Description
These Brown Butter and Maple Chewy Pumpkin Cookies are a delightful fall treat, featuring rich browned butter, warm pumpkin pie spices, and a sweet maple syrup twist. The cookies are coated in a cinnamon-sugar mixture for an irresistible crunchy exterior, while remaining soft and chewy inside. Perfect for cozy autumn afternoons or festive gatherings.
Ingredients
Units
Scale
Pumpkin Cookies
- 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
Coating
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1 tsp cinnamon
Instructions
- Brown the Butter: Melt 1 cup of unsalted butter over medium heat, stirring constantly until it turns a rich amber color with browned bits forming. This adds a nutty depth to the cookies. Once done, pour into a measuring cup and scrape the browned bits from the pan. Chill the butter in the refrigerator for about 20 minutes, but do not let it solidify.
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk the cooled browned butter and brown sugar until the texture resembles clumpy wet sand. Then whisk in the egg yolk, maple syrup, vanilla extract, and pumpkin puree until smooth.
- Form Dough: Gradually fold the dry ingredients into the wet mixture using a rubber spatula. If the dough is too thin and doesn’t hold its shape when scooped, chill it in the fridge for 15-20 minutes until it thickens.
- Prepare Coating: Mix brown sugar, granulated sugar, and cinnamon in a small dish to make the coating.
- Shape and Coat Cookies: Use a large cookie scoop or 1/4 cup measuring cup to portion the dough. Roll each dough ball in the cinnamon sugar coating to cover completely. The dough will be soft but not sticky.
- Arrange and Bake: Place the coated dough balls on the prepared baking sheet, spacing them about 3 inches apart to allow for spreading. Bake for 12-15 minutes until edges are darkened and centers look puffed but slightly underbaked.
- Cool: Let the cookies rest on the baking sheet for a couple of minutes, then transfer to a wire rack to cool completely. Repeat baking with remaining dough.
- Serve: Once cooled, enjoy these chewy, flavorful pumpkin cookies fresh.
Notes
- Chilling the dough helps achieve the perfect chewy texture if it feels too soft initially.
- Be careful not to let the browned butter solidify completely; it should be cool but pourable.
- Use parchment paper or a silicone baking mat for easy cookie removal and cleanup.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- For extra spice, increase pumpkin pie spice by 1/2 tsp or add a pinch of nutmeg.
Nutrition
- Serving Size: 1 large cookie
- Calories: 220
- Sugar: 19g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 40mg
