As the chill of fall begins to settle in, I find myself yearning for the warm scents of the season wafting through my kitchen. That’s where these irresistible Brown Butter & Maple Chewy Pumpkin Cookies come into play. They’re not just any pumpkin cookies; they’re beautifully dense and chewy, enhanced by the rich flavors of brown butter and sweet maple syrup. The best part? You can whip up a batch in no time, making them perfect for impromptu gatherings or cozy evenings at home. With their delightful spice mix and a sugary cinnamon coating that adds a touch of warmth, these cookies are sure to become a cherished fall favorite. Are you ready to fill your kitchen with their amazing aroma and create some sweet memories?
Why are these cookies a must-try?
Irresistible Flavor: The blend of brown butter and maple syrup creates a rich, nutty flavor that elevates the classic pumpkin cookie to new heights.
Effortless Baking: With no need to refrigerate the dough, these cookies are quick and easy to make, perfect for sudden cravings or spontaneous get-togethers.
Cozy Texture: Expect a wonderfully chewy texture that offers crinkly edges and a tender center—just what you want on a cool fall evening.
Adaptable Delight: Feel free to experiment! Add white chocolate chips or swap in your favorite spices to personalize these cookies to your taste.
Warm Aromas: As they bake, your home will be filled with the comforting scent of warm spices, making them a hit with family and friends. For more cozy recipes, check out my Cheesy Chicken Hashbrown for a hearty meal or enjoy a sweet treat with Donut Grilled Maple.
Brown Butter & Maple Chewy Pumpkin Cookies Ingredients
For the Cookie Dough
• Unsalted Butter – Provides richness and flavor; substitute with salted butter if necessary, adjusting the salt in the recipe.
• Brown Sugar – Adds moisture and deep caramel flavor; can be swapped with coconut sugar for a unique twist.
• Granulated Sugar – Sweetens the cookie to help create a crisp exterior; can be replaced with a sugar alternative if desired.
• Pumpkin Puree – Infuses moisture and pumpkin flavor; Libby’s canned pumpkin is highly recommended for its consistency.
• Egg – Binds the ingredients and adds structure; for vegan versions, you can use flax or chia eggs.
• All-Purpose Flour – Provides necessary structure; make sure to spoon and level the flour to avoid dense cookies.
• Baking Soda – Aids in leavening, helping the cookies rise slightly.
• Baking Powder – Offers a light rise and contributes to softer cookies.
• Cinnamon, Nutmeg, and Ginger – Enhance the warm spice profile; fresh ground spices yield better flavor.
• Salt – Balances sweetness; be cautious with substitutions if using salted butter.
For Coating
• Brown Sugar – Creates a delightful caramel-like crust; feel free to mix with granulated sugar for optimal sweetness.
• Granulated Sugar – Enhances the sugary exterior; use in combination for a perfect texture.
• Cinnamon – Adds a warm spice touch to the coating; it’s a delightful pairing with the pumpkin flavor.
Elevate your fall baking with these Brown Butter & Maple Chewy Pumpkin Cookies and enjoy each heavenly bite!
Step‑by‑Step Instructions for Brown Butter & Maple Chewy Pumpkin Cookies
Step 1: Brown the Butter
In a medium saucepan over medium heat, melt the unsalted butter, stirring frequently until it turns a lovely golden brown and emits a nutty aroma, about 5–7 minutes. Be sure to keep an eye on it to prevent burning. Once browned, remove from heat and allow to cool slightly for about 10 minutes.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Mix until smooth and creamy, ensuring there are no lumps. Then, incorporate the pumpkin puree and egg, blending everything together thoroughly until the mixture is well combined and slightly fluffy, which should take about 2 minutes.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. This step is crucial for ensuring the spices and leavening agents are evenly distributed throughout your dry mix, creating the perfect foundation for your Brown Butter & Maple Chewy Pumpkin Cookies.
Step 4: Mix Together
Gradually add the dry mixture to the wet ingredients, using a spatula or wooden spoon to fold them together. Be careful not to overmix; just stir until you no longer see dry flour. The dough should be slightly sticky and ready for shaping, bursting with pumpkin spice goodness.
