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Brown Butter and Maple Chewy Pumpkin Cookies

Brown Butter and Maple Chewy Pumpkin Cookies for Fall Bliss

Indulge in Brown Butter and Maple Chewy Pumpkin Cookies that bring the essence of fall to your kitchen.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 0.5 cups Unsalted Butter Browned for depth in taste
  • 1.5 cups All-Purpose Flour
  • 0.5 cups Dark Brown Sugar Enhances chewiness
  • 1 large Egg Yolk Binds ingredients
  • 0.25 cups Maple Syrup Use pure maple syrup
  • 0.5 cups Pumpkin Puree Avoid pumpkin pie filling
  • 1 teaspoons Baking Soda
  • 0.5 teaspoons Baking Powder
  • 0.5 teaspoons Salt
  • 1 teaspoons Pumpkin Pie Spice Warm autumn flavor
  • 0.5 teaspoons Cinnamon Warm spices
For the Cookie Coating
  • 0.25 cups Granulated Sugar Adds sweetness to the outside
  • 0.5 teaspoons Cinnamon Compliments the flavors

Equipment

  • Saucepan
  • mixing bowl
  • spatula
  • Baking Sheet
  • Parchment Paper

Method
 

Step‑by‑Step Instructions
  1. Brown the butter by melting ½ cup of unsalted butter in a saucepan over medium heat for 5-7 minutes until golden-brown.
  2. Whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, ½ teaspoon of salt, 1 teaspoon of pumpkin pie spice, and ½ teaspoon of cinnamon.
  3. Combine cooled brown butter with ¾ cup of dark brown sugar until clumpy, then add 1 egg yolk, ¼ cup of maple syrup, and ½ cup of pumpkin puree, and mix well.
  4. Fold dry ingredients into the wet mixture until just combined. Chill the dough for 15-30 minutes if too thin.
  5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  6. Mix ¼ cup of granulated sugar, ¼ cup of brown sugar, and ½ teaspoon of cinnamon in a dish. Roll tablespoon-sized dough portions in the mixture and place on the baking sheet.
  7. Bake for 12-15 minutes until edges are darker and centers look puffy.
  8. Cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 20mgIron: 0.5mg

Notes

For best results, ensure the brown butter cools before mixing and keep cookies stored in an airtight container.

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