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Chewy Brown Butter Maple Pumpkin Cookies

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These Chewy Brown Butter Maple Pumpkin Cookies combine the nutty richness of brown butter with the sweet warmth of maple and pumpkin. Soft, chewy, and packed with fall flavors, they’re perfect for cozy days and holiday baking.

Ingredients

Scale

For the cookies:

  • 1/2 cup (115 g) unsalted butter
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (110 g) brown sugar, packed
  • 1/4 cup (60 ml) pure maple syrup
  • 1/3 cup (75 g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220 g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 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

For the glaze (optional):

  • 1 cup (120 g) powdered sugar
  • 2–3 tablespoons maple syrup
  • 1 tablespoon milk or heavy cream

Instructions

  • Brown the butter:
    • In a small saucepan over medium heat, melt the butter, stirring frequently. Continue cooking until the butter foams and begins to turn golden brown with a nutty aroma (about 3-5 minutes). Remove from heat and transfer to a large mixing bowl to cool slightly.
  • Mix the wet ingredients:
    • Once the brown butter is cool, whisk in the granulated sugar, brown sugar, and maple syrup until smooth. Add the pumpkin puree, egg yolk, and vanilla extract, whisking until fully combined.
  • Combine the dry ingredients:
    • In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  • Make the cookie dough:
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours) to firm up.
  • Preheat the oven:
    • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  • Shape and bake the cookies:
    • Scoop 1.5-tablespoon portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
    • Bake for 10-12 minutes, or until the edges are set and the centers look slightly underbaked. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Make the glaze (optional):
    • In a small bowl, whisk together the powdered sugar, maple syrup, and milk until smooth. Drizzle over the cooled cookies and let the glaze set before serving.

Notes

  • Chilling the dough: Chilling is essential for keeping the cookies thick and chewy, so don’t skip this step!
  • Add-ins: For extra texture, mix in 1/2 cup of chopped pecans or white chocolate chips.
  • Storage: Store cookies in an airtight container at room temperature for up to 5 days.

Find it online: https://ukfinda.com/chewy-brown-butter-maple-pumpkin-cookies/