options to consider.
- Creamy Pumpkin Soup – A warm bowl of pumpkin soup enhances the cozy fall theme.
- Cheese Board – Include sharp cheeses like cheddar to balance out the sweet flavors of the cookies.
- Roasted Nuts – Spiced or salted nuts add texture and contrast with their crunchiness.
- Fruit Salad – A light fruit salad can refresh your palate after enjoying rich cookies.
- Savory Scones – Pairing sweet cookies with savory scones provides a delightful mix of flavors.
- Yogurt Parfait – Layered yogurt parfaits can serve as a refreshing accompaniment to these sweet treats.
Common Mistakes to Avoid
Baking the perfect Brown Butter and Maple Chewy Pumpkin Cookies can be tricky. Here are some common mistakes to watch out for:
- Overmixing the dough: Mixing the cookie dough too much can lead to tough cookies. Mix until just combined to keep them chewy.
- Skipping browning the butter: Not browning the butter means missing out on that rich, nutty flavor. Take the time to brown it for maximum taste.
- Not chilling the dough: If your dough is too warm, cookies may spread too much. Chill the dough if it feels soft before baking.
- Incorrect oven temperature: Baking at the wrong temperature can impact texture. Always preheat your oven to 350°F (175°C) for best results.
- Using expired ingredients: Old baking soda or flour can ruin your cookies. Check expiration dates before starting your recipe.
Storage & Reheating Instructions
Refrigerator Storage
- Store cookies in an airtight container.
- They will last up to 1 week in the fridge.
Freezing Brown Butter and Maple Chewy Pumpkin Cookies
- Place baked cookies in a freezer-safe bag or container.
- They can be frozen for up to 3 months.
Reheating Brown Butter and Maple Chewy Pumpkin Cookies
- Oven: Preheat to 350°F (175°C) and warm cookies for about 5-7 minutes.
- Microwave: Heat each cookie for about 10-15 seconds until warm but not hot.
- Stovetop: Use a skillet over low heat, placing a cookie in for a few minutes until warmed through.
Frequently Asked Questions
Here are some common questions about Brown Butter and Maple Chewy Pumpkin Cookies:
How can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free blend. Ensure it’s suitable for baking.
Can I use fresh pumpkin puree instead of canned?
Yes, fresh pumpkin works well! Just make sure it’s well-drained to avoid excess moisture.
What if I don’t have pumpkin pie spice?
You can mix cinnamon, nutmeg, and ginger as a substitute for pumpkin pie spice in this recipe.
How do I store leftover cookies?
Store leftovers in an airtight container at room temperature or refrigerate them for longer freshness.
Final Thoughts
These Brown Butter and Maple Chewy Pumpkin Cookies are not only delightful but also versatile. They’re perfect for fall gatherings or cozy evenings at home. Feel free to customize them by adding nuts or chocolate chips for extra flavor!
Brown Butter and Maple Chewy Pumpkin Cookies
- Total Time: 35 minutes
- Yield: Approximately 24 cookies 1x
Description
Indulge in the irresistible warmth of fall with these Brown Butter and Maple Chewy Pumpkin Cookies. Infused with the nutty flavor of browned butter, sweet maple syrup, and a blend of cozy spices, each bite delivers a delightful chewy texture that’s perfect for any occasion.
Ingredients
- 1 cup unsalted butter
- 1 ½ cups dark brown sugar
- 1 large egg yolk
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- ⅓ cup pumpkin puree
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp pumpkin pie spice
- ½ tsp cinnamon
Instructions
- Begin by browning the butter in a saucepan over medium heat until it turns amber.
- Chill the browned butter in the refrigerator for about 20 minutes.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- In another large bowl, mix the chilled brown butter with dark brown sugar until clumpy.
- Add egg yolk, maple syrup, vanilla extract, and pumpkin puree; whisk until smooth.
- Fold in the dry ingredients until just combined; chill if too soft.
- Scoop dough into balls and roll in cinnamon-sugar before placing on the baking sheet.
- Bake for 12–15 minutes until edges are darkened but centers are puffed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
