Description
Indulge in the rich, fall-inspired flavors of these Brown Butter and Maple Chewy Pumpkin Cookies. Featuring a perfect blend of spiced pumpkin, fragrant browned butter, and sweet maple syrup, these chewy cookies offer a delightful treat with an optional maple glaze for an extra touch of sweetness.
Ingredients
Scale
Cookies
- 1 cup unsalted butter (2 sticks)
- 1 cup brown sugar, packed
- 1/2 cup maple syrup (preferably pure)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Maple Glaze (Optional)
- 1/2 cup powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon milk (or as needed)
Instructions
- Brown the Butter: In a medium saucepan, melt the unsalted butter over medium heat, stirring frequently until it foams and develops a rich brown color and nutty aroma, about 5 to 7 minutes. This step adds depth of flavor to the cookies.
- Cool the Butter: Remove the browned butter from heat and allow it to cool for 10 to 15 minutes to prevent cooking the egg and pumpkin when mixed.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine Wet Ingredients: In a large mixing bowl, whisk together brown sugar, maple syrup, pumpkin puree, egg, and vanilla extract until fully combined and smooth.
- Add Browned Butter: Stir the cooled browned butter into the wet mixture, blending well for a rich, flavorful base.
- Mix Dry Ingredients: In a separate bowl, combine all-purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. Mix thoroughly to evenly distribute the spices and leavening agent.
- Combine Dry and Wet Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined, careful not to overmix to keep the cookies tender.
- Shape the Cookies: Using a scoop or spoon, portion the dough onto prepared baking sheets, spacing cookies about 2 inches apart. Slightly flatten each cookie for even baking.
- Bake: Bake the cookies for 10 to 12 minutes or until the edges are set but the centers remain soft. Remove from the oven and allow to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Maple Glaze: In a small bowl, whisk together powdered sugar, maple syrup, and milk until smooth and pourable. Adjust the consistency with milk as needed.
- Glaze the Cookies: Drizzle the glaze over the cooled cookies using a spoon or piping bag for an optional sweet finishing touch.
Notes
- Use pure maple syrup for the best flavor; flavored syrups may alter the taste.
- Allow the browned butter to cool sufficiently before mixing to avoid cooking the egg.
- Do not overmix the dough once flour is added to keep cookies chewy.
- The glaze is optional but adds a lovely extra layer of sweetness and moisture.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
