Chewy Brown Butter Maple Pumpkin Cookies

Chewy Brown Butter Maple Pumpkin Cookies: A Sweet Taste of Autumn

As the leaves change color and the air gets brisk, there’s no better way to celebrate the season than by baking a batch of Chewy Brown Butter Maple Pumpkin Cookies. These delightful treats meld the quintessential flavors of fall pumpkin and spices with the rich.

Caramel-like essence of brown butter and a touch of maple sweetness. Whether you’re snuggling up with a good book or gathering around the table with friends, these cookies are the perfect addition to any autumn day.

A Cookie That Embodies Fall

Imagine biting into a soft, chewy cookie that bursts with the flavors of pumpkin, cinnamon, and nutmeg, enhanced by the luxurious depth of brown butter and a hint of maple. That’s the essence of these Chewy Brown Butter Maple Pumpkin Cookies. Easy to make and irresistibly delicious, they are ideal for both beginner bakers and seasoned experts looking to add a little spice to their cookie repertoire.

Pro Tips for Perfect Pumpkin Cookies

1. Brown Your Butter: For a deep, nutty flavor, don’t rush the browning of your butter. Let it develop a golden-brown color and a distinctly nutty aroma before removing it from the heat.
2. Chill the Dough: Refrigerating the dough not only makes it easier to handle but also intensifies the flavors, resulting in a richer cookie.
3. Roll in Sugar: Before baking, roll your dough balls in granulated sugar. This adds a sweet crunch that complements the chewy texture inside.
4. Don’t Overbake: Keep an eye on your cookies and remove them from the oven when the edges just start to set but the center remains soft. They will continue to cook on the baking sheet after being removed from the oven.

Chewy Brown Butter Maple Pumpkin Cookies Recipe:

• Preparation time: 45 minutes
• Cooking time: 12 minutes
• Serving: Makes about 24 cookies
• Equipment: Saucepan, large bowl, baking sheet, parchment paper, wire rack

Ingredients:

• 1/2 cup unsalted butter
• 1/4 cup maple syrup
• 1 cup brown sugar
• 1/2 cup pumpkin puree
• 1 egg
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 cup granulated sugar (for rolling)

Directions:

1. Brown the Butter: In a saucepan, melt the butter over medium heat, stirring constantly until it turns golden brown with a nutty aroma. Let cool slightly.
2. Mix Wet Ingredients: In a large bowl, combine the cooled brown butter, maple syrup, brown sugar, pumpkin puree, egg, and vanilla extract. Stir until well blended.
3. Combine Dry Ingredients: In another bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
4. Make the Dough: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Chill the dough for 30 minutes.
5. Prepare for Baking: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
6. Shape and Sugar: Roll the dough into 1-inch balls, then roll each in granulated sugar. Place on the baking sheet and flatten slightly.
7. Bake: Bake for 10-12 minutes or until edges are set but centers are still soft.
8. Cool: Allow to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Perfect for Any Fall Occasion

Chewy Brown Butter Maple Pumpkin Cookies are just right for capturing the cozy, comforting essence of autumn. Their rich flavors and chewy texture make them a hit at any holiday gathering or a lovely treat after a day spent enjoying the crisp fall air.

Print