Brown Butter and Maple Chewy Pumpkin Cookies

These Brown Butter and Maple Chewy Pumpkin Cookies are a delightful treat that brings the warmth of fall into every bite. With their rich, buttery flavor and hints of maple and pumpkin spice, these cookies are perfect for cozy gatherings, festive celebrations, or simply treating yourself on a chilly day. The chewy texture paired with the aroma of freshly baked cookies makes them irresistible!

Why You’ll Love This Recipe

• Irresistible Flavor: The combination of brown butter and maple syrup creates a deep, rich taste that elevates these cookies.
• Perfectly Chewy Texture: These cookies achieve that sought-after chewy consistency that keeps you coming back for more.
• Simple Ingredients: Made with everyday ingredients, this recipe is easy to whip up any time you crave something sweet.
• Versatile for Occasions: Whether for a holiday gathering or an afternoon snack, these cookies fit any occasion perfectly.
• Fall-Inspired Spices: The warm spices bring a festive feel to your baking, making them an ideal choice for the fall season.

Tools and Preparation

Before diving into the recipe, gather your tools to ensure a smooth baking experience.

Essential Tools and Equipment

• Baking sheet
• Parchment paper
• Mixing bowls
• Whisk
• Rubber spatula
• Measuring cups and spoons

Importance of Each Tool

• Baking sheet: This is essential for even baking. A sturdy sheet helps cookies bake uniformly.
• Parchment paper: Lining your baking sheet prevents sticking and makes cleanup easy.
• Mixing bowls: Having multiple bowls allows for organized mixing of dry and wet ingredients separately.

Ingredients

These chewy pumpkin cookies are bursting with flavor! Baked with loads of brown butter, warm spices, and pure pumpkin, these are the ultimate warm and cozy cookies that are perfect for the Fall baking season.

For the 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

For Coating:

• 2 tbsp brown sugar
• 2 tbsp granulated sugar
• 1 tsp cinnamon

How to Make Brown Butter and Maple Chewy Pumpkin Cookies

Step 1: Brown the Butter

Melt 1 cup of unsalted butter over medium heat. Stir continuously until it reaches a rich amber color.

Step 2: Cool the Butter

Pour the browned butter into a measuring glass. Scrape the bottom to collect all brown bits. Chill in the refrigerator for about 20 minutes. Ensure it doesn’t solidify.

Step 3: Preheat Your Oven

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.

Step 4: Mix Dry Ingredients

In a medium bowl, whisk together:
* All-purpose flour
* Baking soda
* Baking powder
* Salt
* Pumpkin pie spice
* Cinnamon

Set this mixture aside.

Step 5: Combine Brown Sugar and Butter

In a large mixing bowl, whisk together the packed dark brown sugar and cooled brown butter until it resembles clumpy wet sand.

Step 6: Add Wet Ingredients

Whisk in:
* Egg yolk
* Maple syrup
* Vanilla extract
* Pumpkin puree

Mix until smooth.

Step 7: Combine Wet and Dry Mixtures

Gradually add in the dry ingredients. Use a rubber spatula to fold until just combined. If your dough is too thin, chill it in the refrigerator for about 15–20 minutes until thickened.

Step 8: Prepare Coating Mixture

In a small dish, mix together:
* Brown sugar
* Granulated sugar
* Cinnamon

Step 9: Scoop Dough

Using a large cookie scoop (about 2 oz) or a measuring cup (1/4 cup), scoop out dough portions. Coat each piece in the cinnamon-sugar mixture before placing on the prepared baking sheet.

Step 10: Bake Cookies

Space dough balls about 3 inches apart on the baking sheet. Bake for 12–15 minutes or until edges are darkened but centers remain slightly underdone.

Step 11: Cool Down

Let cookies rest on the baking sheet for a couple of minutes before transferring them to a cooling rack. Continue with remaining dough.

Step 12: Enjoy!

Allow cookies to cool slightly before indulging in their deliciousness!

These Brown Butter and Maple Chewy Pumpkin Cookies will surely become your new favorite fall treat!

How to Serve Brown Butter and Maple Chewy Pumpkin Cookies

These chewy pumpkin cookies are delightful on their own, but they can also be enhanced with a few creative serving ideas. Whether for a festive gathering or a cozy night in, here are some suggestions to elevate your cookie experience.

With a Glass of Milk

• Pair your cookies with a cold glass of milk. The creaminess complements the spices and sweetness perfectly.

Coffee or Tea

• Enjoy these cookies with a warm cup of coffee or tea. The warmth brings out the flavors even more, making it a perfect Fall treat.

Ice Cream Sandwiches

• Make delicious ice cream sandwiches by placing your favorite flavor of ice cream between two cookies. This adds a fun twist that everyone will love!

Drizzle with Maple Syrup

• For an extra touch of sweetness, drizzle pure maple syrup over the top of your cookies before serving. It enhances the maple flavor beautifully.

Garnish with Whipped Cream

• Top your cookies with a dollop of whipped cream for a dessert-like feel. This makes them great for special occasions!

How to Perfect Brown Butter and Maple Chewy Pumpkin Cookies

Perfecting these cookies involves attention to detail and technique. Here are some helpful tips to ensure your Brown Butter and Maple Chewy Pumpkin Cookies turn out just right.

