Brown Butter and Maple Chewy Pumpkin Cookies
Indulge in the delightful flavors of Brown Butter and Maple Chewy Pumpkin Cookies, a seasonal treat that perfectly captures the essence of fall. These cookies feature a rich, nutty flavor from browned butter, complemented by the warm spices and natural sweetness of pumpkin puree. Perfectly chewy and irresistibly delicious, they’re an ideal companion for cozy evenings or festive gatherings. Enjoy them warm from the oven or paired with your favorite hot beverage for a comforting experience.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 butter over medium heat until it reaches a rich amber color. Chill for about 20 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In one bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- In another bowl, combine chilled brown butter and dark brown sugar until clumpy. Add egg yolk, maple syrup, vanilla extract, and pumpkin puree; mix until smooth.
- Fold in dry ingredients until combined; chill if dough is too soft.
- Scoop dough into cinnamon-sugar mixture and coat each ball before placing on the baking sheet.
- Bake for 12–15 minutes until edges are darkened.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 140
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg