Brown Butter and Maple Chewy Pumpkin Cookies

Indulge in the cozy flavors of fall with these Brown Butter and Maple Chewy Pumpkin Cookies. If you’re looking for a comforting treat that captures the essence of autumn, you’ve just found it! These cookies blend the nutty richness of brown butter with the warm sweetness of maple syrup and pumpkin puree, creating a delightful flavor that’s hard to resist. They’re perfect for everything from busy weeknights to festive family gatherings, making them a versatile addition to your dessert table.

What I love most about this recipe is how easy it is to whip up a batch. The soft, chewy texture means they’re not only delicious but also shareable—great for cozy get-togethers or just enjoying with a good book at home. Trust me; once you take that first bite, you’ll be hooked!

Why You’ll Love This Recipe

• Irresistibly Delicious: The combination of brown butter and maple syrup creates a flavor that’s simply divine.
• Family-Friendly: These cookies are loved by both kids and adults, making them perfect for any occasion.
• Quick Prep Time: With just 15 minutes of prep, you can have fresh cookies ready in no time.
• Make-Ahead Option: Bake them in advance and store them for those unexpected guests or late-night cravings.
• Customizable: Add-ins like chocolate chips or nuts allow you to make these cookies your own!

Ingredients You’ll Need

These Brown Butter and Maple Chewy Pumpkin Cookies use simple, wholesome ingredients that you might already have in your pantry. Let’s gather everything we need to create these scrumptious treats!

For the Cookie Base

• 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

For the Dry Ingredients

• 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 Coating

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

Variations

One of the best things about this recipe is its flexibility! You can easily tweak it to suit your taste preferences or what you have on hand.

• Add Chocolate Chips: Mix in some semi-sweet chocolate chips for an extra sweet touch.
• Incorporate Nuts: Chopped walnuts or pecans add a delightful crunch.
• Swap Sweeteners: Use honey or agave syrup instead of maple syrup for a different flavor profile.
• Change Up the Spices: Try adding ginger or nutmeg for an alternative spice twist.

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 until it turns amber in color. This step is crucial because browning the butter enhances its nutty flavor, giving your cookies an extra depth of taste. Once it’s ready, let it chill slightly so it thickens up before mixing.

Step 2: Preheat Your Oven

While your butter cools, preheat your oven to 350°F (175°C). Don’t forget to line a baking sheet with parchment paper! This ensures that your cookies won’t stick and makes cleanup a breeze.

Step 3: Mix Dry Ingredients

In a bowl, whisk together all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. This step helps evenly distribute all the leavening agents and spices throughout your dough for consistent flavor.

Step 4: Combine Wet Ingredients

In another mixing bowl, combine dark brown sugar and chilled brown butter until clumpy. Then add in the egg yolk, maple syrup, vanilla extract, and pumpkin puree. Mixing these wet ingredients together creates a smooth base filled with rich flavors.

Step 5: Combine Wet and Dry Mixtures

Fold the dry ingredients into your wet mixture until just combined. Be careful not to overmix; we want those cookies to stay tender!

Step 6: Prepare Dough Balls

Scoop out portions of dough and roll them into balls. For added sweetness and spice, roll each ball in a mixture of brown sugar and cinnamon before placing them on your prepared baking sheet.

Step 7: Bake

Pop those beauties into the oven and bake for about 12–15 minutes until the edges are set but the centers are still soft. Keep an eye on them; every oven is different!

And there you have it—your very own batch of Brown Butter and Maple Chewy Pumpkin Cookies! Enjoy them fresh out of the oven or store them for later indulgence. Happy baking!

Pro Tips for Making Brown Butter and Maple Chewy Pumpkin Cookies

Baking these cookies is a delightful experience, and a few simple tips can make them even better!

