Name: Brown Butter & Maple Chewy Pumpkin Cookies You’ll Crave
Prep time: 15 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1 cup unsalted butter (brown butter); 1 cup pumpkin puree (canned Libby’s preferred); 1 cup brown sugar (can substitute granulated sugar); 1/2 cup granulated sugar; 2 cups all-purpose flour (spooned for accuracy); 1 teaspoon baking powder (check freshness); 1 teaspoon baking soda; 2 teaspoons cinnamon (can add nutmeg or ginger); 1/2 teaspoon salt (balances sweetness); 1/4 cup brown sugar; 1 teaspoon cinnamon

As the leaves turn and autumn’s crisp air beckons, I find myself craving cozy flavors that wrap me in warmth. Enter my Chewy Brown Butter & Maple Pumpkin Cookies—each bite transports me to a fall harvest, with the sweet essence of pumpkin mingling delightfully with rich brown butter and a hint of maple. These cookies are not only dense and chewy, but they’re a breeze to whip up since there’s no chilling time required. Perfect for sharing with friends or sneaking an extra one (or two) on a chilly evening, they are a comforting treat that satisfies. Are you ready to fill your kitchen with the aromas of fall? Let’s dive into this easy recipe!

Why Will You Adore These Cookies?

Layers of Flavor: The rich brown butter adds a nutty depth, while the maple syrup infuses each bite with sweetness. Together with pumpkin, they create a taste explosion perfect for fall.

Quick and Easy: No waiting here! With no chilling required, you can enjoy delicious cookies straight from the oven in no time.

Chewy Goodness: Expect a dense, chewy texture that delights every palate, making them hard to resist. They resemble a soft pumpkin spice cake in cookie form.

Crowd-Pleasing: From family gatherings to cozy nights in, these cookies will be the star of the show. They’re sure to impress anyone who takes a bite!

Versatile Variations: Feel free to add chocolate chips or nuts for an extra twist. Or, experiment with spices for a unique flavor each time you bake, like in my Apple Pumpkin Streusel Muffins for a fall treat that offers something different.

Brown Butter & Maple Chewy Pumpkin Cookies Ingredients

For the Cookies

Unsalted Butter – This rich butter enhances flavor and moisture; you can substitute with higher-fat butter for added richness.
Pumpkin Puree – Adds moisture and the essential pumpkin flavor; canned Libby’s pumpkin is perfect, but drain excess liquid if using other brands.
Brown Sugar – Provides sweetness and a hint of molasses; granulated sugar works as a substitute, but it may affect the cookie texture.
Granulated Sugar – Sweetens the cookies and helps crisp the edges to perfection.
All-Purpose Flour – Gives the cookies structure; remember to spoon the flour into your measuring cup for accuracy.
Baking Powder – Essential for helping the cookies rise; always check for freshness to ensure effectiveness.
Baking Soda – Adds necessary leavening for that fluffy lift.
Cinnamon – Infuses warm spice flavor; consider adding nutmeg or ginger for more complex flavor notes.
Salt – Balances sweetness and enhances overall flavor; it’s a must-have in any cookie recipe.

For the Coating

Brown Sugar & Cinnamon Mix – This sweet and spicy blend gives the cookies a delightful finish; adjust the ratio to taste for a personalized touch.

Dive into this delightful recipe and savor the warmth of Brown Butter & Maple Chewy Pumpkin Cookies this fall!

Step‑by‑Step Instructions for Brown Butter & Maple Chewy Pumpkin Cookies

Step 1: Brown the Butter
Place unsalted butter in a medium saucepan over medium heat. Allow it to melt, stirring frequently, until it turns a deep golden brown and emits a nutty aroma—this should take about 5-7 minutes. Once browned, remove it from heat and let it cool slightly while you prepare the other ingredients.

Step 2: Combine Wet Ingredients
In a large mixing bowl, whisk together the cooled brown butter, pumpkin puree, brown sugar, and granulated sugar until the mixture is smooth and creamy. This should take about 2-3 minutes. The blend of flavors from the brown butter and pumpkin will create a warm, inviting base for your cookies.

