Brown Butter and Maple Chewy Pumpkin Cookies

If you’re looking for a cookie that perfectly captures the essence of fall, you’ve come to the right place! These Brown Butter and Maple Chewy Pumpkin Cookies are a delightful combination of comforting flavors that will make your kitchen smell heavenly. The rich nuttiness of brown butter pairs beautifully with sweet maple syrup and the warm embrace of pumpkin puree. It’s no wonder these cookies have become a favorite in my house!

Whether you’re baking for a busy weeknight, a family gathering, or just because you crave something sweet, these cookies are sure to bring smiles all around. They are wonderfully soft and chewy, making them an ideal treat to share (or keep all to yourself!).

Why You’ll Love This Recipe

• Easy to Make: With simple steps and straightforward ingredients, you’ll have these cookies ready in no time!
• Family-Friendly Appeal: Everyone loves cookies, especially when they’re infused with cozy fall flavors.
• Perfect for Any Occasion: From cozy nights in to festive gatherings, these cookies are always a hit.
• Deliciously Chewy Texture: The unique combination of brown butter and pumpkin makes each bite irresistibly soft.
• Make-Ahead Convenience: These cookies store well, so you can bake them ahead of time for busy days.

Ingredients You’ll Need

Let’s gather our ingredients! All you need are simple, wholesome items that come together to create these delightful cookies. Here’s what you’ll need:

For the Cookie Dough

• 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

For the Cinnamon-Sugar Coating

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

Variations

One of the best parts about baking is how flexible recipes can be! Feel free to get creative with these variations:

• Add Chocolate Chips: Toss in some chocolate chips for a sweet twist that chocolate lovers will adore.
• Include Nuts: Chopped walnuts or pecans add a delightful crunch to each bite.
• Try Different Spices: Experiment with ginger or nutmeg for an extra layer of warmth.
• Make it Vegan: Substitute the butter with a plant-based alternative and replace the egg yolk with flaxseed meal mixed with water.

How to Make Brown Butter and Maple Chewy Pumpkin Cookies

Step 1: Brown the Butter

Start by browning the unsalted butter in a saucepan over medium heat. Stir it constantly until it turns amber in color and releases a lovely nutty aroma. This step is crucial because browning the butter adds depth and richness to your cookies. Once browned, chill it slightly so it’s warm but not hot when you mix it with other ingredients.

Step 2: Preheat Your Oven

While your butter cools, preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly. Don’t forget to line your baking sheet with parchment paper—this will help prevent sticking!

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. This step combines all your dry ingredients so they distribute evenly throughout the dough.

Step 4: Combine Wet Ingredients

In another mixing bowl, combine your dark brown sugar with the chilled brown butter until it forms clumps. Then add in the egg yolk, maple syrup, vanilla extract, and pumpkin puree. Mix everything until smooth—this will be the base of your delicious cookie dough!

Step 5: Combine Dry and Wet Mixtures

Gently fold your dry mixture into the wet ingredients until just combined. It’s important not to overmix here; we want those beautiful chewy textures!

Step 6: Roll into Balls

Scoop out portions of dough and roll them into balls. For an extra touch of sweetness and flavor, roll each ball in a cinnamon-sugar mixture before placing them on your prepared baking sheet.

Step 7: Bake!

Pop those lovelies into your preheated oven for about 12–15 minutes or until the edges are set but the centers remain soft. The aroma wafting through your kitchen will be irresistible!

And there you have it—your very own batch of Brown Butter and Maple Chewy Pumpkin Cookies! Enjoy this cozy treat warm from the oven or let them cool down for later indulgence. Happy baking!

Pro Tips for Making Brown Butter and Maple Chewy Pumpkin Cookies

Baking can be a rewarding experience, especially when you have a few clever tips up your sleeve to ensure perfect cookies every time!

