Name: Brown Butter and Maple Chewy Pumpkin Cookies for Fall Bliss
Prep time: 20 min
Cook time: 15 min
Total time: 55 min
Ingredients: 1 cup Unsalted Butter (Brown it for a nutty flavor.); 1 cup Dark Brown Sugar (Moisture and sweetness.); 1 large Egg Yolk (Provides richness.); 1/4 cup Maple Syrup (Sweet and flavorful.); 1/2 cup Pumpkin Puree (Moisture and pumpkin flavor.); 1 1/2 cups All-Purpose Flour (For structure.); 1/2 teaspoon Baking Soda (Leavening agent.); 1/2 teaspoon Baking Powder (Leavening agent.); 1/4 teaspoon Salt (Enhances flavor.); 1 teaspoon Pumpkin Pie Spice (Warm fall spices.); 1/2 teaspoon Cinnamon (Warm fall spices.); 1/4 cup Granulated Sugar (For coating.); 1 cup Chocolate Chips (For added sweetness.); 1/2 cup Chopped Nuts (For extra crunch.); 1/2 cup Dried Cranberries (Adds tartness.)

The aroma of warm spices and rich, nutty butter fills the air, instantly whisking me away to cozy fall afternoons. There’s something utterly delightful about making Brown Butter and Maple Chewy Pumpkin Cookies; they truly capture the essence of autumn. These cookies are not just a treat; they’re a warm hug in dessert form, perfect for gatherings with friends or quiet evenings snuggled up at home. With an easy prep process, they’re inviting to bakers of every skill level. Plus, their chewy texture and the delightful combination of pumpkin and maple syrup ensure they’ll become a family favorite in no time. Curious about how to whip up this comforting cookie magic? Keep reading for the full recipe!

Why are these cookies the ultimate fall treat?

Warm, Inviting Aroma: The rich, nutty scent of brown butter combined with sweet maple syrup fills your kitchen, creating a cozy atmosphere that welcomes everyone.
Chewy Perfection: Each bite delivers a deliciously chewy texture, making them irresistible to both kids and adults alike.
Customizable Flavors: Want to mix it up? Add chocolate chips or nuts for a delightful twist. Try these with Chewy Gluten Cookies for a new gluten-free adventure!
Easy to Make: With simple ingredients and straightforward steps, even novice bakers will enjoy creating these delightful cookies.
Perfect for Every Occasion: Whether it’s a gathering with friends or a quiet evening at home, these cookies will shine as your go-to fall treat.

Brown Butter and Maple Chewy Pumpkin Cookies Ingredients

For the Batter

Unsalted Butter – Enhances richness and flavor; be sure to brown it for that deep, nutty depth.
Dark Brown Sugar – Adds moisture and sweetness; feel free to substitute with light brown sugar or coconut sugar for a different taste.
Egg Yolk – Provides richness and binds everything together; don’t use whole eggs for that perfect chewy texture.
Maple Syrup – Sweet and flavorful, it elevates the cookie; honey or agave syrup can be used as alternatives.
Pumpkin Puree – Infuses moisture and pumpkin flavor; both homemade and canned versions work beautifully.
All-Purpose Flour – Acts as the base for cookie structure; use a gluten-free blend if desired to ensure chewy delight.
Baking Soda/Baking Powder/Salt – Essential for leavening and flavor enhancement.
Pumpkin Pie Spice and Cinnamon – Provide the warm, inviting spices associated with fall.
Granulated Sugar – Coats the cookies before baking, adding extra sweetness and a delightful crunch.

Optional Add-Ins

Chocolate Chips – Add for a sweet surprise in each bite.
Chopped Nuts – For an extra crunch that contrasts the chewy texture.
Dried Cranberries – Infuse a tartness that complements the sweet pumpkin and maple flavors.

Indulge in these Brown Butter and Maple Chewy Pumpkin Cookies and savor every comforting bite!

Step‑by‑Step Instructions for Brown Butter and Maple Chewy Pumpkin Cookies

Step 1: Brown the Butter
Start by melting unsalted butter in a medium saucepan over medium heat. Stir frequently for about 5-8 minutes until it turns a rich amber color and emits a nutty aroma. Keep a close eye to prevent burning; the butter should bubble and foam before settling. Once done, transfer it to a bowl and let it cool slightly while you prep the other ingredients.

