If you adore fall flavors and crave cookies with a crave-worthy chewy texture, these Brown Butter and Maple Chewy Pumpkin Cookies are a must-bake. Nutty brown butter and real maple syrup combine with pumpkin purée to create an irresistible cookie experience that’s both cozy and just sweet enough. The blend of spices gives each bite warmth and depth, making these cookies perfect for autumn gatherings or anytime comfort is needed. Trust me, one batch won’t last long—these are the treats friends will ask for again and again!
Ingredients You’ll Need
The list below may look humble, but each ingredient in these Brown Butter and Maple Chewy Pumpkin Cookies plays a unique and meaningful role. These staples work together to build the perfect balance of flavor, chewiness, and just the right touch of spice.
- Unsalted butter: Browning the butter adds a toasty, nutty dimension that forms the tasty foundation of these cookies.
- Pure maple syrup: This natural sweetener gives warmth and boosts the cookies with real maple flavor.
- Packed brown sugar: For moisture and rich caramel notes, ensuring an irresistibly chewy texture.
- Granulated sugar: Adds just the right amount of sweetness and helps create delicate cookie edges.
- Canned pumpkin purée: Infuses the dough with moisture and that classic pumpkin flavor, be sure to use pure pumpkin (not pumpkin pie filling!).
- Large egg yolk: The secret to chewiness—using only the yolk keeps the texture wonderfully soft and rich.
- Vanilla extract: Elevates the flavors and enhances all the cozy undertones.
- All-purpose flour: The backbone of the cookie structure, giving body without making them cakey.
- Baking soda and baking powder: The double lift adds just enough rise for soft, slightly puffy centers.
- Salt: Balances all the sweet elements, making those flavors pop.
- Ground cinnamon, nutmeg, ginger, cloves: This aromatic spice blend wraps each cookie in classic autumn coziness.
- Optional coarse sugar for topping: Adds a lovely shimmer and extra texture if you like a little sparkle and crunch on top.
How to Make Brown Butter and Maple Chewy Pumpkin Cookies
Step 1: Brown the Butter
Start by melting the unsalted butter in a saucepan over medium heat, letting it foam and sizzle until golden bits form at the bottom and a nutty aroma fills your kitchen. Browning the butter not only adds a deep, toasty flavor but truly sets these cookies apart. Once it reaches a deep amber hue, pull the pan off the heat and let the butter cool for 10 to 15 minutes—this prevents scrambling the egg yolk later.
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk the slightly cooled brown butter with maple syrup, brown sugar, and granulated sugar until everything is silky and smooth. This step helps the sugars dissolve and creates a wonderful base for the dough. Next, blend in the pumpkin purée, egg yolk, and vanilla extract. The mixture should be creamy and fragrant, already hinting at those cozy fall vibes.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Using a separate bowl helps evenly distribute those spices and leaveners, which gives the cookies a consistent flavor and rise. The aroma of the spice mix alone might tempt you to stop and smile!
Step 4: Make the Dough
Add your dry ingredients to the wet mixture in batches, gently stirring until just combined. The dough will be soft and slightly sticky, thanks to the pumpkin and brown butter. Avoid over-mixing, which can make the cookies tough. If you want, now’s the time to fold in white chocolate chips or chopped pecans for extra fun.
Step 5: Chill the Dough
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling is the key to thick, chewy cookies—don’t skip this step! It allows the dough to firm up, so the cookies bake up puffy rather than spreading too much.
Step 6: Bake the Cookies
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment. Scoop tablespoon-sized balls of dough onto the sheets, spacing each about 2 inches apart so they have room to spread. Sprinkle the tops with coarse sugar if you love a little crunch. Bake for 10 to 12 minutes, just until the edges are set but the centers look slightly underdone—the cookies will continue to set as they cool.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for five minutes before gently transferring them to a wire rack. This crucial step ensures they finish setting and become perfectly chewy in the middle. Once cooled, dig in—Brown Butter and Maple Chewy Pumpkin Cookies are simply irresistible straight from the rack!
