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Brown Butter and Maple Chewy Pumpkin Cookies Recipe

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4 from 10 reviews

These Brown Butter and Maple Chewy Pumpkin Cookies offer a delightful combination of rich browned butter, sweet maple syrup, and spiced pumpkin puree. They boast a chewy texture with a crisp cinnamon sugar coating, making them perfect for autumnal baking or whenever you crave a cozy, flavorful cookie.

Ingredients

Butter Mixture

  • 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

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

Coating Mixture

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

Instructions

  1. Brown the Butter: Melt 1 cup of unsalted butter over medium heat, stirring continuously until it turns a rich amber color with fragrant, nutty aromas. Then pour into a measuring cup, scraping the browned bits from the bottom. Chill in the refrigerator for about 20 minutes but avoid solidification.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking.
  3. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  4. Combine Brown Butter and Sugar: In a large mixing bowl, whisk the cooled brown butter with the packed dark brown sugar until the mixture looks like clumpy wet sand.
  5. Add Wet Ingredients: Whisk in the egg yolk, pure maple syrup, vanilla extract, and pumpkin puree until fully smooth and incorporated.
  6. Incorporate Dry Ingredients: Add the dry ingredients to the wet mixture and fold gently with a rubber spatula until combined. If the dough feels too loose to hold its shape, chill it for 15-20 minutes until thickened.
  7. Prepare Coating: In a small dish, combine the 2 tablespoons brown sugar, 2 tablespoons granulated sugar, and 1 teaspoon cinnamon for rolling the cookies.
  8. Scoop and Coat Dough Balls: Using a 2-ounce large cookie scoop or 1/4 cup measuring cup, scoop dough balls and toss them in the cinnamon sugar coating. The dough will be soft but manageable.
  9. Arrange Cookies on Baking Sheet: Place coated dough balls on the lined baking sheet spaced about 3 inches apart, allowing space for spreading. Bake 4-5 cookies at a time, leaving the remaining dough at room temperature.
  10. Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until edges darken and the centers appear puffed and slightly underdone. This ensures a chewy texture.
  11. Cool Cookies: Let cookies rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  12. Repeat and Enjoy: Continue baking remaining dough in batches. Once cooled, the cookies are ready to be enjoyed.

Notes

  • Cooling the browned butter is essential to prevent cooking the eggs when added.
  • If the dough is too soft, chilling before baking helps maintain cookie shape and texture.
  • Spacing cookies adequately avoids excessive spreading and ensures even baking.
  • Use parchment paper for easy cleanup and to prevent sticking.
  • Pumpkin pie spice can be substituted with a homemade blend of cinnamon, nutmeg, ginger, and cloves if desired.

Find it online: https://bitezly.com/brown-butter-and-maple-chewy-pumpkin-cookies-recipe/