Step 2: Preheat the Oven
While the brown butter cools, preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup later. This setup is vital for the cookies’ perfect, chewy texture, allowing them to bake evenly and quickly.

Step 3: Mix Dry Ingredients
In a medium bowl, whisk together 1 ½ cups of all-purpose flour, ½ teaspoon of baking soda, ½ teaspoon of baking powder, ¼ teaspoon of salt, 1 teaspoon of pumpkin pie spice, and ½ teaspoon of cinnamon. This step is crucial for evenly distributing the leavening agents and spices, ensuring each bite of your Brown Butter and Maple Chewy Pumpkin Cookies bursts with flavor.

Step 4: Combine Wet Ingredients
In a separate large bowl, mix 1 cup of dark brown sugar with the cooled brown butter until it becomes clumpy. Add 1 egg yolk, ¼ cup of maple syrup, 1 teaspoon of vanilla extract, and ½ cup of pumpkin puree, whisking until the mixture is smooth and well incorporated. This base adds a rich flavor and moisture, setting the perfect foundation for your cookies.

Step 5: Incorporate the Dry Mix
Fold the dry ingredients gently into the wet mixture until just combined. Be careful not to overmix, as this can change the texture of your cookies. If the dough feels too thin, cover the bowl with cling wrap and place it in the refrigerator for about 20 minutes to firm it up; chilled dough helps maintain the desired chewy texture.

Step 6: Shape the Cookies
Once the dough is set, use a cookie scoop or your hands to roll the dough into balls, about 1 tablespoon each. In a small bowl, mix granulated sugar with a pinch of cinnamon, then coat each dough ball lightly in this mixture before placing them evenly spaced on the prepared baking sheet. This will create a sweet, crusty surface on the cookies.

Step 7: Bake the Cookies
Bake the cookies in your preheated oven for 12-15 minutes, or until the edges are golden and the centers appear slightly underbaked. They will firm up as they cool, maintaining that delightful chewy characteristic. Once baked, remove them from the oven and allow them to sit on the baking sheet for 5 minutes before transferring them to a cooling rack.

Step 8: Enjoy and Share
After cooling completely, your Brown Butter and Maple Chewy Pumpkin Cookies are ready to be enjoyed! Store any leftovers in an airtight container at room temperature for up to a week, or freeze them for future cozy moments. Share these delicious treats with family and friends for the ultimate fall experience!

Expert Tips for Brown Butter and Maple Chewy Pumpkin Cookies

Brown the Butter Carefully: Watch the butter closely while browning. It should smell nutty and be a rich amber color to maximize flavor without burning.
Chill the Dough if Needed: If your dough seems too soft, chilling it for about 20 minutes in the refrigerator will help maintain the perfect chewy texture during baking.
Consistent Cookie Size: Use a cookie scoop to ensure uniform cookie sizes. This promotes even baking and gives you that delightful chewy texture in every bite.
Flavor Variations: Feel free to customize your cookies with chocolate chips or nuts to enhance both texture and flavor. Just remember to keep the base mixed well for the best results!
Avoid Overmixing: When combining wet and dry ingredients, be gentle. Overmixing can lead to a tougher cookie instead of the desired chewy Brown Butter and Maple Chewy Pumpkin Cookies.

What to Serve with Brown Butter and Maple Chewy Pumpkin Cookies

Indulging in the warm, chewy delight of these pumpkin cookies is an experience best paired with other comforting flavors.

Creamy Vanilla Ice Cream: The cool, creamy texture balances the warm spices in the cookies, creating a delightful contrast that melts in your mouth.
Cinnamon Hot Chocolate: Sipping this spiced beverage elevates your cookie experience and brings a nostalgic feel of cozy autumn nights.
Maple Glazed Pecans: These crunchy, sweet-nut bites enhance the maple flavor in the cookies, making each bite harmoniously flavorful.
Chai Tea Latte: The spiced warmth of chai complements the pumpkin and brown butter, inviting you to savor each cookie slowly.
Roasted Butternut Squash Salad: Tossed with cranberries and feta, this salad adds a fresh, earthy element that balances the sweetness of your cookies.
Caramel Drizzle: A touch of warm caramel drizzled over the cookies intensifies their sweetness and adds a new texture, making them even more indulgent.
Warm Apple Cider: This classic fall drink pairs beautifully, enhancing the cinnamon notes and bringing a comforting vibe to your dessert table.
Ginger Snap Cookies: Enjoy these for a spicy contrast, giving a delightful variety to your cookie platter while still celebrating fall flavors.

