Brown Butter and Maple Chewy Pumpkin Cookies Recipe

If you’re anything like me, the moment autumn rolls around, I start craving all things pumpkin—and these Brown Butter and Maple Chewy Pumpkin Cookies are exactly what you never knew you needed in your life. They’re the perfect balance of cozy spices, deep maple sweetness, and that irresistible nutty richness that only brown butter can bring. I absolutely love how these cookies are soft and chewy with just a slightly crisp edge, which makes them so satisfying to bite into whether you’re enjoying an afternoon treat or sharing at a gathering.

When I first tried this Brown Butter and Maple Chewy Pumpkin Cookies Recipe, I was stunned by how the maple syrup subtly enhances the pumpkin without overpowering it, and the coating of cinnamon sugar adds that little extra magic. You’ll find this recipe works beautifully for everything from holiday cookie trays to casual weekend baking. Plus, it’s simple enough to whip up on a weeknight but special enough to impress friends and family.

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Ingredients You’ll Need

Each ingredient in this Brown Butter and Maple Chewy Pumpkin Cookies Recipe is carefully chosen to bring out the best texture and flavor. Using real pumpkin puree and warm spices helps create that true fall feeling. Here are some tips to grab the best quality for your batch.

• Unsalted Butter: Using unsalted butter gives you control over the saltiness and lets the brown butter flavor really shine.
• Dark Brown Sugar: The molasses in dark brown sugar adds moisture and richness, which complements the pumpkin nicely.
• Egg Yolk: Just the yolk adds moisture and helps with the chewy texture without making the dough too runny.
• Pure Maple Syrup: Choose a good quality pure maple syrup for that authentic flavor that pairs beautifully with pumpkin.
• Vanilla Extract: Adds a subtle sweet depth that rounds out the flavors.
• Pumpkin Puree: Use canned pumpkin puree (not pumpkin pie filling) for just the right pumpkin taste and moisture.
• All-Purpose Flour: The base for the cookie dough, balancing the moisture from pumpkin and butter.
• Baking Soda & Baking Powder: These leavening agents give the cookies just enough lift without getting cakey.
• Salt: A pinch enhances all the sweet and spicy flavors.
• Pumpkin Pie Spice & Cinnamon: Essential to that warm, seasonal flavor profile you’re craving.
• Brown Sugar, Granulated Sugar & Cinnamon (Coating): Combining these for the coating adds a perfect sweet-spicy crust that contrasts the soft center.

Variations

I’ve played around with this Brown Butter and Maple Chewy Pumpkin Cookies Recipe quite a bit, and I encourage you to make it your own! Whether you want to adjust the spice level, try different coatings, or turn it up with mix-ins, there’s plenty of room to get creative here.

• Add Mix-Ins: I sometimes toss in chopped pecans or white chocolate chips for extra texture and sweetness—it’s a game changer!
• Dairy-Free Version: Swap out butter for a plant-based alternative and use maple syrup as the sweetener—just be sure to monitor the dough’s texture.
• Spice It Up: Increase pumpkin pie spice or add a pinch of nutmeg and ginger for a bolder autumnal punch.
• Coating Tweaks: Try using just brown sugar for a softer crust or add a pinch of cayenne for a surprising but delicious kick.

How to Make Brown Butter and Maple Chewy Pumpkin Cookies Recipe

Step 1: Brown the Butter to Perfection

Start by melting the butter over medium heat, stirring constantly so it doesn’t scorch. You’ll notice it foam and then brown bits will form—those little nuggets are pure flavor gold! When the butter transforms to a rich amber color and smells nutty, remove it from heat. Pour it into a measuring cup to get the right amount, scraping up all those browned bits. Then pop it in the fridge to chill until it’s cool but still liquid—this step is key for texture, so don’t skip it.

Step 2: Prep Your Dry Ingredients

While the butter cools, whisk together your flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a bowl. This ensures everything is evenly distributed so your cookies bake perfectly every time. Set it aside and get ready for the fun part—building the dough.

Step 3: Mix Wet Ingredients and Brown Sugar

In a large bowl, combine the brown sugar with your cooled brown butter. It should look like clumpy, wet sand—that texture tells me that all the butter has been incorporated well. Then whisk in the egg yolk, maple syrup, vanilla, and pumpkin puree until smooth. This mixture is where all the moisture and flavor come together, so take a moment to appreciate it.

Step 4: Combine Wet and Dry Ingredients

Fold the dry ingredients into the wet using a rubber spatula, scraping the sides to make sure no flour pockets remain. Your dough should feel soft but hold its shape when scooped. If it’s too runny, pop it in the fridge for 15–20 minutes until it firms up a bit. I learned this the hard way — warm butter can make dough too loose, which affects baking.

Step 5: Coat the Dough Balls

Mix together brown sugar, granulated sugar, and cinnamon in a small bowl. Using a large cookie scoop or a 1/4 cup measuring cup, scoop dough balls and toss them gently in the sugar mixture. The coating adds a lovely crunch and extra spice that makes every bite memorable.

Step 6: Bake, Rest, and Repeat

Arrange your coated cookies on a parchment-lined baking sheet, leaving 3 inches between for spreading. Bake at 350°F for 12-15 minutes until the edges darken slightly and the centers appear puffed but still a little underdone. Trust me, this underdone center is what keeps them chewy. Let them rest a few minutes on the tray before moving to a wire rack. Continue baking remaining cookie dough the same way. Then, enjoy every gooey, flavorful bite!

How to Serve Brown Butter and Maple Chewy Pumpkin Cookies Recipe

Garnishes

I usually keep it simple with a light dusting of powdered sugar or a tiny drizzle of maple glaze on top when I’m feeling fancy. Sometimes, sprinkling a few pecan pieces on fresh cookies makes for a beautiful and tasty garnish. It’s subtle but adds texture and a homemade touch I love.

Side Dishes

These cookies are delicious paired with a hot mug of coffee or a spiced latte for a cozy treat. I also love serving them alongside a bowl of vanilla ice cream or even with warm apple cider during fall get-togethers—it’s like a mini dessert feast!

Creative Ways to Present

For holidays, I arrange them on a platter with autumn leaves or add cinnamon sticks for decoration. They also make adorable gifts—just stack a few wrapped in parchment paper tied with twine. During brunch or tea parties, I like serving them in small glass jars with a sprinkle of cinnamon sugar on top for that extra charm.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, separated by layers of parchment paper, which keeps them fresh and chewy for up to 4 days. If I expect to eat them longer, I’ll move to freezer storage.

Freezing

This Brown Butter and Maple Chewy Pumpkin Cookies Recipe freezes beautifully. I freeze both the raw dough balls and baked cookies. For dough, just scoop and freeze on a sheet before transferring to a bag. When ready, bake straight from frozen—just add a couple extra minutes to baking time.

Reheating

To revive leftover cookies, I pop them in a preheated 300°F oven for about 5 minutes—this softens them up like fresh-baked. Avoid microwaving, which can make them rubbery or dry. This way, every bite still tastes like you just pulled them from the oven.

FAQs

Final Thoughts

This Brown Butter and Maple Chewy Pumpkin Cookies Recipe holds a special place in my heart because it truly captures everything I love about fall flavors without being fussy. It’s approachable yet impressive, and every time I bake it, my family goes crazy for the rich, chewy texture and cozy spice hit. Trust me, once you try baking these cookies, they’ll quickly become a seasonal favorite for you too—perfect for sharing, gifting, or just sneaking a few bites when nobody’s looking.

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