CHEWY BROWN BUTTER MAPLE PUMPKIN COOKIES
These chewy brown butter maple pumpkin cookies are warm, soft, and packed with autumn flavor. The nutty brown butter and rich maple glaze make these cookies an irresistible seasonal treat for cozy gatherings or gifting.
Ingredients
For the Cookies:
- ¾ cup unsalted butter
- 1 cup brown sugar
- ¼ cup granulated sugar
- ½ cup pumpkin purée not pie filling
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
For the Maple Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 –2 teaspoons milk to thin
Instructions
Brown the Butter:
- In a saucepan, melt butter over medium heat, stirring until it turns golden brown and smells nutty. Remove from heat and cool for 10 minutes.
Mix Wet Ingredients:
- In a bowl, combine brown butter, brown sugar, granulated sugar, pumpkin purée, egg yolk, and vanilla. Mix until smooth.
Combine Dry Ingredients:
- Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt in another bowl. Slowly mix dry ingredients into wet ingredients.
Chill Dough:
- Chill dough for at least 30 minutes to make it easier to scoop and help cookies stay chewy.
Bake:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop 1.5-inch dough balls, place 2 inches apart. Bake 10–12 minutes or until edges are set.
Cool and Glaze:
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Drizzle cooled cookies with maple glaze, if using.
Notes
- Storage: Store in an airtight container at room temperature for up to 4 days.
- Flavour Tip: Brown butter adds a deep, nutty flavour—don’t skip it!
- Make Ahead: Cookie dough can be chilled for up to 2 days.
- Add-Ins: Try adding chopped pecans or white chocolate chips for extra richness.
- Gluten-Free Option: Substitute with a 1:1 gluten-free flour blend.