If you’re a true autumn lover or simply crave the coziest comfort in cookie form, the Brown Butter and Maple Chewy Pumpkin Cookies are about to become your new obsession. Imagine all the warmth of pumpkin spice, the elegance of browned butter, and the deep sweetness of maple syrup coming together in tender, chewy cookies with an irresistible aroma. This is a recipe that sandwiches nostalgia and indulgence in every bite, making it perfect for chilly days, festive gatherings, or whenever you want to bake up pure joy in your own kitchen. Let’s get ready to stir up some delicious memories!
Ingredients You’ll Need
What makes these cookies so special is how each ingredient is chosen for its power to create the best Brown Butter and Maple Chewy Pumpkin Cookies. Every component plays an important role in building the cookie’s incredible flavor, its chewy texture, or its vibrant golden hue.
- Unsalted Butter: Browning this gives a rich, nutty flavor that transforms the whole cookie from good to unforgettable.
- Packed Brown Sugar: Brings both moisture for chewiness and a deep caramel note that plays perfectly with pumpkin.
- Granulated Sugar: Balances out sweetness and helps give the edges their lovely crispness.
- Pure Pumpkin Puree: The star ingredient for autumnal color, subtle flavor, and just the right touch of moisture.
- Large Egg Yolk: Adds richness and helps bind the dough for that sought-after chew.
- Vanilla Extract: Heightens all the cozy flavors, making each bite warm and delicious.
- Pure Maple Syrup: Lends a deep, earthy sweetness that pairs beautifully with pumpkin and spice.
- All-Purpose Flour: The classic choice for tender but sturdy cookies with the perfect crumb.
- Baking Soda: Gives just enough lift, so the cookies aren’t dense but still chewy.
- Ground Cinnamon: Provides that essential spicy warmth that screams fall.
- Ground Nutmeg: Adds complexity and a lovely aromatic lift.
- Ground Cloves: A little goes a long way to intensify the pumpkin spice magic.
- Ground Ginger: Brings subtle zing and highlights the overall spice profile.
- Salt: Boosts every flavor and keeps the sweetness in check.
- Chopped Pecans (optional): Offer nutty crunch for contrast—it’s a tasty extra, but not required.
- Coarse Sugar for Rolling: Creates sparkle and a crisp, sweet edge every cookie deserves.
How to Make Brown Butter and Maple Chewy Pumpkin Cookies
Step 1: Brown the Butter
This first step is where pure magic—and much of your flavor—begins! Melt your unsalted butter in a saucepan over medium heat, watching carefully and stirring often. The butter will foam, hiss, and finally transform into a beautiful golden brown with a nutty aroma. Once you spot rich tan specks at the bottom and that unmistakable scent, pull it off the heat. Let it cool for a few minutes—so it’s warm but not piping hot. This step gives these cookies their signature depth.
Step 2: Mix the Wet Ingredients
In a roomy bowl, whisk your freshly browned butter with both brown sugar and granulated sugar until the mixture is fluffy and blended. Next, stir in the pumpkin puree, egg yolk, vanilla extract, and pure maple syrup. This creates a glossy, aromatic base that will infuse every bite with autumnal joy. Don’t rush here—make sure everything’s thoroughly incorporated!
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. This ensures all your spices and leaveners are evenly distributed before they meet the wet mixture, giving a uniform flavor and rise to every cookie.
Step 4: Make the Dough
Gradually add the dry ingredients to your wet mixture, stirring gently until just combined. Over-mixing can make cookies tough, so stop as soon as you don’t see any more dry flour. If you’d like extra crunch, fold in the chopped pecans now. Your dough will be thick and deeply aromatic—a true tease for what’s ahead!
Step 5: Chill the Dough
This is the secret to perfect Brown Butter and Maple Chewy Pumpkin Cookies. Cover the bowl and chill the dough for at least 30 minutes. This rest helps the flavors meld, keeps the cookies thick, and guarantees that coveted chewy texture when they bake.
Step 6: Shape and Coat
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment. Scoop tablespoon-sized balls of dough, roll each in coarse sugar, and space them out about 2 inches apart on your sheet. That sugar adds sparkle and a delightful crunch.
Step 7: Bake and Cool
Slide your trays into the oven and bake for 10 to 12 minutes, just until the edges are set but the centers are a little soft—they’ll finish setting as they cool. Let them rest on the pan for 5 minutes before transferring carefully to a wire rack. The aroma in your kitchen? Absolutely irresistible.
