Chewy Brown Butter Maple Pumpkin Cookies: A Delicious Fall Treat

There’s nothing like the cozy combination of warm spices, brown butter, and pumpkin to truly celebrate the flavors of fall. These Chewy Brown Butter Maple Pumpkin Cookies are an indulgent treat perfect for chilly days, family gatherings, or as a sweet snack to enjoy with your favorite hot beverage. The nutty richness of browned butter, combined with the sweetness of maple syrup and pumpkin puree, creates a cookie that’s both chewy and bursting with autumn-inspired flavors. Whether you’re a seasoned baker or new to cookie making, this recipe is easy to follow and full of delightful tips to ensure a perfect batch every time.

Ingredients for Chewy Brown Butter Maple Pumpkin Cookies

Here’s everything you’ll need to make these delicious cookies:

Wet Ingredients:

• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar (packed)
• 1/4 cup pure maple syrup
• 1/3 cup pumpkin puree
• 1 large egg yolk
• 1 teaspoon vanilla extract

Dry Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Directions:

Step 1: Brown the Butter

Brown butter adds a deep, nutty flavor that really elevates the taste of these cookies.

1. Melt the unsalted butter in a medium saucepan over medium heat.
2. Stir constantly as the butter foams and begins to turn a golden brown color. This process will take around 5 to 7 minutes. Be careful not to burn it!
3. Once browned, remove from heat and allow it to cool slightly.

Step 2: Mix the Wet Ingredients

While the butter cools, gather your other ingredients.

1. In a large bowl, mix the granulated sugar, brown sugar, and cooled brown butter together. Stir until well combined.
2. Add the maple syrup, pumpkin puree, egg yolk, and vanilla extract to the mixture. Stir until smooth.

Step 3: Combine the Dry Ingredients

In a separate bowl:

1. Whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
2. Ensure the spices are evenly distributed throughout the flour mixture.

Step 4: Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
2. Avoid overmixing, as it can lead to tough cookies. The dough should be slightly sticky and moist.

Step 5: Chill the Dough

1. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
2. Chilling the dough helps to solidify the butter and ensures the cookies bake into chewy, soft perfection.

Step 6: Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Line your baking sheets with parchment paper or silicone baking mats.

Step 7: Shape and Bake the Cookies

1. Scoop tablespoon-sized balls of dough and place them on the prepared baking sheets, about 2 inches apart.
2. Flatten each dough ball slightly with your hand.
3. Bake the cookies for 12-15 minutes, or until the edges are lightly browned. The centers may appear undercooked but will continue to set as they cool.

Step 8: Cool and Serve

1. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
2. Enjoy the warm, chewy, spiced goodness of your freshly baked cookies!

Serving and Storage Tips

Serving Tips:

1. Serve Fresh and Warm: These cookies taste best fresh from the oven while still warm. They pair perfectly with a hot beverage like coffee, tea, or cider.
2. Add a Glaze or Drizzle: For extra sweetness, drizzle a simple maple glaze (made from powdered sugar and maple syrup) or melted chocolate over the cookies once they’ve cooled.
3. Pair with Ice Cream: For a special dessert, serve these cookies alongside a scoop of vanilla or cinnamon ice cream.
4. Gift Idea: Package these cookies in a festive tin or decorative box to give as a thoughtful homemade gift during the holidays.

Storage Tips:

1. At Room Temperature: Store the cookies in an airtight container for up to 5 days. To keep them soft, place a slice of bread or an apple slice in the container.
2. Refrigeration: Refrigerate for longer storage—up to 2 weeks. Before serving, allow them to come to room temperature for the best texture.
3. Freezing: You can freeze the cookies in a freezer-safe container or zip-top bag for up to 3 months. Thaw at room temperature or warm them in the oven for a few minutes for that fresh-baked taste.
4. Freezing Dough: Scoop the dough into balls, freeze on a baking sheet, and store them in a freezer bag. Bake directly from frozen, adding 1-2 extra minutes to the baking time.

Variations

These cookies are incredibly versatile, and there are many ways to customize them to your liking:

1. Chocolate Chip Pumpkin Cookies

Add 1/2 to 1 cup of chocolate chips for a sweet, rich variation.

2. Maple Glazed Pumpkin Cookies

Top the cookies with a maple glaze made from powdered sugar and maple syrup for added sweetness.

3. Pumpkin Pecan Cookies

Stir in 1/2 cup of chopped pecans for a crunchy texture and nutty flavor.

4. White Chocolate Cranberry Pumpkin Cookies

Add 1/2 cup white chocolate chips and 1/4 cup dried cranberries for a festive, flavorful twist.

5. Pumpkin Spice Latte Cookies

Add 1 teaspoon of instant espresso powder to the dry ingredients for a “pumpkin spice latte” vibe.

6. Pumpkin Caramel Cookies

Fold in 1/2 cup of soft caramel pieces for a gooey surprise.

Additional Tips

1. Revive Softness: If your cookies become too firm, place them in an airtight container with a slice of bread or apple to restore moisture.
2. Prevent Over-Spreading: Ensure you chill the dough to prevent the cookies from spreading too much during baking.
3. Label and Date: When freezing, label your cookie containers with the date to ensure freshness.

FAQs

1. Can I use regular butter instead of browned butter?

Yes, but browned butter adds a nutty flavor that elevates the cookies. Regular melted butter works, but the depth of flavor won’t be as rich.

2. Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum to maintain the cookie texture.

3. How do I prevent the cookies from spreading too much?

Chilling the dough for at least 30 minutes before baking helps prevent excessive spreading.

4. Can I use fresh pumpkin puree instead of canned?

Yes, just make sure your fresh pumpkin puree is well-drained to avoid excess moisture in the dough.

5. Can I freeze the cookie dough?

Absolutely! Freeze the dough balls on a baking sheet, then transfer them to a freezer bag. Bake directly from frozen, adding an extra minute or two.

6. How do I store leftover cookies?

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container.

These chewy Brown Butter Maple Pumpkin Cookies are the perfect way to celebrate fall flavors. With the rich taste of browned butter, warm spices, and the subtle sweetness of maple syrup, they’re sure to become a favorite in your baking repertoire.