• Use fresh pumpkin puree: Fresh pumpkin puree yields the best flavor and texture in your cookies. Canned varieties can sometimes be watery or less flavorful, so if you have the option, go for fresh!
• Chill the dough if necessary: If your dough feels too soft to handle, don’t hesitate to pop it in the refrigerator for 30 minutes. This helps the cookies maintain their shape while baking and ensures a chewy texture.
• Experiment with add-ins: Feel free to get creative by adding chocolate chips or chopped nuts. These ingredients can enhance both the flavor and texture of the cookies, making them even more delightful.
• Don’t overbake: Keep an eye on your cookies as they bake. They should be lightly golden around the edges but still soft in the center. Overbaking can lead to dry cookies that lose that chewy goodness.
• Store properly: To keep your cookies fresh longer, store them in an airtight container at room temperature. You can also freeze them for later enjoyment—just make sure to separate layers with parchment paper to prevent sticking.

How to Serve Brown Butter and Maple Chewy Pumpkin Cookies

Presentation is key when it comes to serving these delicious cookies! Whether you’re hosting a fall gathering or enjoying them at home, here are some ideas to elevate your cookie experience.

Garnishes

• Drizzle of maple syrup: A light drizzle of pure maple syrup over the top adds an extra touch of sweetness and enhances the maple flavor.
• Sprinkle of sea salt: Just a pinch of flaky sea salt on each cookie before serving brings out the rich flavors of brown butter and balances sweetness beautifully.

Side Dishes

• Warm apple cider: Nothing says fall like a warm cup of apple cider. The spiced notes from the cider complement the pumpkin flavor perfectly.
• Vanilla ice cream: Serve these cookies alongside a scoop of vanilla ice cream for a delightful contrast in temperatures and textures!
• Creamy pumpkin soup: For an autumn-inspired meal, pair your cookies with a bowl of creamy pumpkin soup. The savory flavors will balance beautifully with the sweetness of the cookies.
• Cheese platter: A selection of mild cheeses like brie or goat cheese offers a lovely contrast to the sweet notes of the cookies, making for an elegant dessert spread.

With these tips and serving suggestions, you’re all set to impress family and friends with your scrumptious Brown Butter and Maple Chewy Pumpkin Cookies! Enjoy every bite!

Make Ahead and Storage

These Brown Butter and Maple Chewy Pumpkin Cookies are perfect for meal prep! You can whip up a batch and enjoy them throughout the week or save some for a later date. With proper storage, you can keep their delightful flavors intact.

Storing Leftovers

• Allow cookies to cool completely before storing.
• Place cookies in an airtight container at room temperature for up to 5 days.
• For longer freshness, consider layering them with parchment paper to prevent sticking.

Freezing

• Once cooled, place cookies in a single layer on a baking sheet and freeze until solid.
• Transfer the frozen cookies to a freezer-safe bag or container, separating layers with parchment paper.
• They can be frozen for up to 3 months.

Reheating

• Preheat your oven to 350°F (175°C).
• Place cookies on a baking sheet and warm them for about 5-7 minutes until soft.
• Alternatively, microwave each cookie for about 10-15 seconds for a quick treat.

FAQs

Here are some common questions that might arise while making these delicious cookies.

Can I use regular butter instead of unsalted butter in Brown Butter and Maple Chewy Pumpkin Cookies?

Yes, you can use regular butter, but unsalted butter allows you to control the amount of salt in the recipe better. Just remember to adjust the salt accordingly!

How do I ensure my Brown Butter and Maple Chewy Pumpkin Cookies turn out chewy?

To achieve that perfect chewy texture, avoid overmixing the dough once you add the dry ingredients. Also, make sure not to bake them too long; they should be lightly golden around the edges and soft in the center.

Can I substitute pumpkin puree in Brown Butter and Maple Chewy Pumpkin Cookies?

Absolutely! If you’re looking for alternatives, you can use applesauce or mashed bananas, though it will slightly change the flavor profile.

What should I do if my cookie dough is too soft?

If your dough feels too soft to scoop, chill it in the refrigerator for about 30 minutes. This will help firm it up and make it easier to handle.

Final Thoughts

I hope you enjoy making these Brown Butter and Maple Chewy Pumpkin Cookies as much as I do! Their rich flavors and chewy texture truly capture the essence of fall, making them perfect for cozy gatherings or simply indulging yourself. Don’t hesitate to share this recipe with family and friends; they’ll surely thank you! Happy baking!