Description
Indulge in the cozy flavors of fall with these Brown Butter and Maple Chewy Pumpkin Cookies. These delightful treats combine the rich, nutty taste of brown butter with the warm sweetness of maple syrup and pumpkin puree, creating an irresistible flavor profile. With a soft, chewy texture that’s perfect for sharing or enjoying solo, these cookies are ideal for any autumn occasion. Whether paired with a steaming cup of cider or served at gatherings, they promise to impress your family and friends. Easy to make and packed with seasonal goodness, this recipe is a must-try for all cookie lovers looking to embrace the essence of fall.
Ingredients
Scale
- 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
Instructions
- Brown the unsalted butter until it turns amber in color; chill slightly.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- In a mixing bowl, combine dark brown sugar and chilled brown butter until clumpy.
- Add egg yolk, maple syrup, vanilla extract, and pumpkin puree; mix until smooth.
- Fold dry ingredients into wet mixture until just combined.
- Scoop dough into balls and roll in a cinnamon-sugar mixture before placing on the baking sheet.
- Bake for 12–15 minutes until edges are set.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg