Brown Butter and Maple Chewy Pumpkin Cookies

These Brown Butter and Maple Chewy Pumpkin Cookies are truly a delight for the senses! With their rich, buttery flavor and hints of warm spices, they are perfect for cozy evenings or festive gatherings. The unique combination of brown butter and maple syrup creates a chewy texture that’s hard to resist. These cookies are not just delicious but also versatile enough to be enjoyed throughout the Fall season, making them a must-try recipe for any pumpkin lover.

Why You’ll Love This Recipe

• Irresistible Flavor: The combination of brown butter and maple syrup brings a deep, nutty sweetness to every bite.
• Chewy Texture: These cookies have a soft, chewy consistency that pairs perfectly with a warm cup of coffee or tea.
• Perfect for Fall: Packed with pumpkin and spices, these cookies embody the flavors of the season.
• Easy to Make: With simple ingredients and straightforward steps, anyone can bake these delicious treats.
• Versatile Enjoyment: Great for parties, holiday gatherings, or just as a delightful treat at home!

Tools and Preparation

Before you get started on your cookie adventure, gather your kitchen tools. Having the right equipment will make your baking experience smooth and enjoyable.

Essential Tools and Equipment

• Mixing bowls
• Whisk
• Rubber spatula
• Baking sheet
• Parchment paper
• Cookie scoop

Importance of Each Tool

• Mixing bowls: Essential for combining ingredients without making a mess.
• Whisk: Helps achieve a smooth batter by thoroughly mixing wet ingredients.
• Rubber spatula: Perfect for folding dough gently without deflating it.
• Baking sheet: Provides an even surface for baking multiple cookies at once.

Ingredients

These chewy pumpkin cookies are bursting with flavor! Baked with loads of brown butter, warm spices, and pure pumpkin, these are the ultimate warm and cozy cookies that are perfect for the Fall baking season.

Ingredients:
– 1 cup (220g) unsalted butter
– 1 1/2 cups (280g) dark brown sugar, packed
– 1 large egg yolk
– 3 tbsp pure maple syrup
– 1 tsp vanilla extract
– 1/3 cup (80g) pumpkin puree
– 2 1/4 cups (280g) all-purpose flour
– 1 tsp baking soda
– 1/2 tsp baking powder
– 1/2 tsp salt
– 1 1/2 tsp pumpkin pie spice
– 1/2 tsp cinnamon
– 2 tbsp brown sugar
– 2 tbsp granulated sugar
– 1 tsp cinnamon

How to Make Brown Butter and Maple Chewy Pumpkin Cookies

Step 1: Brown the Butter

Melt 1 cup of unsalted butter over medium heat. Stir continuously until it turns a rich amber color.

Step 2: Chill the Brown Butter

Pour the browned butter into a measuring glass. Scrape all the brown bits from the bottom of the pot. Chill in the refrigerator for about 20 minutes until cooled but not solidified.

Step 3: Preheat Your Oven

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.

Step 4: Combine Dry Ingredients

In a medium bowl, whisk together:
All-purpose flour
Baking soda
Baking powder
Salt
Pumpkin pie spice
Cinnamon

Set this mixture aside.

Step 5: Mix Brown Sugar and Butter

In a large mixing bowl, whisk together dark brown sugar and your cooled brown butter until it resembles clumpy wet sand.

Step 6: Add Wet Ingredients

Whisk in:
Egg yolk
Maple syrup
Vanilla extract
Pumpkin puree

Mix until smooth.

Step 7: Fold in Dry Ingredients

Add your dry ingredient mixture to the wet ingredients. Use a rubber spatula to gently fold until combined. If dough is too thin (it should hold its shape), chill for another 15–20 minutes to thicken.

Step 8: Prepare Coating Mixture

In a small dish, mix together:
– Brown sugar
– Granulated sugar
– Cinnamon

Step 9: Scoop Dough

Using a large cookie scoop or measuring cup, scoop out dough balls. Drop each ball into the cinnamon-sugar mixture to coat properly.

Step 10: Bake Cookies

Place cookie dough on your prepared baking sheet about three inches apart. You can bake about four to five cookies at once while keeping remaining dough at room temperature.

Step 11: Check for Doneness

Bake for about 12–15 minutes or until edges look darkened but centers appear slightly underdone.

Step 12: Cool Cookies

Let cookies rest on baking sheets for two minutes before transferring them to cooling racks. Continue baking remaining dough.

Step 13: Enjoy!

Allow cookies to cool completely before indulging in their deliciousness!

How to Serve Brown Butter and Maple Chewy Pumpkin Cookies

These chewy pumpkin cookies are fantastic on their own, but with a little creativity, you can elevate your dessert experience. Here are some fun serving suggestions to enjoy your Brown Butter and Maple Chewy Pumpkin Cookies.

Pair with Ice Cream

• Vanilla Ice Cream: The classic choice that complements the warm spices of the cookies.
• Maple Walnut Ice Cream: Enhances the maple flavor for a deliciously nutty treat.

