Description
These Brown Butter and Maple Chewy Pumpkin Cookies deliver a perfect balance of rich brown butter flavor and warm pumpkin spices, all tied together with a sweet maple syrup. Coated in a cinnamon-sugar mix, these cookies are delightfully chewy with a soft, slightly underbaked center and a crisp edge, perfect for cozy autumn treats.
Ingredients
Scale
Pumpkin Cookies
- 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
Coating
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1 tsp cinnamon
Instructions
- Brown the Butter: Melt 1 cup of butter over medium heat, stirring continuously until it reaches a rich amber color. Immediately pour the browned butter into a measuring cup, scraping the bottom to include all brown bits. Chill in the refrigerator for about 20 minutes, ensuring it doesn’t solidify completely.
- Preheat Oven and Prepare Dry Ingredients: Preheat your oven to 350°F and line a large baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk the dark brown sugar and cooled browned butter until the mixture looks like clumpy wet sand. Add the egg yolk, maple syrup, vanilla extract, and pumpkin puree. Whisk until the mixture is smooth.
- Combine Wet and Dry Ingredients: Fold the dry ingredients into the wet mixture using a rubber spatula until just combined. If the dough feels too thin and does not hold shape, chill it for 15-20 minutes to thicken.
- Prepare the Coating: In a small dish, combine the brown sugar, granulated sugar, and cinnamon for coating the cookies.
- Scoop and Coat the Dough: Using a large cookie scoop (about 2 oz) or a 1/4 cup measuring cup, scoop the dough and roll it in the cinnamon-sugar mixture until coated. The dough will be very soft but not sticky.
- Arrange Cookies for Baking: Place the coated dough balls spaced about 3 inches apart on the prepared baking sheet. Bake only 4-5 cookies at a time, leaving remaining dough at room temperature.
- Bake the Cookies: Bake for 12-15 minutes until the edges are darkened and the centers look puffed and slightly underdone for optimal chewiness.
- Cool the Cookies: Let the cookies rest on the baking sheet for a couple of minutes before transferring them to a cooling rack. Repeat the baking process with the remaining dough.
- Enjoy: Allow the cookies to cool fully and then enjoy the rich, chewy pumpkin-flavored treats.
Notes
- Make sure not to let the browned butter solidify completely during chilling; it should be cool but still pourable.
- If the dough is too soft to handle, chilling it helps it firm up and improves the cookie’s shape.
- You can store the cookies in an airtight container for up to 3 days to maintain freshness.
- Using fresh pumpkin pie spice enhances the overall flavor significantly.
- This recipe yields large cookies; adjust the scoop size for smaller cookies if desired, adjusting baking time accordingly.
Nutrition
- Serving Size: 1 large cookie
- Calories: 220
- Sugar: 18g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
