Chewy Brown Butter Maple Pumpkin Cookies

by

Chewy Brown Butter Maple Pumpkin Cookies – Cozy, Caramelized & Fall-Perfect

These soft, chewy cookies are infused with nutty brown butter, real maple syrup, and spiced pumpkin—everything you love about autumn in one irresistible bite.

Introduction: The Ultimate Fall Cookie

When the leaves start to turn and the air gets crisp, there’s nothing more comforting than the scent of pumpkin and spice wafting from the oven. These Chewy Brown Butter Maple Pumpkin Cookies are the perfect way to celebrate the season. They’re soft and chewy with a rich, nutty depth from browned butter, a hint of maple sweetness, and just the right amount of warm spice.

Whether you’re baking for a fall gathering, a cozy weekend at home, or just because you need a little pumpkin magic in your life, these cookies are guaranteed to satisfy.

Ingredients Breakdown

Let’s take a closer look at what makes these cookies so special:

Wet Ingredients:

  • Unsalted butter (½ cup)
    Browned for a rich, nutty flavor that elevates the cookie base.
  • Pumpkin purée (½ cup)
    Adds moisture and subtle sweetness—use pure pumpkin, not pie filling.
  • Brown sugar (½ cup, packed)
    Adds depth and chewiness.
  • Granulated sugar (½ cup)
    Balances sweetness and helps with structure.
  • Egg yolk (1 large)
    Adds richness and helps bind the dough.
  • Vanilla extract (1 tsp)
    Adds warmth and enhances the maple and spice notes.
  • Pure maple syrup (¼ cup)
    Infuses the cookies with natural sweetness and autumn flavor.

Dry Ingredients:

  • All-purpose flour (1¾ cups)
    Provides structure and chew.
  • Baking soda (½ tsp) & baking powder (½ tsp)
    Help the cookies rise and spread just right.
  • Ground cinnamon (½ tsp) & nutmeg (¼ tsp)
    Classic fall spices that pair beautifully with pumpkin.
  • Salt (¼ tsp)
    Balances sweetness and enhances flavor.

Equipment Needed

  • Small saucepan
  • Mixing bowls
  • Whisk or electric mixer
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Cookie scoop or tablespoon
  • Wire cooling rack

Step-by-Step Instructions

Step 1: Brown the Butter

In a small saucepan over medium heat:

  • Melt ½ cup butter, stirring occasionally.

Continue cooking until:

  • Butter turns golden brown
  • You smell a nutty aroma
  • Brown bits form at the bottom

Remove from heat and let cool slightly.

Tip: Watch closely—brown butter can go from perfect to burnt quickly!

Step 2: Preheat & Prep

Preheat oven to 350°F (175°C).

Line a baking sheet with parchment paper.

Step 3: Mix the Wet Ingredients

In a large bowl, whisk together:

  • Browned butter
  • ½ cup pumpkin purée
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • ¼ cup maple syrup

Mix until smooth and well combined.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together:

  • 1¾ cups flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt

Step 5: Combine Wet & Dry

Gradually add dry ingredients to wet mixture.

Stir until just combined—do not overmix.

Optional: Chill dough for 30 minutes for thicker cookies.

Step 6: Form the Cookies

Scoop tablespoon-sized portions of dough.

Place on prepared baking sheet, 2 inches apart.

Flatten slightly with your fingers or the back of a spoon.

Step 7: Bake

Bake for 10–12 minutes, until:

  • Edges are set
  • Centers are still soft

Let cool on baking sheet for 5 minutes, then transfer to wire rack.

Serving Suggestions

Perfect for:

  • Fall bake sales
  • Thanksgiving dessert trays
  • Cozy afternoon snacks
  • Pumpkin spice lovers

Pair with:

  • Hot apple cider
  • Maple latte or chai tea
  • Vanilla ice cream or whipped cream

Presentation Tip: Dust with powdered sugar or drizzle with maple glaze for extra flair.

Variations to Try

Want to make them your own? Try these delicious twists:

Chocolate Chip

Fold in mini chocolate chips or white chocolate chunks.

Nutty Crunch

Add chopped pecans or walnuts for texture.

Sandwich Cookies

Spread maple cream cheese frosting between two cookies.

Vegan Version

Use plant-based butter, maple syrup, and egg replacer.

Storage and Make-Ahead Tips

  • Make-Ahead: Dough can be made up to 2 days in advance and refrigerated.
  • Refrigerate: Store baked cookies in airtight container for up to 5 days.
  • Freeze: Freeze dough balls or baked cookies for up to 2 months.

Tip: Reheat cookies in the microwave for 10 seconds for that fresh-baked feel.

Nutrition Notes (Per Cookie, ~1 of 24)

  • Calories: ~150
  • Protein: ~2g
  • Carbohydrates: ~20g
  • Fat: ~7g
  • Sugar: ~12g
  • Sodium: ~90mg
  • Fiber: ~1g

These cookies are:

  • Chewy and spiced
  • Sweet and nutty
  • Perfectly portioned
  • Great for sharing

Final Thoughts

These Chewy Brown Butter Maple Pumpkin Cookies are more than just a seasonal treat—they’re a celebration of fall flavors, cozy textures, and simple pleasures. Whether you’re baking for a crowd or just for yourself, they’re guaranteed to impress and satisfy.

Leave a Comment