Enjoy with Coffee or Tea

• Chai Latte: The spiced flavors pair beautifully with the pumpkin cookies.
• Cold Brew Coffee: A refreshing option that balances the sweetness of the cookies.

Serve as Dessert Sandwiches

• Cream Cheese Frosting: Spread between two cookies for an indulgent sandwich.
• Nutella: Adds a rich chocolatey layer that contrasts nicely with the pumpkin flavor.

Create a Cookie Platter

• Assorted Fall Treats: Include apple cider donuts and pecan pie bars for variety.
• Cheese Board: Add some soft cheese and nuts for a delightful savory contrast.

Drizzle with Extra Maple Syrup

• Warm Syrup: A light drizzle over the cookies enhances their sweetness and adds moisture.
• Spiced Syrup: Infuse syrup with cinnamon or nutmeg for added depth of flavor.

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How to Perfect Brown Butter and Maple Chewy Pumpkin Cookies

To achieve cookie perfection, consider these helpful tips:

• Use Room Temperature Ingredients: Ensure your egg yolk and pumpkin puree are at room temperature for better mixing.
• Chill Your Dough: If the dough is too soft, chilling it helps maintain shape during baking.
• Don’t Overbake: Remove the cookies from the oven when they look slightly underdone to keep them chewy.
• Cool on a Wire Rack: Transferring them to a rack allows air circulation, preventing sogginess.
• Experiment with Spices: Adjust spices according to your taste; add more cinnamon or nutmeg if desired.
• Store Properly: Keep cookies in an airtight container at room temperature for optimal freshness.

Best Side Dishes for Brown Butter and Maple Chewy Pumpkin Cookies

These cookies make for a delightful dessert, but pairing them with complementary side dishes can enhance your meal. Here are some excellent options to consider:

1. Pumpkin Soup – A creamy soup that echoes the flavors of fall, warming you up before dessert.
2. Apple Salad – Fresh apples with walnuts and a light vinaigrette provide a crunchy contrast.
3. Cheese Platter – Offer various cheeses like brie or goat cheese to balance out sweetness.
4. Roasted Brussels Sprouts – Their savory flavor pairs well with sweet desserts like these cookies.
5. Caramelized Carrots – Sweet and tender, they create a beautiful harmony of flavors on your plate.
6. Cranberry Sauce – The tartness cuts through the richness of the cookies perfectly.

Common Mistakes to Avoid

Baking can be tricky, especially with new recipes. Here are some common mistakes to watch for when making Brown Butter and Maple Chewy Pumpkin Cookies.

• Overbrowning the butter: It’s crucial to monitor your butter closely as it browns. If it gets too dark, it can impart a burnt flavor. Stir constantly and remove it from heat as soon as it reaches a rich amber color.
• Using cold ingredients: Cold ingredients can lead to uneven mixing and texture. Be sure to let your egg yolk and pumpkin puree come to room temperature before mixing them into the dough.
• Not measuring flour correctly: Too much flour can make cookies dry. Use the spoon-and-level method to measure your flour accurately, ensuring you fluff it up in its container before scooping.
• Skipping the chilling step: Chilling the dough helps prevent overly flat cookies. If your dough feels too soft after mixing, chill it for 15-20 minutes before baking.
• Crowding the baking sheet: This can cause cookies to bake unevenly. Space each cookie about 3 inches apart on the baking sheet for optimal airflow and even baking.

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Storage & Reheating Instructions

Refrigerator Storage

• Store cooled cookies in an airtight container for up to one week.
• Place parchment paper between layers if stacking to avoid sticking.

Freezing Brown Butter and Maple Chewy Pumpkin Cookies

• Freeze unbaked cookie dough balls by placing them on a baking sheet until firm, then transfer to a freezer bag.
• They can be stored in the freezer for up to three months.

Reheating Brown Butter and Maple Chewy Pumpkin Cookies

• Oven: Preheat to 350°F, place cookies on a baking sheet, and warm for 5-7 minutes.
• Microwave: Heat individual cookies for about 10-15 seconds until warmed through.
• Stovetop: Place cookies in a pan over low heat for a few minutes, turning occasionally.

Frequently Asked Questions

How do I ensure my Brown Butter and Maple Chewy Pumpkin Cookies are chewy?

To achieve chewiness, do not overbake them. Remove them from the oven when they look slightly underdone; they will continue cooking on the baking sheet.

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree as pumpkin pie filling contains added spices and sugar that may alter the final taste of your cookies.

What is the best way to store leftover cookies?

Keep leftover cookies in an airtight container at room temperature or refrigerate them for extended freshness.

How long does it take to make Brown Butter and Maple Chewy Pumpkin Cookies?

The total time from prep to finish is about 50 minutes, including both preparation and baking time.

Final Thoughts

These Brown Butter and Maple Chewy Pumpkin Cookies are not only delicious but also versatile! You can customize them by adding chocolate chips or nuts for extra texture. They’re perfect for sharing during cozy fall gatherings or enjoying with a warm drink at home. Give this recipe a try, and experience the delightful flavors of fall!