Jump to Recipe Print RecipeAs I stood in my kitchen, the rich aroma of brown butter danced through the air, instantly transporting me to cozy autumn days filled with golden leaves and warm hugs. It was the perfect time to whip up a batch of Brown Butter & Maple Chewy Pumpkin Cookies, a delightful treat that combines depth with sweetness. These cookies are not only a breeze to make, requiring no refrigeration, but they also deliver an irresistible chewy texture that keeps you reaching for just one more. Plus, they’re an excellent way to embrace the flavors of fall without spending the entire day baking. Curious about how to capture that essence in every bite? Let’s dive into this simple yet decadent recipe together! Why are these cookies a must-try? Irresistible Flavor: The combination of brown butter and maple syrup creates a rich, nutty sweetness that’s simply comforting. Quick & Easy: No need for chilling! These cookies come together in no time, making them perfect for last-minute baking when friends drop by. Perfectly Chewy: You’ll love the chewy texture that offers just the right amount of softness with crispy edges. Versatile: Try adding chocolate chips or nuts for a delightful twist, or go healthier by substituting half the flour with whole wheat! Crowd-Pleasing: Whether with a cup of coffee or a glass of milk, these cookies are sure to be a hit—perfect for sharing or savoring alone. Don’t forget to check out my Peanut Butter Brownie recipe for another delicious treat! Brown Butter & Maple Chewy Pumpkin Cookies For the Dough Unsalted Butter (3/4 cup) – Adds richness and flavor. Tip: For an enhanced flavor, use high-fat European butter (like Kerrygold). Granulated Sugar (1 cup) – Provides sweetness and structure. Substitution: Can use coconut sugar for a less refined alternative. Brown Sugar (1/3 cup) – Contributes moisture and a deep caramel flavor. Pure Pumpkin Puree (1 cup) – Adds moisture and flavor; use Libby’s for consistency. Egg (1 large) – Binds ingredients and adds moisture. Vanilla Extract (1 tsp) – Enhances the overall flavors. For the Dry Ingredients All-Purpose Flour (2 1/4 cups) – Forms the structure of the cookies. Note: Spoon and level to avoid overly dense cookies. Baking Soda (1 tsp) – Helps cookies rise for a chewy texture. Baking Powder (1/2 tsp) – Aids in leavening. Salt (1/2 tsp) – Balances sweetness and enhances flavor. Pumpkin Spice Blend (1 1/2 tsp) – Mix of cinnamon, nutmeg, and ginger that embodies fall flavors. Optional Coating Cinnamon Sugar Coating – Light brown sugar mixed with cinnamon for added sweetness and texture. These Brown Butter & Maple Chewy Pumpkin Cookies embody the essence of cozy fall days. Ready to bring joy to your kitchen? Step‑by‑Step Instructions for Brown Butter & Maple Chewy Pumpkin Cookies Step 1: Brown the Butter In a medium saucepan, melt 3/4 cup of unsalted butter over medium heat, stirring constantly. Keep an eye on the color as it transforms from yellow to golden brown; you’ll know it’s ready when it smells nutty and fragrant, about 5-7 minutes. Remove from heat and let it cool slightly while you prepare the other ingredients. Step 2: Mix the Wet Ingredients In a large mixing bowl, combine the browned butter with 1 cup of granulated sugar, 1/3 cup of brown sugar, 1 cup of pure pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract. Whisk everything together until the mixture is smooth and creamy, ensuring the sugars fully dissolve for that perfect sweetness in your Brown Butter & Maple Chewy Pumpkin Cookies. Step 3: Combine Dry Ingredients In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, and 1 1/2 teaspoons of pumpkin spice blend. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this makes the cookies tough. Step 4: Shape the Cookies Using a cookie scoop or tablespoon, scoop generous amounts of dough and roll them into balls. If you desire a touch of sweetness and crunch, roll each ball in a blend of cinnamon and sugar before placing them on a parchment-lined baking sheet. Leave space between each cookie for spreading during baking. Step 5: Bake the Cookies Preheat your oven to 350°F (175°C) while you arrange the cookies on the baking sheet. Bake for 12-15 minutes, keeping an eye on the edges, which should turn golden brown while the centers remain slightly puffed. This is the magic that creates the chewy texture you’re after in your Brown Butter & Maple Chewy Pumpkin Cookies. Step 6: Cool and Enjoy Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. This helps them set and firm up. After that, transfer them to a wire rack to cool completely. These cookies are delicious warm or at room temperature, making them perfect for cozy fall days. Brown Butter & Maple Chewy Pumpkin Cookies Variations Feel free to let your creativity shine and customize these cookies to suit your tastes and dietary needs! Whole Wheat Flour: Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition. A delightful twist that won’t compromise the chewy texture! Chocolate Chips: Add 1 cup of chocolate chips to the dough for a sweet burst of chocolatey goodness. The combination of pumpkin and chocolate is divine! Nuts Galore: Stir in chopped pecans or walnuts for a satisfying crunch. This addition brings a lovely texture and richness to every bite. Maple Sweetness: Swap out granulated sugar for maple syrup to enhance the maple flavor while adding moisture. Just reduce the pumpkin puree slightly to maintain consistency. Spicy Variation: Amp up the spices by adding a pinch of nutmeg or a dash of cayenne pepper for a warm kick. These cookies can really celebrate fall with heat! Pumpkin Spice White Chocolate Chip Cookies: Incorporate white chocolate chips for a creamy contrast against the pumpkin spice—sweet and rich, it’s a symphony of flavors! Dairy-Free Delight: Use coconut oil instead of butter to make these cookies dairy-free while still achieving that buttery flavor. Coconut also adds a unique twist! Gluten-Free Option: Swap the all-purpose flour with a gluten-free blend. Ensure the blend contains xanthan gum for the best structural integrity, so you maintain that perfect chewiness! All these variations make for delightful twists on the original! Plus, if you’re looking for something truly indulgent, why not try these cookies alongside my Honey Butter Cornbread for a comforting fall feast? What to Serve with Brown Butter & Maple Chewy Pumpkin Cookies Cozy up your fall gatherings with delightful pairings that elevate your cookie experience to the next level! Creamy Vanilla Ice Cream: A scoop of creamy ice cream provides a delightful contrast to the chewy texture, making every bite feel indulgent. Warm Spiced Apple Cider: This fragrant drink echoes the warm spices in your cookies, creating a comforting synergy that evokes autumn vibes. Roasted Butternut Squash Soup: The earthy sweetness of squash soup complements the pumpkin flavor beautifully, offering a heartwarming savory side. Maple Glazed Carrots: Drizzled with maple syrup, these vibrant carrots enhance the maple notes of your cookies and add a refreshing crunch. Cranberry Almond Salad: The tartness of cranberries and the crunch of almonds bring a fresh and tangy element that balances the sweet cookies. Chai Latte: A steaming cup of chai, with its aromatic spices, pairs wonderfully with your cookies, turning snack time into a cozy ritual. Pumpkin Spice Latte: Go all-in on fall flavors with this iconic drink that harmonizes beautifully with the rich notes of the pumpkin cookies. S’mores Dip: For a fun twist, serve a warm s’mores dip alongside your cookies; the creamy chocolate contrasts delightfully with their chewy texture. Dark Chocolate Bark: A small piece of dark chocolate bark adds a sophisticated touch, with its rich, slightly bitter flavor beautifully complementing the sweetness of the cookies. Expert Tips for Brown Butter & Maple Chewy Pumpkin Cookies Cool the Butter: Let the browned butter cool to room temperature before mixing; this prevents the eggs from cooking and the dough from becoming greasy. Measure Precisely: Use a digital scale for your flour and sugar. Accurate measurements keep your cookies perfectly chewy rather than dry! Mind the Pumpkin: If your cookies spread too much during baking, check the moisture level of your pumpkin puree and ensure you’ve browned the butter correctly. Dough Storage: For extra convenience, prepare the dough ahead of time and freeze it. Just thaw and bake when you’re ready for warm cookies. Cinnamon Sugar Coating: Don’t skip the optional cinnamon sugar coating! It adds a wonderful sweetness and a delightful crunch to your Brown Butter & Maple Chewy Pumpkin Cookies. How to Store and Freeze Brown Butter & Maple Chewy Pumpkin Cookies Room Temperature: Store cookies in an airtight container at room temperature for up to 1 week to maintain their soft and chewy texture. Freezer: For long-term storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a zip-top bag for up to 3 months. Reheating: To enjoy warm cookies, thaw at room temperature or reheat in a microwave for 10-15 seconds, bringing back that freshly-baked feeling in every bite of your Brown Butter & Maple Chewy Pumpkin Cookies. Dough Storage: If you want to make the cookies later, prepare the dough, wrap it tightly in plastic wrap, and freeze for up to 3 months. Thaw in the fridge before baking! Make Ahead Options These Brown Butter & Maple Chewy Pumpkin Cookies are a fantastic choice for meal prep enthusiasts! You can prepare the cookie dough and refrigerate it for up to 24 hours or freeze it for up to 3 months. To do this, simply scoop the dough into balls, roll them in cinnamon sugar if desired, and place them on a baking sheet lined with parchment paper. Freeze until solid, then store in an airtight