Cozy Chewy Brown Butter Maple Pumpkin Cookies Recipe

Soft, irresistible brown butter maple pumpkin cookies that melt in your mouth with autumn’s warmth.

These delectable treats capture the essence of cozy afternoons and crisp seasonal moments.

Sweet maple notes dance alongside rich, nutty brown butter for an unexpected flavor combination.

pumpkin brings deep, earthy undertones that complement the delicate cookie texture perfectly.

Each bite promises a symphony of comforting spices and luxurious ingredients.

The kitchen will fill with an incredible aroma that beckons everyone near.

Fall baking reaches new heights with this simple yet remarkable recipe that transforms ordinary ingredients into something extraordinary.

Jump into this delightful baking adventure and create memories one delicious cookie at a time.

Why Chewy Brown Butter Maple Pumpkin Cookies Hit the Spot

• Savor Seasonal Comfort: These cookies capture the essence of autumn with a rich blend of pumpkin and warming spices that instantly transport you to cozy fall moments.
• Transform Butter into Liquid Gold: The brown butter technique creates a deep, nutty flavor profile that elevates these cookies from ordinary to extraordinary, adding complexity and depth to every bite.
• Master Easy Impressive Baking: With simple ingredients and straightforward steps, even novice bakers can create bakery-quality cookies that look and taste professionally made, making them perfect for gatherings or weekend baking adventures.
• Customize Your Sweet Indulgence: The optional maple glaze allows you to personalize the cookies' sweetness level, making them adaptable to different taste preferences and adding an extra layer of decadent finish.

All You Need for Chewy Brown Butter Maple Pumpkin Cookies

• Brown Butter: Provides rich, nutty flavor and adds depth to the cookies. Brown carefully to avoid burning.
• Maple Syrup: Adds sweetness and signature maple taste. Use pure maple syrup for best results.
• Pumpkin Puree: Brings moisture and autumn flavor to the cookies. Fresh or canned both work well.
• Egg Yolk: Helps bind ingredients and creates a tender texture.
• Vanilla Extract: Enhances overall flavor profile. Pure vanilla is recommended.
• Milk: Used in glaze for smooth consistency. Whole milk works best.

• All-Purpose Flour: Creates the cookie's structure. Use fresh, properly measured flour.
• Granulated Sugar, Brown Sugar: Provide sweetness and help with cookie texture. Light or dark brown sugar can be used.
• Baking Soda, Baking Powder: Help cookies rise and become soft. Check freshness for best results.
• Salt: Balances sweetness and enhances overall flavor.

• Cinnamon, Nutmeg, Cloves, Ginger: Classic pumpkin spice blend that adds warmth. Use ground spices for best integration.
• Powdered Sugar: Creates smooth, sweet glaze. Sift to remove lumps.

Easy Prep Guide for Chewy Brown Butter Maple Pumpkin Cookies

Step 1: Transform Butter Into Liquid Gold

Grab a small saucepan and place it over medium heat. Melt the butter, stirring constantly. Watch as it begins to foam and transform into a golden, nutty delight. The kitchen will fill with a heavenly aroma. Once the butter turns a rich amber color, remove from heat and pour into a large mixing bowl. Let it cool slightly.

Step 2: Create A Flavor-Packed Wet Mix

• Granulated sugar
• Brown sugar
• Maple syrup

• Pumpkin puree
• Egg yolk
• Vanilla extract

Blend until everything comes together in perfect harmony.

Step 3: Prepare Dry Ingredient Blend

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Ground cinnamon
• Nutmeg
• Cloves
• Ginger

Whisk until thoroughly blended.

Step 4: Form The Ultimate Cookie Dough

Slowly fold dry ingredients into the wet mixture. Stir gently until just combined. The dough will feel soft and slightly magical. Cover the bowl with plastic wrap and chill in the refrigerator. Let it rest for at least 30 minutes or up to 24 hours for maximum flavor development.