How to Serve Brown Butter and Maple Chewy Pumpkin Cookies
Garnishes
Garnishing these cookies adds a final flourish that makes them feel extra special. Try a dusting of powdered sugar, a drizzle of maple glaze, or a sprinkle of toasted nuts for an elegant touch. Even a small scoop of vanilla ice cream on the side can elevate the eating experience!
Side Dishes
Share these cookies with a hot mug of chai, pumpkin spice latte, or even cold apple cider for the ultimate fall treat combo. Stacking them beside a bowl of roasted nuts or a cheese board offers a sweet-and-savory contrast that guests will love at any gathering.
Creative Ways to Present
For parties or gifting, try stacking the Brown Butter and Maple Chewy Pumpkin Cookies in glass jars, or wrap them with twine in parchment for a rustic, homemade vibe. Arrange them in a circle around a small dish of caramel sauce for dipping, or serve them alongside seasonal fruit for a colorful platter.
Make Ahead and Storage
Storing Leftovers
To keep your Brown Butter and Maple Chewy Pumpkin Cookies fresh and chewy, store them in an airtight container at room temperature. They’ll retain their lovely texture for up to five days—if they last that long without disappearing!
Freezing
The beauty of this recipe is it freezes like a dream! You can freeze the dough in scoops or baked cookies in a single layer until solid, then transfer to a zip-top bag. They’ll keep beautifully for up to three months, making make-ahead holiday baking a breeze.
Reheating
If you prefer your cookies warm and gooey, just pop a cookie in the microwave for 8 to 10 seconds. Frozen cookies can be reheated directly from the freezer—just give them 15 to 20 seconds and they taste freshly baked all over again.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just be sure to thoroughly drain and mash your fresh pumpkin to the same consistency as canned puree. Too much moisture can make the cookies a bit cakey, so blotting the puree can help.
Why is my dough so sticky?
Browning the butter and using pumpkin adds a lot of moisture to the dough, which is totally normal. Chilling the dough for at least 30 minutes, or even longer, makes it much easier to handle and scoop.
Do I need to use coarse sugar on top?
It’s optional but recommended! The coarse sugar gives Brown Butter and Maple Chewy Pumpkin Cookies a delightful crunch and sparkling finish. If you don’t have any on hand, a bit of regular granulated sugar will work in a pinch.
Can I double this recipe?
Yes, these cookies double beautifully for a crowd or holiday gift tins. Be sure to chill the dough well and you may need to bake in batches for the best results.
What add-ins work well with this recipe?
Try folding in white chocolate chips, pecans, or walnuts for extra richness and texture. A handful of dried cranberries also adds lovely tartness that pairs wonderfully with maple and pumpkin.
Final Thoughts
Whether you’re baking a cozy batch for yourself or sharing them with friends, Brown Butter and Maple Chewy Pumpkin Cookies are a fantastic way to celebrate autumn’s best flavors. Give this recipe a try—you might just discover your new favorite cookie tradition!
Print
Brown Butter and Maple Chewy Pumpkin Cookies Recipe
- Total Time: 32 minutes (plus chilling)
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of fall with these Brown Butter and Maple Chewy Pumpkin Cookies. The nutty browned butter, sweet maple syrup, and warm spices come together in a soft and chewy cookie that is perfect for autumn.
Ingredients
For the Cookies:
- 1/2 cup (1 stick) unsalted butter, browned and slightly cooled
- 1/4 cup pure maple syrup
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/3 cup canned pumpkin purée
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- Optional: coarse sugar for topping
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the butter and cook until it begins to brown and smell nutty. Remove from heat and let cool for 10–15 minutes.
- Mix Wet Ingredients: In a large bowl, whisk together the browned butter, maple syrup, brown sugar, and granulated sugar until smooth. Add the pumpkin purée, egg yolk, and vanilla extract; mix until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Add the dry ingredients to the wet and stir until a soft dough forms.
- Chill and Bake: Cover and chill the dough for at least 30 minutes. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough onto the baking sheets, spacing them about 2 inches apart. Sprinkle with coarse sugar if desired. Bake for 10–12 minutes or until the edges are set and centers look slightly underdone. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- These cookies are extra chewy thanks to the egg yolk and browned butter.
- For a twist, mix in white chocolate chips or chopped pecans.
- They freeze well and taste even better the next day.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
