Brown Butter and Maple Chewy Pumpkin Cookies

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The cookie that tastes like fall in a single bite.

There’s something almost magical about that first cool morning of fall the one that makes you crave something warm, sweet, and spiced. These Brown Butter and Maple Chewy Pumpkin Cookies capture that exact feeling. Imagine the nutty aroma of brown butter mingling with maple syrup and cinnamon it’s cozy, nostalgic, and just indulgent enough to feel special.

These cookies aren’t your average pumpkin treat. They’re chewy (not cakey), rich with caramel-like depth, and kissed with just the right amount of maple sweetness. Whether you’re baking for friends, prepping for a cozy weekend, or just need something that feels like autumn, this recipe is the one to bookmark.

Ingredients

For the Cookie Dough

• 1 cup (220g) unsalted butter
• 1 ½ cups (280g) dark brown sugar, packed
• 1 large egg yolk
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract
• ⅓ cup (80g) pumpkin puree
• 2 ¼ cups (280g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 ½ tsp pumpkin pie spice
• ½ tsp ground cinnamon

For the Cinnamon-Sugar Coating

• 2 tbsp brown sugar
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon

Instructions

Step 1: Brown the Butter

Melt the butter in a saucepan over medium heat. Stir frequently until it turns a deep amber color and smells nutty — like toasted caramel. Don’t rush this part; the brown butter is where the cookie magic begins.

Step 2: Chill Slightly

Pour the brown butter (including the browned bits at the bottom) into a glass bowl. Chill in the refrigerator for about 20 minutes — just enough so it’s cool but still pourable.

Step 3: Preheat the Oven

Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 4: Mix Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking soda
• Baking powder
• Salt
• Pumpkin pie spice
• Cinnamon
  Then, set it aside.

Step 5: Combine Brown Sugar and Butter

In a large bowl, mix the cooled brown butter and dark brown sugar until it resembles wet sand — clumpy, glossy, and rich.

Step 6: Add the Wet Ingredients

Whisk in the egg yolk, maple syrup, vanilla extract, and pumpkin puree. The mixture should look creamy and smell heavenly.

Step 7: Combine Wet and Dry

Using a rubber spatula, fold the dry ingredients into the wet mixture until just combined. Don’t overmix — that’s the secret to soft, chewy cookies.
If the dough feels too soft, chill it for 15–20 minutes.

Step 8: Coat in Cinnamon Sugar

Mix the coating ingredients (brown sugar, granulated sugar, and cinnamon) in a shallow bowl. Use a cookie scoop (about 2 oz) to form dough balls, then roll them generously in the sugar mix.

Step 9: Bake

Place dough balls on the prepared baking sheet, about 3 inches apart. Bake for 12–15 minutes, or until the edges are slightly darkened and the centers are still soft.

Step 10: Cool and Enjoy

Let cookies rest on the baking sheet for 5 minutes before moving them to a cooling rack. They’ll firm up just enough while keeping that irresistible chew.

Tips & Tricks for Perfect Chewy Pumpkin Cookies

• Use room-temperature ingredients. Cold eggs or butter can make the dough split.
• Watch your butter color. Stop browning when the butter turns amber — too dark and it’ll taste burnt.
• Don’t skip chilling. A brief chill keeps the cookies chewy and prevents spreading.
• Pull them out early. Cookies that look slightly underbaked are just right once cooled.

Why are my pumpkin cookies cakey instead of chewy?

Too much moisture from pumpkin puree can cause a cake-like texture. Always use just ⅓ cup of puree and avoid overmixing.

Substitutions and Variations

• Gluten-Free: Substitute flour with a 1:1 gluten-free blend.
• Vegan Option: Use vegan butter and 1 flax egg (1 tbsp flaxseed + 3 tbsp water).
• Nutty Twist: Add chopped pecans or walnuts for extra crunch.
• Chocolate Lovers: Mix in white or dark chocolate chips — brown butter + chocolate = bliss.
• Extra Maple Kick: Drizzle a quick maple glaze over cooled cookies.

Serving Suggestions

These cookies shine on their own, but they also pair beautifully with:

• A mug of chai latte or pumpkin spice coffee
• Vanilla ice cream for a warm-and-cold dessert contrast
• Caramel drizzle for extra indulgence
• Gift baskets or cookie boxes during the holidays — they hold up well and smell amazing

Storage and Reheating Instructions

Room Temp: Store in an airtight container for up to 3 days.
Refrigerator: Keeps fresh up to 5 days.
Freezer: Freeze on a baking sheet first, then store in a freezer-safe container for up to 3 months.

To Reheat:

• Oven: 350°F for 5–7 minutes
• Microwave: 10–15 seconds for soft, warm centers
• Pan: Low heat for 2–3 minutes covered — great for reviving that just-baked feel

Frequently Asked Questions

Can I make the dough ahead of time?

Yes — refrigerate the dough for up to 48 hours. Just let it rest at room temperature for 10 minutes before baking.

Can I use pumpkin pie filling instead of puree?

No — pumpkin pie filling contains sugar and spices that will throw off the balance.

Can I skip browning the butter?

Technically yes, but you’ll lose the deep, nutty flavor that sets these cookies apart.

How do I keep the cookies chewy after a few days?

Store them with a slice of bread or apple in the container. The moisture keeps them soft longer.

Nutrition Information (Per Cookie)

Nutrient	Amount
Calories	130
Sugar	10g
Fat	6g
Saturated Fat	4g
Carbohydrates	17g
Fiber	1g
Protein	1g
Sodium	60mg
Cholesterol	20mg

If autumn had a flavor, it would taste exactly like these Brown Butter and Maple Chewy Pumpkin Cookies nutty, sweet, and warmly spiced. They’re the kind of treat that turns an ordinary afternoon into a moment worth remembering.

So go ahead, preheat that oven, brown that butter, and fill your kitchen with the smell of fall. And when you pull that first batch out? Take a deep breath, break one open, and taste what cozy really means.

If you make these, share it with us. I’d love to see your fall baking in action. 🍂

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