Description
These Brown Butter and Maple Chewy Pumpkin Cookies are a delightful autumn treat featuring a rich brown butter base combined with pure pumpkin puree, warm spices, and sweet maple syrup. Coated in a cinnamon sugar mix, the cookies are chewy with a slightly crisp edge, perfect for fall gatherings or cozy snack times.
Ingredients
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 continuously until it reaches a rich amber color with browned bits. Pour it into a measuring glass, scraping the pan to collect all browned bits, and chill in the refrigerator for about 20 minutes without letting it solidify.
- Preheat Oven and Prepare Dry Ingredients: Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk the dark brown sugar and cooled brown butter until the mixture resembles clumpy wet sand. Then, whisk in the egg yolk, pure maple syrup, vanilla extract, and pumpkin puree until smooth.
- Combine Wet and Dry Ingredients: Fold the dry ingredient mixture into the wet mixture using a rubber spatula until just combined into a dough. If the dough feels too thin to hold shape, chill for 15-20 minutes to thicken.
- Prepare Coating: In a small dish, combine brown sugar, granulated sugar, and cinnamon for the coating.
- Scoop and Coat Cookies: Using a 2oz cookie scoop or 1/4 cup measure, scoop the dough and toss each ball gently in the cinnamon sugar coating. The dough will be very soft but should not be sticky.
- Arrange on Baking Sheet: Place coated dough balls on the prepared baking sheet spaced about 3 inches apart. Bake 4-5 cookies at a time, leaving the remaining dough at room temperature.
- Bake the Cookies: Bake for 12-15 minutes until the edges are darkened and the centers are puffed and slightly underdone.
- Cool: Let the cookies rest on the baking sheet for a few minutes before transferring to a cooling rack. Repeat with the remaining dough.
- Serve: Allow the cookies to cool completely, then enjoy the chewy, flavorful autumn treat.
Notes
- If the dough is too soft, chilling helps it firm up for better shape retention during baking.
- Ensure the brown butter is cooled but not solid when mixing to achieve proper texture.
- These cookies have a slightly underbaked center which keeps them chewy.
- You can store cookies in an airtight container at room temperature for up to 3 days.
- For extra flavor, consider adding chopped nuts or white chocolate chips to the dough.
Nutrition
- Serving Size: 1 cookie (approximately 60g)
- Calories: 230
- Sugar: 18g
- Sodium: 130mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 45mg
