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
Scale
- 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