Description
These Brown Butter and Maple Chewy Pumpkin Cookies are a delightful fall treat featuring the rich nuttiness of browned butter, the sweetness of maple syrup, and the warm spices of cinnamon, nutmeg, and cloves. Soft and chewy with optional white chocolate chips and nuts for extra texture, these cookies bring seasonal flavors to your cookie jar perfect for cozy gatherings or everyday indulgence.
Ingredients
Scale
Brown Butter and Sugars
- 1 cup (2 sticks) unsalted butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
Wet Ingredients
- 1/2 cup canned pumpkin puree
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1/2 cup pure maple syrup
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Optional Mix-ins
- 1 cup white chocolate chips
- 1 cup chopped pecans or walnuts
Instructions
- Brown the butter: In a medium saucepan over medium heat, melt the butter. Continue cooking until it turns a rich golden brown and gives off a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly.
- Combine sugars and butter: In a large mixing bowl, mix together the browned butter, brown sugar, and granulated sugar until fully incorporated and smooth.
- Add wet ingredients: Stir in the pumpkin puree, egg, and vanilla extract to the sugar mixture, mixing until smooth and uniform.
- Prepare dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and cloves.
- Mix dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined to avoid overmixing.
- Add maple syrup and mix-ins: Gently fold in the pure maple syrup until incorporated, then fold in the white chocolate chips and chopped nuts if using.
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Scoop dough: Spoon tablespoons of the cookie dough onto the prepared baking sheets, spacing them roughly 2 inches apart to allow for spreading.
- Bake the cookies: Bake the cookies for 12 to 15 minutes until the edges are lightly golden. Rotate the baking sheets halfway through baking for even cooking.
- Cool the cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
- Ensure the browned butter is cooled slightly before adding to prevent cooking the eggs prematurely.
- Do not overmix the dough after adding the flour to keep cookies tender and chewy.
- Optional white chocolate chips and nuts add texture and sweetness but can be omitted for dietary preferences.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a softer cookie, slightly underbake; for crisper edges, bake a minute or two longer.
