These Chewy Brown Butter Maple Pumpkin Cookies are the ultimate fall dessert. With the rich nuttiness of browned butter, the sweetness of maple syrup, and the warmth of pumpkin spice, these cookies offer the perfect balance of flavor and texture. Whether you’re baking for a family gathering, a cozy night in, or just because, these cookies will fill your home with the aromas of autumn. Soft, chewy, and full of flavor, they’re a seasonal must-try for any cookie lover.
Ingredients:
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup pure maple syrup
- 1/3 cup pumpkin puree
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Directions:
1. Brown the Butter:
In a medium saucepan, melt the butter over medium heat. Continue to cook, stirring frequently, until the butter foams and turns a rich brown color with a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
2. Mix the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and cooled brown butter. Mix until well combined. Add the maple syrup, pumpkin puree, egg yolk, and vanilla extract, stirring until smooth.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix to maintain a chewy texture.
5. Chill the Dough:
Cover the dough and refrigerate for at least 30 minutes. This step helps firm up the dough, making it easier to handle and ensuring the cookies bake up perfectly chewy.
6. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
7. Shape and Bake:
Scoop tablespoon-sized balls of dough and place them on the prepared baking sheets, about 2 inches apart. Flatten each ball slightly with the palm of your hand. Bake for 12-15 minutes, or until the edges are lightly browned. The centers may look slightly undercooked but will set as they cool.
8. Cool and Serve:
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy the chewy, buttery goodness of your Brown Butter Maple Pumpkin Cookies!
Prep Time: 20 minutes | Cooking Time: 12-15 minutes | Total Time: 35 minutes
Calories: 120 kcal per cookie | Servings: 24 cookies
Serving and Storage Tips:
Serving Tips:
- Serve Fresh and Warm: Enjoy your Chewy Brown Butter Maple Pumpkin Cookies fresh out of the oven for the best chewy texture and rich flavors. Warm cookies are especially delightful when paired with a hot beverage like coffee, tea, or hot cider.
- Add a Glaze or Drizzle: For an extra touch of sweetness, drizzle a simple maple glaze or a dusting of powdered sugar over the cooled cookies. You can also drizzle melted chocolate for a decadent twist.
- Pair with Ice Cream: These cookies make a fantastic accompaniment to a scoop of vanilla or cinnamon ice cream, creating a delightful dessert combination.
- Presentation Ideas: Arrange the cookies on a decorative platter or tiered stand for a beautiful presentation at parties and gatherings. Garnish with a sprinkle of chopped nuts or a few extra cinnamon swirls for added visual appeal.
- Gift Them: Package the cookies in a festive tin or airtight container with a ribbon for a thoughtful homemade gift during the holiday season or as a thank-you gesture.
Storage Tips:
- At Room Temperature: Store your cookies in an airtight container at room temperature for up to 5 days. To maintain their chewy texture, place a slice of bread or an apple slice in the container; the cookies will absorb the moisture, keeping them soft.
- Refrigeration: If you prefer to keep the cookies for a longer period, refrigerate them in an airtight container. They will stay fresh for up to 2 weeks. Before serving, allow them to come to room temperature for the best texture.
- Freezing: For extended storage, freeze the cookies in a freezer-safe container or zip-top bag. They can be frozen for up to 3 months. To enjoy, thaw the cookies at room temperature or warm them slightly in the oven for a few minutes.
- Freezing Dough: You can also freeze the cookie dough before baking. Scoop the dough into balls, place them on a baking sheet lined with parchment paper, and freeze until solid. Transfer the frozen dough balls to a freezer bag and bake directly from frozen, adding an extra minute or two to the baking time.
- Preventing Sticking: When storing cookies, ensure they are completely cooled to prevent them from becoming soggy. If freezing, separate layers with parchment paper to avoid sticking.
Additional Tips:
- Revive Softness: If your cookies have become too firm, place them in a sealed container with a slice of bread for a few hours. The cookies will absorb moisture from the bread, restoring their chewy texture.
- Avoid Overexposure to Air: Keep the cookies tightly sealed to prevent them from drying out. Exposure to air can make the cookies hard and crumbly.
- Label and Date: When storing cookies in the freezer, label the containers with the date to keep track of their freshness and ensure you use them within the optimal storage time.
Variations:
- Chocolate Chip Pumpkin Cookies
Add 1/2 to 1 cup of semi-sweet or dark chocolate chips to the dough for a rich chocolate flavor that pairs beautifully with the maple and pumpkin spices. - Maple Glazed Pumpkin Cookies
Drizzle the cookies with a simple maple glaze made from powdered sugar, maple syrup, and a bit of milk. This adds an extra layer of sweetness and maple flavor, making the cookies even more indulgent. - Pumpkin Pecan Cookies
Stir 1/2 cup of chopped pecans into the dough for a crunchy, nutty texture. The buttery flavor of pecans complements the brown butter and pumpkin perfectly. - White Chocolate Cranberry Pumpkin Cookies
Add 1/2 cup of white chocolate chips and 1/4 cup of dried cranberries for a sweet and tart combination. This variation adds both texture and a festive flavor, perfect for the holiday season. - Pumpkin Spice Latte Cookies
Mix 1 teaspoon of instant espresso powder into the dry ingredients. The coffee flavor brings a “pumpkin spice latte” twist to these cookies, enhancing the warm spices with a hint of bitterness. - Pumpkin Oatmeal Cookies
Substitute 1/2 cup of flour with rolled oats to create chewy pumpkin oatmeal cookies. The oats give a hearty texture and make the cookies slightly more wholesome. - Pumpkin Caramel Cookies
Fold in 1/2 cup of soft caramel pieces into the dough for a sweet surprise in every bite. The caramel adds a chewy, gooey texture that pairs well with the brown butter flavor. - Pumpkin Cheesecake Cookies
Add a dollop of sweetened cream cheese filling (made from softened cream cheese, powdered sugar, and vanilla) into the center of each cookie before baking for a cheesecake-inspired treat.
These variations allow you to experiment with different flavors and textures, making your Chewy Brown Butter Maple Pumpkin Cookies even more unique and customizable for various occasions!
FAQs:
- Can I use regular butter instead of browned butter?
Yes, you can use regular melted butter instead of browned butter, but the browned butter adds a rich, nutty flavor that enhances the overall taste of the cookies. - Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or another binding agent to maintain the texture of the cookies. - How do I prevent the cookies from spreading too much?
Chilling the dough for at least 30 minutes before baking helps prevent the cookies from spreading too much during baking. This allows the dough to firm up and retain its shape. - Can I use pure pumpkin puree instead of canned?
Yes, fresh pumpkin puree can be used in place of canned. Make sure it’s well-drained and not too watery, as excess moisture can affect the texture of the cookies. - Can I freeze the cookie dough?
Yes, you can freeze the cookie dough. Scoop the dough into balls and freeze on a baking sheet. Once solid, transfer them to a freezer bag. Bake directly from frozen, adding an extra minute or two to the baking time. - How should I store leftover cookies?
Store the baked cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread or apple slice in the container.
These Chewy Brown Butter Maple Pumpkin Cookies are the perfect way to celebrate the flavors of fall. With their warm spices, rich brown butter, and touch of maple syrup, they deliver a delicious blend of sweetness and seasonal flair. Whether you’re sharing them with friends or enjoying them with a cup of coffee, these cookies will quickly become a fall favorite.