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Brown Butter & Maple Chewy Pumpkin Cookies

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 3/4 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 Ingredients
  • 2 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 Coating
  • cinnamon sugar coating Light brown sugar mixed with cinnamon for added sweetness and texture.

Equipment

  • Medium saucepan
  • large mixing bowl
  • cookie scoop
  • Baking sheet
  • Parchment paper
  • Whisk

Method
 

Step-by-Step Instructions
  1. In 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.
  2. 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.
  3. 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.
  4. Scoop generous amounts of dough, roll them into balls, and optionally roll in cinnamon and sugar before placing on a parchment-lined baking sheet.
  5. Preheat oven to 350°F (175°C) and bake for 12-15 minutes until edges turn golden brown and centers remain slightly puffed.
  6. 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

Notes

Store 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.

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