Step 5: Prepare The Baking Station

Fire up the oven to 350F (175C). Line two baking sheets with parchment paper or silicone mats. Get ready for cookie magic!

Step 6: Shape And Bake To Perfection

Scoop out 1.5-tablespoon portions of dough. Roll into delightful balls. Arrange on prepared baking sheets, leaving about 2 inches between each cookie. Slide into the oven and bake for 10-12 minutes. Look for set edges and slightly underbaked centers. Once done, let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.

Step 7: Add The Finishing Touch (Optional Glaze)

• Powdered sugar
• Maple syrup
• Milk

Drizzle the glaze over cooled cookies. Allow the glaze to set completely before serving.

Tips That Help with Chewy Brown Butter Maple Pumpkin Cookies

• Boost Butter Browning: Stir constantly and watch carefully to prevent burning, as brown butter adds incredible depth and nutty richness to the cookie's flavor profile.
• Chill Dough Strategically: Refrigeration helps develop complex flavors and prevents cookies from spreading too thin, ensuring a perfectly chewy texture with crisp edges.
• Customize Spice Blend: Adjust ground spices to personal taste, using freshly ground options for more intense aromatic warmth and deeper pumpkin cookie complexity.
• Glaze with Precision: Drizzle maple glaze when cookies are completely cool to prevent runny, messy coating and ensure a clean, professional-looking finish.
• Storage Secret: Keep cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment to maintain ultimate chewiness and prevent sticking.

How to Keep and Warm Chewy Brown Butter Maple Pumpkin Cookies

• Refrigerate: Store cooled cookies in an airtight container lined with parchment paper between layers. Keep them fresh in the refrigerator for up to 5 days.
• Freeze: Place cookies in a freezer-safe container, separating layers with wax paper. Freeze for maximum 3 months. Thaw at room temperature for best texture.
• Reheat: Warm cookies briefly in microwave for 10-15 seconds or place in a 300F oven for 2-3 minutes to restore their chewy, soft texture. Avoid overheating to prevent drying.
• Revive Glaze: If the maple glaze hardens, gently warm the cookies or add a tiny splash of milk to the glaze to restore its drizzling consistency.

What Goes Well with Chewy Brown Butter Maple Pumpkin Cookies

• Pair with Warm Spiced Chai: Brew a fragrant chai tea that echoes the cookie's warm spices like cinnamon and nutmeg, creating a harmonious flavor experience that complements the pumpkin and maple notes.
• Match with Vanilla Bean Ice Cream: Serve these chewy cookies alongside a scoop of creamy vanilla bean ice cream, letting the cool sweetness contrast beautifully with the warm, spiced cookie texture.
• Sip Salted Caramel Latte: Enjoy a rich salted caramel latte that mirrors the brown butter's nutty depth and enhances the cookie's maple undertones, providing a luxurious beverage pairing.
• Complement with Apple Cider: Pour a mug of crisp, slightly tangy apple cider that brings out the autumnal essence of the pumpkin cookies, creating a delightful seasonal combination.

Ways to Customize Chewy Brown Butter Maple Pumpkin Cookies

• Nutty Pecan Crunch: Add chopped pecans to the cookie dough for extra texture and a rich, toasted flavor. Sprinkle additional chopped pecans on top of the glaze for a delightful crunch.
• Chocolate Chip Pumpkin Spice: Mix in dark chocolate chips or chunks to create a decadent chocolate-pumpkin combination. The melted chocolate will complement the warm spices perfectly.
• Cream Cheese Swirl: Create a cream cheese filling by mixing softened cream cheese with maple syrup. Swirl the mixture into the cookie dough before baking for a tangy, creamy surprise.
• Salted Caramel Drizzle: Replace the maple glaze with a homemade salted caramel sauce. Drizzle the caramel over cooled cookies for a sweet and salty flavor profile that enhances the pumpkin and brown butter notes.

FAQ for Chewy Brown Butter Maple Pumpkin Cookies

• Why brown the butter for this recipe?

