Brown Butter and Maple Chewy Pumpkin Cookies
Indulge in the warmth of autumn with these Brown Butter and Maple Chewy Pumpkin Cookies. Each bite delivers a delightful blend of rich brown butter, sweet maple syrup, and cozy pumpkin spice, creating a perfect harmony of flavors that will envelop you like a warm hug. With their soft and chewy texture, these cookies are not just a treat but an experience ideal for sharing at family gatherings or enjoying alongside your favorite warm beverages. Easy to make yet sophisticated enough to impress, they embody the essence of fall in every delicious morsel.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
- 2 tbsp brown sugar (for coating)
- 2 tbsp granulated sugar (for coating)
- 1 tsp cinnamon (for coating)
Instructions
- Brown the butter until it reaches a rich amber color, then cool slightly.
- In a mixing bowl, whisk together brown sugar and cooled butter until clumpy. Mix in egg yolk, maple syrup, vanilla extract, and pumpkin until smooth.
- In another bowl, combine flour, baking soda, baking powder, salt, and spices. Gradually fold dry ingredients into the wet mixture.
- Chill dough if too thin, then scoop into balls and roll in cinnamon-sugar coating.
- Bake on parchment-lined sheets at 350°F for 12-15 minutes until edges are golden.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg