Brown Butter and Maple Chewy Pumpkin Cookies Recipe

If you are craving a soft, flavorful, and irresistibly cozy treat, the Brown Butter and Maple Chewy Pumpkin Cookies Recipe is your new best friend in the kitchen. These cookies are packed with the rich nuttiness of browned butter, the warm spices of pumpkin pie essentials, and a luscious kiss of maple syrup that adds a natural sweetness and depth. Perfect for fall or any time you want a bite of comfort, this recipe marries chewy texture with a fragrant pumpkin essence that will have everyone asking for seconds. Trust me, once you try this Brown Butter and Maple Chewy Pumpkin Cookies Recipe, you’ll be hooked!

Ingredients You’ll Need

Don’t let the list intimidate you—each ingredient is straightforward and plays a crucial role in delivering the perfect balance of flavor, texture, and that signature pumpkin-orange hue. From the nutty, caramelized browned butter to the mellow sweetness of maple syrup, every element intertwines to create cookie magic.

• Unsalted Butter (1 cup): Butter is browned to develop a toasty, nutty flavor that elevates the whole cookie.
• Brown Sugar (1 cup, packed): Provides moisture and a deep molasses sweetness with a chewy finish.
• Maple Syrup (1/2 cup): Adds natural sweetness and complements the fall spices beautifully.
• Pumpkin Puree (1 cup): Gives these cookies a soft texture and that unmistakable pumpkin flavor.
• Large Egg (1): Binds everything together for a balanced, tender crumb.
• Vanilla Extract (2 teaspoons): Enhances the overall warmth and complexity with aromatic tones.
• All-Purpose Flour (2 1/2 cups): The structure-builder that keeps the cookies chewy and soft.
• Baking Soda (1 teaspoon): Helps the cookies rise just right, creating a tender interior.
• Ground Cinnamon (1 teaspoon): The quintessential spice for fall, adding warmth and depth.
• Ground Ginger (1/2 teaspoon): Offers a subtle zing that cuts through the sweetness.
• Ground Nutmeg (1/4 teaspoon): Adds a hint of earthiness and spice complexity.
• Salt (1/4 teaspoon): Balances the sweetness and enhances all the flavors.
• Powdered Sugar (1/2 cup): Used in the optional glaze for a smooth, sweet finish.
• Additional Maple Syrup (2 tablespoons): For that perfect drizzle glaze that ties the cookie together.
• Milk (1 tablespoon or as needed): Helps achieve a silky texture for the glaze.

How to Make Brown Butter and Maple Chewy Pumpkin Cookies Recipe

Step 1: Brown the Butter

Begin this recipe by melting the butter gently over medium heat in a saucepan. Stir it often and watch it carefully as it foams, then gradually takes on a beautiful golden-brown color and fills your kitchen with a warm, nutty aroma. This step takes about 5-7 minutes but sets the flavor tone for the entire cookie.

Step 2: Cool the Brown Butter

Once browned, remove the butter from heat and let it cool for 10 to 15 minutes. This cooling period is key—adding hot butter to your batter could cook the eggs or cause an uneven texture in the dough.

Step 3: Prepare the Oven and Baking Sheets

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and ensure even baking. This simple prep step will help your cookies come off the pan easily and keep their perfect shape.

Step 4: Mix the Wet Ingredients

In a large bowl, whisk together brown sugar, maple syrup, pumpkin puree, the egg, and vanilla extract until smooth. This mixture forms a flavorful, moist base that will keep your cookies tender and chewy.

Step 5: Incorporate the Brown Butter

Pour the cooled brown butter into the wet mixture and stir well. This step integrates the buttery, nutty goodness and brings an extra layer of depth that you won’t find in regular pumpkin cookies.

Step 6: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt. This combination of spices and leavening ensures your cookies have a balanced flavor profile and the right lift.

