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
Scale
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
