Brown Butter and Maple Chewy Pumpkin Cookies

These Brown Butter and Maple Chewy Pumpkin Cookies are a delightful treat that captures the essence of fall in every bite. With their rich flavor profile, they are perfect for cozy gatherings, holiday parties, or simply enjoying with a cup of tea. The combination of brown butter, maple syrup, and pumpkin puree creates a uniquely chewy texture that makes these cookies irresistible. Whether you’re an avid baker or a novice, this recipe will have you impressing friends and family alike.

Why You’ll Love This Recipe

• Irresistible Flavor: The combination of brown butter and maple syrup adds depth to the classic pumpkin cookie taste.
• Chewy Texture: These cookies maintain a soft chewiness that’s perfect for satisfying your sweet tooth.
• Simple Ingredients: Made with pantry staples, these cookies are easy to whip up any time you’re craving something sweet.
• Perfect for Fall: Celebrate the season with warm spices that evoke the cozy feelings of autumn.
• Great for Sharing: Bake a batch to share at gatherings or as homemade gifts—everyone will love them!

Tools and Preparation

Before diving into the baking process, gather your tools to make the experience seamless. Having everything ready will keep you organized and efficient.

Essential Tools and Equipment

• Mixing bowls
• Measuring cups
• Rubber spatula
• Cookie scoop
• Baking sheet
• Parchment paper

Importance of Each Tool

• Mixing bowls: Vital for combining ingredients without making a mess.
• Cookie scoop: Helps to portion out uniform cookies for even baking.
• Parchment paper: Prevents sticking and makes cleanup easier.

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.

Ingredients:
– 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
– 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: Chill the Butter

Pour the butter into a measuring glass to ensure you have the right amount. Make 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 Oven

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

Step 4: Combine Dry Ingredients

In a medium bowl, whisk together:
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

Set aside.

Step 5: Mix Brown Sugar and Butter

In a large mixing bowl, whisk together:
The chilled brown butter
The dark brown sugar until it looks like clumpy wet sand.

Step 6: Add Wet Ingredients

Whisk in:
The egg yolk,
Maple syrup,
Vanilla extract,
Pumpkin puree until smooth.

Step 7: Combine Mixtures

Add in all of the dry ingredients from step four using a rubber spatula. Fold into the dough gently.

If your dough feels too thin (it should hold its shape when scooped), chill it for about another 15–20 minutes until thickened.

Step 8: Prepare Coating

Off to the side, mix together:
– The cinnamon sugar mixture in a small dish using:
– 2 tbsp brown sugar
– 2 tbsp granulated sugar
– 1 tsp cinnamon

Step 9: Scoop Dough

Use a large cookie scoop (about two ounces) or a quarter measuring cup to scoop out the dough. Drop each scoop into the cinnamon sugar mixture and toss to coat gently.

Step 10: Bake Cookies

Place onto the baking sheet spaced about three inches apart from each other. You should be able to bake four or five cookies at once while leaving the rest at room temperature. Bake for about:
12–15 minutes or until edges darken while keeping centers puffed but slightly underdone.

Step 11: Cool Cookies

Allow them to rest on the baking sheet for just two minutes before transferring them onto a cooling rack. Continue this process with any remaining dough.

Step12: Enjoy!

Once cooled, dig in and enjoy these delicious Brown Butter and Maple Chewy Pumpkin Cookies!

How to Serve Brown Butter and Maple Chewy Pumpkin Cookies

These delightful chewy pumpkin cookies are perfect for any occasion, especially during the fall season. They can be enjoyed in various ways that enhance their flavor and presentation.

Pair with a Warm Beverage

• Coffee – A rich cup of coffee complements the sweetness of the cookies.
• Chai Latte – The spices in chai blend well with the pumpkin flavor.
• Hot Chocolate – Creamy hot chocolate creates a cozy pairing.

Use as a Dessert Platter

• Cookie Platter – Arrange them on a decorative platter with other fall treats.
• Ice Cream Sandwiches – Sandwich vanilla or caramel ice cream between two cookies for a delicious twist.

Gift Giving

• Gift Boxes – Pack cookies in festive boxes for friends and family.
• Party Favors – Offer them as sweet party favors at gatherings.

With Fresh Fruit

• Apple Slices – Serve alongside crisp apple slices for a refreshing contrast.
• Pears – Pair with sliced pears to enhance the fall flavors.

