Brown Butter and Maple Chewy Pumpkin Cookies
These Brown Butter and Maple Chewy Pumpkin Cookies are a delightful treat that perfectly captures the essence of fall. With their chewy texture, rich flavor from brown butter, and the warmth of spices, these cookies are ideal for cozy gatherings, holiday celebrations, or simply enjoying with a cup of tea. Their unique combination of pumpkin and maple syrup makes them stand out, ensuring they will be a favorite in your autumn baking lineup.
Why You’ll Love This Recipe
- Easy to Make: These cookies come together quickly with simple steps that make baking enjoyable for everyone.
- Flavorful Experience: The combination of brown butter, pumpkin puree, and warm spices creates a delicious taste that’s hard to resist.
- Perfect for Any Occasion: Whether it’s a family gathering or a casual get-together, these cookies are sure to please all your guests.
- Chewy Texture: The perfect chewiness makes these cookies satisfying to bite into without being overly soft or crumbly.
- Fall Favorite: With pumpkin and spices at the forefront, they embody everything we love about fall flavors.
Tools and Preparation
Before you start baking these delicious cookies, gather the necessary tools. Having the right equipment will streamline your process and help you achieve the best results.
Essential Tools and Equipment
- Stand mixer or mixing bowls
- Rubber spatula
- Baking sheet
- Parchment paper
- Cookie scoop
Importance of Each Tool
- Stand mixer or mixing bowls: Essential for mixing ingredients smoothly and efficiently.
- Rubber spatula: Perfect for folding ingredients into the dough without overmixing.
- Baking sheet: Provides an even surface for baking multiple cookies at once.
- Parchment paper: Prevents sticking and ensures easy cleanup after baking.
Ingredients
These chewy pumpkin cookies are bursting with flavor! Baked with loads of brown butter, warm spices, and pure pumpkin, these are the ultimate warm and cozy cookies that are perfect for the Fall baking season.
Ingredients:
– 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
– 2 tbsp brown sugar
– 2 tbsp granulated sugar
– 1 tsp cinnamon
How to Make Brown Butter and Maple Chewy Pumpkin Cookies
Step 1: Brown the Butter
Melt 1 cup of unsalted butter over medium heat. Stir continuously until it turns a rich amber color. This step adds depth of flavor to your cookies.
Step 2: Chill the Butter
Pour the browned butter into a measuring glass. Scrape any brown bits from the pot into the glass as well. Place it in the refrigerator for about 20 minutes to cool, but don’t let it solidify.
Step 3: Preheat Your Oven
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prepare for baking.
Step 4: Combine Dry Ingredients
In a medium bowl, whisk together:
All-purpose flour
Baking soda
Baking powder
Salt
Pumpkin pie spice
Cinnamon
Set this mixture aside as you move on to combining wet ingredients.
Step 5: Mix Wet Ingredients
In a large mixing bowl, whisk together:
Dark brown sugar
Cooled brown butter
Mix until it resembles clumpy wet sand. Then add:
Egg yolk
Maple syrup
Vanilla extract
Pumpkin puree
Continue whisking until smooth.
Step 6: Combine Wet and Dry Mixtures
Add in all dry ingredients from Step 4. Use a rubber spatula to fold them gently into the dough. If your dough is too thin, chill it for an additional 15–20 minutes.
Step 7: Prepare Coating
In a small dish off to the side, mix together:
Brown sugar
Granulated sugar
Cinnamon
This will be used to coat your cookie dough before baking.
Step 8: Scoop Dough
Use a large cookie scoop (approximately 2oz) or a measuring cup (1/4 cup) to portion out your dough. Drop each portion into the cinnamon-sugar mixture and toss to coat lightly.
Step 9: Bake Cookies
Place scooped dough onto your prepared baking sheet, leaving about three inches between each cookie. Bake for approximately 12–15 minutes or until edges darken slightly while centers still look puffy.
Step 10: Cool Down
Let cookies rest on the baking sheet for a couple of minutes before transferring them to a cooling rack. Repeat this process with any remaining dough.
Now savor every bite of your homemade Brown Butter and Maple Chewy Pumpkin Cookies! Enjoy them warm or store them in an airtight container for later indulgence.
How to Serve Brown Butter and Maple Chewy Pumpkin Cookies
These delightful cookies are perfect for a cozy gathering or a quiet night in. Their rich flavors pair well with various accompaniments that enhance the overall experience.
With a Glass of Milk
- A classic choice, the creaminess of milk balances the sweetness of the cookies perfectly.
Served Warm with Ice Cream
- Top these warm cookies with a scoop of vanilla or cinnamon ice cream for an indulgent treat.
Paired with Hot Coffee or Tea
- Enjoy these cookies alongside your favorite hot beverage to complement their warm spices.
Topped with Whipped Cream
- A dollop of lightly sweetened whipped cream can elevate your cookie experience, adding an airy texture.
As Part of a Dessert Platter
- Arrange these cookies on a platter with other fall treats like pumpkin bars and chocolate chip cookies for a festive display.