How to Serve Brown Butter and Maple Chewy Pumpkin Cookies
Garnishes
For a bakery-worthy finish, try drizzling the cooled cookies with a simple maple glaze made from powdered sugar and pure maple syrup. A light dusting of extra cinnamon or a sprinkle of crunchy chopped pecans on top takes these Brown Butter and Maple Chewy Pumpkin Cookies over the top, visually and flavor-wise.
Side Dishes
These cookies pair perfectly with a steamy mug of chai tea, a good old-fashioned glass of milk, or even a pumpkin spice latte for the ultimate fall treat. Serve alongside vanilla bean ice cream if you’re thinking of dessert for a crowd or a special occasion.
Creative Ways to Present
Stack the cookies high on a rustic cake stand with colorful leaves for a harvest party centerpiece. For a gift, arrange a dozen in a parchment-lined tin and tie it up with twine and a little cinnamon stick for extra charm. Or sandwich a scoop of ice cream between two cookies for a decadent homemade ice cream sandwich that nobody can refuse!
Make Ahead and Storage
Storing Leftovers
Brown Butter and Maple Chewy Pumpkin Cookies keep their chewiness for days! Simply store them in an airtight container at room temperature. They’ll stay fresh and moist for up to 5 days—if they last that long.
Freezing
If you want to save some for later or prep ahead, these cookies freeze beautifully. Once cooled, layer them with parchment in a freezer-safe bag or container. To enjoy, just thaw at room temperature for fabulous cookies anytime.
Reheating
For that just-baked feel, pop a cookie in the microwave for about 8 seconds or warm in a 300°F oven for a minute. The brown butter flavor comes alive, and the texture is as good as fresh from the oven!
FAQs
Can I use pumpkin pie filling instead of pure pumpkin puree?
It’s best to stick with pure pumpkin puree. Pumpkin pie filling is already sweetened and loaded with spices, which can make the finished cookies overly sweet and throw the flavor balance off.
Why is chilling the dough so important for these cookies?
Chilling helps prevent spreading, keeps the cookies thick and chewy, and lets all those amazing flavors meld together. You’ll get much better texture and richer flavor if you don’t skip this step with Brown Butter and Maple Chewy Pumpkin Cookies.
Are the pecans necessary?
Nope! The pecans are completely optional. They add a lovely crunch and nutty bite but these cookies are just as chewy and flavorful without them—great if you’re baking for anyone with nut allergies or just prefer a nut-free treat.
Can I freeze the cookie dough instead of baked cookies?
Absolutely! Scoop the dough into balls, freeze on a baking sheet until firm, then transfer to a freezer bag. When you’re ready, bake from frozen, adding an extra minute or two to the baking time.
Do these cookies work with gluten-free flour?
If you use a good-quality 1:1 gluten-free flour blend, you can still get deliciously chewy results. The texture may differ slightly, but the flavors of Brown Butter and Maple Chewy Pumpkin Cookies will shine through beautifully!
Final Thoughts
If you’re craving a treat that captures autumn’s best flavors in every bite, you can’t go wrong with Brown Butter and Maple Chewy Pumpkin Cookies. They’re wholesome, festive, and simply a joy to share. Try this recipe and watch these irresistible cookies disappear faster than you’d believe!
Print
Brown Butter and Maple Chewy Pumpkin Cookies Recipe
- Total Time: 1 hour (including chilling)
- Yield: 28 cookies 1x
- Diet: Vegetarian
Description
Indulge in the warm flavors of fall with these Brown Butter and Maple Chewy Pumpkin Cookies. The combination of browned butter, maple syrup, and pumpkin puree creates a deliciously rich and moist cookie that is perfect for the season.
Ingredients
For the Cookies:
- 1 cup unsalted butter
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1/3 cup pure pumpkin puree
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 tablespoons pure maple syrup
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup chopped pecans (optional)
- Coarse sugar for rolling
Instructions
- Brown the Butter: In a saucepan, melt the butter over medium heat until golden brown. Remove from heat and let cool.
- Mix Wet Ingredients: In a large bowl, combine browned butter, sugars, pumpkin puree, egg yolk, vanilla, and maple syrup.
- Combine Dry Ingredients: In another bowl, whisk flour, baking soda, spices, and salt. Gradually add to wet mixture.
- Add Pecans: Fold in pecans if desired. Chill the dough.
- Bake: Preheat oven, roll dough in sugar, and bake until edges set. Cool on a wire rack.
Notes
- Chilling the dough is essential for chewy cookies.
- Store in an airtight container for up to 5 days or freeze.
- Drizzle with a maple glaze for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
