Description
These Brown Butter and Maple Chewy Pumpkin Cookies blend rich, nutty browned butter with the warm, cozy flavors of pumpkin puree, maple syrup, and autumn spices. Soft and chewy in texture, these cookies are coated in a cinnamon-sugar mixture for an irresistible crunchy exterior, making them perfect for fall gatherings or a comforting treat any time of the year.
Ingredients
Scale
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
- Brown the Butter: Melt 1 cup of unsalted butter over medium heat, stirring constantly until it turns a rich amber color and develops a nutty aroma. Pour the browned butter into a measuring glass, scraping the pot to include all the flavorful brown bits. Chill the butter in the refrigerator for about 20 minutes until cool but not solid.
- Preheat Oven and Prepare Dry Ingredients: Preheat your oven to 350°F (175°C). 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 this mixture aside.
- Mix Sugar and Browned Butter: In a large mixing bowl, whisk the dark brown sugar and the cooled browned butter until the mixture resembles clumpy, wet sand.
- Add Wet Ingredients: Whisk in the egg yolk, pure maple syrup, vanilla extract, and pumpkin puree to the sugar and butter mixture until smooth and combined.
- Combine Dry and Wet Ingredients: Fold the flour mixture into the wet ingredients using a rubber spatula, gently blending to form a dough. If the dough feels too thin and doesn’t hold its shape, chill it in the refrigerator for 15-20 minutes to thicken.
- Prepare the Coating: In a small dish, mix together the brown sugar, granulated sugar, and cinnamon that will be used to coat the cookies.
- Scoop and Coat Cookies: Using a large cookie scoop (about 2 oz) or a 1/4 cup measuring cup, scoop portions of dough, then roll each portion in the cinnamon sugar mixture until coated. The dough will be very soft but not sticky.
- Arrange on Baking Sheet: Place the coated dough balls onto the prepared baking sheet about 3 inches apart to allow for spreading. Bake 4-5 cookies per batch, leaving remaining dough at room temperature.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes until the edges are darkened and the centers appear puffed and slightly underdone.
- Cool and Serve: Let the cookies rest on the baking sheet for a couple minutes before transferring them to a cooling rack. Repeat baking with remaining dough. Once fully cooled, enjoy your chewy pumpkin cookies!
Notes
- Chilling the dough helps achieve a thicker, chewier texture and prevents spreading.
- Brown butter adds a deep, nutty flavor essential for this cookie’s richness.
- Adjust baking time slightly if your oven runs hot or cool to ensure centers remain chewy.
- Use fresh pumpkin puree for best flavor and texture.
- Store cookies in an airtight container at room temperature for up to 4 days.
Nutrition
- Serving Size: 1 large cookie
- Calories: 230 kcal
- Sugar: 18 g
- Sodium: 130 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