container. When you’re ready to bake, there’s no need to thaw—just arrange the frozen dough on a baking sheet and add an extra minute or two to the baking time. This approach allows you to enjoy fresh cookies any time with minimal effort! Brown Butter & Maple Chewy Pumpkin Cookies Recipe FAQs What type of pumpkin puree is best for these cookies? Absolutely! I recommend using Libby’s pure pumpkin puree for consistent texture and flavor. Ensure it’s pure and not pumpkin pie filling, which contains added sugars and spices that can alter the cookie taste. How should I store the cookies after baking? Store your Brown Butter & Maple Chewy Pumpkin Cookies in an airtight container at room temperature for up to 1 week. This keeps them soft and chewy, allowing you to enjoy them at their best! Can I freeze these cookies for later? Certainly! To freeze, place the cookies in a single layer on a baking sheet and freeze them until solid. Then, transfer them to a zip-top bag for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or microwave for 10-15 seconds for a fresh-out-of-the-oven experience! What if my cookies spread too much when baking? If your cookies spread excessively, it could be due to the temperature of the browned butter being too warm or the pumpkin puree having high moisture content. Make sure to cool the butter to room temperature before mixing, and check that you’re using the right amount of pumpkin puree. A quick fix is to refrigerate the dough for about 30 minutes before baking to help the cookies maintain their shape. Are these cookies suitable for dogs or pets? While the ingredients in these cookies are generally safe, it’s best to avoid giving them to pets due to the sugar content and spices, especially nutmeg, which can be harmful to dogs. Stick to safe treats specifically prepared for your furry friends! Can I substitute any ingredients for dietary needs? Very! You can substitute half of the all-purpose flour with whole wheat flour for a healthier option. If you’re looking for a refined sugar alternative, try using coconut sugar in place of granulated sugar. Just keep in mind that these changes may slightly alter the cookie’s texture and flavor. Brown Butter & Maple Chewy Pumpkin Cookies for Cozy Fall Days Indulge in Brown Butter & Maple Chewy Pumpkin Cookies, offering a delightful treat that captures the essence of fall with a chewy texture and rich flavor. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 15 minutes minsCooling Time 5 minutes minsTotal Time 35 minutes mins Servings: 24 cookiesCourse: DessertsCuisine: AmericanCalories: 150 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Dough3/4 cup unsalted butter Adds richness and flavor. Tip: Use high-fat European butter for enhanced flavor.1 cup granulated sugar Provides sweetness and structure. Substitution: Can use coconut sugar for less refined alternative.1/3 cup brown sugar Contributes moisture and deep caramel flavor.1 cup pure pumpkin puree Adds moisture and flavor; use Libby’s for consistency.1 large egg Binds ingredients and adds moisture.1 tsp vanilla extract Enhances the overall flavors.For the Dry Ingredients2 1/4 cups all-purpose flour Forms the structure of the cookies. Note: Spoon and level to avoid overly dense cookies.1 tsp baking soda Helps cookies rise for a chewy texture.1/2 tsp baking powder Aids in leavening.1/2 tsp salt Balances sweetness and enhances flavor.1 1/2 tsp pumpkin spice blend Mix of cinnamon, nutmeg, and ginger that embodies fall flavors.Optional Coatingcinnamon sugar coating Light brown sugar mixed with cinnamon for added sweetness and texture. Equipment Medium saucepanlarge mixing bowlcookie scoopBaking sheetParchment paperWhisk Method Step-by-Step InstructionsIn a medium saucepan, melt the unsalted butter over medium heat, stirring constantly until it turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and let cool slightly.In a large mixing bowl, combine the browned butter with granulated sugar, brown sugar, pumpkin puree, egg, and vanilla extract. Whisk until smooth and creamy.In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin spice blend. Gradually add to the wet ingredients, stirring gently until just combined.Scoop generous amounts of dough, roll them into balls, and optionally roll in cinnamon and sugar before placing on a parchment-lined baking sheet.Preheat oven to 350°F (175°C) and bake for 12-15 minutes until edges turn golden brown and centers remain slightly puffed.Allow cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. Nutrition Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 100mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 10mgIron: 0.5mg NotesStore cookies in an airtight container at room temperature for up to 1 week. For long-term storage, freeze in a single layer, then transfer to a zip-top bag for up to 3 months. Tried this recipe?Let us know how it was!