Browning butter adds a deep, nutty flavor that elevates the entire cookie, creating a rich, more complex taste profile that complements the pumpkin and maple perfectly.

• Can I skip chilling the dough?

No, chilling is crucial. It helps the butter solidify, prevents spreading, and allows the flavors to meld together, resulting in a chewier, more flavorful cookie with better texture.

• How do I know when the brown butter is ready?

Look for a golden brown color and a nutty, caramel-like aroma. The butter will foam and then develop small brown specks at the bottom of the pan – that’s when you know it’s perfectly browned.

• What makes these cookies extra chewy?

The combination of brown butter, brown sugar, and careful mixing creates a soft, chewy texture. Slightly underbaking the cookies and using an egg yolk instead of a whole egg contributes to their signature chewy consistency.

Chewy Brown Butter Maple Pumpkin Cookies Recipe

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4.6 from 32 reviews

• Total Time: 1 hour
• Yield: 24 1x

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Description

Chewy brown butter maple pumpkin cookies blend autumn’s warmest flavors into a delightful seasonal treat. Spiced with cinnamon and sweetened by maple, these cookies promise a comforting embrace of fall’s most cherished moments.

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Ingredients

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Main Ingredients:

• ½ cup (115 g) unsalted butter
• ⅓ cup (75 g) pumpkin puree
• 1 large egg yolk
• 1 ¾ cups (220 g) all-purpose flour

Sugars:

• ½ cup (100 g) granulated sugar
• ½ cup (110 g) brown sugar, packed
• ¼ cup (60 ml) pure maple syrup

Spices and Seasonings:

• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract

Glaze (optional):

• 1 cup (120 g) powdered sugar
• 2–3 tablespoons maple syrup
• 1 tablespoon milk or heavy cream

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Instructions

1. Melt butter in a small saucepan over medium heat, stirring consistently until it transforms into a golden-brown hue with a rich, nutty fragrance. This process typically takes 3-5 minutes. Transfer the browned butter to a large mixing bowl and allow it to cool slightly.
2. Whisk granulated sugar, brown sugar, and maple syrup into the cooled brown butter until the mixture becomes smooth and well-incorporated. Introduce pumpkin puree, egg yolk, and vanilla extract, blending thoroughly until a cohesive mixture forms.
3. In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Gently sift these dry ingredients to ensure even distribution of spices.
4. Gradually fold the dry ingredient mixture into the wet ingredients, stirring until just combined. The resulting dough will have a soft, slightly sticky consistency. Wrap the bowl with plastic and refrigerate for 30 minutes to 24 hours, allowing the dough to firm and develop deeper flavors.
5. Heat the oven to 350F (175C). Prepare two baking sheets by lining them with parchment paper or silicone mats.
6. Using a cookie scoop, portion the chilled dough into 1.5-tablespoon balls. Arrange them on the prepared baking sheets, leaving approximately 2 inches between each cookie. Bake for 10-12 minutes, watching for set edges and slightly underbaked centers.
7. Let the cookies rest on the baking sheet for 5 minutes, then carefully transfer to a wire rack for complete cooling.
8. For the optional glaze, whisk powdered sugar, maple syrup, and milk until achieving a smooth, drizzling consistency. Once cookies are completely cool, elegantly drizzle the glaze over the top and allow it to set before serving.

Notes

• Brown the butter carefully to develop a rich, nutty flavor without burning, watching the color change and stirring frequently.
• Chill the dough thoroughly to prevent spreading and create a chewier, more concentrated cookie texture during baking.
• Adjust spice levels by increasing or decreasing ground spices to match personal taste preferences or dietary needs.
• Use gluten-free flour blend as a direct substitute for all-purpose flour to make these cookies celiac-friendly and equally delicious.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 158
• Sugar: 12 g
• Sodium: 80 mg
• Fat: 6 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 23 g
• Fiber: 0.5 g
• Protein: 1.5 g
• Cholesterol: 18 mg