There is something utterly irresistible about the Brown Butter and Maple Chewy Pumpkin Cookies Recipe that makes it an absolute must-bake this season. Imagine the warm, nutty aroma of brown butter mingling with the sweet and rich notes of pure maple syrup and spiced pumpkin—each bite offers a tender, chewy texture balanced with cozy autumn flavors. These cookies aren’t just dessert; they are a celebration of fall in cookie form, perfect for sharing with friends or savoring with a cup of coffee on a crisp afternoon.
Ingredients You’ll Need
The magic of the Brown Butter and Maple Chewy Pumpkin Cookies Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays an essential role—from the creamy, nutty brown butter and natural sweetness of maple syrup to the seasonal touch of pumpkin and warming spices—these components combine to create an unforgettable cookie experience.
- Unsalted butter (1 cup, 2 sticks): Browned to develop a deep, nutty flavor that serves as the luscious base of the cookies.
- Brown sugar (1 cup, packed): Adds moisture and a caramel-like sweetness that enhances chewiness.
- Maple syrup (1/2 cup): Pure maple syrup offers a rich sweetness and pairs perfectly with pumpkin.
- Pumpkin puree (1 cup): The star ingredient lending moisture, color, and that perfect fall vibe—use canned pumpkin, not pumpkin pie filling.
- Large egg (1): Helps bind the ingredients together and adds richness.
- Vanilla extract (2 teaspoons): Elevates the flavor with its sweet floral notes.
- All-purpose flour (2 1/2 cups): Provides structure for the chewy texture.
- Baking soda (1 teaspoon): Leavens the cookies for just the right lift.
- Ground cinnamon (1 teaspoon): Adds warmth and spice essential to pumpkin treats.
- Ground ginger (1/2 teaspoon): Provides a gentle spicy kick to deepen the flavor profile.
- Ground nutmeg (1/4 teaspoon): Adds a subtle aroma that complements the other spices perfectly.
- Salt (1/4 teaspoon): Enhances all the flavors, balancing the sweetness.
- Powdered sugar (1/2 cup): Used for the optional maple glaze for an extra touch of sweetness.
- Maple syrup (2 tablespoons): Added to the glaze for that pure, sticky sweetness.
- Milk (1 tablespoon or as needed): Helps achieve a smooth texture in the glaze.
How to Make Brown Butter and Maple Chewy Pumpkin Cookies Recipe
Step 1: Brown the Butter
Start by melting your butter slowly over medium heat in a saucepan. Stir constantly as it foams, then begins to brown and smell nutty—this usually takes about 5 to 7 minutes. Watch carefully so it doesn’t burn. Once beautifully browned, remove from heat and let it cool for about 10 to 15 minutes. This step adds an incredible depth of flavor that’s truly the heart of this recipe.
Step 2: Prepare the Dry and Wet Ingredients
While the butter is cooling, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper for easy cleanup. In a large bowl, whisk together the brown sugar, maple syrup, pumpkin puree, egg, and vanilla extract. Once your brown butter has cooled slightly but is still pourable, mix it into the wet ingredients. In a separate bowl, combine the flour, baking soda, cinnamon, ginger, nutmeg, and salt, ensuring the spices are evenly distributed.
Step 3: Combine and Form the Dough
Gradually fold the dry ingredients into the wet mixture. It’s important to blend gently and just until combined to keep the cookies tender and chewy. Once the dough is ready, scoop generous spoonfuls onto your baking sheets, spacing them about two inches apart because these cookies will spread a bit. Give each scoop a slight flattening to encourage even baking.
Step 4: Bake the Cookies
Slide the trays into the oven and bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly undercooked—this guarantees that chewy texture we all adore. Once baked, let them cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 5: Optional Maple Glaze
For an extra-special finish, whisk powdered sugar, maple syrup, and milk in a small bowl until smooth. Drizzle the glaze over the cooled cookies to add a shiny, sweet coat that highlights the maple’s earthy richness.
How to Serve Brown Butter and Maple Chewy Pumpkin Cookies Recipe
Garnishes
These cookies shine wonderfully with simple garnishes. A sprinkle of flaky sea salt over the glaze enhances the maple sweetness, while a dusting of cinnamon or nutmeg works beautifully for an added seasonal touch. Freshly chopped pecans or walnuts can also be sprinkled on top for texture and nuttiness.
