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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Heat the oven to 350F (175C). Prepare two baking sheets by lining them with parchment paper or silicone mats.
- 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.
- Let the cookies rest on the baking sheet for 5 minutes, then carefully transfer to a wire rack for complete cooling.
- 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