Step 3: Add Dry Ingredients
Gradually sift in the all-purpose flour, baking powder, baking soda, cinnamon, and salt into the wet mixture. Using a spatula, gently fold the dry ingredients into the cookie dough until just combined. Be careful not to overmix; a few lumps are perfectly fine, as you want your Brown Butter & Maple Chewy Pumpkin Cookies to remain soft and chewy.

Step 4: Coat the Dough
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out portions of dough and roll them into balls, about 1 inch in diameter. Next, roll each ball in a mixture of brown sugar and cinnamon, ensuring an even coating for a sweet, spiced exterior that enhances the cookies’ flavor.

Step 5: Bake
Arrange the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake the cookies in the preheated oven for 10-12 minutes, until the edges are golden brown but the centers look slightly underdone. This ensures that the cookies remain chewy and delightful.

Step 6: Cool
Remove the baking sheet from the oven and let the cookies cool for 5 minutes. They will continue to firm up as they cool. Carefully transfer the cookies to a wire rack to cool completely, allowing their full flavors to develop while you await your scrumptious treats!

Expert Tips for Brown Butter & Maple Chewy Pumpkin Cookies

Mind the Butter: Watch your butter closely while browning; the perfect color is a deep golden brown, producing a nutty aroma but not burnt.
Proper Flour Measurement: Spoon flour into your measuring cup instead of scooping, as this technique avoids packing, which can result in dense cookies.
Don’t Overmix: When adding dry ingredients, mix just until combined. Overmixing might lead to tough cookies instead of the desired chewy texture.
Even Coating: Ensure each dough ball is evenly coated in the brown sugar and cinnamon mixture, which enhances the cookie’s flavor and delivers a delightful crunch.
Cooling Time: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack. This helps maintain their soft, chewy centers while setting the edges.
Storage Secrets: Keep your Brown Butter & Maple Chewy Pumpkin Cookies in an airtight container at room temperature to preserve their freshness and chewy texture.

Storage Tips for Brown Butter & Maple Chewy Pumpkin Cookies

Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days. This will help maintain their soft and chewy texture.
Refrigerator: If you want to prolong freshness, refrigerate cookies in a covered container for up to a week. Just let them come to room temperature before enjoying.
Freezer: Freeze the cookies in a single layer for up to 3 months. For best results, wrap each cookie individually in plastic wrap, then place them in a freezer-safe bag.
Reheating: To enjoy a warm cookie, microwave it for 15-20 seconds, or pop it in a 350°F (175°C) oven for a few minutes. Your Brown Butter & Maple Chewy Pumpkin Cookies will taste just baked!

Brown Butter & Maple Chewy Pumpkin Cookies Customization

Get ready to make these delicious cookies truly your own by exploring some fun and easy variations!

Dark Brown Sugar: Swap to achieve a more intense, caramel-like flavor profile that deepens the sweetness of the cookies. The difference is astonishing!
Add Chocolate Chips: Mix in semi-sweet or dark chocolate chips for an indulgent twist that balances perfectly with the spiced pumpkin. Just imagine the creamy chocolate melting in your mouth!
Nutty Delight: Stir in chopped nuts like walnuts or pecans for a delightful crunch that complements the soft texture of the cookies. This adds a lovely nutty flavor, enhancing every bite.
Spice It Up: Replace cinnamon with a combination of nutmeg and ginger for a deeper, warmer spice blend. Each cookie becomes a unique experience, perfect for fall.
Pumpkin Spice Upgrade: Add a tablespoon of pumpkin pie spice for an even more robust fall flavor that captures the essence of the season. It’s like wrapping your taste buds in a cozy blanket!
Dairy-Free Option: Use coconut oil instead of butter to make these cookies dairy-free without compromising on texture or flavor. The light coconut flavor is a delightful twist!
Gluten-Free Flour: Substitute all-purpose flour with a 1:1 gluten-free flour blend to make these cookies gluten-free while keeping them chewy and scrumptious. A perfect option for everyone!
Maple Drizzle: Top cooled cookies with a drizzle of maple icing for an irresistible sweet finish that celebrates the rich flavors within. It’s an extra touch that takes these cookies to another level!