Step 7: Make the Dough

Gradually fold the dry ingredients into the wet mixture. Be gentle but thorough—folding helps keep the dough tender and chewy rather than dense. Once fully combined, your dough is ready to be shaped into cookies.

Step 8: Shape and Bake the Cookies

Scoop the dough onto your prepared baking sheets, spacing each about 2 inches apart to give the cookies room to spread. Flatten each slightly with your fingers or a spatula for even baking. Bake for 10-12 minutes until the edges look set but the centers are still soft. This timing is crucial for perfect chewiness.

Step 9: Cool the Cookies

Let the cookies rest on the baking sheets for 5 minutes after removing them from the oven. Then transfer to a wire rack to cool completely. This resting time helps the cookies set correctly without losing their chewy texture.

Step 10: Prepare the Optional Maple Glaze

If you want to take these cookies to the next level, whisk together powdered sugar, 2 tablespoons of maple syrup, and milk until smooth and glossy. Drizzle this over the cooled cookies for a lovely, sweet finishing touch that complements the pumpkin and spices perfectly.

How to Serve Brown Butter and Maple Chewy Pumpkin Cookies Recipe

Garnishes

A simple dusting of extra cinnamon or a sprinkle of finely chopped toasted pecans on top of the glaze adds texture and a fantastic nutty contrast. For an elegant touch, a touch of flaky sea salt can brighten the flavors and make the sweetness pop even more.

Side Dishes

Pair these cookies with a cozy cup of hot chai tea, a rich latte, or even a mug of warm apple cider. A scoop of vanilla ice cream alongside can turn them into an indulgent dessert, perfect for chilly evenings where you want something comforting yet special.

Creative Ways to Present

Serve your Brown Butter and Maple Chewy Pumpkin Cookies Recipe on a rustic wooden board surrounded by autumn leaves or small pumpkins for a festive look. You can also sandwich melted chocolate or cream cheese frosting between two cookies for a delightful twist that guests will rave about.

Make Ahead and Storage

Storing Leftovers

Store leftover cookies in an airtight container at room temperature to keep their chewy texture intact for up to 4 days. If the cookies soften too much, you can refresh them in the oven for a few minutes.

Freezing

These cookies freeze beautifully! Place them in a single layer on a baking sheet first to freeze solid, then transfer to a freezer-safe bag or container. They will keep for up to 3 months, allowing you to enjoy the Brown Butter and Maple Chewy Pumpkin Cookies Recipe any time you crave them.

Reheating

To reheat, pop the cookies into a preheated oven at 300°F (150°C) for about 5 minutes, or microwave a single cookie for 10-15 seconds. This brings back that freshly baked warmth and soft chewiness.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin can be used, but you will need to cook and puree it until smooth. Make sure it’s well strained to remove excess moisture so your cookie dough isn’t too wet.

What makes these cookies chewy?

The combination of browned butter, brown sugar, and pumpkin puree keeps these cookies soft and chewy. Avoid overbaking to maintain the perfect texture.

Is the maple glaze necessary?

The glaze is optional but highly recommended if you like an added layer of sweetness and a visually appealing finish. The maple syrup in both the dough and glaze ties together the flavor beautifully.

Can I substitute the spices?

While the cinnamon, ginger, and nutmeg are classic for pumpkin cookies, feel free to adjust based on your preferences. Clove or allspice could be lovely alternatives or additions.

Are these cookies suitable for freezer storage after glazing?

It’s best to freeze the cookies before glazing. You can glaze them after thawing for the freshest appearance and texture.

Final Thoughts

If you’re looking for a cookie that’s packed with comforting fall flavors yet utterly unique in its depth and chewiness, the Brown Butter and Maple Chewy Pumpkin Cookies Recipe should be your go-to. From that gorgeous browned butter scent to the soft pumpkin and perfectly balanced maple sweetness, these cookies are a showstopper any time of year. Bake a batch, share with loved ones, and don’t be surprised if they become a new tradition.

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