Go Back

Brown Butter and Maple Chewy Pumpkin Cookies | Easy Fall Dessert

Make cozy fall baking simple with these chewy pumpkin cookies made with brown butter and maple syrup. Soft, flavorful, and perfect for any autumn occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 130 kcal

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
 

  • 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.
  • 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.
  • Preheat the Oven
    Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Mix Dry Ingredients
    In a medium bowl, whisk together:
  • Flour
  • Baking soda
  • Baking powder
  • Salt
  • Pumpkin pie spice
  • Cinnamon
  • Then, set it aside.
  • 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.
  • Add the Wet Ingredients
    Whisk in the egg yolk, maple syrup, vanilla extract, and pumpkin puree. The mixture should look creamy and smell heavenly.
  • 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.
  • 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.
  • 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.
  • 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.