Description
These Brown Butter and Maple Chewy Pumpkin Cookies combine the rich, nutty flavor of browned butter with the warm spices of pumpkin pie, all sweetened naturally with pure maple syrup. Soft and chewy with a delightful cinnamon sugar coating, these cookies are perfect for fall gatherings or anytime you crave a cozy treat.
Ingredients
Scale
Pumpkin Cookies
- 1 cup (220g) unsalted butter
- 1 1/2 cups (280g) dark brown sugar, packed
- 1 large egg yolk
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1/3 cup (80g) pumpkin puree
- 2 1/4 cups (280g) all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
Coating
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1 tsp cinnamon
Instructions
- Brown the Butter: Melt 1 cup of unsalted butter over medium heat, stirring continuously until it turns a deep amber color with fragrant nutty aroma. Carefully pour it into a measuring cup, scraping the browned bits from the pan for maximum flavor. Chill in the refrigerator for about 20 minutes, ensuring it doesn’t solidify.
- Prepare Oven and Dry Ingredients: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until evenly combined. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, combine the cooled brown butter and dark brown sugar, mixing until the texture resembles clumpy, wet sand. Whisk in the egg yolk, maple syrup, vanilla extract, and pumpkin puree until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture. Use a rubber spatula to fold the ingredients together gently, forming a cohesive dough. If the dough feels too thin or loose to scoop, refrigerate for 15-20 minutes until it firms up and holds its shape well.
- Prepare the Coating: In a small dish, mix together the brown sugar, granulated sugar, and cinnamon for the coating.
- Scoop and Coat Cookies: Using a large cookie scoop or 1/4 cup measure, portion out dough balls about 2 ounces each. Gently toss each ball into the cinnamon sugar coating to cover completely. The dough will be soft but not sticky, making it easy to roll in the sugar mixture.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spacing them approximately 3 inches apart to allow for spreading. Bake 4-5 cookies per sheet to avoid overcrowding. Keep the remaining dough at room temperature while baking batches.
- Bake the Cookies: Bake for 12 to 15 minutes, or until the edges are browned and the centers appear puffed and slightly underbaked. This ensures a chewy center texture.
- Cool and Serve: Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Repeat the baking process with remaining dough. Once cooled, enjoy your deliciously chewy pumpkin cookies!
Notes
- Ensure the browned butter is cooled but not solidified before mixing to achieve the right dough consistency.
- If dough feels too soft initially, chilling it will help it firm up and hold shape better during baking.
- Use parchment paper to prevent sticking and make cleanup easier.
- Spacing cookies adequately on the baking sheet prevents them from merging during baking.
- Allow cookies to cool on a rack to preserve their chewiness and prevent sogginess.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
