Brown Butter and Maple Chewy Pumpkin Cookies
These Brown Butter and Maple Chewy Pumpkin Cookies are the perfect treat for the fall season! With a delightful blend of warm spices, rich brown butter, and pure pumpkin, these cookies are not only chewy but also incredibly flavorful. Ideal for cozy gatherings, holiday parties, or simply to enjoy with a warm cup of cider, these cookies will become your new favorite autumn indulgence.
Why You’ll Love This Recipe
- Unforgettable Flavor: The combination of brown butter and maple syrup creates a rich taste that is hard to resist.
- Chewy Texture: These cookies are perfectly chewy on the inside with slightly crisp edges, making each bite a delight.
- Simple Ingredients: With just a few pantry staples, you can whip up these delicious cookies any time you crave something sweet.
- Versatile Treat: They’re ideal for sharing during holidays or family gatherings, but also perfect for a quiet evening at home.
- Easy to Make: Even if you’re new to baking, this recipe is straightforward and fun!
Tools and Preparation
Before you start baking your Brown Butter and Maple Chewy Pumpkin Cookies, gather the necessary tools. Having everything ready will make your baking experience smoother and more enjoyable.
Essential Tools and Equipment
- Mixing bowls
- Rubber spatula
- Large cookie scoop or measuring cup
- Baking sheet
- Parchment paper
Importance of Each Tool
- Mixing bowls: Essential for mixing ingredients thoroughly without spilling.
- Rubber spatula: Perfect for folding in dry ingredients without over-mixing your dough.
- Large cookie scoop: Ensures uniform cookie sizes for even baking.
Ingredients
These chewy pumpkin cookies are bursting with flavor! Baked with loads of brown butter, warm spices, and pure pumpkin, these are the ultimate warm and cozy cookies that are perfect for the Fall baking season.
Ingredients:
– 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
How to Make Brown Butter and Maple Chewy Pumpkin Cookies
Step 1: Brown the Butter
Melt 1 cup of unsalted butter in a saucepan over medium heat. Stir continuously until it reaches a deep amber color. This process adds a nutty flavor that enhances your cookies.
Step 2: Measure and Chill the Butter
Pour the browned butter into a measuring glass to confirm you have the right amount. Scrape any brown bits from the bottom of the pot into the glass. Chill it in the refrigerator for about 20 minutes until it’s slightly firm but not solid.
Step 3: Preheat Your Oven
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. This will help prevent sticking during baking.
Step 4: Prepare Dry Ingredients
In a medium bowl, whisk together:
All-purpose flour
Baking soda
Baking powder
Salt
Pumpkin pie spice
Cinnamon
Set this mixture aside for later use.
Step 5: Mix Sugar and Butter
In a large mixing bowl, combine dark brown sugar with the cooled brown butter until it resembles clumpy wet sand. This will add moisture and richness to your cookies.
Step 6: Add Wet Ingredients
Whisk in one egg yolk, pure maple syrup, vanilla extract, and pumpkin puree until smooth. This step infuses your dough with moisture and flavor.
Step 7: Combine Dry Ingredients with Wet Mixture
Gently fold in all of your pre-mixed dry ingredients using a rubber spatula. If your dough feels too thin (it should hold its shape when scooped), chill it for an additional 15–20 minutes until thickened.
Step 8: Prepare Cinnamon Sugar Coating
In a small dish off to the side, mix together:
Brown sugar
Granulated sugar
Cinnamon
This coating adds extra sweetness and flavor to your cookies.
Step 9: Scoop Cookie Dough
Using a large cookie scoop (about 2oz) or measuring cup, scoop out portions of dough. Drop them into the cinnamon sugar mixture and toss gently to coat each piece evenly.
Step 10: Bake Your Cookies
Place cookie dough balls on the prepared baking sheet about three inches apart. Bake for 12–15 minutes or until edges appear darkened while centers look puffy yet slightly underdone.
Step 11: Cool Down
Let them rest on the baking sheet for a couple of minutes before transferring them to a cooling rack. Continue this process with any remaining dough until all cookies are baked.
Step 12: Enjoy!
Allow your cookies to cool completely before indulging in their warm flavors! Enjoy them fresh out of the oven or store them for later enjoyment.
How to Serve Brown Butter and Maple Chewy Pumpkin Cookies
These cookies are a delightful treat that can be enjoyed in various ways. Whether for a cozy afternoon snack or a festive gathering, here are some serving suggestions to elevate your experience.
Enjoy with Coffee or Tea
- Pair them with a warm cup of coffee or herbal tea for a comforting afternoon break.
Ice Cream Sandwiches
- Create delicious ice cream sandwiches by adding a scoop of your favorite flavor between two cookies.
Dessert Platter
- Arrange the cookies on a dessert platter alongside other seasonal treats for an inviting display at parties.
Warmed Up
- Slightly warm the cookies in the microwave for a few seconds to enhance their chewy texture and aroma.
Drizzle with Extra Maple Syrup
- Add an extra touch by drizzling some pure maple syrup over the top before serving for added sweetness.
How to Perfect Brown Butter and Maple Chewy Pumpkin Cookies
For the best results, follow these tips to ensure your cookies come out perfectly every time.
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Use fresh pumpkin puree: Fresh puree enhances flavor and moisture. If using canned, check the label for 100% pumpkin without additives.
