Brown Butter and Maple Chewy Pumpkin Cookies

These Brown Butter and Maple Chewy Pumpkin Cookies are a delightful treat that embodies the essence of fall. With their soft, chewy texture and rich flavors, they are perfect for any occasion, from cozy family gatherings to festive holiday parties. The combination of brown butter, warm spices, and pure pumpkin makes these cookies irresistible, offering a warm hug in every bite.

Why You’ll Love This Recipe

• Irresistible Flavor: The nutty richness of brown butter combined with maple syrup creates a unique taste that stands out.
• Perfect Texture: These cookies bake up chewy and soft, giving you that satisfying bite every time.
• Easy to Make: With straightforward steps, even novice bakers can whip these up with confidence.
• Versatile Treat: Ideal for sharing at gatherings or enjoying with your favorite hot beverage on a chilly day.
• Seasonal Delight: Embrace the flavors of fall with pumpkin spice that warms your soul.

Tools and Preparation

Before diving into baking these delicious cookies, make sure you have the right tools on hand. They can make the process smoother and your results better!

Essential Tools and Equipment

• Stand mixer or hand mixer
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Baking sheet
• Parchment paper

Importance of Each Tool

• Stand mixer or hand mixer: Helps achieve a smooth batter quickly and effortlessly.
• Mixing bowls: Essential for combining ingredients efficiently without any mess.
• Rubber spatula: Perfect for folding in dry ingredients and scraping down the sides of mixing bowls.

Ingredients

These chewy pumpkin cookies are bursting with flavor! Baked with loads of brown butter, warm spices, and pure pumpkin, these are the ultimate warm and cozy cookies that are perfect for the Fall baking season.

For the Cookie Dough

• 1 cup (220g) unsalted butter
• 1 1/2 cups (280g) dark brown sugar, packed
• 1 large egg yolk
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1/3 cup (80g) pumpkin puree
• 2 1/4 cups (280g) all purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp cinnamon

For Coating the Cookies

• 2 tbsp brown sugar
• 2 tbsp granulated sugar
• 1 tsp cinnamon

How to Make Brown Butter and Maple Chewy Pumpkin Cookies

Step 1: Brown the Butter

First, brown the butter. Melt 1 cup of butter over medium heat, continuing to stir until it reaches a rich amber color. Click here for more details on how to brown butter.

Step 2: Measure and Chill

Pour the butter into a measuring glass to ensure you have the right amount, making sure to scrape the bottom of the pot to get all of the brown bits as well. It should be a bit short of 1 cup. Place in the refrigerator to chill for about 20 minutes. Don’t let it solidify.

Step 3: Preheat the Oven

Preheat the oven to 350F and line a large baking sheet with parchment paper.

Step 4: Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.

Step 5: Mix Wet Ingredients

In a large mixing bowl, whisk together the brown sugar and cooled brown butter until it looks like clumpy wet sand. Then whisk in the egg yolk, maple syrup, vanilla, and pumpkin until smooth.

Step 6: Incorporate Dry Ingredients

Add in all of the dry ingredients and use a rubber spatula to fold them into the dough. If your dough feels too thin (it should hold its shape when scooped), chill it for about 15-20 minutes until thickened.

Step 7: Prepare Coating Mixture

Off to the side, mix together the coating ingredients in a small dish.

Step 8: Scoop Dough

Use a large cookie scoop (2oz) or 1/4 measuring cup to scoop out dough. Drop into the cinnamon sugar mixture and toss to coat. The dough will be very soft but not sticky.

Step 9: Bake Cookies

Place onto the baking sheet spaced about 3 inches apart from each other. You should be able to bake 4-5 cookies at a time; leave the rest of the dough out at room temperature. Bake for 12-15 minutes or until edges are darkened and center looks puffed yet slightly underdone.

Step 10: Cool Down

Allow them to rest on the baking sheet for a couple minutes before transferring them to a cooling rack. Continue baking any remaining cookie dough.

Step 11: Enjoy!

Allow cookies to cool completely before digging in!

How to Serve Brown Butter and Maple Chewy Pumpkin Cookies

These chewy pumpkin cookies are delightful on their own, but you can elevate your serving experience with a few creative ideas. Whether it’s for a cozy gathering or a festive occasion, here are some suggestions to make your cookie presentation special.

Pair with Warm Beverages

• Coffee – A rich cup of coffee complements the sweetness of the cookies perfectly.
• Chai Tea – The spices in chai enhance the warm pumpkin flavors beautifully.
• Hot Chocolate – For a sweet treat, pair these cookies with a creamy hot chocolate.