Make Ahead Options

These Brown Butter and Maple Chewy Pumpkin Cookies are perfect for busy cooks looking to save time! You can prepare the cookie dough up to 24 hours in advance and refrigerate it, allowing the flavors to deepen and the texture to remain chewy. Simply mix your ingredients as outlined, then cover the bowl with plastic wrap and refrigerate. If you prefer, you can also scoop and freeze the dough balls separated on a baking sheet for up to 3 days; just transfer them to an airtight container once firm. When you’re ready to bake, pop them directly from the fridge or freezer into a preheated oven, adding a minute or two to the baking time for frozen dough. This method ensures your cookies are just as delicious without any extra hassle on busy days!

How to Store and Freeze Brown Butter and Maple Chewy Pumpkin Cookies

Airtight Container: Store leftover cookies in an airtight container at room temperature for up to 1 week. This helps maintain their delicious chewy texture.
Freezing: To freeze, place the cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. They can be frozen for up to 3 months.
Thawing: When ready to enjoy, thaw the cookies at room temperature for a couple of hours or warm them in the microwave for about 10-15 seconds for that freshly-baked taste.
Reheating: For best results, reheat in a preheated oven at 350°F (175°C) for 5-7 minutes to restore their chewy goodness before serving.

Brown Butter and Maple Chewy Pumpkin Cookies Variations

Feel free to let your creativity shine while making these delightful cookies!

Dairy-Free: Substitute the unsalted butter with coconut oil for a dairy-free version that retains a lovely texture.
Gluten-Free: Use a gluten-free all-purpose flour blend to cater to those avoiding gluten without sacrificing chewiness.
Nutty Crunch: Incorporate chopped walnuts or pecans for a delightful crunch that complements the smooth flavors of pumpkin and maple.
Spiced Up: Add a pinch of cayenne or nutmeg for an unexpected kick, enhancing the warm spice notes of fall.
Chocolate Lovers: Toss in semi-sweet or dark chocolate chips; they melt beautifully and add a luscious richness that contrasts with the pumpkin.
Cranberry Burst: Fold in dried cranberries for a tart twist that balances the sweetness of the cookies, making them uniquely festive.
Maple Glaze: Drizzle a maple glaze on top once the cookies cool for an extra layer of flavor that celebrates the maple sweetness.

For an alternative take, try these warm and chewy inspirations from my favorite recipes, like Honey Cookies Chewy or indulge in some Brownie Cookie Cookies to satisfy your sweet cravings!

Brown Butter and Maple Chewy Pumpkin Cookies Recipe FAQs

What type of pumpkin puree should I use?
You can use either homemade or canned pumpkin puree for this recipe. If using canned, make sure to choose pure pumpkin without any added spices or sugar to keep the flavor balanced. Homemade pumpkin puree adds a lovely freshness; just ensure it’s well-cooked and blended for a smooth consistency.

How should I store these cookies to keep them fresh?
Store leftover cookies in an airtight container at room temperature for up to 1 week. For long-term storage, you can freeze them! Place the cookies in a single layer on a baking sheet until they are solid, then transfer them to a freezer-safe bag. They can be frozen for up to 3 months.

Can I make these cookies gluten-free?
Absolutely! To make Brown Butter and Maple Chewy Pumpkin Cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Look for a blend that includes xanthan gum as it helps improve the texture. Just ensure to keep the mix well combined so the cookies turn out beautifully chewy!

What if my batter is too soft?
If your dough feels too soft to handle, don’t worry! Simply cover the bowl with cling wrap and chill it in the refrigerator for about 20 minutes. This helps firm up the dough, making it easier to roll into balls and ensuring that your cookies maintain their perfect chewy texture while baking.

How can I tell when the cookies are done baking?
You’ll know your cookies are ready when the edges are golden brown and the centers look slightly underbaked. They will continue to set as they cool. Keeping an eye on them during the last few minutes of baking is key to achieving that delightful chewy texture.

What are some good mix-ins or variations for these cookies?
Feel free to customize your cookies by adding chocolate chips, chopped nuts, or dried cranberries for extra flavor and texture. The possibilities are endless! Each addition adds its unique twist, making these Brown Butter and Maple Chewy Pumpkin Cookies a versatile treat for any occasion!