Indulge in the warm, cozy flavors of fall with these Brown Butter and Maple Chewy Pumpkin Cookies. Rich with brown butter, maple syrup, and pumpkin puree, these cookies are the perfect treat to enjoy as the weather cools down.
Ingredients:
Pumpkin 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
Coating:
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1 tsp cinnamon
Instructions:
Brown the Butter:
- Melt 1 cup of butter over medium heat in a saucepan, stirring continuously until it turns a rich amber color and gives off a nutty aroma. Watch closely to prevent burning.
- Pour the browned butter into a measuring glass and scrape any browned bits from the bottom of the saucepan. Chill in the refrigerator for about 20 minutes until it thickens slightly but is not solidified.
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
Prepare Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
Mix Wet Ingredients:
- In a large mixing bowl, whisk together the cooled brown butter and brown sugar until it resembles clumpy wet sand.
- Whisk in the egg yolk, maple syrup, vanilla extract, and pumpkin puree until smooth and well combined.
Combine and Chill Dough (if needed):
- Add all of the dry ingredients to the wet ingredients and use a rubber spatula to fold them together until just combined. If the dough is too thin and doesn’t hold its shape well, chill it for 15-20 minutes until it thickens.
Prepare Coating:
- In a small bowl, mix together the brown sugar, granulated sugar, and cinnamon for the coating.
Shape and Coat Cookies:
- Use a large cookie scoop (about 2 ounces) or a 1/4 cup measuring cup to scoop out the dough. Drop each portion into the cinnamon sugar mixture and gently toss to coat. The dough will be very soft but not sticky.
Bake the Cookies:
- Place the coated cookie dough balls onto the prepared baking sheet, spacing them about 3 inches apart. You should be able to bake 4-5 cookies at a time.
- Bake in the preheated oven for 12-15 minutes, or until the edges are darkened and the centers look puffed and slightly underdone.
Cool and Serve:
- Allow the cookies to cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
- Enjoy these delicious Brown Butter and Maple Chewy Pumpkin Cookies once cooled!
Serving and Storage Tips:
Serving Tips:
- Fresh Out of the Oven: Serve these cookies slightly warm to fully enjoy their chewy texture and rich flavors. They are perfect with a glass of cold milk or a warm cup of coffee.
- Garnish with a Drizzle: For an extra touch of sweetness, drizzle some maple glaze or caramel over the cookies before serving.
- Add a Scoop of Ice Cream: Turn these cookies into a decadent dessert by sandwiching a scoop of vanilla or cinnamon ice cream between two cookies.
- Festive Presentation: Arrange the cookies on a decorative plate and sprinkle a little powdered sugar on top for a festive look during the fall season.
- Pair with Drinks: These cookies pair wonderfully with hot beverages like pumpkin spice latte, chai tea, or hot chocolate, enhancing the autumnal flavors.
Storage Tips:
- Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days. Place a piece of parchment paper between layers to prevent sticking.
- Refrigeration: If you prefer a firmer texture, you can refrigerate the cookies in an airtight container. This can help maintain their chewiness for up to a week.
- Freezing: To store for longer periods, freeze the cookies. Arrange them in a single layer on a baking sheet and freeze until solid. Then transfer the cookies to a freezer-safe bag or container. They can be frozen for up to 3 months.
- Thawing: To thaw frozen cookies, place them at room temperature for about 30 minutes. If you want them warm, you can microwave them for 10-15 seconds.
- Dough Storage: You can also freeze the cookie dough before baking. Scoop the dough into balls, coat them with the sugar-cinnamon mixture, and freeze on a baking sheet. Once frozen, transfer to a freezer-safe bag. Bake from frozen, adding an extra 2-3 minutes to the baking time.
By following these serving and storage tips, you can enjoy your Brown Butter and Maple Chewy Pumpkin Cookies at their best, whether fresh out of the oven or saved for later.
Variations:
- Chocolate Chip Pumpkin Cookies:
- Ingredients: Add 1 cup of semi-sweet chocolate chips to the cookie dough.
- Directions: Fold the chocolate chips into the dough after combining the wet and dry ingredients.