Serve with Ice Cream

• Vanilla Ice Cream – A scoop of vanilla ice cream adds a creamy contrast to the chewy texture.
• Pumpkin Spice Ice Cream – Enhance the pumpkin flavor by serving it alongside pumpkin spice ice cream.

Create a Dessert Platter

• Cheese Board – Include cheeses like brie or gouda for a savory balance.
• Fruit Selection – Fresh apples, pears, or figs add freshness and complement the flavors.

How to Perfect Brown Butter and Maple Chewy Pumpkin Cookies

Achieving the perfect chewy texture and rich flavor in your brown butter and maple chewy pumpkin cookies is easy with the right techniques. Here are some tips to help you master this recipe.

• Use Fresh Pumpkin Puree – Fresh puree provides better flavor than canned options.
• Cool Your Butter – Ensure the browned butter cools adequately before mixing; this prevents overly soft dough.
• Measure Flour Accurately – Use the spoon-and-level method for precise flour measurements to avoid dense cookies.
• Chill Dough if Necessary – If your dough feels too thin, chilling it helps achieve that perfect chewiness.
• Don’t Overbake – Pull cookies out when they look slightly underdone; they will continue to cook on the baking sheet.
• Store Properly – Keep cookies in an airtight container at room temperature to maintain their softness.

Best Side Dishes for Brown Butter and Maple Chewy Pumpkin Cookies

These pumpkin cookies make for a fantastic dessert, but pairing them with side dishes can create an even more delightful experience. Here are some tasty options that work well alongside these cookies.

1. Creamy Pumpkin Soup – A warm bowl of pumpkin soup embraces fall flavors and adds warmth to your meal.
2. Cranberry Salad – The tartness of cranberries balances the sweetness of the cookies effectively.
3. Roasted Sweet Potatoes – Sweet potatoes offer a delightful contrast in texture and flavor when served together.
4. Spiced Apple Cider – Hot spiced apple cider brings out the cinnamon notes in your cookies.
5. Cheddar Biscuits – Savory cheddar biscuits provide a nice counterpoint to the sweet cookies.
6. Nutty Granola Yogurt Parfait – Layering granola with yogurt creates a refreshing side that complements desserts well.

Common Mistakes to Avoid

Baking Brown Butter and Maple Chewy Pumpkin Cookies can be a delightful experience, but there are common pitfalls to watch out for.

• Bold butter browning: Not browning the butter enough can result in a lack of depth in flavor. Make sure to cook it until it reaches a rich amber color.
• Bold ingredient measuring: Using incorrect measurements can affect the cookie’s texture. Always measure your flour and sugar accurately with a kitchen scale for best results.
• Bold dough chilling: Skipping the chilling step can lead to overly flat cookies. Allowing the dough to chill helps it hold its shape better while baking.
• Bold oven preheating: Not preheating your oven properly can lead to uneven baking. Ensure that the oven is fully heated before placing your cookies inside.
• Bold spacing on baking sheet: Crowding the cookies on the baking sheet may cause them to merge during baking. Space them at least 3 inches apart for optimal results.

Storage & Reheating Instructions

Refrigerator Storage

• Store cookies in an airtight container in the refrigerator for up to 5 days.
• Layer parchment paper between layers of cookies to prevent sticking.

Freezing Brown Butter and Maple Chewy Pumpkin Cookies

• Freeze cookies in a single layer on a baking sheet before transferring them to a freezer-safe container or bag.
• They can be frozen for up to 3 months; just ensure excess air is removed from the container.

Reheating Brown Butter and Maple Chewy Pumpkin Cookies

• Oven: Preheat to 350°F (175°C) and warm cookies for about 5-7 minutes.
• Microwave: Heat individual cookies for 10-15 seconds until warm and soft.
• Stovetop: Place cookies in a skillet over low heat, covering with a lid for about 1-2 minutes.

Frequently Asked Questions

Here are some commonly asked questions about making Brown Butter and Maple Chewy Pumpkin Cookies.

Can I use other types of sugar?

Yes, while dark brown sugar adds richness, you can substitute with light brown sugar or even coconut sugar for a different flavor profile.

How do I make these cookies gluten-free?

To make gluten-free Brown Butter and Maple Chewy Pumpkin Cookies, use a gluten-free all-purpose flour blend that contains xanthan gum.

Are Brown Butter and Maple Chewy Pumpkin Cookies suitable for freezing?

Absolutely! These cookies freeze well. Just make sure they’re stored properly in an airtight container or freezer bag.

How do I store leftover cookie dough?

Leftover cookie dough can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Wrap it tightly in plastic wrap before storing.

Final Thoughts

These Brown Butter and Maple Chewy Pumpkin Cookies are not only delicious but also versatile. You can customize them by adding chocolate chips or nuts, making them perfect for any occasion. Enjoy the warmth of fall with every bite!