• Brown the butter correctly: Ensure you cook the butter until it reaches a rich amber color for the best flavor.
• Chill the dough if needed: If your dough is too soft, chilling it for 15-20 minutes helps it hold its shape better during baking.
• Use fresh spices: Freshly ground spices provide stronger flavors, enhancing every bite of your cookies.
• Don’t overbake: Keep an eye on your cookies; they should be slightly underdone in the center for that chewy texture.
• Cool on wire racks: Letting them cool on wire racks ensures they maintain their chewy goodness without becoming soggy.

Best Side Dishes for Brown Butter and Maple Chewy Pumpkin Cookies

These pumpkin cookies pair wonderfully with various side dishes that complement their sweet and spicy flavors. Here are some excellent options:

1. Cinnamon Apples – Sauté sliced apples in cinnamon and sugar for a warm side that echoes the cookie’s flavors.
2. Pumpkin Spice Latte – Enjoy a cozy drink alongside your cookies to enhance the Fall experience.
3. Vanilla Yogurt – A creamy yogurt provides tartness that balances the sweetness of the cookies beautifully.
4. Cheese Platter – Pair with mild cheeses like brie or goat cheese for an indulgent contrast.
5. Nuts and Dried Fruits – A mix of nuts and dried cranberries or raisins offers crunchy texture and adds natural sweetness.
6. Hot Chocolate – Serve these cookies alongside rich hot chocolate for a comforting dessert combination.
7. Caramel Sauce – A small bowl of warm caramel sauce can be perfect for dipping or drizzling over each cookie.
8. Fruit Salad – A refreshing fruit salad can lighten up your dessert table and add freshness next to these rich cookies.

Common Mistakes to Avoid

Baking can be tricky, especially with cookies. Here are some common mistakes to watch out for when making Brown Butter and Maple Chewy Pumpkin Cookies.

• Skipping the browning process: Not browning the butter properly can lead to a lack of depth in flavor. Make sure to cook it until it reaches a rich amber color.
• Using warm dough: If your dough is too warm, the cookies may spread too much while baking. Chill the dough if it feels too thin before scooping.
• Overmixing the flour: Overmixing can lead to tough cookies. Mix just until combined to keep them chewy and soft.
• Not measuring ingredients accurately: Using too much flour or sugar can ruin the texture. Always use a kitchen scale or proper measuring cups for accuracy.
• Ignoring oven temperature: If your oven is too hot or cold, it can affect baking times and textures. Use an oven thermometer for precise baking.

Storage & Reheating Instructions

Refrigerator Storage

• Store cookies in an airtight container for up to 5 days.
• Layer parchment paper between cookies to prevent sticking.

Freezing Brown Butter and Maple Chewy Pumpkin Cookies

• Freeze baked cookies in an airtight container for up to 3 months.
• You can also freeze unbaked cookie dough, scooped into balls, for easy baking later.

Reheating Brown Butter and Maple Chewy Pumpkin Cookies

• Oven: Preheat to 350°F and bake for 5-7 minutes until warmed through.
• Microwave: Heat individually on low power for about 10-15 seconds.
• Stovetop: Warm in a skillet over low heat for a couple of minutes, flipping occasionally.

Frequently Asked Questions

Here are some common questions about making Brown Butter and Maple Chewy Pumpkin Cookies.

Can I use other types of sugar?

Yes! You can substitute light brown sugar or even granulated sugar, but dark brown sugar gives the best flavor.

How do I know when the cookies are done?

Look for edges that are lightly darkened while the center appears puffed. They will continue cooking slightly after being removed from the oven.

Can I add nuts or chocolate chips?

Absolutely! Feel free to customize your cookies by adding walnuts, pecans, or chocolate chips for extra flavor and texture.

What if I don’t have pumpkin pie spice?

You can make your own blend using cinnamon, nutmeg, ginger, and allspice if needed.

Final Thoughts

These Brown Butter and Maple Chewy Pumpkin Cookies are not only delicious but versatile as well! You can easily customize them with nuts or different spices according to your taste. Perfect for sharing during fall gatherings or enjoying yourself, these cookies are a must-try this baking season!

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Brown Butter and Maple Chewy Pumpkin Cookies

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• Author: Amelia
• Total Time: 35 minutes
• Yield: Approximately 24 cookies 1x

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Description

Indulge in the cozy flavors of fall with these Brown Butter and Maple Chewy Pumpkin Cookies. These delightful treats combine rich brown butter with sweet maple syrup and aromatic pumpkin spices, delivering a perfectly chewy texture in every bite. Ideal for gatherings or quiet nights at home, they embody the warmth of autumn and are sure to become a seasonal favorite. With simple ingredients and easy steps, you can whip up these scrumptious cookies to share with family and friends, or simply enjoy them on your own while sipping hot cider.

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Ingredients

Scale 1x2x3x

• 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 for coating
• 2 tbsp granulated sugar for coating
• 1 tsp cinnamon for coating

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Instructions

1. Brown the butter over medium heat until it reaches a rich amber color, then cool.
2. Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
3. In one bowl, whisk together dry ingredients: flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
4. In another bowl, mix cooled brown butter with dark brown sugar until clumpy. Add egg yolk, maple syrup, vanilla extract, and pumpkin puree; mix until smooth.
5. Gradually combine wet and dry ingredients until just mixed. If dough is too thin, chill for 15–20 minutes.
6. Scoop dough into balls, coat in cinnamon-sugar mixture, place on baking sheet 3 inches apart.
7. Bake for 12–15 minutes until edges are slightly darkened but centers remain soft.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 130
• Sugar: 11g
• Sodium: 50mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 15mg