Brown Butter and Maple Chewy Pumpkin Cookies Recipe

Get ready to fall head over heels for these Brown Butter and Maple Chewy Pumpkin Cookies! Imagine the cozy warmth of autumn in every bite, with nutty browned butter, real maple syrup, and pumpkin purée delivering an irresistibly chewy and flavorful cookie. This recipe expertly balances moist pumpkin, deep caramel notes, and a touch of spice for a treat that’s just as perfect for a weekend baking session as it is for sharing at any gathering. Whether you’re a seasoned baker or just craving something special, these cookies are pure autumn magic!

this Recipe

Ingredients You’ll Need

Every ingredient for these cookies counts—each one brings something special to the table, whether it’s rich flavor, chewy texture, or irresistible aroma. The lineup is easy to find but thoughtfully chosen to make the Brown Butter and Maple Chewy Pumpkin Cookies shine bright in every way.

• Unsalted Butter (1/2 cup): Browning the butter brings a nutty, toasty depth that elevates the entire cookie.
• Pumpkin Purée, blotted (1/4 cup): Removing extra moisture helps ensure perfect chewiness, not cakiness.
• Brown Sugar, packed (1/2 cup): Gives the cookies a richer, caramel-like sweetness and a moist texture.
• Granulated Sugar (1/4 cup): Lends crisp edges and a touch of classic cookie sweetness.
• Egg Yolk (1 large): Adds richness and ensures a soft, chewy crumb.
• Pure Maple Syrup (2 tbsp): Infuses every bite with mellow maple flavor for maple lovers everywhere.
• Vanilla Extract (1 tsp): Rounds out the flavors for a warm, aromatic finish.
• All-Purpose Flour (1 1/4 cups): The base that provides the perfect cookie structure.
• Baking Soda (1/2 tsp): Helps the cookies rise ever-so-slightly for a tender texture.
• Cinnamon (1/2 tsp): The essential fall spice—you can’t skip this for true pumpkin cookie vibes!
• Nutmeg (1/4 tsp): A little goes a long way for warmth and complexity.
• Salt (1/4 tsp): Balances the sweetness and highlights all the cozy flavors.

How to Make Brown Butter and Maple Chewy Pumpkin Cookies

Step 1: Brown the Butter

Set the tone for these incredible cookies by browning your butter. In a small saucepan over medium heat, melt the butter and continue to cook, stirring frequently. Watch for the color to shift to a toasty golden brown and let your nose lead you—the nutty aroma is your cue that magic is happening. This usually takes about 5 to 7 minutes. Remove the pan from heat and let it cool for 10 to 15 minutes so it’s not piping hot when you mix your dough.

Step 2: Blot and Mix Wet Ingredients

To make your Brown Butter and Maple Chewy Pumpkin Cookies as chewy as possible, blot your pumpkin purée with a paper towel to remove excess moisture. In a large bowl, whisk together the cooled brown butter, blotted pumpkin, packed brown sugar, and granulated sugar until the mixture is velvety-smooth. This is your ticket to rich flavor and a luscious cookie base.

Step 3: Add Egg Yolk, Maple Syrup, and Vanilla

Fold in the egg yolk, pure maple syrup, and vanilla extract. This trio brings richness, deep flavor, and that signature maple note. Whisk until everything is combined and the batter glows with golden fall hues and an inviting aroma.

Step 4: Incorporate Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Gradually add these dry ingredients into the wet, mixing gently until everything just comes together. Don’t overmix—you want the cookies to stay tender and chewy, not tough.

Step 5: Chill the Dough

For cookies with irresistibly chewy centers and picture-perfect shape, cover the dough and chill it for at least an hour. This gives the flavors time to meld and helps prevent spreading in the oven. If you’re a planner, you can even chill overnight for the ultimate flavor payoff!

Step 6: Shape and Bake

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Use a tablespoon or small cookie scoop to portion out the dough, rolling each bit into rough balls and spacing them 2 inches apart. Bake for 9 to 11 minutes—keep a close eye, because the key to chewiness is to pull them when the edges are set but the centers still look a touch underbaked.

Step 7: Cool and Enjoy

Let your Brown Butter and Maple Chewy Pumpkin Cookies cool on the pan for 5 minutes to set their shape; then transfer to a wire rack to cool completely. The reward: cookies that retain that dreamy, soft-and-chewy texture!

How to Serve Brown Butter and Maple Chewy Pumpkin Cookies

Garnishes

For an extra flourish, dust the tops with flaky sea salt or a sprinkle of cinnamon sugar before baking. The salt highlights the warm, buttery flavors while the cinnamon sugar creates a gentle, sparkling crunch—either way, your cookies look and taste absolutely bakery-quality.

Side Dishes

Pair these cookies with a creamy chai latte, a cup of pumpkin spice coffee, or even a scoop of vanilla ice cream on the side for a truly decadent treat. They’re equally wonderful with a mug of milk or hot chocolate for cozy afternoon snacking.

Creative Ways to Present

Stack cookies in a mason jar tied with twine for a rustic gift, or arrange them artfully on a vintage cake stand for festive gatherings. For parties, sandwich a scoop of maple or cinnamon ice cream between two cookies for the ultimate autumn-inspired ice cream sandwich!

Make Ahead and Storage

Storing Leftovers

After cooling, keep your Brown Butter and Maple Chewy Pumpkin Cookies in an airtight container at room temperature for up to five days. Their chewy centers hold up beautifully—a quick zap in the microwave can refresh them to just-baked tender warmth.

Freezing

The dough and baked cookies both freeze wonderfully. Freeze unbaked dough balls on a tray, then transfer to a ziplock bag and store for up to 3 months. To freeze baked cookies, allow them to cool completely, then layer between sheets of parchment in an airtight container.

Reheating

If you crave warm cookies, reheat baked cookies straight from the freezer in a 300°F oven for 5 to 7 minutes or microwave for 15 to 20 seconds. For unbaked dough, you can bake from frozen; just add a minute or two to the bake time.

FAQs

Can I use pumpkin pie filling instead of pumpkin purée?

No, for Brown Butter and Maple Chewy Pumpkin Cookies you want pure pumpkin purée. Pumpkin pie filling has added sugars and spices that will change the texture and flavor of the cookies, possibly making them too sweet and less chewy.

What’s the best way to blot pumpkin purée?

Spoon the pumpkin purée onto several layers of paper towel, spread it out, then top with another layer of paper towel and gently press to soak up extra liquid. This simple trick helps your cookies come out chewy, not cakey!

Can I make these cookies gluten-free?

Yes! Substitute your favorite 1:1 gluten-free baking flour blend for all-purpose flour. Brown Butter and Maple Chewy Pumpkin Cookies are flexible and just as delicious with a quality gluten-free mix.

Can I add chocolate chips or nuts?

Absolutely. Feel free to stir in up to 1/2 cup of mini chocolate chips, chopped pecans, or walnuts in the final step before chilling. These additions play beautifully with the browned butter and pumpkin flavors.

Why do my cookies look underbaked in the middle?

That’s actually a good thing! Pulling these cookies out of the oven when the centers still look slightly underbaked is the secret behind their iconic chewy texture. They’ll finish setting as they cool and stay soft for days.

Final Thoughts

I can’t recommend these Brown Butter and Maple Chewy Pumpkin Cookies enough—they’re a bakery-worthy fall treat that brings genuine warmth and joy to every bite. Don’t wait for pumpkin season to make them; they’re worth enjoying all year! Whip up a batch and share the joy—your friends and family will thank you.

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