Description
These Brown Butter and Maple Chewy Pumpkin Cookies are a delightful fall treat combining the rich nuttiness of browned butter with the warm spices and natural sweetness of maple syrup and pumpkin puree. Soft and chewy with a subtle glaze, they make for a perfect cozy dessert or snack during pumpkin season.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (2 sticks)
- 1 cup brown sugar, packed
- 1/2 cup maple syrup (preferably pure)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Maple Glaze (Optional)
- 1/2 cup powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon milk (or as needed)
Instructions
- Brown the Butter: In a medium saucepan, melt the butter over medium heat. Stir continuously until the butter foams and begins to brown, which should take about 5-7 minutes. Remove from heat and allow it to cool for 10-15 minutes until it reaches room temperature.
- Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Mix Wet Ingredients: In a large bowl, whisk together the brown sugar, maple syrup, pumpkin puree, egg, and vanilla extract until well combined.
- Combine Browned Butter: Stir the cooled browned butter into the wet mixture until evenly incorporated.
- Mix Dry Ingredients: In a separate bowl, sift or whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt.
- Form the Cookie Dough: Gradually fold the dry ingredients into the wet ingredients, mixing until just combined to avoid overmixing.
- Shape and Bake: Scoop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each slightly with the back of a spoon or fingers. Bake in the preheated oven for 10-12 minutes until the edges are set but the centers remain soft.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Maple Glaze (Optional): Whisk together powdered sugar, maple syrup, and milk until smooth and of drizzle-able consistency. Adjust milk quantity as needed.
- Glaze the Cookies: Drizzle the maple glaze over the cooled cookies and allow the glaze to set before serving.
Notes
- Ensure the browned butter has cooled before mixing into the wet ingredients to prevent scrambling the egg.
- Don’t overbake the cookies; remove them as soon as the edges are set to maintain a chewy texture.
- The glaze is optional but adds a lovely extra layer of sweetness and moisture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free option, substitute butter with vegan butter and milk with a plant-based alternative.
