Chewy Brown Butter Maple Pumpkin Cookies are the ultimate autumn treat! These cookies combine the warm nuttiness of brown butter, the subtle sweetness of maple syrup, and the comforting flavor of pumpkin for a dessert that’s both rich and flavorful.
They’re soft, perfectly spiced, and have a delightful chewy texture that will leave everyone asking for more. These cookies are perfect for cozy nights in, sharing with friends, or adding a seasonal touch to your dessert table.
Kitchen Equipment Needed
- Medium saucepan
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
Ingredients Overview
- Unsalted Butter: Browning the butter adds a deep, nutty flavor to the cookies.
- Maple Syrup: Provides natural sweetness and a warm, earthy flavor.
- Pumpkin Puree: Keeps the cookies moist and adds the quintessential fall flavor.
- Brown Sugar: Enhances the chewiness and adds a caramel-like sweetness.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, and cloves for that classic pumpkin spice taste.
- Vanilla Extract: Rounds out the flavors with a hint of sweetness.
- All-Purpose Flour: Forms the base of the cookies.
- Baking Soda: Ensures the cookies puff up slightly for a soft texture.
Ingredients
- 1 cup unsalted butter, browned
- 1/2 cup pure maple syrup
- 1/2 cup pumpkin puree
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- Optional: 1 cup white chocolate chips or chopped pecans
Step-by-Step Instructions
- Brown the Butter
In a medium saucepan, melt the butter over medium heat. Continue to cook, stirring often, until it turns golden brown and starts to smell nutty. Remove from heat and let cool for 5–10 minutes. - Mix Wet Ingredients
In a large mixing bowl, combine the cooled brown butter, maple syrup, pumpkin puree, brown sugar, and granulated sugar. Beat until smooth and creamy. Add vanilla extract and mix until combined. - Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. If using white chocolate chips or pecans, fold them in at this stage. - Chill the Dough
Cover the dough and chill in the refrigerator for at least 1 hour. This step is crucial to prevent the cookies from spreading too much while baking. - Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. - Shape the Cookies
Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart. - Bake the Cookies
Bake for 10–12 minutes, or until the edges are set and the centers look slightly underdone. The cookies will continue to firm up as they cool. - Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
Recipe Tips
- Chill the dough: Don’t skip this step! Chilling helps the cookies maintain their shape and enhances the flavors.
- Measure the pumpkin puree carefully: Too much can make the cookies overly soft and cakey.
- Experiment with add-ins: White chocolate chips, chopped pecans, or even a drizzle of maple glaze can elevate these cookies further.
What to Serve With This Recipe
- Pair these cookies with a warm cup of chai tea, pumpkin spice latte, or hot cocoa.
- Serve alongside a scoop of vanilla ice cream for a decadent dessert.
- They make a delightful addition to any fall-themed dessert platter.
Frequently Asked Questions
Can I make these cookies ahead of time?
Yes! You can make the dough in advance and store it in the refrigerator for up to 2 days before baking.
Can I freeze the cookies?
Absolutely! Once baked, store the cookies in an airtight container and freeze for up to 3 months. Alternatively, you can freeze the unbaked dough balls and bake them fresh as needed.
Can I use maple extract instead of maple syrup?
Maple extract can be used for a stronger maple flavor, but reduce the amount to 1–2 teaspoons and adjust the sweetness by adding more sugar if needed.
Serving Suggestions
- These cookies are perfect for holiday gatherings, potlucks, or cozy fall nights.
- Wrap them in cellophane bags tied with ribbon for a thoughtful homemade gift.
- Serve warm with a drizzle of caramel sauce or a dollop of whipped cream for an indulgent treat.
Chewy Brown Butter Maple Pumpkin Cookies
Chewy Brown Butter Maple Pumpkin Cookies are the ultimate autumn treat! These cookies combine the warm nuttiness of brown butter, the subtle sweetness of maple syrup, and the comforting flavor of pumpkin for a dessert that’s both rich and flavorful.
Ingredients
- 1 cup unsalted butter browned
- 1/2 cup pure maple syrup
- 1/2 cup pumpkin puree
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- Optional: 1 cup white chocolate chips or chopped pecans
Instructions
- Brown the Butter
- In a medium saucepan, melt the butter over medium heat. Continue to cook, stirring often, until it turns golden brown and starts to smell nutty. Remove from heat and let cool for 5–10 minutes.
- Mix Wet Ingredients
- In a large mixing bowl, combine the cooled brown butter, maple syrup, pumpkin puree, brown sugar, and granulated sugar. Beat until smooth and creamy. Add vanilla extract and mix until combined.
- Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. If using white chocolate chips or pecans, fold them in at this stage.
- Chill the Dough
- Cover the dough and chill in the refrigerator for at least 1 hour. This step is crucial to prevent the cookies from spreading too much while baking.
- Preheat the Oven
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Shape the Cookies
- Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the Cookies
- Bake for 10–12 minutes, or until the edges are set and the centers look slightly underdone. The cookies will continue to firm up as they cool.
- Cool and Enjoy
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
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