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Cool the brown butter: Let the browned butter cool completely before mixing it into the dough. This prevents the cookies from spreading too much.
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Chill the dough: If your dough seems too soft, chill it for 15-20 minutes. This helps maintain cookie shape during baking.
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Scoop evenly: Use a cookie scoop for uniform sizes, ensuring even baking and consistent texture across all cookies.
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Watch baking time closely: Bake until edges are darkened but centers look slightly underdone. They will continue cooking on the baking sheet after removal.
Best Side Dishes for Brown Butter and Maple Chewy Pumpkin Cookies
These cookies pair wonderfully with various side dishes that complement their rich flavors. Here are some great options:
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Warm Apple Cider: A spiced apple cider adds warmth and enhances the fall flavors of your cookies.
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Cheese Platter: Include sharp cheeses like cheddar to contrast with the sweetness of the cookies.
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Pumpkin Soup: A creamy pumpkin soup brings out similar flavors, creating a cozy meal pairing.
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Salad with Nuts: A mixed green salad topped with toasted nuts offers crunch and balances sweetness.
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Roasted Vegetables: Seasonal roasted veggies add savory notes that contrast beautifully with sweet cookies.
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Chocolate Fondue: Dip pieces of cookie into chocolate fondue for an indulgent treat that’s fun to share.
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Spiced Hot Chocolate: A rich hot chocolate infused with spices pairs well, making it perfect for chilly evenings.
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Vanilla Yogurt Parfait: Layer yogurt with fruits and chunks of cookie for a delightful dessert or breakfast option.
Common Mistakes to Avoid
Baking can be tricky, especially when creating the perfect Brown Butter and Maple Chewy Pumpkin Cookies. Here are some common mistakes to avoid:
- Overmixing the dough: Mixing too much can lead to tough cookies. Stir just until combined for the best texture.
- Using warm butter: If the brown butter is too warm, your dough may spread too much. Chill it slightly before mixing with other ingredients.
- Not measuring flour correctly: Scooping directly from the bag can pack flour and ruin your cookie’s texture. Use a spoon to fill your measuring cup instead.
- Skipping the chilling step: Chilling the dough helps maintain shape while baking. Don’t skip this step if your dough feels too soft.
- Ignoring baking times: Each oven is different; keep an eye on your cookies. They should be slightly underdone in the center for that chewy texture.
Storage & Reheating Instructions
Refrigerator Storage
- Store cookies in an airtight container.
- They will stay fresh for up to 1 week.
Freezing Brown Butter and Maple Chewy Pumpkin Cookies
- Place cookies in a freezer-safe bag or container.
- They can be frozen for up to 3 months.
Reheating Brown Butter and Maple Chewy Pumpkin Cookies
- Oven: Preheat to 350°F, place cookies on a baking sheet, and heat for 5-7 minutes.
- Microwave: Heat individual cookies for about 10-15 seconds for a warm treat.
- Stovetop: Place cookies in a skillet over low heat for about 1-2 minutes, flipping once.
Frequently Asked Questions
If you have questions about making Brown Butter and Maple Chewy Pumpkin Cookies, you’re not alone! Here are some common inquiries:
Can I substitute the pumpkin puree?
Yes, you can use applesauce or mashed bananas as alternatives, but they will change the flavor profile slightly.
How do I store leftover dough?
Wrap it tightly in plastic wrap and refrigerate for up to 3 days. You can also freeze it for longer storage.
What’s the best way to ensure chewy cookies?
Bake them until they are slightly underdone in the center; they will continue cooking on the sheet after removing from the oven.
Can I add chocolate chips?
Absolutely! Chocolate chips would complement these flavors well and create a delicious twist.
Are these cookies gluten-free?
You can use a gluten-free all-purpose flour blend if needed, but results may vary based on the blend used.
Final Thoughts
These Brown Butter and Maple Chewy Pumpkin Cookies are not only cozy but also incredibly versatile. Customize them with your favorite mix-ins like nuts or chocolate chips. Enjoy these delightful treats with family and friends during the fall season!
Brown Butter and Maple Chewy Pumpkin Cookies
- Total Time: 35 minutes
- Yield: Approximately 24 cookies 1x
Description
These Brown Butter and Maple Chewy Pumpkin Cookies are the perfect autumn indulgence, offering a delightful blend of rich brown butter, warm spices, and pure pumpkin. Each bite is a cozy celebration of fall flavors, making them an ideal treat for holiday gatherings or a quiet evening at home with a cup of cider. With their chewy texture and irresistible aroma, these cookies are sure to become a seasonal favorite.
Ingredients
- 1 cup unsalted butter
- 1 ½ cups dark brown sugar
- 1 large egg yolk
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1/3 cup pumpkin puree
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 ½ tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1 tsp cinnamon
Instructions
- Brown the unsalted butter in a saucepan over medium heat until deep amber.
- Chill the browned butter for about 20 minutes.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a bowl.
- In another bowl, mix dark brown sugar with cooled butter until clumpy.
- Add egg yolk, maple syrup, vanilla extract, and pumpkin puree; mix until smooth.
- Fold in dry ingredients without over-mixing; chill if dough is too soft.
- Roll cookie dough balls in cinnamon sugar and place on the baking sheet.
- Bake for 12-15 minutes until edges are darkened but centers remain puffy.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 180
- Sugar: 10g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
