Ready to take your fall baking to the next level? These Brown Butter Maple Pumpkin Cookies are a delightful blend of rich, nutty brown butter, warm pumpkin spices, and sweet maple syrup, creating the perfect balance of flavors. These soft, chewy cookies have a slight crisp on the outside and a melt-in-your-mouth texture on the inside. They’re ideal for cozy autumn days, holiday baking, or whenever you’re craving something seasonal and delicious. Let’s get started on this irresistible fall treat!
Ingredients
This recipe uses classic fall flavors, and the addition of browned butter adds a rich depth to the cookies. Here’s what you’ll need:
- Unsalted Butter (1/2 cup, browned): Browning the butter brings out a nutty, rich flavor that elevates these cookies. It’s the secret to their deep, buttery taste.
- Granulated Sugar (1/2 cup): Granulated sugar adds sweetness and helps give the cookies a slight crisp on the outside.
- Brown Sugar (1/2 cup, packed): Brown sugar adds moisture and a subtle caramel flavor, which pairs perfectly with the pumpkin.
- Pumpkin Puree (1/2 cup): Use pure pumpkin puree, not pumpkin pie filling. The pumpkin adds moisture, flavor, and a soft, chewy texture to the cookies.
- Maple Syrup (2 tablespoons): Pure maple syrup adds sweetness and complements the pumpkin and spices with its rich, fall flavor.
- Egg Yolk (1 large): Egg yolk adds richness and helps bind the dough, giving the cookies a tender crumb.
- Vanilla Extract (1 teaspoon): Vanilla enhances all the warm flavors in the cookies.
- All-Purpose Flour (1 3/4 cups): Flour provides structure and gives the cookies a soft, tender texture.
- Baking Soda (1/2 teaspoon): Helps the cookies rise slightly, creating a light, airy texture.
- Salt (1/2 teaspoon): Salt balances the sweetness and enhances the flavors.
- Ground Cinnamon (1 teaspoon): Cinnamon adds a warm, spicy flavor that’s classic in pumpkin recipes.
- Ground Nutmeg (1/4 teaspoon): Nutmeg adds a hint of warmth and spice that pairs beautifully with the pumpkin.
- Ground Ginger (1/4 teaspoon): Ginger provides a subtle spice that enhances the pumpkin flavor.
- Chopped Pecans (optional, 1/2 cup): For a bit of crunch and extra nuttiness, fold in chopped pecans.
Instructions
Follow these simple steps to make Brown Butter Maple Pumpkin Cookies that are rich, flavorful, and perfect for fall.
- Brown the Butter: In a medium saucepan, melt the butter over medium heat. Once melted, continue to cook, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma, about 4-5 minutes. Watch carefully to prevent burning. Remove from heat and allow the brown butter to cool slightly.
- Mix the Wet Ingredients: In a large mixing bowl, combine the browned butter, granulated sugar, brown sugar, pumpkin puree, maple syrup, egg yolk, and vanilla extract. Whisk until smooth and well combined.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. If using, fold in the chopped pecans at this point.
- Chill the Dough: Cover the cookie dough and refrigerate for at least 30 minutes. Chilling the dough helps prevent the cookies from spreading too much while baking.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies may look slightly soft in the center but will firm up as they cool.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these deliciously spiced cookies with a hot cup of coffee or tea!
Duration Time
- Preparation Time: 15 minutes (plus 30 minutes chilling)
- Cooking Time: 10-12 minutes per batch
- Total Time: 55-60 minutes
Nutritional Information (per cookie, based on 24 cookies)
- Calories: 130
- Total Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 25mg
- Sodium: 85mg
- Total Carbohydrates: 18g
- Sugars: 10g
- Dietary Fiber: 1g
- Protein: 2g
FAQs
1. Can I use pumpkin pie spice instead of individual spices?
Yes, you can substitute the cinnamon, nutmeg, and ginger with 1 1/2 teaspoons of pumpkin pie spice if you prefer.
2. How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a freezer-safe bag for up to 3 months.
3. Can I use salted butter?
If you only have salted butter, reduce the added salt to 1/4 teaspoon to prevent the cookies from being too salty.
4. Can I make the dough ahead of time?
Yes! You can make the cookie dough up to 24 hours in advance and store it in the refrigerator until ready to bake. Just let the dough sit at room temperature for a few minutes before scooping and baking.
5. Can I add chocolate chips to this recipe?
Absolutely! Chocolate chips (especially white chocolate chips) pair wonderfully with the pumpkin and maple flavors. Add 1/2 cup of chocolate chips to the dough for an extra indulgent twist.
6. Why is chilling the dough important?
Chilling the dough helps the cookies maintain their shape and prevents them from spreading too much while baking. It also allows the flavors to meld together for a richer taste.
7. Can I make these cookies gluten-free?
Yes, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. The cookies will still turn out soft and delicious.
8. Can I use maple-flavored syrup instead of pure maple syrup?
While pure maple syrup is recommended for the best flavor, you can use maple-flavored syrup in a pinch. The taste won’t be as rich, but it will still work in this recipe.
9. How do I prevent the cookies from becoming too soft?
To achieve the perfect texture, don’t overbake the cookies. They should be slightly soft in the center when you remove them from the oven, as they will continue to firm up as they cool.
10. What can I serve with these cookies?
These cookies pair perfectly with a hot beverage like coffee, tea, or apple cider. You can also serve them with a scoop of vanilla ice cream for an extra indulgent treat.
These Brown Butter Maple Pumpkin Cookies are the ultimate fall treat, combining warm spices, rich brown butter, and sweet maple syrup for a cookie that’s irresistibly delicious. Whether you’re baking for a special occasion or just because, these cookies will fill your kitchen with the cozy aromas of autumn and satisfy your seasonal cravings. Enjoy!