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How to Perfect Brown Butter and Maple Chewy Pumpkin Cookies

Achieving the perfect chewy texture and rich flavor in your pumpkin cookies is easy with these helpful tips.

• Use chilled brown butter – Cooling the butter helps achieve the right cookie consistency.
• Measure flour correctly – Spoon flour into your measuring cup instead of scooping it to avoid dense cookies.
• Don’t overmix – Mix just until combined to keep the cookies tender.
• Chill dough if necessary – If the dough is too warm, chilling it can help maintain shape while baking.
• Check oven temperature – Use an oven thermometer to ensure accurate baking temperatures for consistent results.
• Store properly – Keep cookies in an airtight container to maintain their chewiness.

Best Side Dishes for Brown Butter and Maple Chewy Pumpkin Cookies

Brown Butter and Maple Chewy Pumpkin Cookies can be paired with various side dishes that complement their flavor profile. Here are some great options:

1. Pumpkin Soup – A creamy pumpkin soup enhances the warm flavors of the cookies.
2. Autumn Salad – A salad with roasted squash, nuts, and cranberries adds a crunchy texture.
3. Cheese Board – Include soft cheeses like brie or goat cheese to balance sweetness.
4. Candied Nuts – Sweet and crunchy nuts make a perfect snack alongside these cookies.
5. Spiced Applesauce – Serve warm applesauce spiced with cinnamon for added warmth.
6. Caramel Dip – A sweet caramel dip creates an indulgent treat when paired with the cookies.

Common Mistakes to Avoid

Baking these Brown Butter and Maple Chewy Pumpkin Cookies can be a delightful experience, but there are common pitfalls. Here are some mistakes to avoid for the best results.

• Skipping the browning process: Failing to brown the butter properly can result in a lack of depth in flavor. Make sure to take your time and stir until it reaches a rich amber color.
• Using warm dough: If your dough is too warm, the cookies may spread too much during baking. Chill the dough if it feels thin after mixing.
• Not measuring flour correctly: Using too much or too little flour can alter the texture of your cookies. Always measure by weight or use the spoon-and-level method for accuracy.
• Overbaking the cookies: Cookies should look slightly underdone when taken out of the oven. Remove them when the edges darken and the center puffs up for that chewy texture.
• Ignoring ingredient temperature: Ingredients like egg yolk and pumpkin puree should be at room temperature for better mixing. Take them out ahead of time to ensure even blending.

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Storage & Reheating Instructions

Refrigerator Storage

• Store cookies in an airtight container.
• They will stay fresh for up to 5 days in the refrigerator.

Freezing Brown Butter and Maple Chewy Pumpkin Cookies

• Place cookies in a single layer on a baking sheet to freeze initially.
• Once frozen, transfer them to a freezer-safe bag or container for up to 3 months.

Reheating Brown Butter and Maple Chewy Pumpkin Cookies

• Oven: Preheat to 300F and warm cookies for about 5-10 minutes until heated through.
• Microwave: Heat individual cookies on high for about 10-15 seconds.
• Stovetop: Place cookies in a skillet over low heat, covering with a lid to warm gently.

Frequently Asked Questions

If you have questions about making Brown Butter and Maple Chewy Pumpkin Cookies, you’re not alone! Here are some frequently asked questions.

Can I substitute regular butter for brown butter?

You can use regular butter, but you’ll miss out on the nutty flavor that brown butter adds. Try browning your butter for better taste!

How do I make my cookies more chewy?

To enhance chewiness, be careful not to overbake your cookies. Take them out while they still look slightly underdone.

Can I use canned pumpkin puree instead of fresh?

Absolutely! Canned pumpkin puree works perfectly in this recipe and saves time.

What is pumpkin pie spice?

Pumpkin pie spice is a blend of cinnamon, nutmeg, ginger, and allspice. You can buy it pre-mixed or create your own blend at home.

How should I store leftover cookie dough?

Wrap the dough tightly in plastic wrap and refrigerate it for up to 3 days or freeze it for up to 3 months.

Final Thoughts

These Brown Butter and Maple Chewy Pumpkin Cookies are not just delicious; they embody the warmth of fall with every bite. They are easy to customize with nuts or chocolate chips if desired. Bake a batch today and enjoy these cozy treats with family and friends!