Brown Butter and Maple Chewy Pumpkin Cookies Recipe

Sink your teeth into these Brown Butter and Maple Chewy Pumpkin Cookies for the ultimate autumn treat that never fails to delight a crowd—or just your sweet tooth. Imagine golden brown butter swirling with real maple syrup, pumpkin purée, and a cozy blend of spices, creating cookies that are chewy in the center with perfectly crisped edges. Whether you’re craving a comforting dessert, baking for friends, or just want to fill your kitchen with warm fall aromas, these cookies are an absolute must-try.

this Recipe

Ingredients You’ll Need

The beauty of Brown Butter and Maple Chewy Pumpkin Cookies lies in the simple ingredients that each play an important role. Every item below brings a unique flavor, texture, or color to the party—don’t skip or substitute if you want to experience these cookies at their absolute best!

• Unsalted butter: Browning the butter infuses the cookies with a deep, nutty richness that sets the stage for their unforgettable flavor.
• Pure maple syrup: Real maple syrup brings natural sweetness and that irresistible autumn aroma to every bite.
• Packed brown sugar: This keeps the cookies moist and chewy, adding hints of molasses and caramel.
• Granulated sugar: Adds structure and just the right touch of sweetness—you’ll notice the difference in texture.
• Canned pumpkin purée (not pumpkin pie filling): The star ingredient for moisture, color, and unmistakable pumpkin flavor.
• Large egg yolk: Just the yolk, not the white, for extra chewy, rich cookies.
• Pure vanilla extract: Rounds out the flavors and elevates the cookies from good to bakery-level delicious.
• All-purpose flour: The backbone of your dough—measured carefully for the perfect texture.
• Baking soda: Works with the baking powder for just enough lift without sacrificing chewiness.
• Baking powder: Lends a gentle rise to these cookies for a soft center.
• Salt: Enhances every fall flavor and balances the sweetness beautifully.
• Ground cinnamon: Essential for warmth and that classic pumpkin spice flavor.
• Ground nutmeg: Adds a subtle, aromatic spice that makes every bite cozier.
• Ground cloves: Just a pinch is all it takes for depth and complexity in your cookies.
• White chocolate chips or chopped pecans (optional): For a sweet or nutty spin—both take these cookies to the next level!

How to Make Brown Butter and Maple Chewy Pumpkin Cookies

Step 1: Brown the Butter

Start by melting your unsalted butter in a saucepan over medium heat. Stir frequently as it foams, crackles, then turns a warm golden color with those tiny brown bits—it should smell toasty and almost like butterscotch. This transformation adds nutty depth to the Brown Butter and Maple Chewy Pumpkin Cookies, making them as irresistible as possible. Remove from heat and let the butter cool for 10 to 15 minutes before continuing.

Step 2: Mix Wet Ingredients

Grab a large bowl and whisk together the freshly browned butter, pure maple syrup, brown sugar, and granulated sugar until the mixture is smooth and a little glossy. Add in the pumpkin purée, egg yolk, and vanilla extract, stirring everything together until you have a creamy, sunset-orange batter. This step ensures all those rich flavors meld beautifully.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Give the spices a good mix—they’ll be responsible for that warm, comforting aroma that sets these cookies apart. This dry blend is what gives your Brown Butter and Maple Chewy Pumpkin Cookies their perfect texture.

Step 4: Bring Dough Together

Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined—overmixing can lead to tough cookies, and we want these to be soft and chewy! Now’s the time to fold in any white chocolate chips or chopped pecans, if you’re feeling a little extra. These stir-ins make every bite even more exciting and decadent.

Step 5: Chill the Dough

Cover the dough tightly and refrigerate it for at least one hour. Don’t skip this step! Chilling makes the cookies thicker and prevents them from spreading too much while baking. The waiting only makes the cookies more flavorful and chewy in the end—trust me, it’s worth it for Brown Butter and Maple Chewy Pumpkin Cookies with unbeatable texture.