The next time you whip up these Garlic Butter Steak Bites or bake a batch of delicious Butterscotch Chocolate Chip Cookies, you’ll have ideas in your back pocket to enhance your culinary creations. Enjoy experimenting!

Make Ahead Options

These Brown Butter & Maple Chewy Pumpkin Cookies are a perfect candidate for meal prep! You can prepare the cookie dough up to 3 days in advance by mixing it, rolling it into balls, and then refrigerating them in an airtight container. For longer storage, feel free to freeze the unbaked dough balls for up to 3 months. Just ensure they’re well-wrapped to prevent freezer burn. When you’re ready to bake, take them straight from the refrigerator or freezer, roll them in the cinnamon-sugar mixture, and bake them at 350°F until the edges are golden and the centers remain slightly chewy, ensuring you’ll have fresh, warm cookies anytime with minimal effort!

What to Serve with Brown Butter & Maple Chewy Pumpkin Cookies

As the sweet aroma of pumpkin cookies fills the air, it’s the perfect moment to create a delightful fall-inspired meal to enjoy alongside these treats.

Warm Apple Cider: This spiced beverage bursts with autumn flavors that harmonize beautifully with pumpkin and cinnamon in the cookies.
Creamy Vanilla Ice Cream: A scoop of vanilla ice cream melts into the warm cookies, adding a delightful contrast of temperature and creaminess.
Candied Pecans: These crunchy nuts offer a sweet and nutty crunch, complementing the chewy texture of the cookies while enhancing their maple essence.
Roasted Butternut Squash Soup: A warm bowl of this velvety soup brimming with spices creates a cozy and hearty dinner that leads perfectly into enjoying pumpkin cookies for dessert.
Maple Pecan Pie: This dessert, with its rich and buttery filling, echoes the flavors from the cookies, creating a cohesive theme that’s utterly indulgent.
Herbed Roasted Turkey: Serve with a savory roasted turkey that’s seasoned with herbs; the rich, savory flavors create a delightful balance with the sweet cookies.
Hot Chocolate: Cozy up with a cup of rich hot chocolate topped with marshmallows. The chocolatey goodness pairs nicely with the warmth of the cookies.
Caramel Sauce: Drizzle warm caramel sauce over the cookies for a luxurious touch. This addition makes for an irresistible treat that enhances the sweet flavors.

Embrace the fall vibes and create a lovely spread that complements your Brown Butter & Maple Chewy Pumpkin Cookies!

Brown Butter & Maple Chewy Pumpkin Cookies Recipe FAQs

What type of pumpkin puree should I use?
I recommend using canned Libby’s pumpkin for the best flavor and consistency. If you choose a different brand, be sure to drain any excess liquid before adding it to your dough to ensure the right moisture balance.

How should I store my cookies to keep them fresh?
For optimal freshness, store your Brown Butter & Maple Chewy Pumpkin Cookies in an airtight container at room temperature for up to 3 days. If you want to extend their shelf life, refrigerate them for up to a week, allowing them to return to room temperature before enjoying.

Can I freeze the cookie dough for later use?
Absolutely! To freeze your cookie dough, scoop the dough into balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the dough balls into a freezer-safe bag or container, and store for up to 3 months. When you’re ready to bake, simply bake from frozen, adding an extra minute or two to the baking time for delightful fresh cookies!

What should I do if my cookies spread too much during baking?
If your cookies spread excessively, try chilling the dough for 30 minutes to help firm it up before baking. Another tip is to ensure you’re accurately measuring your flour—spoon it into the measuring cup instead of scooping, which can lead to too much flour and overly thin cookies.

Are these cookies suitable for individuals with nut allergies?
Yes! This recipe for Brown Butter & Maple Chewy Pumpkin Cookies does not include any nuts, making it a great option for those with nut allergies. However, always double-check labels if you use any packaged ingredients like spices or baking powder to ensure there’s no cross-contamination.

How do I ensure my cookies have the right chewiness?
To achieve that perfect chewy texture, avoid overmixing once you combine the dry ingredients with the wet. Mix just until everything is incorporated and a few lumps remain. Remember, baking them until the centers look slightly underdone will also help maintain that wonderful chewy consistency!