Description
These Brown Butter and Maple Chewy Pumpkin Cookies blend the warm flavors of autumn spices with rich brown butter and a hint of maple sweetness. Soft and chewy, these cookies are perfect for cozy moments or holiday treats, featuring a luscious optional maple glaze for extra indulgence.
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, stirring constantly until it foams and turns a nutty brown, about 5-7 minutes. This process develops a rich flavor base for the cookies.
- Cool the Butter: Remove the browned butter from heat and let it cool for 10-15 minutes so it doesn’t cook the eggs when mixed.
- Prepare for Baking: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the brown sugar, maple syrup, pumpkin puree, egg, and vanilla extract until smooth.
- Add Browned Butter: Stir the cooled brown butter into the wet mixture, ensuring even incorporation for that deep flavor.
- Combine Dry Ingredients: In a separate bowl, mix together all-purpose flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- Form the Dough: Gradually fold the dry ingredients into the wet mixture until the dough is just combined, avoiding overmixing to keep cookies tender.
- Shape Cookies: Scoop the dough onto the prepared baking sheets, spacing each about 2 inches apart. Flatten each cookie slightly to encourage even baking.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the cookie edges are set but centers remain chewy. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
- Prepare Maple Glaze (Optional): In a small bowl, whisk together powdered sugar, maple syrup, and milk until smooth and drizzleable. Adjust milk quantity as needed.
- Glaze the Cookies: Once cookies are fully cooled, drizzle the maple glaze over the top for added sweetness and an attractive finish.
Notes
- Use pure maple syrup for the best flavor; imitation syrups may alter the taste.
- Cooling the browned butter before mixing prevents scrambling the egg.
- Do not overbake; cookies should be soft and chewy.
- The glaze is optional but adds a lovely maple sweetness.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute unsalted butter with a vegan butter alternative and use a dairy-free milk for the glaze.
