Brown Butter and Maple Chewy Pumpkin Cookies
These Brown Butter and Maple Chewy Pumpkin Cookies are the perfect treat for any fall gathering! Bursting with rich flavors from brown butter, warm spices, and pumpkin puree, these cookies offer a delightful chewy texture that’s hard to resist. Whether you’re hosting a cozy get-together or simply craving something sweet, this recipe is sure to impress.
Why You’ll Love This Recipe
- Irresistible Flavor: The combination of brown butter and maple syrup creates a deep, nutty flavor that pairs beautifully with pumpkin.
- Chewy Texture: These cookies have the perfect chewy consistency, making them satisfying to bite into.
- Perfect for Fall: With warm spices like cinnamon and pumpkin pie spice, these cookies capture the essence of the autumn season.
- Easy to Make: Even if you’re not an experienced baker, this recipe is straightforward and forgiving.
- Versatile Treat: Enjoy them as a snack, dessert, or even as part of your breakfast with coffee or tea.
Tools and Preparation
To make these delicious cookies, you’ll need some essential tools in your kitchen. Having the right equipment will ensure your baking experience is smooth and enjoyable.
Essential Tools and Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- Baking sheet
- Parchment paper
- Cookie scoop
Importance of Each Tool
- Mixing bowls: Essential for combining ingredients without spills.
- Rubber spatula: Perfect for folding dough gently without overmixing.
- Baking sheet: Provides a flat surface for even baking of your cookies.
Ingredients
These chewy pumpkin cookies are bursting with flavor! Baked with loads of brown butter, warm spices, and pure pumpkin, these are the ultimate warm and cozy cookies that are perfect for the Fall baking season.
- 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
- 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
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1 tsp cinnamon
How to Make Brown Butter and Maple Chewy Pumpkin Cookies
Step 1: Brown the Butter
First, brown the butter. Melt 1 cup of butter over medium heat, continuing to stir until it reaches a rich amber color. Click here for more details on how to brown butter.
Step 2: Chill the Butter
Pour the butter into a measuring glass to ensure you have the right amount. Scrape the bottom of the pot to get all of the brown bits as well. It should be a bit short of 1 cup. Place in the refrigerator to chill for about 20 minutes. Don’t let it solidify.
Step 3: Preheat Your Oven
Preheat the oven to 350F and line a large baking sheet with parchment paper.
Step 4: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.
Step 5: Combine Wet Ingredients
In a large mixing bowl, whisk together the brown sugar and cooled brown butter until it resembles clumpy wet sand.
Step 6: Add Egg Yolk and Pumpkin
Whisk in the egg yolk, maple syrup, vanilla extract, and pumpkin puree until smooth.
Step 7: Fold in Dry Ingredients
Add all of the dry ingredients into your mixture. Use a rubber spatula to fold everything into dough. If your dough feels too thin (it should hold its shape when scooped), chill it for about 15–20 minutes until thickened.
Step 8: Prepare Coating Mixture
Off to the side, mix together the coating ingredients in a small dish.
Step 9: Scoop Out Dough
Use a large cookie scoop (about 2oz) or a measuring cup (1/4 cup) to scoop out dough. Drop each scoop into cinnamon sugar mixture and toss to coat.
Step 10: Bake Cookies
Place dough on your prepared baking sheet spaced about three inches apart. Bake for about 12–15 minutes or until edges darken slightly and centers look puffed but slightly underdone.
Step 11: Cool on Baking Sheet
Allow cookies to rest on baking sheet for a few minutes before transferring them to a cooling rack.
Step 12: Enjoy!
Let them cool completely before digging in! Enjoy your delicious Brown Butter and Maple Chewy Pumpkin Cookies!
How to Serve Brown Butter and Maple Chewy Pumpkin Cookies
These chewy pumpkin cookies are not just delightful on their own but can also be paired with a variety of accompaniments. Whether you’re hosting a cozy gathering or enjoying them with family, here are some serving suggestions to elevate your cookie experience.
With a Glass of Milk
- A classic pairing, cold milk complements the warm spices in the cookies perfectly.
On a Dessert Platter
- Arrange these cookies alongside other fall-themed treats like pecan pie bars or apple cider donuts for a festive display.
With Coffee or Tea
- Enjoy these cookies with your favorite hot beverage. The flavors of brown butter and maple enhance the comforting notes of coffee or tea.
As an Ice Cream Sandwich
- Scoop your favorite ice cream between two cookies for an indulgent dessert that’s perfect for any occasion.
With Whipped Cream
- Top warm cookies with a dollop of whipped cream for an extra creamy and sweet treat.
How to Perfect Brown Butter and Maple Chewy Pumpkin Cookies
To ensure your cookies turn out perfectly chewy and flavorful, keep these tips in mind while baking.
- Use fresh pumpkin puree: Fresh puree enhances flavor and moisture, making your cookies taste even better.
- Chill the dough: Allowing the dough to chill helps it hold its shape while baking, resulting in thicker cookies.
- Don’t overbake: Bake until just slightly underdone in the center for that perfect chewy texture.
- Experiment with spices: Feel free to adjust the spices according to your taste; adding nutmeg can provide additional warmth.
- Properly measure flour: Use a spoon to scoop flour into your measuring cup rather than scooping directly from the bag to avoid dense cookies.
