Description
Brown Butter and Maple Chewy Pumpkin Cookies are the ultimate fall treat, blending warm spices and cozy flavors into a deliciously chewy delight. The rich essence of brown butter combined with sweet maple syrup and pumpkin puree creates a mouthwatering cookie that’s perfect for sharing at gatherings or enjoying with a warm beverage. These cookies are not only incredibly flavorful but also easy to make, ensuring that bakers of all skill levels can impress their friends and family. Bake a batch today for a taste of autumn in every bite!
Ingredients
Scale
- 1 cup unsalted butter
- 1 ½ cups dark brown sugar
- 1 large egg yolk
- 3 tablespoons pure maple syrup
- 1 tsp vanilla extract
- 1/3 cup pumpkin puree
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 ½ tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1 tsp cinnamon
Instructions
- Brown the butter over medium heat until it turns amber, then chill.
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a bowl.
- In another bowl, combine chilled brown butter and dark brown sugar until clumpy.
- Mix in the egg yolk, maple syrup, vanilla extract, and pumpkin puree until smooth.
- Fold in dry ingredients until just combined; chill if dough is too thin.
- Scoop dough into balls, coat in cinnamon sugar, and place on the baking sheet.
- Bake for 12-15 minutes or until edges are golden while centers remain puffy.
- Cool briefly on the baking sheet before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg