Description
These Brown Butter and Maple Chewy Pumpkin Cookies are a delightful fall treat that combines rich brown butter, warm spices, and the natural sweetness of maple syrup and pumpkin. They deliver a chewy texture with a perfect spice balance, making them an ideal seasonal dessert or snack.
Ingredients
Wet Ingredients
- 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
Dry Ingredients
- 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
For Rolling
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1 tsp cinnamon
Instructions
- Brown the Butter: In a small saucepan, melt the unsalted butter over medium heat, stirring frequently, until it turns an amber color and develops a nutty aroma. Be careful not to burn it. Remove from heat and chill slightly to cool.
- Preheat Oven: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until evenly combined.
- Combine Brown Sugar and Butter: In a large mixing bowl, mix the dark brown sugar with the slightly chilled brown butter until the mixture is clumpy and well blended.
- Add Wet Ingredients: To the brown sugar and butter mixture, add the egg yolk, pure maple syrup, vanilla extract, and pumpkin puree. Mix until the batter is smooth and homogenous.
- Incorporate Dry Ingredients: Gently fold the dry ingredients into the wet mixture just until combined to avoid overmixing, which could make the cookies tough.
- Prepare Dough Balls: Scoop the dough into balls of your preferred size. Combine the brown sugar, granulated sugar, and cinnamon in a small bowl, then roll each dough ball in this cinnamon-sugar mixture before placing them on the prepared baking sheet.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges are set but the centers remain chewy. Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Ensure the brown butter is cooled slightly before mixing with the sugar to prevent melting the sugar too much.
- Do not overmix the batter once the dry ingredients are added to maintain chewy texture.
- For extra spice, you can add a pinch of nutmeg or cloves into the dry ingredients.
- Store cookies in an airtight container at room temperature for up to 5 days for best freshness.
- Rolling the dough balls in cinnamon sugar before baking adds a sweet, crunchy coating that complements the soft cookie interior.