How to Perfect Brown Butter and Maple Chewy Pumpkin Cookies
Achieving the perfect chewy pumpkin cookies requires attention to detail. Here are some tips to ensure your baking is successful.
- Use Fresh Ingredients: Ensure your pumpkin puree and spices are fresh for the best flavor.
- Chill the Dough: If your dough feels too soft, chilling it will help maintain its shape during baking.
- Adjust Oven Temperature: Every oven is different; check for doneness 1-2 minutes early to avoid overbaking.
- Don’t Skip Brown Butter: Browning the butter adds depth and nuttiness that enhances the cookie’s flavor.
- Keep Them Spaced: When placing the cookies on the baking sheet, ensure they have enough space to spread while baking.
- Store Properly: Keep leftover cookies in an airtight container to maintain their chewiness.
Best Side Dishes for Brown Butter and Maple Chewy Pumpkin Cookies
These cookies can be enjoyed on their own, but they also pair nicely with several side dishes. Here are some great options that complement their flavors.
- Pumpkin Spice Latte: This seasonal drink enhances the pumpkin flavor while providing warmth.
- Caramel Apple Slices: The sweetness of caramel pairs beautifully with spiced pumpkin cookies.
- Cinnamon Sugar Doughnuts: These sweet bites offer a similar flavor profile, making them an excellent pairing.
- Cheese Board with Brie: A creamy brie cheese balances out the sweetness of the cookies.
- Autumn Salad: A salad featuring roasted squash and pecans provides a nice contrast in textures.
- Hot Chocolate Bar: Create a fun hot chocolate bar where guests can customize their drinks as they enjoy their cookies.
Common Mistakes to Avoid
Baking cookies can be tricky, especially when it comes to achieving that perfect chewy texture. Here are some common mistakes to steer clear of while making Brown Butter and Maple Chewy Pumpkin Cookies.
- Not browning the butter properly: This step is crucial for flavor. Ensure you watch the butter closely until it develops a rich amber color for the best results.
- Skipping the chilling step: Chilling the dough prevents overly flat cookies. Always let your brown butter cool and chill the dough before baking.
- Incorrect measuring of flour: Using too much flour can make cookies dry. Use a kitchen scale or spoon and level method for accuracy in measuring flour.
- Overmixing the dough: Mixing too much can lead to tough cookies. Combine ingredients just until incorporated for chewy pumpkin cookies.
- Not spacing cookies properly on the baking sheet: Give your cookies enough room to spread. Place them at least 3 inches apart to avoid merging during baking.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- They will stay fresh for about 5 days.
Freezing Brown Butter and Maple Chewy Pumpkin Cookies
- Use a freezer-safe bag or container.
- They can be frozen for up to 3 months.
Reheating Brown Butter and Maple Chewy Pumpkin Cookies
- Oven: Preheat to 350°F, place cookies on a baking sheet, and reheat for about 5 minutes.
- Microwave: Heat one cookie at a time for about 10-15 seconds, checking frequently.
- Stovetop: Place a pan over low heat, add a cookie, and cover with a lid for about 30 seconds.
Frequently Asked Questions
If you’re curious about these delicious cookies, here are some answers to common questions.
Can I use regular sugar instead of brown sugar?
Yes, but using dark brown sugar enhances the flavor and moisture in Brown Butter and Maple Chewy Pumpkin Cookies.
How do I know when my cookies are done?
Look for edges that are slightly darkened and centers that appear puffed and slightly underdone.
Can I add nuts or chocolate chips?
Absolutely! Feel free to mix in your favorite ingredients for added texture and flavor.
What if my dough is too thin?
Chill the dough for 15-20 minutes if it feels too soft, ensuring it holds its shape when scooped.
Final Thoughts
Brown Butter and Maple Chewy Pumpkin Cookies are not just delightful but also versatile. They embody the cozy flavors of fall while offering options for customization. Whether you choose to add nuts or chocolate chips, these cookies are sure to satisfy your cravings. Give this recipe a try, and enjoy every bite!
Brown Butter and Maple Chewy Pumpkin Cookies
- Total Time: 35 minutes
- Yield: Approximately 24 cookies 1x
Description
Indulge in the cozy flavors of fall with these Brown Butter and Maple Chewy Pumpkin Cookies. These delightful treats combine the rich, nutty essence of brown butter with the warm sweetness of maple syrup and pumpkin puree, creating a chewy texture that melts in your mouth. Perfect for autumn baking, they are ideal for holiday gatherings or a quiet evening with tea. Each bite offers a unique blend of spices that celebrates the season, making them a must-have in your cookie repertoire.
Ingredients
- 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
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1 tsp cinnamon
Instructions
- Brown the butter over medium heat until it turns amber; cool.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in one bowl.
- In another bowl, mix cooled brown butter with dark brown sugar until clumpy. Add egg yolk, maple syrup, vanilla extract, and pumpkin puree; whisk until smooth.
- Fold dry ingredients into the wet mixture until just combined.
- Chill dough if needed, then scoop into rounds and coat with a cinnamon-sugar mixture before placing on the baking sheet.
- Bake for 12–15 minutes until edges are golden and centers are puffy.
- Cool slightly before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
