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Brown Butter and Maple Chewy Pumpkin Cookies

Brown Butter and Maple Chewy Pumpkin Cookies
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Indulge in the warm, comforting flavors of Brown Butter and Maple Chewy Pumpkin Cookies! These delightful treats are the perfect embodiment of fall, combining the rich nuttiness of brown butter with sweet maple syrup and the natural sweetness of pumpkin puree. With their wonderfully chewy texture and cozy spices, these cookies will fill your kitchen with an irresistible aroma that beckons everyone to indulge. Ideal for any occasion, whether it’s a cozy night in or a festive gathering, these cookies are sure to bring smiles all around. Plus, they store well, making them a convenient option for busy days.

Ingredients

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  • 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

Instructions

  1. Brown the unsalted butter in a saucepan over medium heat until amber and nutty; cool slightly.
  2. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  3. In a bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. In another bowl, mix dark brown sugar with cooled brown butter until clumpy; stir in egg yolk, maple syrup, and pumpkin puree until smooth.
  5. Gently fold dry ingredients into wet ingredients until just combined.
  6. Roll dough into balls; coat with cinnamon-sugar mixture before placing on baking sheet.
  7. Bake for 12–15 minutes until edges are set but centers remain soft.

Nutrition

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