• Use room temperature ingredients: Ensuring your butter, egg yolk, and pumpkin puree are at room temperature will help them blend smoothly, creating a more cohesive dough.
• Chill the dough if necessary: If your cookie dough feels too soft to handle, popping it in the fridge for about 30 minutes will firm it up, resulting in perfectly rounded cookies that hold their shape during baking.
• Experiment with mix-ins: Feel free to add chocolate chips or chopped nuts to the dough for an extra layer of flavor and texture. These additions can create delightful contrasts with the chewy cookie base.
• Keep an eye on baking time: Since ovens can vary, start checking your cookies around the 12-minute mark. They should be lightly golden on the edges but still soft in the center for that perfect chewy texture.
• Store properly: To maintain freshness, store these cookies in an airtight container at room temperature. They also freeze well—just make sure they’re completely cool before placing them in a freezer-safe bag!

How to Serve Brown Butter and Maple Chewy Pumpkin Cookies

These cookies are wonderfully versatile and can be enjoyed in a variety of ways that enhance their fall-inspired flavors!

Garnishes

• Drizzle of maple syrup: A light drizzle of pure maple syrup on top adds extra sweetness and a beautiful presentation.
• Sprinkle of sea salt: A pinch of flaky sea salt just before serving accentuates the sweet notes and provides a delightful contrast.

Side Dishes

• Warm apple cider: The comforting spices in warm apple cider complement the pumpkin flavors beautifully, making it a perfect pairing for these cookies.
• Vanilla ice cream: A scoop of creamy vanilla ice cream served alongside slightly warm cookies creates an indulgent dessert experience.
• Creamy pumpkin soup: For a cozy meal idea, serve these cookies after a bowl of rich pumpkin soup; the flavors harmonize perfectly!
• Spiced chai tea: The aromatic spices in chai tea mirror those found in the cookies, providing a warm beverage option that enhances your baking experience.

Enjoy your Brown Butter and Maple Chewy Pumpkin Cookies with these serving suggestions for an unforgettable autumn treat!

Make Ahead and Storage

These Brown Butter and Maple Chewy Pumpkin Cookies are perfect for meal prep, allowing you to enjoy their deliciousness throughout the week! With a few simple storage methods, you can keep these cookies fresh and ready to satisfy your sweet tooth.

Storing Leftovers

• Store cookies in an airtight container at room temperature for up to 5 days.
• For added freshness, place a slice of bread in the container; it helps to retain moisture.
• If you prefer, you can store them in the refrigerator for longer shelf life, up to 7 days.

Freezing

• Allow cookies to cool completely before freezing.
• Place cookies in a single layer on a baking sheet and freeze until solid, about 1-2 hours.
• Transfer frozen cookies to a freezer-safe bag or container and label with the date. They’ll keep well for up to 3 months.

Reheating

• To enjoy warm cookies, preheat your oven to 350°F (175°C).
• Place cookies on a baking sheet and heat for about 5-7 minutes or until warmed through.
• Alternatively, you can microwave each cookie for about 10-15 seconds for that freshly baked feel.

FAQs

Here are some common questions that might come up while you’re making these tasty treats!

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

Yes, you can use regular butter, but it’s best to avoid salted butter as it will alter the flavor balance of your cookies. Unsalted butter allows you to control the saltiness better.

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

To achieve that perfect chewy consistency, be careful not to overbake them. Remove them from the oven when the edges are set but the centers look slightly underbaked; they will continue cooking as they cool.

What can I substitute if I don’t have pumpkin puree?

If pumpkin puree is unavailable, you can use applesauce or mashed banana as alternatives. Keep in mind that this may slightly change the flavor but will still yield delicious cookies!

Can I add chocolate chips to my Brown Butter and Maple Chewy Pumpkin Cookies?

Absolutely! Feel free to fold in chocolate chips or nuts into your dough for an extra delightful twist. This adds texture and pairs beautifully with the flavors of brown butter and maple.

Final Thoughts

I truly hope you enjoy making these Brown Butter and Maple Chewy Pumpkin Cookies as much as I do! They embody all the cozy flavors of fall, perfect for sharing with loved ones or savoring all by yourself. Remember, there’s nothing quite like warm cookies fresh from the oven! So roll up your sleeves and embrace this delightful recipe—you won’t regret it!