Side Dishes
Pair your Brown Butter and Maple Chewy Pumpkin Cookies Recipe with a warm cup of chai tea, a robust coffee, or even a creamy latte. For a cozy gathering, serve alongside vanilla ice cream or a dollop of whipped cream to elevate the indulgence.
Creative Ways to Present
Try stacking the cookies on a rustic wooden board with small bowls of extra maple syrup and pumpkin butter for dipping. Alternatively, sandwich two cookies together with cream cheese frosting or mascarpone for an elegant twist that’s perfect for parties or gift-giving.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to 4 days to maintain their chewy texture and freshness. Avoid stacking them too tightly if glazed, to keep the drizzle intact.
Freezing
These cookies freeze beautifully! Place them in a single layer on a tray to freeze first, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months and thaw perfectly without losing their delightful chewiness.
Reheating
Warm frozen or stored cookies briefly in a microwave for 10 to 15 seconds or in a preheated oven at 300°F (150°C) for 5 minutes to refresh their soft texture and bring out the warm spices.
FAQs
Can I substitute butter in this recipe?
Butter is essential here because of the unique flavor it develops when browned. While you could technically substitute with margarine or oil, you’ll lose the signature nutty aroma that makes these cookies special.
Is canned pumpkin puree the same as pumpkin pie filling?
No. Pumpkin puree is pure pumpkin without added spices or sweeteners, making it perfect for this recipe. Pumpkin pie filling contains sugar and spices which can throw off the flavor balance.
Can I use a different sweetener instead of maple syrup?
Maple syrup provides a distinctive taste that complements pumpkin wonderfully. If you must substitute, honey or agave nectar might work, but expect slight flavor and texture differences.
How chewy are these cookies?
These cookies strike the perfect balance—not too cakey, not too crisp—with a moist, tender, and chewy center thanks to the pumpkin puree and brown butter combination.
Can I make the glaze dairy-free?
Absolutely! Simply swap milk with any plant-based milk like almond or oat milk to keep the glaze creamy and smooth without dairy.
Final Thoughts
There is nothing quite like the warmth and comfort of the Brown Butter and Maple Chewy Pumpkin Cookies Recipe to make your kitchen feel like autumn itself. Whether you’re baking for family, friends, or just treating yourself, these cookies are sure to become a beloved favorite. So grab your ingredients and get ready to fill your home with that intoxicating aroma of fall bliss—you won’t regret it!
Print
Brown Butter and Maple Chewy Pumpkin Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 47 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Brown Butter and Maple Chewy Pumpkin Cookies combine rich, nutty browned butter and warm pumpkin spices with a sweet maple glaze for a comforting fall treat. Soft and chewy with hints of cinnamon, ginger, and nutmeg, these cookies are perfect for seasonal celebrations or cozy afternoons with a cup of tea or coffee.
Ingredients
Cookie Dough
- 1 cup unsalted butter (2 sticks)
- 1 cup brown sugar, packed
- 1/2 cup maple syrup (preferably pure)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Maple Glaze (Optional)
- 1/2 cup powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon milk (or as needed)
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter, stirring constantly. Continue cooking until the butter foams and then turns a rich golden-brown color, releasing a nutty aroma, about 5-7 minutes. Remove from heat and allow to cool for 10-15 minutes.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the brown sugar, maple syrup, pumpkin puree, egg, and vanilla extract until smooth and well combined.
- Add Browned Butter: Stir the cooled browned butter into the wet mixture, incorporating it fully for deep flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt until evenly mixed.
- Form the Dough: Gradually fold the dry ingredient mixture into the wet mixture until fully blended, forming a soft cookie dough.
- Shape and Bake Cookies: Using a cookie scoop or spoon, drop dough portions onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each mound of dough for even baking. Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers remain chewy.
- Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Maple Glaze (Optional): In a small bowl, whisk together the powdered sugar, maple syrup, and milk until smooth and slightly runny. Adjust milk quantity as needed for drizzling consistency.
- Glaze the Cookies: Drizzle the maple glaze over the cooled cookies using a spoon or piping bag for a finishing touch of sweetness and shine.
Notes
- Be sure not to overbake the cookies to maintain their chewy texture.
- You can substitute milk with plant-based milk for a dairy-free glaze option.
- Use pure maple syrup for best flavor; avoid pancake syrups with additives.
- Cookies can be stored in an airtight container at room temperature for up to 4 days.
- For extra flavor, consider adding chopped pecans or walnuts to the dough.
