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Brown Butter and Maple Chewy Pumpkin Cookies

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A cozy autumn treat with rich brown butter and maple flavors, these chewy pumpkin cookies are perfect for the fall season.

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 sprinkling)

Instructions

  1. Brown the butter: Melt the butter in a medium saucepan over medium heat until it turns a rich amber color and smells nutty (about 5-8 minutes). Let cool for 20 minutes.
  2. Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  3. Combine dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. Mix wet ingredients: In a large bowl, combine the cooled brown butter and brown sugar. Stir until clumpy, then mix in the egg yolk, maple syrup, vanilla extract, and pumpkin puree until smooth.
  5. Combine mixtures: Gently fold in the dry ingredients until just combined. If dough is too soft, chill in the refrigerator for 30 minutes.
  6. Form cookies: Roll dough into tablespoon-sized balls and coat in the sugar and cinnamon mixture. Place on the baking sheet with space in between.
  7. Bake: Bake for 12-15 minutes until the edges are golden and centers are slightly soft.
  8. Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to 5 days; freeze cookie dough for up to 3 months.

Nutrition

Find it online: https://us.recipesfood.org/brown-butter-maple-chewy-pumpkin-cookies/

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