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Brown Butter & Maple Pumpkin Cookies
Indulge in the warm flavors of fall with these delightful Chewy Brown Butter & Maple Pumpkin Cookies! Combining the rich, nutty flavor of brown butter with the sweetness of pure maple syrup and the comforting spice of pumpkin, these cookies are a seasonal favorite.
Key Highlights:
- Brown Butter Base: The process of browning the butter adds a depth of flavor, enhancing the cookies’ richness.
- Pumpkin Puree: Moist and flavorful, pumpkin puree not only adds a lovely orange hue but also provides a subtle sweetness.
- Maple Syrup: A drizzle of pure maple syrup gives these cookies a unique twist, making them a perfect match for autumn.
- Spices: A blend of cinnamon, nutmeg, and cloves in the pumpkin pie spice brings warmth and coziness, reminiscent of pumpkin pie.
Brown Butter & Maple Chewy Pumpkin Cookies
These cookies are soft, chewy, and perfect for sharing or enjoying with a cup of tea or coffee. The pumpkin spices balance so well with the sweetness of the maple syrup! Whether you’re hosting a fall gathering or simply treating yourself, these Brown Butter & Maple Pumpkin Cookies are sure to become a seasonal staple!
Why Brown Butter Makes a Difference
Brown butter is one of those small baking techniques that can transform a good cookie into a great one.
By gently cooking butter until the milk solids caramelize, you create a nutty aroma and flavor that brings a new level of depth to baked goods. In these cookies, brown butter complements the pumpkin and maple and adds a delicious flavor profile.
If you’ve never browned butter before, don’t worry — it’s easier than you think, and I’ll walk you through it step by step.
Browning Butter
Place the butter in a pan over medium heat. Let the butter melt completely, stirring occasionally. It will start to foam — this is normal.
Once melted, the butter will bubble and foam more actively. Stir constantly to keep the milk solids from sticking to the bottom and burning.
Listen for the crackling and popping sounds — that’s the water cooking off. As it quiets down, the browning is about to begin.
Watch the bottom of the pan closely. The milk solids will start to turn golden brown, and you’ll notice a rich, nutty smell. That’s the browned butter!
As soon as it reaches a golden brown color, remove it from the heat immediately. It can go from browned to burnt very quickly.
If you love pumpkin, you should check out some of my other pumpkin recipes:
- Pumpkin Snickerdoodle Cookie
- Pumpkin Donut Bundt Cake
- Pumpkin Chocolate Chip Cookies
- Pumpkin Bundt Cake with Cream Cheese Frosting
Ingredients
- 1 cup salted butter, browned
- 1 1/2 cups brown sugar
- 1 egg
- 1/4 cup maple syrup
- 1/2 cup pumpkin puree
- 2 1/4 cup all purpose flour
- 1 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/4 cup brown sugar (for rolling cookies)
- 2 tbsp granulated sugar (for rolling cookies)
- 1 tsp pumpkin pie spice (for rolling cookies)
Directions
- Brown butter in stovetop saucepan. To do this, heat butter on medium heat until simmering. Continue to heat, stirring frequently, until butter is fragrant and a medium dark brown. Brown butter should have flecks of dark brown specks – make sure you get all this into your cookie dough! These specks are cooked milk fat and pack a ton of flavor. This process takes approximately 10-15 minutes.
- After butter is browned, let it cool at room temperature for 30 minutes- butter will not be fully cooled at this point, but you do not want to work with scalding hot butter
- In a large mixing bowl, mix together browned butter and brown sugar until fully combined. Add in egg, maple syrup, and pumpkin puree and combine
- In a separate bowl, combine flour, baking soda, and pumpkin pie spice. Slowly mix dry ingredients into wet ingredients, mixing until just combined.
- Chill cookie dough for 30 minutes, or up to 2 hours. Once dough is chilled, preheat oven to 350 degrees Fahrenheit.
- In a small bowl, combine the 1/4 cup brown sugar, 2 tbsp granulated sugar, and 1 tsp pumpkin pie spice
- Scoop cookie dough into 1 ounce balls, roll dough into ball and roll in brown sugar, sugar, and pumpkin pie mixture.
- After rolling dough balls in sugar mixture, place on cookie sheet and bake cookies at 350 degrees for 8 minutes.
- Remove from oven, allow cookies to cool on cookie sheet for an additional 10 minutes, remove from cookie sheet and allow cookies to continue cooling.
- Enjoy!
As always, if you give them a try let me know what you think in the comments!
Brown Butter & Maple Chewy Pumpkin Cookies
Brown Butter & Maple Chewy Pumpkin Cookies will be your new favorite fall treat! These cookies are chewy, sweet, and have a delicious nutty flavor thanks to the brown butter.
Ingredients
1 cup salted butter, browned
1 1/2 cups brown sugar
1 egg, + 1 egg yolk
1/4 cup maple syrup
1/2 cup pumpkin puree
2 1/4 cup all purpose flour
1 1/2 teaspoon baking soda
2 teaspoon pumpkin pie spice
1/4 cup brown sugar (for rolling cookies)
2 tablespoon granulated sugar (for rolling cookies)
1 teaspoon pumpkin pie spice (for rolling cookies)
Instructions
- Brown butter in stovetop saucepan. To do this, heat butter on medium heat until simmering.
- Continue to heat, stirring frequently, until butter is fragrant and a medium dark brown. Brown butter should have flecks of dark brown specks – make sure you get all this into your cookie dough! These specks are cooked milk fat and pack a ton of flavor.
- After butter is browned, let it cool at room temperature for 30 minutes- butter will not be fully cooled at this point, but you do not want to work with scalding hot butter
- In a large mixing bowl, mix together browned butter and brown sugar until fully combined. Add in egg + yolk, maple syrup, and pumpkin puree and combine
- In a separate bowl, combine flour, baking soda, and pumpkin pie spice. Slowly mix dry ingredients into wet ingredients, mixing until just combined.
- Chill cookie dough for 30 minutes, or up to two hours. Once dough is chilled, pre-heat oven to 350 Fahrenheit.
- In a small bowl, combine the 1/4 cup brown sugar, 2 tbsp granulated sugar, and 1 tsp pumpkin pie spice
- Scoop cookie dough into 1 ounce balls, roll dough into ball and roll in brown sugar, sugar, and pumpkin pie mixture.
- After rolling dough balls in sugar mixture, place on cookie sheet and bake cookies at 350 degrees for 8 minutes.
- Remove from oven, allow cookies to cool on cookie sheet for an additional 10 minutes, remove from cookie sheet and allow cookies to continue cooling.
- Enjoy!
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