- Nutty Pumpkin Cookies:
- Ingredients: Add 1/2 cup of chopped pecans or walnuts to the dough.
- Directions: Mix the nuts into the dough before chilling, if needed.
- Cranberry Pumpkin Cookies:
- Ingredients: Incorporate 1/2 cup of dried cranberries into the cookie dough.
- Directions: Stir the dried cranberries into the dough after combining the wet and dry ingredients.
- White Chocolate Pumpkin Cookies:
- Ingredients: Add 1 cup of white chocolate chips to the cookie dough.
- Directions: Fold the white chocolate chips into the dough before chilling, if needed.
- Pumpkin Oatmeal Cookies:
- Ingredients: Replace 1 cup of all-purpose flour with 1 cup of old-fashioned oats.
- Directions: Mix the oats with the dry ingredients before combining with the wet ingredients.
- Spiced Glaze Pumpkin Cookies:
- Ingredients: Make a glaze with 1 cup powdered sugar, 1-2 tablespoons milk, and 1/2 teaspoon pumpkin pie spice.
- Directions: Drizzle the spiced glaze over the cooled cookies for an extra layer of flavor.
- Pumpkin Cream Cheese Stuffed Cookies:
- Ingredients: Mix 4 oz of cream cheese with 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract for the filling.
- Directions: Scoop a small amount of cookie dough, add a dollop of cream cheese mixture in the center, and cover with more dough. Seal the edges before baking.
- Maple Glazed Pumpkin Cookies:
- Ingredients: Make a glaze with 1 cup powdered sugar, 2 tablespoons maple syrup, and 1-2 tablespoons milk.
- Directions: Drizzle the maple glaze over the cooled cookies for a sweet finishing touch.
- Pumpkin S’mores Cookies:
- Ingredients: Add 1 cup of mini marshmallows and 1/2 cup of crushed graham crackers to the dough.
- Directions: Fold the mini marshmallows and graham cracker pieces into the dough after combining the wet and dry ingredients.
- Pumpkin Spice Latte Cookies:
- Ingredients: Add 2 teaspoons of instant coffee granules to the dry ingredients.
- Directions: Mix the instant coffee granules with the dry ingredients before combining with the wet ingredients to give your cookies a coffee-infused flavor.
FAQs:
- Can I use canned pumpkin puree for this recipe?
- Yes, canned pumpkin puree works perfectly for this recipe. Just make sure it’s pure pumpkin puree, not pumpkin pie filling.
- How do I know when the brown butter is ready?
- The butter is ready when it turns a rich amber color and gives off a nutty aroma. Be sure to watch it closely to prevent burning.
- Can I use salted butter instead of unsalted butter?
- Yes, you can use salted butter. However, reduce the amount of additional salt in the recipe by half to balance the flavors.
- Do I need to chill the dough before baking?
- Chilling the dough is optional but recommended if the dough is too thin and doesn’t hold its shape well. Chilling for 15-20 minutes will help thicken the dough.
- Can I freeze the cookie dough for later use?
- Yes, you can freeze the cookie dough. Scoop the dough into balls, coat with the sugar-cinnamon mixture, and freeze on a baking sheet. Transfer to a freezer-safe bag once frozen. Bake from frozen, adding an extra 2-3 minutes to the baking time.
- How should I store the baked cookies?
- Store the baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate or freeze them.
- Can I make these cookies gluten-free?
- Yes, you can make these cookies gluten-free by using a 1:1 gluten-free flour substitute. Ensure that all other ingredients are gluten-free as well.
- Can I substitute maple syrup with another sweetener?
- While maple syrup adds a unique flavor, you can substitute it with honey or agave syrup. Keep in mind that the flavor profile will change slightly.
- Why are my cookies spreading too much during baking?
- If your cookies are spreading too much, try chilling the dough before baking. Also, ensure that your butter is not too hot when mixed with the sugar.
- Can I add other mix-ins to the cookie dough?
- Absolutely! Feel free to add chocolate chips, nuts, dried fruit, or other mix-ins to the cookie dough. Follow the variations provided or create your own custom flavors.
These cookies are perfect for the fall season with their warm spices and rich pumpkin flavor. Enjoy baking and indulging in these delightful treats!