Step 6: Bake to Perfection

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the chilled dough into heaping tablespoon-sized balls—aim for 24 cookies—then place them about 2 inches apart. For maximum chewiness, press each dough ball gently before baking. Bake for 10 to 12 minutes, just until the edges are set but the centers still look a touch soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.

How to Serve Brown Butter and Maple Chewy Pumpkin Cookies

Garnishes

Give these cookies a special flourish with a drizzle of maple glaze or a light dusting of cinnamon sugar right after baking. Not only does it add a beautiful finish, it also layers even more flavor and a delightful crunch on top. These little extras take your Brown Butter and Maple Chewy Pumpkin Cookies from homemade to bakery-worthy in seconds.

Side Dishes

Pair your cookies with a steaming mug of spiced chai latte, creamy hot chocolate, or even a scoop of vanilla bean ice cream for an over-the-top dessert experience. The warm spices and rich chewiness of these cookies go hand-in-hand with so many cozy autumn treats, making them perfect for afternoon snacks or festive gatherings.

Creative Ways to Present

Stack them high on a rustic cake stand, package them in cellophane bags tied with twine for sweet gifts, or use them as party favors at your next fall get-together. Try sandwiching a scoop of pumpkin ice cream between two cookies for a jaw-dropping seasonal ice cream sandwich—guaranteed to wow any crowd. The possibilities for sharing your Brown Butter and Maple Chewy Pumpkin Cookies are nearly endless!

Make Ahead and Storage

Storing Leftovers

Store any leftover Brown Butter and Maple Chewy Pumpkin Cookies in an airtight container at room temperature for up to 4 days. Placing a slice of bread in the container helps maintain their soft, chewy texture, which is one of their most lovable features.

Freezing

These cookies freeze beautifully, either as baked cookies or as scooped dough balls. If freezing baked cookies, let them cool completely, then layer between sheets of parchment in an airtight container for up to 2 months. To freeze the dough, scoop and place on a tray to freeze solid, then transfer to a zip-top bag—just bake off what you need for freshly baked Fall flavor anytime.

Reheating

Want that fresh-from-the-oven experience again? Simply pop a cookie in the microwave for 5 to 10 seconds to enjoy a warm, gooey treat. If you’ve frozen the dough, bake straight from the freezer, adding one or two extra minutes to the bake time—nothing beats freshly baked Brown Butter and Maple Chewy Pumpkin Cookies on demand!

FAQs

Can I use pumpkin pie filling instead of pumpkin purée?

It’s best to use pure pumpkin purée, as pumpkin pie filling contains added sugar and spices that can upset the flavor and texture balance of your Brown Butter and Maple Chewy Pumpkin Cookies.

Why do I have to chill the dough?

Chilling the dough not only prevents spreading but also helps the flavors deepen and develop, resulting in thicker, chewier, and more flavorful cookies every single time.

Can I make these gluten-free?

Absolutely! Substitute your favorite 1-to-1 gluten-free baking flour in place of the all-purpose flour, and check your add-ins to ensure they’re gluten-free too—the cookies will still be just as decadent and satisfying.

How do I know when the cookies are done?

You’ll know they’re perfectly baked when the edges are set and lightly golden, but the centers still look a little underbaked. Letting them cool on the sheet finishes them off, delivering that perfect chew.

Which is better: white chocolate chips or pecans?

It’s a matter of personal taste—white chocolate chips give a creamy sweetness, while pecans offer a wonderful crunch and nutty depth. Or, live a little and try both in one batch of Brown Butter and Maple Chewy Pumpkin Cookies!

Final Thoughts

If you’re searching for an irresistibly chewy, boldly flavored fall cookie, you truly can’t go wrong with Brown Butter and Maple Chewy Pumpkin Cookies. There’s just something about the nutty brown butter, pure maple, and warm spices that brings people together. Don’t wait to try them—you may have just found your new favorite autumn tradition!

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