Brown Butter and Maple Chewy Pumpkin Cookies Recipe

I absolutely love how this Brown Butter and Maple Chewy Pumpkin Cookies Recipe combines cozy fall flavors with a chewy texture that feels like a warm hug in cookie form. The nutty warmth from the brown butter paired with the subtle sweetness of maple syrup creates a depth of flavor that you just don’t get from ordinary pumpkin cookies. Whenever pumpkin season rolls around, these cookies become my go-to—and I guarantee you’ll find yourself reaching for seconds.

What makes this recipe especially worth trying is how approachable it is without sacrificing any of the magic. You don’t need a fancy pantry or hours in the kitchen; just some simple pantry staples and patience while the flavors meld together. Plus, the cinnamon-sugar coating adds that perfect little crunch and spice pop that makes these cookies incredibly addictive.

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Ingredients You’ll Need

All the ingredients in this Brown Butter and Maple Chewy Pumpkin Cookies Recipe come together perfectly to balance warm spices, rich sweetness, and that cozy pumpkin flavor. When you’re shopping, fresh pumpkin puree and good-quality maple syrup make a noticeable difference!

• Unsalted Butter: Browning it brings out a sweet, nutty complexity essential to these cookies.
• Dark Brown Sugar: Adds moisture and deep caramel notes that enhance the pumpkin spice vibe.
• Egg Yolk: Helps create that chewy, tender texture you’ll love.
• Pure Maple Syrup: I like using real maple syrup for a natural sweetness that pairs beautifully with the brown butter.
• Vanilla Extract: A splash brightens all the flavors wonderfully.
• Pumpkin Puree: Use canned 100% pumpkin puree for convenience and consistent texture.
• All-Purpose Flour: The base of the dough that holds everything together.
• Baking Soda & Baking Powder: Provide just enough lift so cookies stay soft but don’t puff up like a cake.
• Salt: Balances the sweetness perfectly and sharpens the spices.
• Pumpkin Pie Spice: The classic blend that makes these cookies unmistakably seasonal.
• Cinnamon: For that warm, comforting touch both inside and in the coating.
• Brown Sugar, Granulated Sugar & Cinnamon (for coating): The sweet and spiced coating gives these cookies their signature crunch.

Variations

I love keeping this recipe flexible because sometimes I want to swap things up depending on what I have on hand or who I’m baking for. Feel free to add your own twist and make these cookies uniquely yours.

• Add-ins: I enjoy tossing in a handful of chopped pecans or walnuts for extra crunch—my family goes crazy for the nutty contrast.
• Spice Adjustments: Sometimes I amp up the cinnamon or add a pinch of ground ginger and cloves for a more intense pumpkin pie flavor.
• Gluten-Free Option: Use a 1-to-1 gluten-free baking flour and watch these cookies come out just as chewy and delicious.
• Sweetener Swap: If you’re out of maple syrup, honey or brown rice syrup can work, but I personally find maple adds an irreplaceable depth.

How to Make Brown Butter and Maple Chewy Pumpkin Cookies Recipe

Step 1: Brown the Butter to Perfection

Start by melting your butter over medium heat, stirring frequently. You’ll notice it foams up, then the foam subsides, and soon little brown flecks will appear on the bottom—that’s the magic happening. As soon as the butter turns a rich amber color and smells nutty, remove it from heat. I like to pour it into a glass measuring cup and scrape the pot to get all those tasty brown bits. Let it chill in the fridge for about 20 minutes, but don’t let it harden completely—cool and thick is exactly what you want.

Step 2: Mix Dry Ingredients Separately

While your butter cools, whisk together your flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a medium bowl. I like to set this aside so you can just fold it in later without fuss.

Step 3: Combine Butter and Sugars

In a large bowl, whisk the cooled brown butter with the dark brown sugar until the mixture looks like wet, clumpy sand. This step is crucial because it helps create that chewy texture you’ll notice after baking.

Step 4: Add Egg Yolk, Maple, Vanilla & Pumpkin

Next, whisk in the egg yolk followed by pure maple syrup, vanilla extract, and pumpkin puree. The mixture will smooth out into a glossy dough that’s ready for your dry ingredients. If your butter was too warm, sometimes this step can look a little thin, which is perfectly normal—just plan to chill the dough before scooping if that happens.

Step 5: Fold in Dry Ingredients

Use a rubber spatula to gently fold your flour and spice mixture into the wet ingredients. Be careful not to over-mix; you want everything just incorporated. If the dough feels too soft to hold its shape, pop it into the fridge for 15-20 minutes. This step saved me the first time I made these cookies when my butter was a bit too warm!

Step 6: Coat the Cookies

Mix the cinnamon sugar coating in a small dish. Using a large cookie scoop or a 1/4 cup measure (this is a big cookie!), scoop dough and gently toss each ball in the cinnamon-sugar mix. The dough will be soft but not sticky, and this coating adds that signature flavor and crunch.

Step 7: Bake and Cool

Place the coated dough balls on a parchment-lined baking sheet, spaced about 3 inches apart so they don’t spread into one another. Bake at 350°F (175°C) for 12–15 minutes until the edges are darkened and the centers look puffed but just barely underdone. Let the cookies rest on the tray for a few minutes before transferring them to a wire rack to cool completely. This pause helps achieve the perfect chewy texture you want.

How to Serve Brown Butter and Maple Chewy Pumpkin Cookies Recipe

Garnishes

I usually keep the garnish simple—sometimes just a dusting of powdered sugar or a sprinkle of extra cinnamon sugar just before serving to amp up the cozy vibe. For a little flair, a drizzle of melted white chocolate or maple glaze over cooled cookies really turns heads at gatherings.

Side Dishes

These pumpkin cookies pair beautifully with a hot cup of chai, a bold coffee, or even a steamy mug of hot apple cider. If I’m feeling indulgent, I set these out alongside a small cheese board featuring mild cheeses and spiced nuts—it’s such a fun way to balance the sweetness.

Creative Ways to Present

For holiday parties, I like to stack these cookies in a rustic basket lined with a linen napkin or present them in a mason jar tied with a twine bow for gifting. Adding little cinnamon sticks or mini pumpkins to the tray makes the presentation festive and inviting.

Make Ahead and Storage

Storing Leftovers

Leftover cookies keep wonderfully in an airtight container at room temperature for up to 4 days. I’ve found that layering parchment paper between them prevents sticking and keeps them looking fresh for several days—even if you’re tempted to eat them all at once.

Freezing

I often freeze unbaked cookie dough scoops for busy days. Just freeze the balls on a tray, then transfer them to a freezer-safe bag. When ready, thaw on the counter for about 30 minutes and bake as usual. Fully baked cookies freeze well too—just wrap them tightly and pop them in an airtight container.

Reheating

To enjoy leftover cookies warm, I heat them gently in the microwave for about 10 seconds or pop them in a preheated 300°F oven for 3-5 minutes. This revives that freshly baked softness and is way better than eating them cold straight from the container.

FAQs

Final Thoughts

This Brown Butter and Maple Chewy Pumpkin Cookies Recipe has quickly become one of my all-time favorites for fall baking. It captures everything I love about pumpkin spice season—warmth, sweetness, and that irresistible chewy bite—but feels special enough to share with friends and family. I really hope you give it a try soon; there’s something so comforting and joyful about making (and eating!) cookies that feel like a little celebration. Trust me, you’ll find yourself making these again and again!

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