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
Scale
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.
