Description
Brown Butter and Maple Chewy Pumpkin Cookies are the ultimate fall treat—rich, soft, and bursting with cozy flavor. Featuring nutty brown butter, real maple syrup, and warm spices, these chewy pumpkin cookies are rolled in cinnamon sugar for an irresistible finish. Perfect for holiday gatherings or a cozy snack with tea.
Ingredients
Pumpkin Cookies:
-
1 cup unsalted butter (220 g)
-
1½ cups dark brown sugar, packed (280 g)
-
1 large egg yolk
-
3 tbsp pure maple syrup (45 ml)
-
1 tsp vanilla extract (5 ml)
-
⅓ cup pumpkin purée (80 g)
-
2¼ cups all-purpose flour (280 g)
-
1 tsp baking soda (5 g)
-
½ tsp baking powder (2.5 g)
-
½ tsp salt (2.5 g)
-
1½ tsp pumpkin pie spice (3 g)
-
½ tsp cinnamon (1 g)
Coating:
-
2 tbsp brown sugar (25 g)
-
2 tbsp granulated sugar (25 g)
-
1 tsp cinnamon (2 g)
Instructions
-
In a saucepan, brown the butter over medium heat until amber and fragrant. Pour into a bowl, chill 20 minutes.
-
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
-
Whisk flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a bowl.
-
In another bowl, combine cooled brown butter and brown sugar. Whisk in egg yolk, maple syrup, vanilla, and pumpkin purée.
-
Fold in dry ingredients. Chill dough if too soft, 15–20 minutes.
-
Mix coating sugars and cinnamon in a small bowl.
-
Scoop ¼-cup portions of dough, roll in coating, and place 3 inches apart on sheet.
-
Bake 12–15 minutes until golden on edges and puffy in center. Let cool briefly on pan, then transfer to a rack.
Notes
Brown butter adds rich, toasty flavor—worth the effort.
Use pure pumpkin purée, not pie filling.
Chill the dough for better shape and chewiness.
Underbake slightly for soft centers that set as they cool.
- Prep Time: 20 minutes (includes cooling butter)
- Cook Time: 15 minutes per batch
- Category: Desserts
- Method: Baking
- Cuisine: American