Step 5: Coat the Dough
Using a tablespoon or cookie scoop, form the dough into small balls. Roll each ball in a mixture of brown sugar, granulated sugar, and a sprinkle of cinnamon to create a sweet, spiced coating. Place the dough balls on a lined baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
Step 6: Bake
Preheat your oven to 350°F (175°C). Bake the cookies for 10–12 minutes, or until the edges are golden brown and the centers remain soft and slightly puffed. Keep an eye on them; they should look set but still pale in the center. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Make Ahead Options
These Brown Butter & Maple Chewy Pumpkin Cookies are perfect for meal prep enthusiasts looking to save time in the kitchen! You can prepare the cookie dough up to 3 days in advance. Simply mix the ingredients as directed, then roll the dough into balls and coat them in the sugar and spice mixture; store them in an airtight container in the refrigerator. For the best results, bake them fresh right before serving—just preheat your oven and pop them in for 10-12 minutes. By doing this, you’ll enjoy warm, chewy cookies that taste just as delicious as when freshly made!
How to Store and Freeze Brown Butter & Maple Chewy Pumpkin Cookies
Room Temperature: Store cookies in an airtight container at room temperature for up to 1 week. To maintain their softness, stack them directly on top of each other with parchment paper in between.
Fridge: If you’d like them to last a bit longer, you can refrigerate the cookies for up to 2 weeks. Just be sure to wrap them tightly to prevent them from drying out.
Freezer: Freeze the cookies in a single layer in an airtight container for up to 3 months. For best results, place parchment paper between layers. Thaw at room temperature for about 30 minutes before enjoying!
Reheating: For a warm treat, microwave individual cookies for about 10-15 seconds. This enhances the chewy texture, making your Brown Butter & Maple Chewy Pumpkin Cookies even more irresistible!
Brown Butter & Maple Chewy Pumpkin Cookies Variations
Feel free to get creative with these cookies, making them uniquely yours with delightful twists and substitutions!
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Nutty Crunch: Add chopped walnuts or pecans for extra texture and a nutty flavor that complements the pumpkin beautifully. Each bite will be a delicious surprise.
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Dairy-Free: Substitute the unsalted butter with vegan butter and the egg with a flax or chia egg for a dairy-free delight. Your vegan friends will thank you!
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Sweet and Spicy: Experiment with different spices like cardamom or allspice to create a warm, complex flavor that makes your cookies stand out. A sprinkle of nutmeg would also amp up the cozy vibes!
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Oatmeal Twist: Incorporate rolled oats into the dough for a heartier version that adds chewiness and fiber. This change will transform your cookies into a comforting snack!
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Chocolatey Goodness: Mix in some dark chocolate chips for a rich contrast to the sweet pumpkin flavor. The chocolate will melt beautifully with each warm bite.
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Pumpkin Spice Latte: Drizzle some brewed espresso over the cookies before baking for a subtle coffee flavor that pairs wonderfully with the pumpkin spice. Cozy vibes in each bite!
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Savory Surprise: Add a pinch of sea salt on top before baking to create a sweet and salty contrast that elevates the flavor profile. It’s a simple touch that packs a punch!
For even more cozy recipes that warm the heart, you might enjoy making a batch of my Cheesy Chicken Hashbrown casserole next or delight in a sweet treat like Donut Grilled Maple. Happy baking!
What to Serve with Brown Butter & Maple Chewy Pumpkin Cookies
Indulging in these delightful cookies opens the door to a perfect fall gathering or cozy afternoon treat.
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Hot Apple Cider: The warm spices in the cider beautifully complement the cookies, enhancing their autumnal flavors.
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Creamy Pumpkin Soup: A rich, velvety soup creates a lovely contrast to the chewy texture of the cookies, perfect for a heartwarming meal.
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Vanilla Ice Cream: The cool creaminess of vanilla ice cream pairs wonderfully with the warm cookies, making for a delightful dessert experience.
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Chai Latte: The spiced warmth of chai tea beautifully echoes the flavors in the cookies, creating a soothing beverage pairing.
