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Chewy Maple Pumpkin Cookies With Brown Butter

These delightful Chewy Maple Pumpkin Cookies are infused with the warm flavors of pumpkin and maple syrup, complemented by the rich taste of brown butter. They make for a perfect fall treat, ideal for sharing or enjoying with a warm cup of tea or coffee.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 150 kcal

Equipment

  • 1 mixing bowls
  • 1 whisk
  • 1 rubber spatula
  • 1 cookie sheet
  • 1 parchment paper
  • 1 measuring cups and spoons
  • 1 saucepan
  • 1 cooling rack

Ingredients
  

  • 1 cup unsalted butter Browned until golden brown with a nutty aroma.
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1 cup pumpkin puree
  • ¼ cup pure maple syrup
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt

Instructions
 

  • In a small saucepan, melt the butter over medium heat. Cook, stirring frequently, until the butter is golden brown and has a nutty aroma (about 5-7 minutes). Remove from heat and allow to cool slightly.
  • In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Whisk until smooth.
  • Add the pumpkin puree, maple syrup, egg, and vanilla extract to the butter mixture. Whisk until fully combined.
  • In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring with a rubber spatula until just combined. Do not overmix.
  • Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper.
  • Scoop tablespoons of dough onto the prepared cookie sheet, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes, or until the edges start to turn golden brown. The centers will look slightly underbaked but will continue to cook as they cool.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Notes

Store these cookies in an airtight container at room temperature for up to 5 days.
For extra flavor, consider adding chocolate chips or nuts to the dough.
These cookies can be frozen for longer storage; just thaw them at room temperature before enjoying.