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Chewy Brown Butter Maple Pumpkin Cookies

Chewy Brown Butter Maple Pumpkin Cookies

Enjoy these cookies as they are, or pair them with your favorite coffee or hot cider for a truly seasonal treat.

  • Total Time: 57 minutes
  • Yield: Makes about 24 cookies 1x

Ingredients

Scale
  • 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)

Instructions

  • 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.
  • 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.
  • Combine Dry Ingredients: In another bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
  • Make the Dough: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Chill the dough for 30 minutes.
  • Prepare for Baking: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Shape and Sugar: Roll the dough into 1-inch balls, then roll each in granulated sugar. Place on the baking sheet and flatten slightly.
  • Bake: Bake for 10-12 minutes or until edges are set but centers are still soft.
  • Cool: Allow to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Author: Linda
  • Prep Time: 45 minutes
  • Cook Time: 12 minutes