- Store correctly: Keep cookies in an airtight container at room temperature to maintain their chewiness.
Best Side Dishes for Brown Butter and Maple Chewy Pumpkin Cookies
Pairing these cookies with the right side dishes can create a well-rounded fall-inspired meal. Here are some delicious options that complement their rich flavor.
- Pumpkin Soup: A creamy pumpkin soup enhances the seasonal flavors beautifully and provides a warm start to your meal.
- Roasted Butternut Squash Salad: This salad offers a crunchy texture and sweetness that pairs well with the chewy cookies.
- Apple Cider Glazed Brussels Sprouts: The sweet and tangy glaze brings out similar notes found in the cookies.
- Cranberry Chutney: A tart chutney adds a refreshing contrast to the sweetness of the pumpkin cookies.
- Cheese Board: Include sharp cheeses like aged cheddar or gouda for a savory touch alongside sweet baked goods.
- Maple Roasted Carrots: These carrots echo the maple flavor in the cookies, creating a harmonious dish combination.
Common Mistakes to Avoid
Making the perfect Brown Butter and Maple Chewy Pumpkin Cookies can be tricky. Here are some common mistakes to avoid.
- Ignoring butter temperature: If your brown butter is too warm when mixed, the dough may spread too much. Allow it to cool before combining with other ingredients.
- Not measuring flour correctly: Using too much flour can lead to dry cookies. Use the spoon-and-level method for accurate measurement.
- Overmixing the dough: Mixing too vigorously can lead to tough cookies. Gently fold in the dry ingredients until just combined.
- Skipping chilling time: Chilling the dough helps maintain cookie shape during baking. Don’t skip this step if your dough feels thin.
- Baking on a hot sheet: If your baking sheet is still warm, it can affect how your cookies bake. Always use a cool sheet for the next batch.
Storage & Reheating Instructions
Refrigerator Storage
- Store cookies in an airtight container for up to 1 week.
- Layer parchment paper between cookies to prevent sticking.
Freezing Brown Butter and Maple Chewy Pumpkin Cookies
- Freeze cookies in a single layer, then transfer them to a freezer-safe bag for up to 3 months.
- Thaw at room temperature before enjoying.
Reheating Brown Butter and Maple Chewy Pumpkin Cookies
- Oven: Preheat to 350°F (175°C) and heat cookies for about 5 minutes for fresh taste.
- Microwave: Heat individual cookies for about 10-15 seconds; be cautious not to overheat.
- Stovetop: Place in a skillet on low heat, covering with a lid for a minute or two.
Frequently Asked Questions
Here are some frequently asked questions regarding Brown Butter and Maple Chewy Pumpkin Cookies.
Can I use regular butter instead of brown butter?
You can use regular butter, but brown butter enhances the flavor significantly. It adds richness that is hard to replicate.
How do I make my cookies chewier?
To achieve chewy cookies, ensure you don’t overbake them. Remove them from the oven when they look slightly underdone at the center.
Can I substitute pumpkin puree in this recipe?
Yes! You can use applesauce or mashed bananas as alternatives, but this will change the flavor profile slightly.
What should I do if my cookie dough is too sticky?
If your dough feels sticky, chill it in the refrigerator for 15-20 minutes until it firms up, making it easier to scoop.
Are these cookies suitable for freezing?
Absolutely! These cookies freeze well. Just make sure they are stored properly in an airtight container or freezer bag.
Final Thoughts
These Brown Butter and Maple Chewy Pumpkin Cookies are not just delicious; they embody the warmth of fall baking. With their rich flavors and chewy texture, they are perfect for any occasion. Feel free to customize these cookies by adding nuts or chocolate chips for extra delight!
Brown Butter and Maple Chewy Pumpkin Cookies
- Total Time: 35 minutes
- Yield: Approximately 24 cookies 1x
Description
Indulge in the cozy flavors of fall with these Brown Butter and Maple Chewy Pumpkin Cookies. These delightful treats feature a rich, nutty essence from brown butter, complemented by the sweetness of maple syrup and the warm spices that define autumn. Each cookie boasts a satisfying chewy texture that will have everyone reaching for seconds. Perfect for any gathering or simply as a sweet treat at home, this recipe is not only easy to follow but also allows for personalization to suit your taste. Enjoy them with a glass of milk, alongside coffee, or even as an ice cream sandwich for a truly indulgent experience!
Ingredients
- 1 cup unsalted butter
- 1 1/2 cups dark brown sugar
- 1 large egg yolk
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1/3 cup pumpkin puree
- 2 1/4 cups 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
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1 tsp cinnamon
Instructions
- Brown the butter in a saucepan over medium heat until it reaches a rich amber color. Chill until slightly thickened.
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In one bowl, whisk together flour, baking soda, baking powder, salt, and spices. In another bowl, mix cooled brown butter with dark brown sugar until clumpy.
- Add egg yolk, maple syrup, and pumpkin puree to the sugar mixture; stir until smooth.
- Fold in dry ingredients gently until combined; chill if too thin.
- Scoop dough into balls and roll in cinnamon-sugar mixture before placing on the baking sheet.
- Bake for 12–15 minutes until edges are golden but centers remain soft.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 10g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
