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Irresistibly Chewy Maple Pumpkin Cookies with Brown Butter

Irresistibly Chewy Maple Pumpkin Cookies with Brown Butter

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Indulge in the warmth of autumn with these Irresistibly Chewy Maple Pumpkin Cookies with Brown Butter. Their enticing aroma fills your kitchen as you bake, creating a comforting atmosphere perfect for gatherings or cozy nights at home. Each cookie features a delightful combination of rich brown butter, sweet maple syrup, and pumpkin puree, resulting in a chewy texture that melts in your mouth. With just 20 minutes of prep time and simple ingredients, these cookies are easy to make, ensuring smiles for everyone who takes a bite. Prepare to enjoy a seasonal treat that’s both delicious and easy to whip up!

Ingredients

Scale
  • 1 cup unsalted butter (to brown)
  • 1.5 cups dark brown sugar (packed)
  • 1 large egg yolk
  • 3 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1/3 cup pumpkin puree
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1.5 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 2 tbsp brown sugar (for coating)
  • 2 tbsp granulated sugar (for coating)
  • 1 tsp cinnamon (for coating)

Instructions

  1. Brown the butter in a saucepan over medium heat until golden brown and nutty.
  2. In a bowl, mix browned butter with dark brown sugar, egg yolk, maple syrup, vanilla extract, and pumpkin puree until smooth.
  3. In another bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. Gradually combine the dry ingredients with the wet mixture until just mixed.
  5. Chill the dough for at least 30 minutes.
  6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  7. Scoop tablespoon-sized portions of dough into balls and roll in the sugar-cinnamon coating mixture.
  8. Bake for 12-15 minutes until edges are set but centers are soft.

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