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Cheese Platter: Include sharp cheddar or creamy Brie to provide a savory contrast that balances the sweetness of the cookies.
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Brownie Sundae: Why not indulge further? Layer brownie chunks with ice cream and drizzles of maple syrup for an extravagant dessert.
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Maple Glazed Pecans: Crunchy, sweet pecans add a delightful textural contrast, serving as an irresistible snack to enjoy alongside.
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Brown Butter Hot Chocolate: To truly embrace the flavor, a rich hot chocolate infused with brown butter echoes the cookie’s delicious depth.
Expert Tips for Brown Butter & Maple Chewy Pumpkin Cookies
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Perfect Butter Temperature: Ensure the butter is just browned and slightly cooled before mixing. Hot butter can lead to a greasy or flat cookie.
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Flour Measurement Matters: Always spoon and level your flour instead of scooping it directly from the bag. This prevents packing and ensures a fluffy texture in your cookies.
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Dough Consistency: If the dough feels too sticky, refrigerate it for about 30 minutes to help with shaping. Thicker cookies often have a better texture!
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Spice It Right: Use fresh ground spices for the best flavor in your Brown Butter & Maple Chewy Pumpkin Cookies. Old spices can diminish the warm, aromatic notes.
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Monitor Baking Time: Keep an eye on your cookies while they bake. Overbaking can lead to dry cookies; they should be lightly golden and soft in the center.
Brown Butter & Maple Chewy Pumpkin Cookies Recipe FAQs
How do I choose the best pumpkin puree for these cookies?
Absolutely! I recommend using Libby’s canned pumpkin for consistency, as it gives the best moisture and flavor. If you’re using fresh pumpkin, make sure it is cooked and pureed until smooth. Look for bright orange color and avoid any with dark spots or a watery texture.
What is the best way to store these cookies?
You’ll want to keep your Brown Butter & Maple Chewy Pumpkin Cookies in an airtight container at room temperature for up to a week. To maintain their delightful softness, stack them directly on top of each other with parchment paper in between. If you prefer an extended shelf life, refrigerate them for up to two weeks while tightly wrapped.
Can I freeze these cookies? If so, how?
Absolutely! Freezing these cookies is super simple. Start by placing them in a single layer in an airtight container. You can stack layers with sheets of parchment paper between them. They’ll stay fresh for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature for about 30 minutes before indulging!
What should I do if my cookies turn out too dry?
Very! If you find your cookies are dry, it may be due to overbaking or too much flour being packed into the measuring cup. Always spoon flour into your measuring cup to ensure accuracy. If this happens to you, try baking for a shorter amount of time next time—about 10 minutes—and keep a close eye on them as they finish baking.
Are there any dietary considerations for these cookies?
Of course! These cookies can be made vegan by substituting the egg with a flax or chia egg. To do this, mix 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water, then let it sit for about 5 minutes to thicken. Additionally, for gluten-free versions, swap the all-purpose flour with a gluten-free flour blend. Just be sure to check all ingredient labels for potential allergens, particularly if you’re baking for family or friends with dietary restrictions.
Brown Butter & Maple Chewy Pumpkin Cookies for Cozy Nights
Ingredients
Equipment
Method
- In a medium saucepan over medium heat, melt the unsalted butter, stirring frequently until it turns golden brown and has a nutty aroma, about 5–7 minutes. Remove from heat and allow to cool for about 10 minutes.
- In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Mix until smooth and creamy, ensuring there are no lumps. Incorporate the pumpkin puree and egg, blending thoroughly until slightly fluffy, about 2 minutes.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry mixture to the wet ingredients, folding them together until just combined, avoiding overmixing.
- Form the dough into small balls using a tablespoon or cookie scoop. Roll each ball in a mixture of brown sugar, granulated sugar, and a sprinkle of cinnamon.
- Preheat your oven to 350°F (175°C). Bake the cookies for 10–12 minutes until the edges are golden brown and the centers remain soft. Cool on the baking sheet for 5 minutes before transferring to a wire rack.